Goulash, or Gulasch in German, is a paprika-heavy beef stew (sometimes with venison or pork). It is my go-to meal when I have plenty of time to cook, it was the first “real” German meal I ever prepared for my fiancée, Ali, and it is my top choice whenever I need to provide food for a large group of people.

A Childhood Love-Hate Relationship

Goulash and I have a long history. When I was a young child, my mother or father would cook it using very fatty stew meat. It was always served with either spiral pasta, Spätzle, or rice—and never without apple sauce.

I had a love hate-relationship with it. I didn’t particularly like the texture of the fatty beef, but on the occasions when my parents bought nice, lean meat, the meal was like a dream.

The College Evolution my Goulash

When I first started college and began cooking for myself, I tried to make Goulash on my own. It was okay, but it was never as good as I remembered it. Over the years, I tried again and again. Through that process, I learned better cooking techniques: I discovered that red wine is non-negotiable for my palate, and I learned that you can simply never have enough paprika in a good Goulash.

Global Variations and Culture Shock

Over time, I also learned that not all Goulash is created equal. For instance, I discovered that in Hungary, Goulash is actually a quite thin soup, often containing potato cubes and served only with bread. The meal I refer to as “Goulash” is actually called Pörkölt over there.

However, my biggest culture shock came when I learned what “American Goulash” is. Macaroni with ground beef? That was quite a surprise! I haven’t tried it yet, but I bet it’s still delicious.

Writing Down my Goulash “Non-Recipe”

I never actually used a recipe to cook Goulash, so writing down “my” version for the first time and comparing it to the information available online was quite rewarding. It was interesting to see that my version has some unique characteristics, yet it doesn’t reinvent an already great meal.

I hope you enjoy my recipe. For the summer, I am planning to make a version of Hungarian Goulash while camping, so stay tuned!

Adventure of the Month

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Ever wondered where to get the most authentic German food in Metro Detroit? Come with me to Lagerhaus No5 and Deutschtroit to find out.

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Home-style German Goulash

This recipe produces a rich, concentrated sauce. If you prefer a more "soupy" Gulasch, simply add a bit more broth or red wine during the simmer.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Main Course

Cuisine: German, Hungarian

Keyword: german cuisine, goulash, home-style, Hungarian

Servings: 4 servings

Calories: 595kcal

Ingredients

• 1 to 1.5 lbs Stew beef cut into 1-inch cubes
• 3 tbsp Clarified butter or vegetable oil for high-heat searing
• 1 to 2 Medium yellow onions finely chopped
• 1 Red bell pepper finely diced
• 3 cloves Garlic minced
• 1 cup Dry red wine for deglazing
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 3 tbsp Sweet Paprika powder use high quality for the best color!
• 1 tsp Chili powder or red pepper flakes adjust to your heat preference
• 1 to 2 Bay leaves
• 1 tsp Freshly ground black pepper
• 1 tsp Salt plus more to taste

Instructions

• The Sear: Heat the clarified butter in a Dutch oven or heavy pot over medium-high heat. Sear the beef in batches. Do not crowd the pan; you want a dark brown crust on the cubes, not grey steamed meat. Remove the meat and set aside.
  
• The Aromatics: In a second bigger pot, add the finely chopped onions and sauté with olive oil until they are translucent. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
  
• Deglaze: Pour in the red wine. Use a wooden spoon to scrape the bottom of the pot to release the Fond. Let the wine reduce by about half.
  
• Build the Braise: Add the beef to the pot. Add the beef broth, diced red peppers, paprika, chili, black pepper, salt, and bay leaves.
  
• The Long Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours. You know it’s ready when the beef is fork-tender and the sauce has naturally thickened into a dark, rich gravy.
  
• The Final Check: Taste the sauce. This is when I usually add a bit more chili powder if I want more kick. Remove the bay leaves.
• Serve: Ladle the Gulasch over your favorite side—Spätzle, bread dumplings (Knödel), or even rice. Top with a spoonful of cold sour cream and serve the apple sauce on the side.

Notes

The 2 hours of cooking time is a absolute minimum! I recommend rather 3+ hours.

If you liked my Goulash Recipe, you should also try my Sauerbraten!

My Side recommendations are Spätzle, Knödel, Pasta, Mashed Potatoes.

More German Comfort Food: Schnitzel – Sauerbraten – Kaesefuesse – Kartoffelsalat

My fiancée, Ali, takes a lot of pride in this recipe. It is a very simple variant of strawberry Oreo truffles, and it has its own little story of “successful failure.”

The “Crazy Aunt” Inspiration

Ali originally got a recipe for strawberry Oreo truffles from her “crazy aunt,”. The first attempt to recreate them failed miserably—it was a total mess with the fresh strawberries and the whipped cream. Her next attempt was only slightly better after she decided to leave out the whipped cream.

Finally, on the third attempt, she said, “f* it, I’m just replacing the wet strawberries with chocolate chips,” and the result was amazing!

Explore more: Recipe of the month

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Fleischküchle with Kohlrabi.

From Failure to Favorite

Only later did she find out that many recipes call for freeze-dried strawberries instead of fresh or frozen ones. But without that little failure, the Oreo truffles as they are today would not exist.

Today, these truffles are her go-to dish to bring to social gatherings and a consistent favorite on our Friendsgiving nights. Best of all, they only require four simple ingredients:

• Vanilla Oreos (or any other Oreos, but Vanilla are just the best for us!)
• A brick of cream cheese!
• Chocolate Chips
• Vanilla Coating

We hope you enjoy this easy recipe!

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5 from 1 vote

Vanilla Oreo Truffles

A simple, crowd-pleasing dessert made from crushed Vanilla Oreos and cream cheese, studded with chocolate chips and dipped in a sweet vanilla coating. Born from a kitchen mishap, these truffles are now a family staple.

Prep Time25 minutes mins

Freeze time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: dessert, oreo truffles, oreos, snack

Servings: 45 Truffles

Calories: 160kcal

Ingredients

• 1 family-size package Golden Oreos
• ½ bag mini semi-sweet chocolate chips 6oz
• 1 block 8 oz cream cheese
• 2 bags white vanilla melting wafers Ghirardelli recommended, but other brands work as well

Instructions

• Crush the Oreos: You can use a blender, or smash them in a zip-top bag with a rolling pin.
  
• Add the cream cheese: Mix until the mixture reaches a cookie dough–like consistency.
  
• Add the chocolate chips: Add about half a bag of mini chocolate chips (or more, to taste).
  
• Form and freeze: Roll the mixture into balls. Freeze for at least 1 hour.
  
• Coat with white chocolate: Prepare the vanilla melting wafers according to the package directions. Dip the truffle balls in the melted white chocolate and place them on parchment paper to harden. You will probably not need both packs of coating entirely.
  
• Optional decorations: Melt additional chocolate chips and drizzle over the truffles, if desired. Sprinkles are also an option, but they must be added before the white chocolate hardens.
• Chill and serve: Refrigerate until ready to serve.
  

If you are interested in more Ali’s American Family Classics, you should try her recipe for Spinach Artichoke Dip.

When you are interested in what else a German guy is doing in Michigan, you can check out my birding guides and reports like the summer trip to the Pointe Mouillee SGA.

Adventure of the Month

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Ever wondered where to get the most authentic German food in Metro Detroit? Come with me to Lagerhaus No5 and Deutschtroit to find out.

Let me know what you think in the comments below! 🥨🦉

It surprises a lot of people that German cuisine has a lot of weird-sounding sour meals other than the obvious Sauerkraut. Everybody knows of Schnitzel and Potato Salad, but what about Saure Nieren (Sour Kidneys), Saure Kutteln (Sour Tripe), or the more common Sauerbraten (Sour Roast)? The latter is the star of today’s post.

The Great Sauerbraten Divide

First, if a German talks about Sauerbraten, they could mean two different things: the “Rheinische Sauerbraten” (Rhineland style) and the “Schwäbische Sauerbraten” (Swabian style)—and all the other local variations. Since I am very much focused on my home area, Swabia, this is the Sauerbraten we will talk about here. It is more actually sour than the Rhine version, which is commonly served with a sweeter gravy.

An Adult’s Appreciation for the Sour

I wish I could say that Sauerbraten was a childhood favorite. When my mother was making it, my brother and I were not really amazed. Sour meals were tough to sell to us. Just like I developed a taste for bitterness as an adult, I also developed a taste for sour things, which goes beyond sweet-and-sour Haribo gummies.

The Challenge of the American Kitchen

The Swabian Sauerbraten gets its taste through brining the beef roast for at least three days in red wine vinegar, red wine, and a mixture of vegetables and spices. The challenge in the US is finding all those spices. In this recipe, I will use some replacement products. The following items from the original recipe got replaced:

• Juniper Berries: Instead of juniper berries, you can use a mix of caraway seeds and rosemary. If even caraway seeds are hard to obtain, try coriander seeds!
• Mirepoix: Obviously, you can get all the mirepoix vegetables in the US, but unlike in Germany, you cannot buy a nice pack of carrots, celery root, leeks, and parsley. You have to buy those separately. My replacement here is that I replaced the leeks with nothing and used the celery stalks instead of the roots.
• Mustard Seeds: You can replace the tablespoon of seeds with a teaspoon full of ground mustard.

My recipe considers the first two ingredient replacements already. You can of course use celery root, juniper berries, and leeks, if those are available to you! 🥨🦉

Birding Adventure of the Month

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Summertime means Shorebirds. Come visit the Pointe Mouillee State Game Area and get greeted by the Black-necked Stilt’s distinctive call.

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Swabian Sauerbraten

Swabian Sauerbraten adapted for the American kitchen, swapping tricky-to-find juniper berries for a rosemary/caraway blend and using a coffee filter "spice bomb" for a clean, deep flavor.

Prep Time35 minutes mins

Cook Time3 hours hrs

Resting Time3 days d

Course: Main Course

Cuisine: German, Swabian

Keyword: beef roast, german, sauerbraten, sour roast, swabian

Servings: 8 servings

Calories: 842kcal

Ingredients

For the Marinade (Beize)

• 1 tbsp Mustard Seeds
• 2 Bay Leaves
• 1 tsp Black Peppercorns
• 1/2 tsp Rosemary & 1/2 tsp Caraway Seeds Swap for Juniper berries
• 1 3/4 cups Water approx. 400 ml
• 7 oz Carrots, chopped 200g
• 7 oz Celery, chopped 200g
• 1 bunch Fresh Parsley
• 1 Medium Onion
• 3-4 Cloves of Garlic
• 13.5 fl oz Red Wine Vinegar approx. 400 ml
• 13.5 fl oz Dry Red Wine approx. 400 ml

For the Roast (Braten)

• 4.4 lbs Beef Chuck or Shoulder Roast approx. 2 kg Rinderbraten
• Salt
• 2 tbsp Sunflower Oil or Neutral Oil
• 2 tbsp Tomato Paste
• 1 tsp Sugar
• 3/4 cup Dry Red Wine
• 1 3/4 cups Beef Broth
• 1 3/4 cups Water
• 3.5 fl oz Heavy Cream

Instructions

• Toast the Spices: In a large pot over medium heat, toast the mustard seeds, bay leaves, black peppercorns, rosemary, and caraway seeds for 1–2 minutes. Stir constantly until the aromas are released.
• Create the "Spice Bomb": Let the toasted spices cool for a moment. Place them in the center of a paper coffee filter. Gather the edges and tie it tightly with kitchen string (or unflavored dental floss) to keep the seeds from escaping into the brine.
• Prep the Vegetables: Peel the carrots and celery, then cut them into 1-inch (2 cm) cubes. Dice the onion and wash the parsley. Peel your 3–4 garlic cloves and crush them slightly with the flat side of your knife to release the essential oils.
  
• Boil the Brine: Add the water and your "spice bomb" to the large pot. Bring to a boil. Once boiling, add the cubed vegetables, onions, garlic, red wine vinegar, and red wine.
  
• The "Hannes" Cooling Rule: Remove the pot from the heat and let the brine cool down completely. This is a non-negotiable step; never add hot brine to raw meat, as it will "cook" the outside and seal the pores, preventing the marinade from penetrating properly.
• The Long Soak (3–7 Days):  Place the beef chuck roast in a glass or ceramic container. Pour the cooled brine—including the vegetables and spice bag—over the meat.

  Pro-Tip: If the meat isn't fully covered, add a mixture of water and red wine vinegar (using a 3:1 ratio).
  
• Storage: Cover and refrigerate for at least 3 days. Up to 7 days is even better for maximum tenderness.
• Prep for Searing: When you are ready to cook, remove the meat from the fridge. Take the roast out of the liquid and pat it dry thoroughly with paper towels (this ensures a good crust). Discard the spice bag and strain the vegetables through a sieve, but be sure to save the liquid!
  
• Brown the Meat: Preheat your oven to 325°F (170°C). Season the meat with salt. In a Dutch oven or heavy roasting pan, heat the sunflower oil over medium-high heat. Brown the meat on all sides for 2–3 minutes until it has a dark, crispy crust, then set it aside.
  
• Sauté the Aromatics: In the same pan, sauté the strained vegetables in the remaining fat for 2–3 minutes. Add the tomato paste and sugar. Stir for 1 minute until the paste smells toasted and slightly sweet.
  
• Deglaze and Build the Sauce: Pour in the dry red wine. Use a wooden spoon to scrape up all the brown bits (the Fond) from the bottom of the pan. Let the wine reduce by half, then add the beef broth and 2.5 cups (600 ml) of your saved marinade liquid.
• The Braise: Place the meat back into the pan and bring the liquid to a boil on the stove. Once boiling, cover the pan and move it to the lowest rack of the oven. Braise for 2.5–3 hours, turning the meat every 45 minutes to keep it moist.
  
• Reduce the Sauce: Once the meat is fork-tender, remove it from the pan and set it aside to rest. Strain the sauce or scoop out the vegetables. Simmer the liquid on the stove for 5–10 minutes to reduce it to a concentrated, rich gravy.
  
• The Creamy Finish: Stir in the heavy cream. If you prefer a thicker sauce, you can puree some of the cooked vegetables and stir them back in. Season with salt to taste.
  

More Swabian Essentials

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Swabian Potato Salad ○ Kohlrabi with Fleischkuechle (Swabian Meatballs) ○ Sauerbraten (Sour Roast)

Serve with your choice of sides. I recommend red cabbage, bread dumplings or spaetzle.

Did you try my recipe? Let me know how it went in the comments below!

If you are looking to eat a Sauerbraten in a local Detroit restaurant, check out the Dakota Inn! I have written a little article about them and some other German restaurants in the Detroit metro. 🥨🦉

A Semmelknoedel (bread dumpling) is a simple side commonly served with all kinds of roasts, Goulash, or as the star of the show just served with mushroom gravy. They are easily done, and can be sustainable when old bread is used instead of being thrown away.

Now, all you need to do is try it yourself! No worries if your dumplings are not perfect at first. They will still be great!

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Semmelknoedel (bread dumpling)

Super easy and yummy German side dish made out of bread, eggs, onions and other spices!

Prep Time20 minutes mins

Cook Time20 minutes mins

Resting Time30 minutes mins

Course: Side Dish

Cuisine: German, Swabian

Keyword: bavarian, bread dumpling, german, semmelknoedel, side dish, swabian

Servings: 8 dumplings

Calories: 210kcal

Ingredients

• 6-8 Stale white bread rolls Kaiser rolls are best or about 300g of dry bread cubes.
• 1 cup Whole milk warm
• 3 Large eggs
• 1 Small onion very finely diced
• 2 tbsp Butter
• ½ cup Fresh parsley finely chopped
• ½ tsp Nutmeg
• Salt and Black Pepper to taste
• Optional: 2-3 tbsp of breadcrumbs if the dough is too wet.

Instructions

• Prepare the Bread: Cut your stale bread into small cubes (about 1cm). Place them in a large bowl.
• Soak: Pour the warm milk over the bread cubes. Cover the bowl and let it sit for at least 20 minutes. The bread should soak up all the liquid but not become a total mush.
• Sauté: In a small pan, melt the butter and sauté the onions and parsley until the onions are translucent. Let it cool slightly, then add it to the bread.
  
• Mix: Add the eggs, nutmeg, salt, and pepper to the bread. Use your hands to mix it gently. You want a cohesive dough, but you still want to see some structure of the bread cubes. If it feels too sticky, add a spoon of breadcrumbs.
  
• The Rest: Let the dough rest for another 10-15 minutes. This is crucial for the stability of the dumpling!
  
• Shape: With wet hands (this prevents sticking), roll the dough into balls about the size of a tennis ball. Make sure the surface is smooth with no deep cracks.
• Simmer: Bring a large pot of salted water to a boil, then turn it down to a very low simmer. The water should not be bubbling hard!
• The Float: Drop the dumplings in. They will sink at first. Let them simmer (not boil!) for about 20 minutes. Once they float to the top and stay there, they are done.
  

Did you try my recipe? Let me know in the comments below!

On the search for some appetizers you can serve your dinner party before serving your Knödel with Goulash? I got the right collection here for you!

A Childhood Discovery: “Nature” Steak vs. Breaded

When growing older, the Jägerschnitzel, usually with Spätzle, replaced the Schnitzel with fries as my favorite Schnitzel dish. The first time I ordered one as a child, I was a bit in shock: It is just a nature steak! My expectation was a breaded schnitzel with a mushroom gravy and not whatever that was. Once I overcame this initial shock, and I tried it, I learned the value of this pork steak like nature intended it. I would still most of the time pick the breaded variant, but the nature steak has its reason to exist.

The Jägerschnitzel Trinity

The creamy mushroom gravy I will show you in this little recipe post is the final missing ingredient to the whole Jaegerschnitzel Trinity: Schnitzel, Spätzle and Mushroom gravy. It makes one of the most perfect meals whole. It’s the last missing piece to a 1000 piece puzzle. It’s the yin to the Schnitzels yang. I am drifting away, but my opinion about this meal should be clear!

Versatility in the Kitchen

Yes, you can also use that sauce for everything else. Two other famous more vegetarian meals which go great with it are the Semmelknoedel (dumpling) and Kartoffelroesti (potato pancakes).

The Secret: The Two-Pan Method

When making this gravy I like to work with two pans. In one pan I am sautéing onions, garlic and mushrooms, while in the other pan I am making a roux. In Germany the more elegant solution was to use store bought roux for thickening. I am yet to find a good alternative for that. If you know of any, please leave a comment!

If you are making a nature steak, you should deglaze your meat-frying pan with a splash of broth and add that flavorful liquid into your gravy! We do not want to let any of that good taste go to waste!

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Jägersauce – mushroom gravy

Finish the Swabian Trinity! Learn the "two-pan" method for a creamy, authentic Jägersauce with mushroom and cream. Perfect for Schnitzel, Spätzle, or potato pancakes. 🥨🦉

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: German, Swabian

Keyword: german, Gravy, Hunters Sauce, Mushrooms, Sauce, swabian

Servings: 4 servings

Calories: 220kcal

Author: Hannes

Ingredients

• 1 lb Fresh mushrooms (Cremini or Baby Bella work best), sliced
• 1 Medium yellow onion finely diced
• 2 cloves Garlic minced
• 4 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Beef or vegetable broth
• ½ cup Heavy cream or Half & Half
• ½ cup Parsley chopped
• Salt and Pepper to taste

Instructions

• Sauté (Pan 1): Melt 1 tbsp of the butter in a large pan over medium-high heat. Add the mushrooms and sauté until they have released their moisture and turned golden brown. Add the onions and garlic and cook until translucent.
  
• The Roux (Pan 2): In a separate small saucepan, melt the remaining 3 tbsp of butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't turned dark brown.
  
• The Merge: Slowly whisk the broth into your roux to create a smooth, thick base.
• Combine: Pour the thickened sauce into the mushroom pan.
• The Secret Flavor: If you are making "nature" steaks, use a little extra broth to deglaze your meat pan and pour those delicious brown bits (the Fond) directly into the gravy.
• Cream & Season: Stir in the heavy cream and parsley. Let it simmer for 5 minutes until the flavors meld. Season generously with salt and pepper.
  

Serving Suggestion: Pour this generously over your Spätzle and your Schnitzel to complete the Trinity!

Don’t forget to check out my recipe for bread dumplings!

Tried my recipe? If so, let me know what you think and leave a comment!🥨🦉

Spätzle—the Swabian all-purpose weapon, the best thing since the invention of bread, and the ultimate comfort food. In Swabian literature, Spätzle is considered the Leibgericht der Schwaben, which translates to the “favorite dish of the Swabians.” I can only agree; Spätzle is one of my fondest childhood food memories, and it remains my favorite side dish to this day.

But what exactly are Spätzle?

To refer back to my opening sentence: they are a kind of pasta, but not quite. While Italian pasta often uses only semolina and no eggs, Spätzle leans very heavily on eggs and utilizes wheat flour. Furthermore, while pasta dough is typically quite dry and often dried further for later use, Spätzle dough is a “wet business.” It is almost always prepared fresh rather than dried.

How are they made?

The base is simple: mix wheat flour with eggs and salt. Depending on your preparation method, you might add a little water. There are three main ways to shape them: Geschabt, Gepresst, and Gehobelt.

1. Geschabt (Scraped): This is the traditional method. The dough is scraped off a flat wooden cutting board into boiling water using a specific scraper. The dough for this variant usually contains no water at all—just flour, eggs, and salt.
2. Gepresst (Pressed): My favorite way of making them. By using a hand press, you get very uniform, long Spätzle. It is relatively easy to do if you have a press handy. A little water is usually added to this dough.
3. Gehobelt (Planed): This involves using a Spätzlehobel (a slider or plane). This is the most common method I see people using here in the US. You use a more liquid dough that is pushed through holes. In Germany, purists don’t even consider these “Spätzle”—they call them Knöpfle (little buttons). If you want a laugh, just look at any Facebook or Instagram post where someone calls Knöpfle “Spätzle”—the comment sections are hilarious.

The Workout: Beating the Spätzle Dough

The recipe I am sharing is for the pressed variant. The press I use is the Kull Spätzle-Schwob, which is a bit of a pricy import. If you are searching for one in the US, the Westmark Spätzle & Potato Press is a great alternative (and the brand my parents used).

When making the dough, you have to beat it in a bowl with a cooking spoon. I prefer a wooden spoon with a hole in the middle. The texture of the dough will turn your cooking session into a workout! You know the dough is ready when it starts to form large bubbles. If the dough is too dry and not workable at all, add carefully more water. From my experience measuring the flour with cups yield different results sometimes as the density of the flour varies!

Once the dough has rested and your salted water is boiling, the second part of the workout begins. You fill the press and squeeze the Spätzle into the water as quickly as your strength allows. Pro Tip: Dip your kitchen knife into the boiling water before using it to cut the dough off the press—it prevents sticking!

Birding Adventure of the Month

---

Summertime means Shorebirds. Come visit the Pointe Mouillee State Game Area and get greeted by the Black-necked Stilt’s distinctive call.

I hope you enjoy this recipe.

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Spaetzle, the ultimate Swabian Comfort Food

This is a recipe for spaetzle made with the spaetzles press.

Prep Time15 minutes mins

Cook Time10 minutes mins

Resting Time30 minutes mins

Total Time55 minutes mins

Course: Main Course, Side Dish

Cuisine: German, Swabian

Keyword: Comfort food, german, side dish, swabian

Servings: 6 servings

Calories: 485kcal

Ingredients

• 5 cups All-purpose flour
• 6 large eggs
• ½ cup water
• 1 tsp salt

Instructions

• Mix: Combine flour, eggs, and salt in a large bowl.
  
• Beat: Add water in small increments while beating the dough vigorously with a wooden spoon. Stop adding water when the dough is elastic and "tough." Keep beating until you see air bubbles forming in the dough. If the dough is too thick, just add a little bit more water.
  
• Rest: Let the dough sit for about 30 minutes.
• Boil: Bring a large pot of heavily salted water to a boil.
• Press: Fill your Spätzle press. Squeeze the dough into the boiling water and cut it off with a wet knife.
  
• Strain: As soon as the Spätzle float to the top (which happens almost instantly), they are done. Remove them with a strainer spoon.
  
• Toss: Place them in a warm bowl and toss with butter immediately so they don't stick together.

Notes

Caloric Breakdown (Per Serving)

• Calories: 485 kcal
• Carbohydrates: 74g
• Protein: 16g
• Fat: 12g (includes butter for tossing)

More Swabian Essentials

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Swabian Potato Salad ○ Kohlrabi with Fleischkuechle (Swabian Meatballs) ○ Sauerbraten (Sour Roast)

Now what?

Spätzle are the ultimate side dish in Swabia. They go perfectly with Schnitzel and mushroom gravy, Lentil Stew (stay tuned for that recipe!), Goulash, or even as a standalone dish like Kässpätzle (cheese Spätzle with sautéed onions).

You can even vary the dough by adding liver (for Leber-Spätzle), or spinach and herbs for a vibrant green color and earthy taste.

Before you serve your fresh spätzle, A final tip for easy clean-up: Immediately soak your bowl, press, and any used utensils that were in contact with the dough in cold water (this prevents the egg and flour from setting like glue). You do not want to let the dough dry, unless you’re looking to add an unwanted third round to your kitchen workout!

What is your favorite Spätzle topping? Are you a “Press” fan or a “Scrape” traditionalist? Let me know in the comments! 🥨🦉

Graving another traditional Swabian/German side? Check out my Swabian potato salad or the Bread Dumplings!

I would not be The Schnitzel Birder if I didn’t have a Schnitzel in my repertoire. For me, Schnitzel is probably the most German food I can imagine—it is one of the few items that connects every local cuisine across the country. You can get a Schnipo (Schnitzel with Pommes—fries) from Lake Constance all the way up to Kiel. In addition, nearly every Italian, Greek, or Balkan restaurant in Germany has some form of it on the menu. Because everybody knows: The Germans love their Schnitzel!

Little disclaimer: I am an amateur sharing my experience to other amateurs – in case Masterclass causes some confusion 🙂

Memories of the “Gasthof zur Sonne”

One of my earliest memories goes back to the “Gasthof zur Sonne” in my hometown, Weilheim an der Teck. It was a restaurant with good Swabian food, massive portions, and a host named Otto who, to my child-self, seemed very grumpy. Looking back, I realize he wasn’t grumpy; he was just an authentic Swabian.

My go-to was the Schnitzel with fries and dark gravy. Even as a little kid, I always ordered the adult portion, and most of the time, I finished the whole plate. Today, that same building houses a Döner Kebab place, but even they have it on the menu: Schnitzel with fries!

What is a Schnitzel?

Some argue the Schnitzel is strictly Austrian (the famous Wiener Schnitzel or Vienna Schnitzel). While I agree with the history, over the centuries, it simply became THE German dish.

Essentially, a Schnitzel is a thin slice of meat—poultry, pork, or veal (rarely beef)—breaded and pan-fried. The original Vienna version uses veal, but in German home kitchens, pork loin is the standard of the weeknight dinner.

Preparing the Meat: The Butterfly and the Hammer

I like to use pork loin. If you buy them pre-sliced, they are usually 1/2 to 3/4 of an inch thick—way too thick for a Schnitzel! You have two techniques to reach that perfect thickness:

1. Butterfly Cut: Slice the meat almost all the way through parallel to the board, then open it up like a book. This creates a larger, thinner, and more uniform piece.
2. Tenderizer: Beating the meat with a tenderizer hammer! If you don’t have a specific hammer, any heavy, sturdy kitchen object will do.

In my humble opinion, tenderizing isn’t optional—it breaks down the fibers to ensure the meat is fork-tender. And it is fun to do!

The Panierstraße (The Breading Line)

Once the meat is flattened, it’s time for the Panierstraße. This is a series of three containers:

1. Flour & Seasoning: I season the meat directly first, but I also add seasoning to the flour.
2. Egg Wash: Whisked eggs to act as the “glue.”
3. Bread Crumbs: Be generous! This is where that crispy crust comes from.

Print Recipe

Das Schnitzel – THE German dish.

Master the authentic German Schnitzel! Learn the Panierstraße method and the "swirl" trick for a perfect soufflé crust. The ultimate comfort food guide. 🥨🦉

Prep Time20 minutes mins

Cook Time8 minutes mins

Course: Main Course

Cuisine: German, Swabian

Keyword: german, schnitzel, swabian

Servings: 4 servings

Calories: 520kcal

Author: Hannes

Ingredients

• 4 Pork loin cutlets approx. 5-6 oz each
• 1/2 cup All-purpose flour
• 2-3 Large eggs beaten
• 1.5 cups Bread crumbs preferably homemade from stale rolls!
• Salt and Pepper to taste
• 1 tsp Paprika optional, for the flour mix
• 1 cup Clarified butter or vegetable oil for frying
• 1 Lemon cut into wedges for serving

Instructions

• Flatten: Use the butterfly cut if the meat is thick, then pound the cutlets between two sheets of plastic wrap until they are about 1/4 inch thick.
  
• Season: Generously salt and pepper both sides of the meat.
• Set up the Panierstraße: Place flour (mixed with paprika) in the first dish, beaten eggs in the second, and bread crumbs in the third.
  
• Bread: Dredge the meat in flour (shake off excess), dip in egg, and finally coat in bread crumbs. Do not press the crumbs into the meat—you want them to sit loosely so they can "soufflé" or puff up.
  
• Fry: Heat oil in a large skillet over medium-high heat. You need enough oil so the Schnitzel can "swim."
• The Swirl: Once the oil is hot (around 340°F), carefully lay the Schnitzel in. Shake the pan gently in a circular motion so the hot oil washes over the top of the breading.
  
• Finish: Fry for 3-4 minutes per side until golden brown. Drain briefly on paper towels.
  

Now what?

Serve with a lemon wedge and a side of your choice. While fries are the classic childhood choice, nothing beats the “Schnitzel Trifecta”: Schnitzel, Spätzle, and Jägersauce (Creamy Mushroom Sauce).

Other side option would be my Mayo-free Potato Salad!

Craving German food but not making it yourself? Try these German restaurants in the Detroit metro!

Did you enjoy my Schnitzel recipe? Let me know, and leave a comment below! 🥨🦉