Homemade food at Germanfest to draw crowd at event May 4-6
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, April 25, 2012
4/25/12 at 2:44 AM
Every year, Tulsa's Germanfest draws more and more people to the springtime celebration.
And Erica Hartman suspects that the growing crowds are coming for the homemade food.
The dinners include a variety of homemade schnitzels with sides such as sauerkraut, potato pancakes and potato salad. They also serve German sausages, cheesecake and the very popular apfelstrudel (apple strudel).
The Reuben Schnitzel was added last year, and besides that the menu remains the traditional favorites, Hartman said.
Guests are invited to join the German American Society of Tulsa from May 4-6 on the lawn and in the Great Hall of its building at 15th Street and Terrace Drive, one block west of Lewis Avenue.
"We have such a beautiful building. We wanted to invite people to see it," Hartman said.
The family-friendly festival also features German music and dancing. The hours are 10 a.m. to 10 p.m. May 4- 5 and noon to 5 p.m. May 6.
Hartman said that guests can buy frozen apple strudel to take home. She also shared several of her authentic recipes to try at home.
RAHM SCHNITZEL (Creamed Schnitzel)
6 6-ounce veal chops or boneless pork loins
Salt and pepper to taste
1 cup butter
Flour to dust
1 teaspoon sweet paprika
1/2 cup chicken stock
1 cup sour cream
1. Pound the meat, salt and pepper and then dip in flour. In a skillet melt the butter and when it is foaming add the meat slices and brown on both sides. Add paprika and gradually stir in stock, simmer for 10 minutes or until tender.
2. Remove from pan to a warm serving platter. Stir 1/2 teaspoon flour into the sour cream and add it to the skillet. Cook the sauce over low heat, stirring until well blended. Pour over the meat slices.
POTATO PANCAKES (KARTOFFEL PUFFER)
3 pounds potatoes
1 medium onion
3 eggs
4 tablespoons flour
1 teaspoon salt
Oil for frying
1. Peel the raw potatoes and grate them. Dice onions very small and mix with the potatoes, eggs, flour and salt. Put oil in the frying pan, heat until sizzling, spoon the dough into the hot oil and flatten them, fry until golden brown, turn and fry the other side.
2. Serve with applesauce or sour cream.
Variation: Add some diced ham, crisp bacon or other cooked meat with the potato dough and fry the same way as above. When turned, add a slice of cheese, (I use a smoked cheese), but any cheese will work and will melt into the potato pancake. Serve with a green salad.
This is the recipe for sauerkraut that Hartman's mom in Austria makes.
SAUERKRAUT
2 quart-size jars of sauerkraut, drained and rinsed (unless German Weinkraut is used)
1/2 pounds of bacon, cut into strips
1 medium onion
1 Idaho potato
1 tablespoons caraway seeds
1 tablespoons pepper
2-3 cloves of minced garlic
1 pinch of sugar
1 pinch of salt
2 cups of vegetable broth or chicken broth (or substitute 2-3 bouillon cubes and 2 cups of water)
2 tablespoons roux *
1. Fry bacon strips until translucent. Add onions and garlic and fry until bacon is crisp. Add caraway seeds, pinch of sugar, salt, pepper, broth and sauerkraut. Bring to a simmer.
2. Grate the peeled, raw potato into the sauerkraut, add the roux and simmer for about an hour. It may be necessary to add a little more broth.
* Roux is an equal amount of butter and flour cooked over low heat for about 5-10 minutes.
RAHM SCHNITZEL (CREAMED SCHNITZEL)
6 6-ounce veal chops or boneless pork loins
1 cup butter
Flour to dust
1 teaspoon sweet paprika
1/2 cup chicken stock
1 cup sour cream
1. Pound the meat, salt and pepper and then dip in flour. In a skillet melt the butter and when it is foaming add the meat slices and brown on both sides. Add paprika and gradually stir in stock, simmer for 10 minutes or until tender.
2. Remove from pan to a warm serving platter. Stir 1/2 teaspoon flour into the sour cream and add it to the skillet. Cook the sauce over low heat, stirring until well blended. Pour over the meat.
SCHNITZEL
6 ounces each of: boneless pork loin, veal or boneless skinless chicken breast
Salt and pepper to taste
Flour to dust
2 eggs well-beaten
2 tablespoons milk
2 cups bread crumbs
1. Pound the loins very thin, salt and pepper, dust with flour and dip in well-beaten eggs mixed with milk. Cover generously with bread crumbs and pat very well so breading will stay on the loins.
2. Heat 1/4 inch of oil in skillet and fry the loins, about 3 1/2 minutes on each side. Make sure they are golden brown. Serve with a lemon wedge.
ZIGEUNER SCHNITZEL(GYPSY SCHNITZEL)
Prepare the same Schnitzel as above and make the Zigeuner Sauce.
ZIGEUNER SAUCE: (GYPSY SAUCE)
1 medium onion, finely diced
4-5 sliced mushrooms
1 red bell pepper, finely diced
1 1/2 cup water
2 chicken bouillon cubes
1 tablespoon cornstarch
Salt and pepper, paprika or chili powder
1. Saute onions and bell peppers in 3 tablespoons of butter for about 3 minutes. Add mushrooms, water, bouillon, bring to a boil.
2. In a small dish combine cornstarch and about 1 tablespoon of cold water to make a paste. Add this to the onion pepper mushroom mixture and make a sauce.
3. Stir constantly until the sauce thickens. Season with salt pepper, paprika or chili powder.
Optional: A little white wine or a small amount of heavy cream or 2 tablespoons of sour cream can be added.
Original Print Headline: Germanfest's homemade food a draw
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
Schnitzel is one of the most popular dinners at Germanfest, which this year is May 4-6. CORY YOUNG / Tulsa World file
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