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    Lost? Site Map

    Does anyone know what this is?

    Lou Howard
    Mon Jan 31, 2005 8:47 pm
    Newbie "Fry Cook" Poster
    Years ago I had a dish called "Zwebelfliesh"! I hope that I'm spelling it correctly but it had beef, egg noodles, onion, beef gravy and tasted fantastic. I used to get it at the Black Forest Restaurant in Chicago, Il.
    The Restaurant served some great German dishes, so I assume this was a German dish. The Restaurant has since closed and I don't know how to make it.
    Inge 1505
    Tue Feb 01, 2005 1:45 am
    Food.com Groupie
    Lou Howard wrote:
    Years ago I had a dish called "Zwebelfliesh"! I hope that I'm spelling it correctly but it had beef, egg noodles, onion, beef gravy and tasted fantastic. I used to get it at the Black Forest Restaurant in Chicago, Il.
    The Restaurant served some great German dishes, so I assume this was a German dish. The Restaurant has since closed and I don't know how to make it.


    I can buy Zwiebelfleisch at the butcher's and it is something completely different, but then, I live in the Rhineland not in the Black Forest and food names often vary from region to region. Going by your description it sounds like a German-style Goulash (without paprika and lots of onions), similar to one my MIL does with pork.

    Wilhelmina's Goulash
    2 lb pork, cubed
    2 lb onions, peeled and coarsely chopped
    3 tb vegetable oil
    1-2 cups hot water
    2 t cornstarch
    salt, pepper to taste

    Brown pork in oil in batches, then remove from pan. Brown onions in same pan until very dark brown, almost black. Add meat and enough water to not just cover all. Add salt and pepper to taste, bring to a boil, reduce heat and cook covered over medium low heat (so that it only just cooks) until meat is very tender, about 90-120 minutes. Stir 2 or three times during cooking and add boiling water to substitute what has cooked off. Thicken with a little cornstarch mixed with cold water and serve over egg noodles or knoedel.
    You can vary this basic recipe by adding garlic, 1 tb tomato paste, 1/2 cup red wine and paprika before adding the water. Substitute broth for water. Add some sour cream before serving. Those changes turn it into a hungarian-style goulash though.

    Using only pork and onions sounds boring, but it brings out both flavors deliciously. The important part is to really brown the meat and onions very dark.

    Don't know if this is close to what you are looking for, but it is simple, tasty and authentically German.
    icon_smile.gif
    Lou Howard
    Tue Feb 01, 2005 10:30 am
    Newbie "Fry Cook" Poster
    icon_biggrin.gif Thank You for the response and for the recipe. I will try it and hope that it is what I had in the past. If it turns out to be what I had in the past, I will cherish the recipe and think of you always. Thank Again
    HeatherFeather
    Tue Feb 01, 2005 10:31 am
    Food.com Groupie
    Onion meat would be literal translation. Do you know if they used beef or pork? I am pretty sure I have seen a recipe for this in my collection, but I will have to look later and on my way out the door in just a few min.

    I will try to find it and share if I do have one. icon_smile.gif
    Mommaof2Beauties
    Tue Feb 01, 2005 2:37 pm
    Regular "Line Cook" Poster
    Here's the recipe I have for Zwiebelfleisch. I'm not sure where I got it from, but our family is German. I posted the recipe. Here it is for you in the meantime:

    Zwiebelfleisch (Onion Beef)

    Ingredients:
    2 lbs round steak or sirloin tip
    3-4 tbsp butter or lard
    6 medium onions, chopped
    1/4 tsp marjoram
    1 large clove garlic, sliced
    4 tbsp vinegar
    1/2-1 cup water or beef stock
    3 tbsp flour dissolved in a little cold water
    1/8 tsp thyme
    1 strip lemon peel
    salt, to taste
    pepper, to taste

    Steps:
    1. The meat should be cut into thin leaf-like strips.
    2. Heat fat in 2 quart casserole and fry onions slowly, stirring until deep yellow but now quite brown.
    3. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water.
    4. Cover and simmer slowly but steadily for 30 minutes, adding more water if needed as meat cooks.
    5. When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy.
    6. Check seasoning and add more salt and pepper if needed.
    7. Serve with egg noodles or boiled potatoes.

    Let me know what you think!

    -Cindy
    Lou Howard
    Wed Feb 02, 2005 10:09 am
    Newbie "Fry Cook" Poster
    Cindy, "You've Done It". Your recipe sounds exactly like the food I had years ago. I just can't wait to try and make it. Thank you soooo much for the recipe and your time. I just can't believe that I just found this site be accident and was paging through the Forum's (and just love German Food) and tried German Cooking and Thought back of the most enjoyable meal I used to order and loved so much and gave it a try. WOW! am I happy. Lou icon_biggrin.gif
    "What a great Web Site" and such "Great People that Replied" - Thank You All.
    Mommaof2Beauties
    Wed Feb 02, 2005 10:52 am
    Regular "Line Cook" Poster
    Lou, glad I could help! I always seem to find what I'm looking for at this site. Through either recipes already posted or through the forums.

    Have a great day and hopefully, we'll "see" you around!

    -Cindy
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