Hearty Bavarian Meals
This article was written by Kristel Matousek and was featured in our October issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
OKTOBERFEST (PART 1)
SAUERKRAUT & MUSTARD
Yields 2 quart jars
- 4 pounds cabbage, shredded
- 1 pound sweet onion, thinly sliced
- 2 tablespoons caraway seeds
- ¼ cup brown sugar
- 1 tablespoon plus 3 teaspoons salt
Yields 8 ounces
- ½ cup yellow mustard seeds
- 2½ tablespoons brown mustard seeds
- ¾ cup apple cider vinegar
- ½ cup dry white wine
- 1 tablespoon finely grated horseradish root
- 1 tablespoon brown sugar
- 1¼ teaspoons salt
For the sauerkraut, in a large bowl, combine the shredded cabbage, onion, caraway seeds, and brown sugar. Season with salt and knead the cabbage with your hands to release moisture and break it down slightly.
Transfer the cabbage to the quart jars, packing as you go. Top the cabbage with fermentation weights, lightly cover with plastic wrap, and store at 70 to 75 degrees F for 3 to 4 weeks. The flavor of the sauerkraut will become stronger with time, so if you do not like a strong flavored sauerkraut, shorten the fermentation time. Refrigerate to stop fermentation.
For the mustard, combine the mustard seeds, vinegar, and wine in a bowl. Cover and let sit for 24 hours at room temperature. After resting, separate and reserve ½ cup to be added later.
Pour the hydrated mustard seeds into a food processor. Add the horseradish, sugar, season with salt, and blend until smooth. Stir in reserved mustard seeds, place in an airtight container, and store at room temperature for 1 to 2 days, then refrigerate. Can be kept for up to a year when refrigerated and properly stored.
Serve atop bratwurst on a bun or with noodles.
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds beef top round roast, large diced
- 4 tablespoons oil, divided
- 6 cups onion, diced
- 6 cloves garlic, minced
- ½ cup tomato paste
- 1 tablespoon dried marjoram
- 1 teaspoon paprika
- 3 tablespoons caraway seeds, ground
- ¼ cup red wine
- 1 quart beef stock
- 2 cups dark rye bread, small dice
- 2 bay leaves
- Salt and pepper, as needed
- Parsley, for garnish
- Dumplings or spaetzle noodles, for serving
In a small bowl, combine the salt and pepper and use it to season the beef roast.
Add 2 tablespoons oil to a stockpot over moderately high heat. Brown the meat, then remove it from the pot and set aside.
Add remaining 2 tablespoons oil to the stockpot over moderate heat and toss the onions in the oil to coat. Cook the onions until soft. Mix in the garlic, tomato paste, and marjoram, cooking to darken slightly. Season with paprika and caraway, then deglaze the pan with wine. Pour the stock into the pot, along with the browned beef, rye bread, and bay leaves. Stir and bring to a simmer before covering with a lid. Cook covered for 4 hours to tenderize the meat, stirring occasionally. Taste and season with additional salt and pepper as needed.
Can be dished alone, as a warm hearty soup with dumplings, or over spaetzle noodles. Garnish with parsley, and serve.
- 2 pounds pork loin
- 2 cups plain bread crumbs
- 1 cup flour
- 1 large egg, beaten
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ¾ cup water
- Cooking oil, as needed for frying
From the pork loin, cut 7 steaks, equal in size and thickness, then trim off any fat. For each loin steak, cover with plastic wrap and pound to a centimeter in thickness with the smooth side of a meat tenderizer mallet.
Pour the bread crumbs onto a sheet pan or dish with raised sides.
In a large bowl, whisk together the flour, egg, salt, garlic powder, parsley, and water, until no clumps remain.
Dip each tenderized pork loin in the prepared batter, then coat in bread crumbs.
Once breaded, the pork loin can be either deep fried or pan fried in oil. To pan fry, preheat oil in a frying pan to 350 degrees F. Cook until golden brown on the underside, gently turn over and brown the other side. Once fully cooked, remove from oil and place on a wire rack or plate lined with a paper towel to drain off excess oil. Serve warm.
Breaded pork loins can be frozen and cooked later for a quick-and-easy dinner.