Germany, having a tradition in beer consumption and producing perhaps the best beers in the world, has combined holiday beers with excellent sausages and excellent food dishes. German cuisine is also excellent. The best combination of food and beer takes place at the largest folk festival taking place in Germany, the Oktoberfest, which began in 1810 and is celebrated to this day. Nevertheless, we present to you below 10 extremely classic dishes of German cuisine.
- Chicken schnitzel
A nice idea to make at home, both for a relaxing evening with friends – accompanied by beer or wine.
Materials
4 chicken breast fillets
Salt Pepper
4 slices of mozzarella
2 cups tomatoes cut in half
oil for frying
For breading
200gr. breadcrumbs
2 teaspoons all-purpose flour soup
2 eggs
1 clove garlic
1 medium onion
1 tablespoon parsley or dill (optional)
Procedure
Season the chicken fillets with salt and pepper and set aside. Put the flour, eggs, garlic, onion, parsley or dill in the multi if you use salt and beat well to homogenize. Transfer the mixture to a wide bowl. Pass the fillets one by one from the mixture that you prepared to “wet” on both sides and then bread them on the breadcrumbs, making sure that they are well covered on both sides. Heat a pan over high heat and add enough olive oil. Put the breaded fillets one by one and fry until they are cooked and get a nice color. Transfer to a plate lined with paper towels to drain. You can serve the Milanesa chicken as it is, accompanied by a salad or put it for a few minutes in a preheated oven, adding a few cherry tomatoes and 1 slice of mozzarella on top of each fillet. Bake until the cheese is melted and serve.
2. Semmelknödel: Dumplings of bread or garlic bread in German
A perfect German appetizer is the bread dumplings, originating from Bavaria! They look like white meatballs. Their main ingredients are bread (some days), garlic, parsley, milk, butter, milk and they often add grated nutmeg!
3. Spaetzle or German noodles
They are handmade German pasta, which can be prepared at home with eggs, milk, flour. To achieve this shape the Germans have a special cooking utensil, but you can also comfortably use the holes in your strainer.
Materials
1 cup all-purpose flour
And a cup of milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh
Procedure
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzle maker, or a large holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook for 5 to 8 minutes. Drain well. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
4. Goulash calf
A recipe that the Germans start making when the cold starts. So it fits perfectly on an autumn Sunday or everyday table. Its basic material is beef, which is perfectly matched with plenty of celery and other vegetables.
Materials
1,200gr. veal panties or shoulder
50gr. margarine
4 teaspoons olive oil soup
3 large onions, finely chopped
3 cloves garlic
400gr. chopped canned tomatoes or 2 tbsp. tomato pulp soup
2 green peppers, squared
2 red peppers, squared
2 cups potatoes, in small cubes
3 fresh tomatoes, in small cubes
2 teaspoons sweet paprika soup
marjoram
flour, salt, freshly ground pepper
Procedure
Cut the meat into small cubes, the size of a walnut. You can also ask the butcher to do it for you. In a shallow saucepan, heat the olive oil with the margarine and sauté the onions and garlic until translucent. Add the lightly floured meat, sprinkle with paprika and sauté until the meat is golden brown. Then add the chopped tomatoes or the pulp diluted in a little hot water and the marjoram. Simmer the food with the pot covered for about 1 hour. Add the potatoes and peppers, season the food with salt and pepper and continue cooking until the vegetables are soft and the food sauce boils. Finally, add the diced fresh tomatoes and cook for another 5 minutes. Serve the food very hot, sprinkled if you want with a little more paprika.
5. German Potato Salad
The special thing about the German potato salad is that they prepare it a little more spicy and a little more caloric. Ideally they use red potatoes. What differentiates it is the addition of bacon which gives a more interesting taste while it goes very harmoniously with the potatoes. It is an easy recipe that does not take much time to prepare and prepare. They choose small potatoes that are boiled with the skin. Then, while they are still hot, mix them with chopped bacon and a vinaigrette sauce.
Materials
1 kg of potatoes
6 slices of bacon
3 large onions well cleaned
1 cup of coffee parsley
1 cup oil
1 teaspoon mustard soup
3 tablespoons balsamic vinegar soup
3 tablespoons soup soy sauce
Procedure
Wash the potatoes well and boil them in their skins, in plenty of water for at least 45 minutes and until tender. While the potatoes are boiling, cut the bacon into small squares and sauté it in a frying pan until crispy. Cut the onions into matchsticks and sauté them in the same frying pan as the bacon without adding oil. Peel a squash, grate it and chop it in half. In a large pan, heat the olive oil well and add the potatoes to sauté, stirring gently so that they do not dissolve. Add the toasted bacon and onions. In a bowl, mix the mustard, vinegar and soy sauce. Serve your potatoes in the salad bowl. Drizzle with the onion bacon mixture. Sprinkle with parsley and serve.
6. Rouladen: Pork rolls with bacon
A recipe that is not to be consumed daily as it contains both pork and bacon inside. Delicious meat appetizer that goes well with wine and can be served on both Sunday and holiday table. The basic ingredients of the recipe, in addition to pork, are bacon, mustard, sour cream, onion, garlic, carrot, cucumber pickles, butter, tomato paste, bay leaf, chicken broth, red wine, etc. olive oil. The ingredients are rolled in the pork and then cooked in a hot pan. Serve with red sauce.
