What a cooincidence (what with the sauerbraten post)!
I am looking for menu suggestions for an Oktoberfest party. I am pretty well versed in German food so I looking more towards ideas that would be low maintainence (i.e. sauerbraten), festive and filling.
What do you say? Any favorites that you would suggest?
We throw a large Oktoberfest every year and serve sausages (with rolls, mustard, sauerkraut), braised red cabbage, potato salad, green salad, and obatzde (a camembert-onion spread). And beer of course. Schnitzel or Sauerbraten would be too difficult for the number of guests we invite. I suggest keeping the work to a minimum and enjoying your own party. I always feel a bit guilty for not "cooking" more (since grilling sausages is hardly cooking), but no one ever complains.
We do an Oktoberfest party every year too!
This recipe from Rachael Ray goes over very well. I usually double it.
And I cheat, because I'm making so many other things, that I buy the pre-shredded packaged potatoes in the refrigerator section.
GERMAN POTATO PIE
1 cup sauerkraut, squeezed dry
2 baking potatoes (about 1 pound)—peeled, grated and squeezed dry
8 slices bacon, cooked and crumbled
2 teaspoons caraway seeds
Salt and pepper
4 large eggs
1 cup heavy cream
One 9-inch frozen pie shell
Serve with applesauce and sour cream.
1.Preheat the oven to 375°. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.
2.In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature.
Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple version cooks in your crockpot and takes about 20 minutes to put together.
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 9 hours, 20 minutes
•2 lbs. top round beef steak, cut into 2" cubes
•2 onions, chopped
•1-1/2 cups beef broth
•1 cup apple cider vinegar
•2 bay leaves
•16-oz. pkg. baby carrots
•2 russet potatoes, peeled and cubed
•3/4 cup crushed gingersnaps (about 15 cookies)
•2 Tbsp. brown sugar
•1 cup sour cream
•2-3 Tbsp. flour
In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. Mix well, then cover crockpot and cook on low for 8-9 hours. Then remove cover and turn heat to high. Remove bay leaves.
Add gingersnaps and brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance). Then stir together sour cream and flour and add that to the crockpot, stirring well to combine. Cover and cook for 30 minutes until thickened and heated. Serve with hot cooked egg noodles or spatzele. Serves 6-8
If you have a new hot cooking crockpot cook on low for 6-7 hours until the meat is tender.