Crispy potato pancakes served with apple sauce and sour cream.

Potato Pancakes

Grilled German sausage served with sauerkraut and mustard.

Bratwurst

Freshly baked soft pretzel served with cheese sauce.

Pretzel

Traditional apple strudel served warm with vanilla ice cream.

Apple Strudel

Chocolate cake with layers of cherries and whipped cream.

Black Forest Cake

Traditional beef goulash served with bread dumplings.

Goulash

Breaded and fried pork loin served with lemon and a side of potato salad.

Schnitzel

Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

Prepare Potatoes

In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix until well combined.

Mix Ingredients

Heat vegetable oil in a large skillet over medium-high heat.

Heat Oil

Using a tablespoon, scoop the potato mixture and form small pancakes. Carefully place them in the hot oil.

Form Pancakes

Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from skillet and drain on paper towels.

Cook Pancakes

Serve warm with apple sauce and sour cream on the side.

Serve

Potatoes

Onion

Eggs

All-purpose flour

Salt

Black pepper

Vegetable oil

Prepare the Grill

Brush the bratwurst sausages with olive oil, and season with salt and black pepper.

Prepare the Bratwurst

Place the bratwurst on the grill and cook for about 15-20 minutes, turning occasionally, until they are browned and cooked through.

Grill the Bratwurst

In a small saucepan over medium heat, warm the sauerkraut until heated through, about 5 minutes.

Heat the Sauerkraut

Serve the grilled bratwurst on a plate with a side of warm sauerkraut and a dollop of yellow mustard.

Bratwurst sausages

Sauerkraut

Yellow mustard

Olive oil

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add salt and gradually mix in the flour until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.

Knead the Dough

Preheat the oven to 450°F (230°C). Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and form a pretzel shape.

Shape the Pretzels

In a large pot, bring water to a boil and add baking soda. Carefully drop pretzels into the boiling water for about 30 seconds each. Remove and place on a baking sheet lined with parchment paper.

Boil the Pretzels

Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake in the preheated oven for 12-15 minutes until golden brown.

Egg Wash and Bake

Warm water

Active dry yeast

Granulated sugar

Baking soda

Egg (for egg wash)

Coarse sea salt

In a large bowl, mix the flour and salt. Add the water and oil, then knead the dough until smooth. Cover with plastic wrap and let it rest for 30 minutes.

In another bowl, combine sliced apples, sugar, cinnamon, raisins, and breadcrumbs. Mix well and set aside.

Prepare the Filling

On a floured surface, roll out the dough as thin as possible into a large rectangle.

Roll Out the Dough

Brush the rolled-out dough with melted butter. Spread the apple filling evenly over the dough, leaving a border. Carefully roll up the dough, tucking in the sides to seal.

Assemble the Strudel

Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with melted butter and bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown.

Bake the Strudel

Let the strudel cool slightly before slicing. Serve warm with scoops of vanilla ice cream.

all-purpose flour

salt

water

vegetable oil

apples (peeled, cored, and sliced)

sugar

ground cinnamon

raisins

breadcrumbs

butter (melted)

vanilla ice cream

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined. Gradually stir in boiling water until the batter is smooth.

Add Wet Ingredients

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Bake the Cakes

While the cakes are cooling, prepare the cherries by pitting and slicing them. You can also use canned cherry pie filling if you prefer.

Prepare Cherries

In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.

Make Whipped Cream

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream, followed by a layer of cherries. Top with the second cake layer, and repeat the process. Finish with whipped cream and cherries on top.

Assemble the Cake

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vanilla extract

boiling water

Chop the onion, garlic, red bell pepper, and carrot. Dice the beef chuck into small cubes.

Prepare the Ingredients

In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Sauté the Vegetables

Add the diced beef to the pot and cook until browned on all sides.

Brown the Beef

Stir in the chopped red bell pepper, carrot, tomato paste, paprika, bay leaf, salt, and black pepper. Mix well.

Add Vegetables and Seasonings

Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.

Add Broth and Simmer

Remove the bay leaf before serving. Enjoy the goulash with bread dumplings on the side.

Beef chuck, diced

Onion, chopped

Garlic, minced

Red bell pepper, chopped

Carrot, sliced

Tomato paste

Paprika

Beef broth

Bay leaf

Place the pork loin between two pieces of plastic wrap and pound it to about 1/4 inch thickness using a meat mallet.

Prepare the Pork Loin

In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and bread crumbs mixed with salt and pepper in the third.

Set Up the Breading Station

Dredge each piece of pork in flour, shaking off excess, then dip in the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.

Bread the Pork

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded pork schnitzels in batches, frying for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.