Luchows Restaurant Menu Food

LüCHOW'S SAUERBRATEN

Steps:

• Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
• On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
• Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
• Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
• Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.

LUCHOW'S SWEDISH MEATBALLS

Steps:

• Grind together beef, pork, and veal very fine, twice.
• Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
• Add salt and pepper to taste, cayenne, and Worcestershire.
• Stir and mix thoroughly with a wooden spoon until well blended and smooth.
• If necessary, add a little more cream.
• Make into small, neat balls about 1 inch in diameter.
• Saute in butter very slowly over medium heat.
• Do not disturb them.
• When half cooked, about 20 minutes, set pan in moderate oven (350F).
• After another 20 to 25 minutes, add cream to make a thin gravy.