Cincinnati Goetta - A German Favorite!

Goetta is of German origin, similar to mush and almost identical to what the Pennsylvania Dutch call scrapple. (Goetta is made with oatmeal and pork; scrapple is made with cornmeal and pork.)

The recommended oatmeal, pinhead, isn't available in this area, but a similar oatmeal, steel cut, is sold here and may be used as a substitute. Steel cut oatmeal can be found in specialty stores, health food stores and some large grocery stores.

The recipe itself is easy to make, but the oatmeal will stick if you don't stir more than occasionally.

Be warned: Goetta is not what anyone would call a "health" food. But the purpose of Kitchen Mailbox is to answer all requests when possible.

Gail Deibler Finke tells us that goetta is very popular in Cincinnati, and everyone she knows uses this recipe.

Goetta

1 pound ground pork and 1 pound ground beef
8 cups water
2 1/2 cups pinhead oatmeal (we used steel cut)
1 large onion, sliced *
1 to 4 bay leaves, optional *
2 teaspoons salt
Pinch of pepper

In a large pot with a lid, boil the water, add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.

Add the meat, onion and bay leaves. Mix well. Cook for another hour, stirring often. Remove bay leaf.

Pour into bread pans (size doesn't matter).

Refrigerate overnight.

To serve: Slice the goetta and fry it until crispy or just until heated through. Goetta may be served with pancakes and eggs, on sandwiches or in place of meat at dinner.

* Two teaspoons of savory may be substituted for the onion and bay leaf

3	lbs stewing beef, cut into 1 inch cubes
2	tablespoons vegetable oil
2	large onions, thinly sliced
1 1/2	cups beef broth
2	tablespoons Hungarian paprika
	salt and pepper
3	tablespoons all-purpose flour
1/4	cup water
1/4-1/3	cup sour cream

 

1. Heat oil in a large Dutch oven and add stewing beef.
2. Saute until nicely browned.
3. Remove meat from pan with slotted spoon and put to one side.
4. Add onions and cook until slightly softened and caramelized.
5. Return meat to pan.
6. Sprinkle meat and onions with paprika, salt and pepper.
7. Add broth and bring to a boil.
8. Cover and simmer for 1-1/2 hours or until tender.
9. Mix flour with water to make a smooth paste and add to simmering goulash.
10. Bring back to a boil and cook until the sauce thickens.
11. Add sour cream and heat through.
12. Serve over potato dumplings or egg noodles

1 1/2 pounds skinless boneless chicken or turkey breast (about 6 breasts), split and trimmed

1/2 teaspoon salt, plus more for seasoning

1/4 teaspoon black pepper, plus more for seasoning

1 cup bread crumbs

2 tablespoons sesame seeds

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon chili powder or cayenne

1/2 teaspoon dried parsley

1/2 cup flour

2 eggs, beaten

1/2 cup oil for frying

Directions

Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.

Transfer to a shallow pie plate or other similar dish. Reserve.

Trim tenders from chicken and reserve. Season on both sides with salt and pepper.

Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.

Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.

Heat oil over medium-high heat in a heavy skillet until hot but not smoking. 

Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.

Flip and fry an additional 2-3 minutes.

Drain on paper towels, season with salt and pepper to taste and serve hot.

 

 

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, well beaten
• 1/4 to 3/4 cup water

Sift flour and salt into a mixing bowl. Add egg; mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes, or until done to your taste. Remove with perforated spoon and let drain. Serve as a side dish with meat. Serve right away or sauté the finished spaetzle in butter until golden and sprinkle with Parmesan cheese.

Serves: 10

4 lb. top or bottom round roast
1 cup dry white wine
1 1/2 teaspoons salt
10 peppercorns, crushed
1 onion, sliced thin
2 bay leaves
2 tablespoons pickling spices
2 cups water
3 tablespoons shortening
1/2 cup gingersnaps, crushed fine
1/2 cup sour cream

Two days before you plan to use it, put the beef in a deep glass or pottery
bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves
and pickling spices with 2 cups water and bring to a boil. Remove from the
heat. When it is cool, pour over the beef. Cover the bowl tightly with foil,
and refrigerate for at least two days, turning the meat in the marinade twice
a day.

Preheat the oven to 350. Melt the shortening in a covered roasting pan or
casserole. Remove the meat from the marinade, pat it dry with paper towels,
and brown it well on all sides in the hot shortening. Drain off the fat,
strain the marinade, and pour it over the meat. Cover and cook in the oven
for 2-2 1/2 hours, or until tender.

Remove the meat and keep warm on a platter. Put the roasting pan on a burner
and add the gingersnap crumbs, stirring until the gravy is smooth and
thickened. Stir in the sour cream, letting it get hot, but not allowing it
to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl,
and serve with the sauerbraten.

Recipe by Peter M Kraushaar

One large jar of SauerKraut rinse thouroughly. / One large onion. / 1/2 lbs of bacon./ One can of crushed tomatos &green peppers/1 Teaspoon of salt and pepper.

Sautee chopped bacon bits and sliced onion in oil in a skillet until onions are almost clear & bacon is near crisp.  Add this and all other ingrediants to rinsed SauerKraut and stir well in oven baking pan or crockpot.  Place pork ribs or bratwurst along with small red potatos cut in half over the kraut and bake at 350 for 1 1/4 hours or 4 hours min in crockpot.

 

chicken cordon bleu

Ingredients

4	Chicken breast halves
4	Tlbs. dijon mustard
4	Thin slices honey baked ham
4 slices	Swiss cheese
1/2 to 1 cup	Flour
2	Eggs
1-2	Tbls. water
1-2 cups	Bread crumbs
	Salt
	Pepper
	Italian seasoning
	Oil

Preparation

Pound the 4 chicken breast halves between wax paper sheets with a wooden mallet. After the breasts are pounded to 1/2 inch thickness, spread 1 t. dijon mustard on each breast. place 1 slice ham followed by 1 slice cheese on each breast. Fold each breast- long side followed by short sides followed by the other long side, so that ham/cheese is completely inside chicken. In 3 seperate pie pans put flour, eggs mixed with the water, and the bread crumbs mixed with the seasonings. Coat each chicken piece with the flour, then completely cover with the egg mixture and then press each piece into the bread crumbs coating completely. Refridgerate chicken for 1to 1 1/2 hours. Heat oil in a pan, brown each piece of chicken, about 2-3 minutes on each side. place chicken in a non stick pan and bake at 375 until done (about 35 minutes).

 

Add onion and garlic to skillet; cook and stir until crisp tender. Return chicken to skillet.

Pour chicken stock and tomato paste into skillet and stir to combine, bring to a boil, then lower heat, cover pan, and simmer for 5-8 minutes. Meanwhile, combine sour cream, 1 teaspoon paprika, and cornstarch in small bowl. When chicken is thoroughly cooked, stir sour cream mixture into skillet and heat through but do not boil. Serve over mashed potatoes or hot cooked rice.