Directions: |
Directions:Prep must start the day before
Dumplings:
Prepping the potatoes:
-Peel and cut the potatoes into cubes
-Boil until tender, drain well, mash with a hand masher until all the chunks are smashed
(somewhat lumpy is fine).
Special Note: The idea is to let the potatoes dry out as much as possible. If you spread them out to increase the surface area they will dry better. Therefore you want the potatoes in the thinnest layer possible. If you do not have a pot big enough, you can put them on a rimmed cookie sheet to spread them out. Cove with a clean tea towel until cool.
- Once cooled, put them into the refrigerator for a day or two until they are well dry.
-Periodically check the potatoes stirring them to help with drying.
Making the Dumplings:
-Mix the eggs into the potatoes with salt to taste
-Start adding flour about a cup at a time mixing it into the potatoes
-Continue to add flour to the potatoes until they stop sticking to your hands
-Roll about a baseball size of potato mix. As it begins to form into a sphere, take one of the toast pieces and push it into the center of the ball. Roll the dumpling again until smooth.
-Roll the dumpling into flour to coat and put on a plate with a layer of flour on it
-Once all the potato mix is rolled into dumplings put them into the fridge until ready to cook.
To cook dumplings:
-Add several dumpling to a very large pot of gently boiling water, enough to create a single layer of dumplings over the bottom of the pot.
-Continue to cook the dumplings until they float to the top
-Remove with a slotted spoon and place on serving plate
Sauerbraten:
-Cut your chuck roast and venison into large chunks (3" x 3" is fine) and put the meat into a non-reactive pot (stainless steel is fine).
-Slice the onions into rings and add to the pot
-Put the sachet of whole pickling spice into the pot
-Fill the pot with 2 parts water and 1 part white vinegar
-Stir everything to mix
-Let sit over night in the refrigerator.
-Bring the pot of meat to a boil the next day and lower to simmer covered for most of the day until the meat falls apart.
-Add additional water and vinegar if too much boils off. Be careful not to overdo the vinegar.
-Break up a box or more of ginger snaps into pieces and add to the simmering pot about 15-20 minutes before serving. The ginger snaps should thicken the broth into a gravy. If after a few minutes it doesn't you may need to add more.
Special note: The best ginger snaps are the old fashioned type. However, all cookie makers have started putting too much sugar into the cookies and none really make a good gravy anymore. The only solution is to make your own cookies if you have time.
Serve the beef and gravy over the potato dumplings with rye and pumpernickel bread and butter. Serve with a good beer© |
Personal
Notes: |
Personal
Notes: Marie Cate (Bosse) passed this recipe down to her daughter Dale after she got it from her husband's grandmother, Dorothy Sprainis, Dale's great-grandmother. Great Grandma brought the recipe over from Germany with her when she immigrated to the United States as a young woman near the turn of the 20th century.
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This recipe for Great Grandma's Sauerbraten and Potato Dumplings is from