Karl Ratzsch Cookbook Food

SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE

Sauerbraten, Karl Ratzsch's Old World Restaurant Style image

This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

Provided by Acerast

Categories Meat

Time P3DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (4 lb) boneless beef rump roast
4 cups water
2 cups red wine vinegar
2 tablespoons sugar
1/2 cup onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon pickling spices
2 tablespoons vegetable shortening
24 crushed gingersnaps (1 1/2 cups crumbs)

Steps:

Trim meat of all but a thin layer of fat; place in a glass bowl.
Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
(The flavor is more intense with each day that passes).
Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
Heat shortening in dutch oven.
Brown meat on all sides.
Remove fat from pan.
Pour marinade over meat.
Roast uncovered at 350 degrees for 30 minutes.
Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
Remove meat to platter.
Strain marinade; remove fat and return marinade to pan.
Stir in gingersnap crumbs.
Heat until thickened; strain again.
Slice meat and serve with gravy.

KARL RATZSCH'S HUNGARIAN BEEF GOULASH

Karl Ratzsch's Hungarian Beef Goulash image

This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients.

Provided by Dan-Amer 1

Categories Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs lean beef
2 lbs onions, sliced
4 tablespoons butter
4 tablespoons flour
3 teaspoons salt
1 teaspoon pepper
about 2 cups beef stock
4 -5 teaspoons paprika

Steps:

Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.

Nutrition Facts : Calories 722.9, Fat 33, SaturatedFat 15.3, Cholesterol 231.2, Sodium 2048.1, Carbohydrate 30.4, Fiber 4.3, Sugar 10, Protein 74.1

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