From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Kartoffelklosse & Sauerbraten Date: 19 May 1995 04:10:08 -0600 Organization: Salata Message-ID: Responding to: john.glitzner@cais.com (JOHN GLITZNER) JGI> remember my grandmother making great kartoffelklosse (potato balls JG> with a bread core) served with sauerbrauten. Can someone help by JG> providing a authentic recipe. Kartoffelklosse are traditional German potato dumplings. However, as with almost all traditional dishes, the preparation and ingredients vary from household to household. Here's an "authentic" version along with a similarly "authentic" Sauerbraten recipe. Kartoffelklosse (Potato Dumplings) No. 1057 6 Medium Baking Potatoes 1/2 Cup Butter 2 Eggs 1/4 Cup Bread Crumbs 1 1/2 tsp Salt Croutons 1/2 Cup Flour Boil the potatoes, in their jackets, until tender. Peel and rice the potatoes. Add the eggs, salt and flour. Beat the batter until it is fluffy. Roll lightly into 1" balls. Place 1 crouton in the center of each ball. Bring a pot of salted water to a boil. Reduce heat to bring the water to a gentle boil. Drop the dumplings lightly into the water, one at a time. Cook, covered, for 10 minutes. Drain well. Melt the butter. Stir in the breadcrumbs. Pour the buttered breadcrumbs over the dumplings. Serve. Sauerbraten No. 533 Yields 6 Servings 3 lb Beef Rump Roast 1/4 Cup Sugar Pepper Sour Cream Garlic 2 Tbls Vegetable Oil 2 Cups Mild Vinegar 1/4 Cup Brown Sugar 2 Cups Water Flour 1/2 Cup Onions, Sliced Raisins 2 Bay Leaves Potato Dumplings 1 tsp Peppercorns 2 tsp Caraway Seeds Thoroughly rub the meat with pepper and garlic. Place the meat in a deep crock or bowl. Combine the vinegar, water, onions, bay leaves, peppercorns, caraway seed and sugar Heat but DO NOT BOIL! Pour the hot marinade over the meat. (At least half the roast should be covered.) Cover and refrigerate for 3 or 4 days, turning occasionally. When ready to cook, brown on all sides and cook as you would a pot roast. Use the marinade for basting. Sprinkle on the brown sugar when the meat is tender and roast for another ten minutes. Remove the meat and prepare the gravy using the drippings and flour. Blend in sour cream and raisins Serve with potato dumplings. Joel ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.