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How to make Sauerbraten - German Beef roast - German Recipes - klaskitchen.com - simple recipes

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Wow. This is such a classic. Meanwhile, I wonder why I did over twenty other videos before I show you how to make a hot Sauerbraten.
Thank you for giving me the idea. Some time ago I posted a video and asked you: What would you like to see? Are there German dishes that you know, but you do not know how to cook them?
You have sent me many answers. That was great. And many of you said: Hey, we know Sauerbraten, but how do you do that?
This reminded me of my childhood. And one of my best memories of my grandmother Hedwig is that she always made me Sauerbraten with dumplings when I visited her. This dish is very emotional for me.
Try it. I am looking forward to your feedback.
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Thank you!
Enjoy your Meals!
Klas
Ingredients:
For the marinade: 1 large bunch of soup greens 3 cloves 12 peppercorns 4 crushed juniper berries 2 bay leaves 400 ml red wine 400 ml mild red wine vinegar - if you have: 100-200 ml of port wine
about 1,5 kg roast beef (flower or bug, preferably organic) salt freshly ground pepper 2 tablespoons butter lard 1 piece bacon rind 50 g pumpernickel bread 100 g raisins possibly a little sugar possibly lighter sauce binder maybe a little whipped cream (50 g)
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About German Recipes:
German Recipes is the channel for tutorials about cooking of traditional german food. We love to present you typical german dishes. See the most traditional recipes here. Learn how to cook german food. German food is very fine. There are many different regional food specialities. My name is Klas and I´m teaching you how to cook german food and I will be telling you the special backgrounds about this german recipes.
I´m a german journalist. I have been working on german tv for many years. Today I work as a coach. Cooking is my big hobby. I love recipes and I love cook books. I collect them. My favourite cooks are Jamie Oliver and Yotam Ottolenghi. I also like the youtube videos from Gordon Ramsay. I´m not too much into complicated recipes. I like it easy. Anyway I prefer to eat at home together with my family and friends, but to go to any restaurant. I have never been to a restaurant with a star from guide michelin. I think real food is much more interesting. Though I am fascinated by people like Ferran Adria and his brother. But I´m about to loose my central topic: Cooking.
This channel is all about german kitchen and german food, because I think: It´s worth getting it to know. All the german recipes are explained in english. German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com This is the best tutorial to learn about german food and german kitchen and german recipes in english. It´s the best food tutorial in english for german recipes. See all the details from the food blog From pork roast to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Follow this food blog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. Send us your feedback and your ideas and become an active part of the channel German Recipes.
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Find out more about klaskitchen on klaskitchen.com
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20 авг 2024

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Комментарии : 374

@Karl63601 5 лет назад

Lecker Lecker, Klas! My father always used pulverized Ginger Snap cookies to thicken the sauce, and served it with potato dumplings and red cabbage. It was a wonderful Sunday dinner, and leftovers the next day with sliced potato dumplings, fried in butter and very crispy. God, I miss those days.

@GermanRecipes 5 лет назад

Yes, we had it that way the other day, too. Absolutely great. I habe made a video about it: watch Knödlgröstl - One of my first videos....

@vernonpuglisi4795 2 года назад

Ginger snaps !!!!!

@gypsygirl731 11 месяцев назад

That sounds great ginger snaps

@christopher3386 10 месяцев назад

German-Americans brought this over with them from the old country. We use gingersnaps and sour cream to make the gravy.

@shannonmccullough8324 4 года назад

There used to be a very nice German restaurant close by when I was growing up. My parents would take us there on very special occasions. The name was Emmy's. Emmy was the owner, but her mother did the cooking. My parents were HAM Radio operators and had friends all over the world. One summer we hosted one of their friends. He was a great guy named Walter. He was from West Berlin, this was about 1977, Germany was still divided. We took Walter to Emmy's and he pronounced it very authentic. When Emmy's mother heard that another German was in the restaurant, she had to come out to talk to him. She didn't speak much English, so it was a real treat for her to speak in her native tongue to someone other than family. I've very much missed having her sauerbraten. It always came with the lightest, fluffiest potato dumplings. The soup course was amazing to me. I don't know what it was called. It was a very thick soup and I think that it had barley in it. It was very rich. The meal was also served with something that looked like egg rolls, but on the inside was cabbage and German sausage. This came with a spicy German mustard to smear on them. Then, of course, it was topped off with apple strudel. Happy times!

@Humpelstilzchen 4 года назад

Do you mean Graupensuppe (soup) and Kohlrouladen (cabbage rolls)?

@shannonmccullough8324 4 года назад

@@Humpelstilzchen , I'm sorry, I was about 11 at the time. I wouldn't remember by now.

@Humpelstilzchen 4 года назад

@@shannonmccullough8324 Ah ok. Just sounded like this 😉🙂

@rocksnot952 5 лет назад

Who knew German food was so tribal? Thanks for doing this. My mother used to blend the vegetables into the sauce, which made it thicker and wonderful with potato.

@UberDumpling 5 лет назад

For my American friends as a tip - Pro Tip 1: Use about two to three tablespoons of pickling spice when marinating the meat. It has all the ingredients needed except the Juniper berries. Pro Tip 2: When marinating the beef make sure to cover the meat entirely in marinade and turn over every day for a minimum of three days. This way it won't go bad and you are pickling it as you are supposed to. I usually do about 5 - 7 days myself depending on the thickness of the meat. Also, use the tougher cuts of meat. The roast is meant to be sliced. Pro Tip 3: If you don't have the time to wait 3 or more days - use a sauce meat injector every day that you turn the meat. Pro Tip 4: For a sauce thickener - use a tablespoon or two of finely ground up Ginger snap cookies.

@GaryRPerlich 5 лет назад

Although I have been cooking for many years, I have never tried sauerbraten. I appreciate all your tips. Vielen dank!

@mardziahghazali4041 3 года назад

Since i got germany boy friend and looking forward to get married, this receipe is good for me .... love from Malaysia

@jahmasin 2 года назад

I am a thoroughbred German. My family is from Northwest Germany. This was my favourite meal of all time. With red cabbage and potato dumplings of course. I love the dark dark gravy. Thank you for your video

@ramonazteca252 2 года назад

the most delicious meal i've ever eaten in my life was sauerbraten and dumplings, made by the most wonderful german couple that owned a small ski cabin resort near wolf creek pass, colorado, it was around 1980. the snow was about 4 ft deep, they had a hot tub and a bar where you served yourself, could pick out a video from their library and watch it on a huge screen, put out fresh firewood every evening for the pot-belly stove in an immaculate log cabin. amazing. i'd pay almost anything to have that same dinner again.

@kimkastl-williams114 4 года назад

I so enjoy your channel, I was born in Germany to a german mother and an American father and I so remember Sunday night dinners that my mother prepared and Sauerbraten was one of the meal U remember the most, You've brought back wonderful memories and I will continue the tradition thanks to you. Thank you so much💋

@thomasboeke1549 2 года назад

I do it the cheats way. I marinate mine in shop bought mulled wine (Glühwein) from Lidl with chopped red onions. The mulled wine has already all Christmas spices and is not as sour as vinegar and red wine. There is also no need to waste all the vegetables used in Klas's recipe. Just leave them out. Once seared, slow cook the beef with the marinate. I use a slow cooker / crock pot on low for 6 to 8 hours. Then thicken the sauce (I use a beef gravy mix) and all done.

@jak6326 2 года назад

Thanks Thomas x

@lauraellen189 5 лет назад

My husband will love this! His mother is originally from Germany as are my ancestors so I am learning to cook German foods.

@StratBurst92 3 года назад

My Grandfather was from Germany. We have both Sauerbraten as well as Rouladen quite often. Schmeckt so gut!

@robertshepherd5163 2 года назад

I use crushed ginger snap cookies to thicken and sweeten the gravy and marinate the meat for 5-8 days turning it daily. I usually serve it with potato pancakes and red cabbage (blaukraut).

@berthanssen8506 11 месяцев назад

It's also eaten in the Netherlands. Especially in the eastern regions. There it's called zoervleisj! Here it's mostly done with ontbijtkoek (German: lebkuchen), similar to the Aachener way of doing it. It's delicious!

@ralphgirard6091 3 года назад

My grandmother also made sauerbraten, but she used crumbled up ginger snaps to thicken the sauce. I've tried sauerbraten in several German restaurants; somehow none are a good as my grandma's!

@michaelzdanis3979 3 года назад

Gingersnaps add a bit of extra bite. That might be an addition the came in with the Germans that immigrated to America, but definitely a nice kick to the dish.

@jarchiec 5 лет назад

Remembering the old traditions is important. Food is one of the ways that we as humans show love, at holidays we gather around the table and eat together. Your grandmother showed her love for you by making sure that sauce was always perfect. You shared some of that love with us today. Thank you.

@GermanRecipes 5 лет назад

You are absolutely right. Nice comment. Thank you

@DJDiverDan436 5 лет назад

My mother would make Sauerbraten and Rottkraut (red cabbage) every year for a big German Dinner Party. She marinaded the beef for 5 full days in a big stoneware crock in the refrigerator, and marinaded the red cabbage for 3 days. She always thickened the gravy with crushed ginger snaps; this added a great ginger flavor and the sweetness of the cookies really balanced out the acidity of the marinade/gravy base. She always served the Sauerbraten over home made spaetzles - I still have her old spaetzle press, which she got from her mother, and her grandmother before her. That sweet-sour ginger gravy goes GREAT on spaetzles. I have the recipes for both the Sauerbraten and the Rottkraut, but have only made the Sauerbraten once - too much work and it eats up too much fridge space while it is marinading. Luckily, there is a very good German restaurant near me that makes a very passable. Sauerbraten.

@davexenos9196 Год назад

I absolutely love Sauerbraten my mother in law made it for me every Sunday. when I lived in Dusseldorf. She came over to Australia to visit a few years later, and on the way from the Airport she had to stop to buy ingredients for you know what. I was so happy.

@Leisurelistsb 5 лет назад

Our Oma from Hamburg used to make a braised beef roast that she put into a large pot of water with just salt and pepper for about 2 hours. About 2 lbs of beef. After cooking, she used the beef flavored water and add sauteed onion with bacon along with a flour slurry to thicken the sauce. She served it also with red cabbage and potato dumplings. So good! Do you know that dish? It is so simple and very delicious. This recipe looks so good too. Thanks, you did a nice job and it's fun to hear the Oma stories.

@nancyhowell7735 2 года назад

This is a dish our family has had for generations. German on both mother’s and father’s sides. Paternal side from Bavaria. Maternal side from northwestern Germany. My maternal oma learned this from her father-in-law. We use chuck roast and cut it into cubes. I sauté the beef (or venison) with onions, salt and pepper. Once beef is browned, add pickling spice that has been tied up in cheesecloth, cider vinegar and some sugar. We simmer for about 3 hours then remove bag of spices. At this time I add about 20 crunched gingersnaps to 2 cups of water to remove any lumps. Pour this into the pot sand increase heat to bring up to a boil. Boil 3 minutes. Done. Serve with potato dumplings and red cabbage or sauerkraut and apples. Also make my own potato dumplings and German potato salad, but never have seen a recipe for the salad like ours.

@Jefff72 Год назад

I want to make it as close to Pfälzer style as possible. My wife’s Oma used to make the most delicious Sauerbraten. Of course, no can beat Oma’s (I mean everyone’s Oma). Unfortunately, Oma is no longer with us. She was 84 when she left this world. I’m an American in Germany.

@edwardpate6128 Год назад

OMG as a child I loved my grandmothers German meals and Sauerbraten among my favorites!

@dovidtauber7977 Год назад

My grandma used to make sauerbraten for me every shabbat. She grew up in Munster and used pumpernickel but no heavy cream :)

@kingofmix6586 2 года назад

My neighbor is 84 and from Bavaria and she loved your version. She said very similar to hers.

@SoniRie68 Год назад

My meat is marinating for dinner this weekend. Can’t wait! Sauerbraten is my favorite German dish and this is my first time cooking it at home!

@lorenmartin8620 3 года назад

Out of this world sauerbratten ; I was accustomed to using ginger snps, but the pumpernickle bread sounds much healthier and bold! You present your additions in such a meaningful way to the novice in a very sensible way. Congratulations.............this is on for me this weekend!!

@margiejcupcakeprincess4711 3 года назад

Today is the day my sauerbraten is just in the oven after marinating for 3.5 days. Yum. Going over to make the dumplings now

@johncollins2955 4 года назад

So happy I found this! Interestingly, I just made sauerbraten a couple days ago, and, like you, it had been many years, probably a decade since I last made it. My wife and I used to live in Geilenkirchen, and I remember the cookies (we call them ginger snaps or spice cookies in the U.S.) and they often did use the raisins. I'd like to try it with the pumpernickel and cream instead, just to experiment. Wonderful to have found this video, thank you. For those who have asked about the meat, if I may be so bold ... in the U.S. you would use what we call a rump roast or bottom round most typically, and I prefer the rump as it tends to have a bit more intramuscular fat which keeps it juicy. Some use a top round (and I had to because my grocer did not have a rump when I shopped) and although it is sometimes listed in recipes, I will tell you the meat tends to be very dry. Yes, you'll use the gravy, but I'd stick with a rump or bottom round, FWIW. Oh, and while I like potato dumplings, I always serve it with spaetzle. If my memory serves me well, I think the typical plate in our area was usually thickened with the cookies, and served with spaetzle and rotkohl (red cabbage). Yum!

@nancysplan1916 3 года назад

Good to know. Thank you

@danishlady3777 8 месяцев назад

I prefer the gingersnaps to thicken and have the best flavor. thats the way my mom made it. We are Danish but mom loved learning and making traditional foods from our friends of England, Italy, China, American. German , etc. and of course many things from different Deli's in NYC. where we lived for years.

@caroll6315 4 года назад

Love you recipe my mother use ginger snaps to thicken it but I love your way will try it very soon you inspired me. German grandma Carol in in the USA Thanks for all you wonderful dishes

@mrhappyfoot 5 лет назад

Your recipe looks amazing and I look forward to trying it but I would never throw out those vegetables, I would serve them with the meat

@mrdefinitely8769 5 лет назад

Quickly becoming a favorite channel of mine.

@ratlips4363 2 года назад

Having lived in Betchesgaden back in the early 70s, Sauerbraten was absolutely my favorite dinner when dining in town. I'm so glad to find your channel. Now I can make it at home for my family and friends and they will get a chance to understand why I speak so much about this wonderful dish! Now I am subscribed

@-.Germanicus.- 2 года назад

You know a german would have that plate swimming in sauce 😝 best german dish hands down

@richardcrighton8079 2 года назад

doesn't say much

@davidedillman4657 2 года назад

I look forward to trying the dumplings. I generally serve sauerbraten thickened with crushed ginger snaps giving it a creamy spiced flavor. Also, as you mention, Rotkohl mit Aepfeln, ... red cabbage with onion, bacon, brown surgar, red wine vinegar and apples. Then I also serve potato pancakes. A favorite Fall dish I first had in St. Louis, that celebrates our German heritage.

@jonathanoneill9200 2 года назад

I’ve got a Sauerbraten marinating away in my fridge for 3 days now. Excited to cook it tomorrow. For the sauce, because I’m lactose intolerant and I can find pumpernickel or gingerbread where I live, I’m going to thicken it with a roux. Hopefully it still tastes ok.

@avenwarren6078 2 года назад

How did your roux work ?

@Puzzledrev 2 года назад

My mother was from Prussia and my MIL from Bavaria. Their recipes were different, but both were delicious. They both marinated for a week, with different marinades. I've come to the conclusion that you can't go wrong if you marinate for at least four days and add carrots.

@LoisFox131 5 лет назад

I made it for my husband Tom and I. It was delicious. He picked up a bottom round. I would’ve preferred a marbled piece of beef but it had a beautiful flavor. My favorite, as always, is the cabbage. Thanks for the recipes, Klas!

@GermanRecipes 5 лет назад

Grat to hear that.

@llenraf1968 Год назад

Yummy! Looks delicious! I will definitely be trying this recipe! Thank you.

@matthewezell1911 4 года назад

Just found your channel. My ancestry is German and French. I live in Louisiana, so I'm inundated with French culture. I've decided I want to explore my German heritage more. Been looking through your recipes here and there are so many I want to try. Can't wait to explore.

@Jonathan_Taylor 3 года назад

Made this today and it was great...! Only thing I substituted was smashed sugar potatoes instead of the dumplings. Thank you for the recipe from Washington State, USA..

@lightbox617 11 месяцев назад

My next two projects are Sauerbraten and beef Stroganoff. I will serve each with home made wide pasta. My recipe is: a piece of London Broil. Marinate in vinegar, wostchestshire, lemon, onion and ginger snaps Dump it in a bowl and walk away for 48 hours. I learned this from an Irish cook. Because it was the first one I ever ate; I expect everything to taste like that

@VeVeEm 3 года назад

Beautiful Grandma recipe. Absolutely scrumptious. The cream is the secret to the sauce, not to skip off. Thank you xxx

@alanvonau278 5 лет назад

Klas, vielen Dank für dieses Rezept. Lecker! Es ist gut zu lernen, wie ein Deutscher dieses Gericht zubereitet. Grüße aus dem pazifischen Nordwesten der Vereinigten Staaten.

@jamescardwell2986 5 лет назад

I remember my Late Oma making Saurerbraten , she used whipping cream, but I can’t remember what else. Her potato cakes were made from fresh potatoes that she canned or got from the Garden. Her Father was German and that’s were she learned to cook from, I unfortunately never met him passed before I was born but she told me he made his own sausages and sauerkraut. I do remember the homemade Kraut. She made it just like her Dad. Open a jar and you could smell it through the whole house. My German ancestors came from Seigan , Westphalia. Thanks for good memories. Dunke

@breed9548 5 лет назад

James Cardwell Danke*

@robertshepherd5163 2 года назад

Siegen?

@turiddudegaetano8725 5 лет назад

Great recipe. Many thanks. Mamma is German and used ginger snaps in her gravy.

@levideese 3 года назад

Making for Christmas dinner tomorrow 👍🏻💪🏻🎄

@mepilot1 5 лет назад

Thank you for sharing your Grandmothers Recipe. Just telling my Son how great this dish is. I have wonderful memories with my Family going to a great German Restaurant in San Jose, CA called Teske's. If you ever travel to the San Francisco Bay Area, its a worth while visit. After watching your video I feel like i can make the dish now. Thanks for sharing your culture to us.

@asamapornsboonrote6569 5 лет назад

Mark Walker สๅ

@elliecruz9122 4 года назад

Wonderful show, love the different types of shots, takes, points of view... and happy to learn recipes from my German roots! Thank you 🤗

@johncondon912 4 года назад

Thanks will try. Keeping up with some German heritage food.

@annchappell4829 2 года назад

We eat the veggies cooked with the roast. It is very good.

@jahmasin 2 года назад

Yes I GASPED when he said the veggies were going in the bin....no no no no.......they would be soooo delish absorbing all the juices from the roasting meat and marinade........don't waste them.

@ginnyjane2 Год назад

I have at last found your recipe. I last tested sour braten and potato dumplings 48 years ago cooked by a German couple, friends we met in Sydney, Australia in 1974. Now I can't wait to have a go at making them, thank you. Kiwi Jan

@GermanRecipes Год назад

Hey Jan. That sounds great. Have a good time with german recipes. K

@chrishewitt4220 5 лет назад

Viele dank. Lecker! Als ich ein Kind war, ich wohnt in Deutschland fuir drei Jahre, von 1968 bis 1971, bei Guetersloh. Ich bi Schotte, aber ich wohnt jetzt in Australien. Diesen Recipe mache ich sehr sicher!

@GermanRecipes 5 лет назад

Ja. Probier es auf jeden Fall aus. Viele Grüße nach Australien 👍

@xJRxinated 5 лет назад

Looks amazing! I have tried many of your recipies at home. Please keep it up. Also your production value has increased tenfold from your older videos. Wunderbar!

@jslezak57 4 года назад

Love this recipe! This will be the second time making it along with your red cabbage. Thanks

@dwood37 2 года назад

I tried this recipe and it was FANTASTIC!!!!! The meat was so flavorful and tender. Thank you!!!!

@JaniceT-Poet 3 года назад

I grew up enjoying my mother's Sauerbraten with Gingersnap Sauce. It was delicious!!!

@michaelzdanis3979 3 года назад

My mother always made her Sauerbraten with gingersnaps as well.

@rockyracoon3233 2 года назад

LOVE sauerbraten!

@paulaajohnson2597 Год назад

I love Sauerbraten with Rotkohl and boiled potatoes.

@IDontTalkToCops 5 месяцев назад

That looks terrific. I will be cooking this meal with my children in support of their German class they attend at school. Cheers from Australia.

@gerdpapenburg7050 5 лет назад

In the Aachen area they add "Aachener Printen" (Lebkuchen) to sweeten the sauce.

@leehellam9719 4 года назад

I’m making this today, finally, after 5 days marinating! Really looking forward to it. My husband says he can’t wait! I. Doing mine in the slow cooker.

@leehellam9719 4 года назад

Oh I forgot to add, I found some potato dumplings in my Lidl to go with it 😆👏🏻👏🏻👏🏻👏🏻

@leehellam9719 4 года назад

It was amazing 😀

@mic_s21 Год назад

There are so many regional variations of Sauerbraten nowadays. The one that many people refer to is the Rheinischer with Kartoffelklöße but the Sauerbraten Swabian variant is what I usually have. Spätzle and a bit creamy sauce.

@KJensenStudio 4 года назад

I couldn't believe you threw out the vegetables! I' like 'aggghhhh!' , but of course, it wasn't my dinner. Still, this looks very delicious, and danke sehr. I will make it with dumplings too, now that you have gotten me very hungry.

@karenjuenemann8770 3 года назад

I am so glad to have found you! I was in Germany recently, and am so glad to have the behind the scenes details about the foods that I loved in Munich!

@GaryRPerlich 5 лет назад

Wunderbar! Vielen Dank!

@elaine8477 3 года назад

My name could be "always in a hurry": I may try slicing the meat first into 1 inch thick slices and marinating 24 hours before cooking frying a little less. Looks awesome.

@tamarawedell8353 3 года назад

Really excited to try this and that I found your page! My mom was born in Murnau, and raised in Munich. I like that your recipes look well layered, but not more froofy than these recipes were originally. Just straight forward with what was available, fresh, and most importantly ... delicious. I have my roast marinating right now, and I can't wait to try it! All the best and I will be enjoying your other videos!

@denisharis4443 11 месяцев назад

Thank you! I will try to make it here in Colorado, and try to make it as good as my Oma’s.

@proudangloausie6718 3 года назад

This is the best Sauerbraten I've made so far, I do use ginger nut biscuits in place of pumpernickel but this is my favourite. Gut gemacht Klaus 👍🏻

@charlesfarmer5749 2 года назад

I miss my grandma too.

@CrossOfBayonne 3 года назад

This dish is served in a lot of German restraunts worldwide including here in the states.

@de3698 3 года назад

This was my first meal when I first went to Cologne, I really enjoyed eating this as German and my country's cuisine is almost identical

@margaretpolzin5813 5 лет назад

You can use any cut you'd normally buy for a pot roast. Usually chuck or round roast. We usually cook it in the crock pot, after pan searing it, and it comes out perfectly tender and juicy. Also, I don't ditch the veggies, I strain them, as much as possible, through a sieve to get most of that flavor into the sauce.

@whosweptmymines3956 7 месяцев назад

Sauerbraten is amazing.

@roadtrip2943 5 лет назад

I really liked frickadellin, ham based meatballs from a verman food grocery years ago in nyc. Got a recipe.

@Fritz-der-Tuftler 3 года назад

@ German Recipes This is probably one of my favorite dishes of all time. If you have access to venison and it isn't cost prohibitive. I would strongly recommend trying venison Sauerbraten as well.

@stephaniekaufman7325 4 года назад

It looks delicious I've never tried it I must try your recipe and I love potato dumplings they are delicious

@____M_ 2 года назад

Made this for the family and they loved it!

@lougehrig9787 5 лет назад

Incredible as always chef

@crispyri 9 месяцев назад

In limburg province in the Netherlands we put apple molasses in the gravy And to thicken the sauce we use peperkoek.its like a gingerbread cake

@brvndxxxn Год назад

Looks delicious!

@jrs80920 Год назад

Your grandmother would be so proud of you!

@kellycanzoneri5499 5 лет назад

Thank you for this recipe. My grandmother used to make this with beef and venison. I used to be able to have this for lunch because they made it occasionally at the cafeteria where I worked . I always thought it was really hard to make with a lot of ingredients and steps. You made it look easy so I'm going to try this. She also used to make a sour kraut pizza she called flammkuchen ?? She used leftover smoked super garlic ham some kinda cheese. It was great. Could you show us how to make it. Please?

@water7830 5 лет назад

Nice . How about a black forest cake mate.

@elainjones9442 5 лет назад

Looks good

@tansi2u 3 года назад

i I miss it we ate it on a kaiser bun with gravy. Canada

@davewagie 5 месяцев назад

Looks like what I had when I was stationed in Germany! Going to make this!

@michaelmcgarry7701 4 года назад

Love your cooking shows...love German cooking and baking...

@toddstropicals 5 лет назад

I haven't made this since the mid 90's when I was actively working as a chef... Good recipe Klas!

@ArgaAnders 5 лет назад

Lecker as always Klas! Yet another german recipe that is very similar to a swedish one (Surstek, Sour roast). I guess our common germanic culinary roots are still alive and kicking haha! The only real difference is that we use "Svagdricka" (Kind of a low alcohol sweet ale), and some vinegar in the marinade/sauce. It´s one of my favourite dishes and the next time I will try it your way with port wine instead of the svagdricka! Thanks for another great video! :D

@GermanRecipes 5 лет назад

I didn‘t know. But sounds similar indeed But the only things we gernans really know about swedish recipes is what you can eat in an ikea store 😉

@ArgaAnders 5 лет назад

@@GermanRecipes Haha yeah that´s what most people say 😉

@Error_404_Account_Deleted 4 года назад

In progress. Thanks for the all the help! Doing your rothkohl as well!

@rustydog1236 4 года назад

Pretty sure grandma didn't throw food out . Mine sure didn't. Those carrots wou li d have been on the table.

@OriginalSmoothOperator 3 года назад

The vegetables come out amazing, and I like to serve them as well. Just bear in mind that the marinade will have lots of small, hard pieces in it that are unpleasant to bite down on, like the cloves, peppercorns, bay leaves, lemon seeds, and so on, depending on the recipe. In addition to being unpleasant to bite into, chewing up a whole peppercorn, or clove can really ruin a person's palate for the rest of the meal, so I recommend just straining the marinade before putting it back in with the beef and vegetables, (you won't be able to easily seperate these small pieces once you've added the vegetables,) and adding some spices back back into the marinade in ground form if you'd like, or even just using ground spices from the beginning if you'd like. Either way, you'll have a very nice side of vegetables to go with the meat, and won't need to worry about anyone biting into hard, whole spices. Enjoy!! Great recipe, and great video!!