Friday, October 29, 2010

Krenfleisch

So far over the almost 2 years I’ve been here in Germany, this is my favorite German dish. It’s pronounced crane fl-eye-sh. In my little area of Bavaria, they drop the n and call it cray fl-eye-sh.

Sorry that there are no amounts for the ingredients. This is my neighbor’s recipe and she taught it to me so this is from the notes I jotted while watching her like a hawk.

I hope you like it. If you’ve ever had it before, did you like it? If you haven’t tried it before, let me know when you do. I’m interested to hear your thoughts. Enjoy! Everyone have a great weekend.

Krenfleisch

Beef roast
Crisco or butter or lard (my neighbor used lard)
Salt
Pepper
Celery, chopped
Carrots, chopped
Onion, chopped
Bayleaf
Beef bouillon
Horseradish
Granny smith apple
Whipping cream

Season the beef with salt and pepper. Brown in the Crisco (or butter or lard).

Remove the meat from the pan and add the celery, carrots and onion. Saute the vegetables until they start to soften.

Add hot water, bayleaf and beef bouillon. Return the meat to the pan. Cover and simmer for about 1.5 hours.

Meanwhile, grate the horseradish (if using fresh) and the granny smith apple. (500g of grated horseradish makes enough for 4 people).

Remove the meat from the pan and strain the vegetables, returning the juice to the pan.
Add the horseradish/granny smith apple mixture to taste and whip.

Add the whipping cream to taste and whip. Serve as a gravy over the beef and your choice of dumplings or spaetzle.

3 comments:

Lilly Gayle said...

Sounds delicious. I love German food!

Gale Stanley said...

Sounds yummy. It's the way I cook, a little of this, a pinch of that. Thanks for sharing.

Nancy said...

I have printed out the recipe and will wait until the weather really turns. It was 80 degrees the other day here in North Carolina! Thanks for the idea.

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