San Diego Reader

This is the three-part recipe from <a href="http://www.sandiegoreader.com/weblogs/vista-blues/2010/may/01/zweibelfliesch-my-first-time-cooking-for-a-ladylov/">the blog thread I just posted</a>. Like I said before, if you are not up on your German, the title translates to Beefsteak with sour cream sauce; Red Cabbage with apples, and Potato Pancakes. So, here we go!

Ingredients

• 1 large chuck roast, cut into strips
• 2 bottles dark beer
• 16 ozs sour cream
• small amount of cooking oil
• flour to thicken sauce
• 1 package linguini noodles or egg noodles
• 1 large head of red cabbage, shredded and cored
• 4 large apples; cored, peeled, and cubed
• ½ cup white vinegar
• ½ cup sugar, brown or white
• 6 large potatoes: washed, peeled, and shredded
• 3 large eggs
• 1 cup flour
• small amount of salt
• cooking oil or spray

Instructions

Putting it together:

A) In a large, covered, frying pan, cook the roast strips over medium heat. Stir often.

B) Put one gallon of water into deep pot, add two tablesppons of cooking oil and set it to boiling.

C) Mix the red cabbage, apple cubes, sugar, and vinegar, place in steamer. Steam mixture until cabbage is cooked, yet not mushy. Apple cubes will turn red during cooking, this is natural,

D) As soon as water is boiling, dump pasta into water and cook for ten minutes, stirring to keep pasta from sticking to pan while cooking. Drain-and-cover after cooking.

E) After beef is cooked, take off heat and remove beef. Mix in beer, sour cream, and enough flour to thicken mixture. Return beef to pan, and simmer for ten minutes. Take from heat, cover, and let sauce heat-thicken.

F) Mix shredded potatoes, eggs, and flour. Using a skillet with oil-or-spray, dole out an ice-cream scoop's worth of mixture for each pancake. Fry until golden brown, remembering to re-grease pan after each two fryings.

G) When everything is ready, serve it up and stuff yourself silly! As the Germans say:
"Schmeckt gut, ja? Aber so, mein freund!"

--LPR

Added Sunday, May 2, 2010