This is a German-Turkish- Hungarian fusion dish that is very popular in German Roadside stands. It is unique to me in that it is the first Kebab style dish that is braised rather than
an Imbiss is a roadside stand that sells take away food. Beef Schaschlik is popular in areas of Germany.
The Kitchen Project is an Amazon affiliate.
I receive a small commission from sales
from the Amazon Product Links on all the pages from The Kitchen Project
Makes 10-12 skewers, Serving size: 2 Skewers-
Prep time: 30 min -Cook time:
Total time:
30 minutes ,- (4-6 servings)
Ingredients:
The MeatSkewers
wooden skewers soaked in water
2 lbs. beef chuck in 1"cube's
2 large onions, quartered and separated into 3 to 4 layers
salt and pepper
For the Sauce:
4 tablespoon oil for frying
2 large onions, and whatever is left from above, sliced
3 large red or red and yellow bell peppers cleaned and cut into 1" chunks
7 to 8 bacon slices, (1/2 lb) cut into 1/2 " pieces
3 cups chicken broth
3 cups beef broth
1 medium/large dill pickle, thinly diced
1/4 cup pickle juice from same jar
2 tablespoons good mustard, medium sharp
3 tablespoons paprika, I used Hungarian Sweet
1 teaspoon cayenne pepper ,
2 bay leaves
1 pinch of ground cloves, or 2 small whole
3/4 cup tomato ketchup
salt and pepper to taste
Thread the Beef on Skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer.
If some Onions are odd shape I trim them. The skewer needs to lay flat.
Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm.
While the meat is browning gather your ingredients for the sauce.
When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce.
To start the sauce brown the bacon in the same skillet.
Add onions and peppers and cook for 5 minutes or until they are tender. Then add a liitle broth to deglaze the pan.
. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves, cloves, ketchup, salt and pepper.
Cook on low until everything is well blended.
Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on.
Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves and cloves.
Use an immersion blender, or food processor to blend the sauce smooth.
Here is how it looks.
An alternative way is to simmer the skewers in a crockpot
Cover the crockpot bring to a simmer and cooked them for about 4 hours.
Remove the skewers to blend the sauce, pour it back on. Hold warm till ready to serve.
Serve 2 skewers per plate with French bread or a Crusty roll and salad. French Fries are another favorite.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
\