Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Schloss Favorite Rastatt
This bijou baroque palace near Baden-Baden and the Black Forest was the location for a recent screen version of the Frog Prince, a Grimm fairytale featuring an ugly suitor transformed by a kiss. It is known as the Porcelain Palace for its huge and unique collection.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Hartenfels Castle
The story of Sleeping Beauty needs no introduction, but not many people will know this castle on the banks of the Elbe near Leipzig, the setting for the 1970 film. These days it is also known for a magnificent spiral staircase and a chapel inaugurated by local hero, Martin Luther.
Trausnitz Castle
Medieval Trausnitz, northeast of Munich, was home to the Wittelsbach dynasty. Rich in paintings and tastefully decorated, it was the location for the 1953 film of the Grimm fairytale the Golden Goose, in which a villager is rewarded for his generosity.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground
1 glass of capers
1 l of beef broth
1 lemon
Flour
Oil or lard
500g beef goulash
500g pork goulash
500g onions
1tsp salt
2 bay leaves
2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Kriebstein Castle
This dream of a knight’s castle which sits atop a steep rock between Leipzig and Dresden was where Snow White’s jealous stepmother consulted her mirror in the 2009 film. The castle has its own secrets, including a treasure collection that was hidden in a chimney until 1986.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
FAIRYTALES
Wanderlust
Created on September 12, 2024
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Transcript
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Real-life
fairytales
Until the late 19th century Germany was still a patchwork of electorates and principalities, each with their own palaces and castles. Perfect for storytelling.
Trausnitz Castle
Hartenfels Castle
Schloss Favorite Rastatt
Kriebstein Castle
Culture & History
Where to eat
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Schloss Favorite Rastatt
This bijou baroque palace near Baden-Baden and the Black Forest was the location for a recent screen version of the Frog Prince, a Grimm fairytale featuring an ugly suitor transformed by a kiss. It is known as the Porcelain Palace for its huge and unique collection.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Hartenfels Castle
The story of Sleeping Beauty needs no introduction, but not many people will know this castle on the banks of the Elbe near Leipzig, the setting for the 1970 film. These days it is also known for a magnificent spiral staircase and a chapel inaugurated by local hero, Martin Luther.
Trausnitz Castle
Medieval Trausnitz, northeast of Munich, was home to the Wittelsbach dynasty. Rich in paintings and tastefully decorated, it was the location for the 1953 film of the Grimm fairytale the Golden Goose, in which a villager is rewarded for his generosity.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Method
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Peppered beef
Ingredients
Pepper, freshly ground 1 glass of capers 1 l of beef broth 1 lemon Flour Oil or lard
500g beef goulash 500g pork goulash 500g onions 1tsp salt 2 bay leaves 2 cloves Sugar
Ingredients
Cut the beef and pork into cubes, place in a pan, fry briefly in oil, turning frequently, and add onions. Then deglaze with beef broth, and season the dish with salt and a lot of ground pepper. Afterwards, let it stew for 90 minutes in a closed pot in simmering beef broth at max. 200° F to soften the meat. Thicken the sauce with mixed flour in between. There must always be some liquid left in the pot so that the meat does not burn; too much liquid will bring the meat to a boil. At the end, add grated lemon zest, lemon juice, capers, and add sugar to taste. Serve with boiled potatoes and pickles.
Wine Recommendation
Dry red wines such as Pinot Noir, Cabernet Sauvignon, Merlot, or Syrah go well with Pfefferpotthast. Generally, however, a Pils (beer) is combined with the dish quite a lot.
Kriebstein Castle
This dream of a knight’s castle which sits atop a steep rock between Leipzig and Dresden was where Snow White’s jealous stepmother consulted her mirror in the 2009 film. The castle has its own secrets, including a treasure collection that was hidden in a chimney until 1986.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Where to try it
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.