German recipe collection
423 German recipes
Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.
This crumb cake is like a coffee cake, not too sweet, which fits my taste. I often eat it with a cup of coffee or tea in the afternoon. I do substitute raspberries or blackberries for blueberries depending on what berries I have on hand when I want to make it. No surprise, it comes out great every single time.
Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.
Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.
German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.
A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.
Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.
German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.
Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.
This scrumptious dish is made with potatoes, kale and succulent smoked sausage.
Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.
Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.
Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.
Gedunstetes Weisskraut, a German skillet cabbage with shredded cabbage, celery, green pepper, and onion cooked crisp-tender in one pan with no fuss.
Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.
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