As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. The only difference – German Schnitzel is made with pork (my preference) instead of veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. Most Americans associate Schnitzel with Wienerschnitzel. (I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them). Every tourist to Germany has had Schnitzel and most fall in love with it. All the tips and tricks are included for making the absolute PERFECT schnitzel!Īs much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Learn how to make Traditional German Pork Schnitzel the way your favorite German restaurants make it. There should be a good balance between the sugar and tartness of the the ginger snaps and vinegar.Jump to Recipe Jump to Video Print Recipe (I haven’t tried brown sugar, but I bet it would be even better. Sugar: I use plain white table sugar, and a little less than what’s called for. Boxed ginger snaps are smaller than what my great grandmother probably used. The recipe says 15, I usually use more for a large pot of marinade, 20 – 25. Ginger Snaps: I use boxed, name brand ginger snaps. For a 3-4 pound roast, I usually use a 14.5oz can of stewed tomatoes AND an 8oz. Tomatoes: My father’s transcription of this recipe (which is the only “original” I have), doesn’t mention what size can of tomatoes to use. Vinegar: Use apple cider vinegar or red wine vinegar (or both). Anything that makes a good pot roast will work well. Roast: We’ve used bottom round roast and rolled roast. Sides can include red cabbage and pretzel rolls (as pictured) and a green vegetable (not pictured) Add all of the little chunks of meat that fall off when slicing too! Let that stand on a warm burner while you put everything else on the table, to give the flavors a little time to infuse the sliced meat. Slice the meat across the grain into 1/4″ slices and add back to the gravy. Thicken the gravy using whatever method you like (flour/water, corn starch/water). This will help add body and flavor to the gravy. Use a spoon to press some of the solids (onion, tomato) through the sieve. Strain the broth through a sieve onto another pot (large enough to hold the gravy and meat). Remove meat and let stand while you prepare the gravy. Cook for 3 hours, or until meat is tender. Heat to boiling then cover and reduce heat to simmer. Turn the meat occasionally.Īfter 3 days, add the tomatoes, onion, sugar, salt & pepper. We make this in the winter, so we put it on the porch. Cover the pot and refrigerate for 3 full days. Add more water if needed so meat is submerged. Heat and stir to dissolve gingersnaps then carefully add the meat. In a large pot (large enough to submerge meat) add the vinegar, pickling spices, ginger snaps and enough water to cover the meat. 3 1/2 lb beef roast (any roast – bottom round O.K.)*.This is the ingredient list basically as written: I will included notes at the end of the recipe with my suggestions. But, I stick pretty close to what’s written, making little tweaks along the way as needed. The recipe is a little flexible - especially as it was transcribed, out of order, by my father. The recipe in its current form may be Americanized somewhat from its origin, but it’s delicious. I’m not sure how far back the recipe goes beyond my great grandmother, but she was a German immigrant, so I’m sure that the roots of this recipe are authentic. When I got married, I brought the tradition with me. My family has been making this every year for Christmas dinner since as far back as I can remember. This is a recipe that was handed down from my great grandmother on my dad’s side. Pictured above with a side of red cabbage and a pretzel roll. It’s a traditional German recipe of sliced beef in a savory sweet/sour gravy, served over noodles. From the kitchen of Ida Gott, mother of Earla Moth Russell, mother of Bob Russell, father of Jerry Russell
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