Karl Ratzsch Cookbook Recipes

SAUERBRATEN, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE

Steps:

• Trim meat of all but a thin layer of fat; place in a glass bowl.
• Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
• Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
• (The flavor is more intense with each day that passes).
• Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
• Heat shortening in dutch oven.
• Brown meat on all sides.
• Remove fat from pan.
• Pour marinade over meat.
• Roast uncovered at 350 degrees for 30 minutes.
• Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
• Remove meat to platter.
• Strain marinade; remove fat and return marinade to pan.
• Stir in gingersnap crumbs.
• Heat until thickened; strain again.
• Slice meat and serve with gravy.

KARL RATZSCH'S HUNGARIAN BEEF GOULASH

Steps:

• Cut meat up into 1 1/2 inch squares. Sauté onions in butter until transparent, but not brown. Add meat and cook for 10-15 minutes Add the flour and stir well. Add the salt, pepper, and beef stock just enough to cover the meat. Cover the pan and bring up to the boil. Lower the heat, add the paprika, and simmer until tender, about 1 1/2 hours. If you prefer a thicker gravy stir 2 Tbs flour into 1/4 cup cold water and add to meat mixture near the end of the cooking time. Serves 4-6.