German Breslauer Steaks with Egg Noodles and a Fine Midwest Cookbook

Oh my gosh!  We flipped over this dish, big time!
  
It was a beautiful cool fall day yesterday and Bill was busy working up an appetite burning brush in the back yard.   Much later, he was one happy man when I served him this incredibly delicious hearty dish for dinner. I was happy with it too!  Woo hoo! 

The other day, I had a great surprise when I read an email.  Travis, at The Harvard Common Press, had contacted me and asked if I would like a review copy of Prairie Home Cooking by Judith Fertig. 

He explained as a way of celebrating a growing focus on regional American cooking, The Harvard Common Press has re-jacketed its classic America Cooks series, including this cookbook by Fertig.

Travis further stated that Patricia Wells praised it as “pure inspiration.”  That really drew me in as I’m a huge fan of Wells and have a lot of her cookbooks.  

Here’s what Patricia went on to say about the cookbook:  “For those of us who grew up with cherry trees and fresh raspberries, corn and tomatoes fresh from the garden, bushels full of peaches and apricots from the farmers’ market, and all those homemade layer cakes, pies, and yeast rolls, Prairie Home Cooking is much more than a nostalgic journey.  It is pure inspiration, encouragement to head back into the kitchen and recreate the bliss of our childhood."

Prairie Home Cooking is truly a great collection of tasty American Midwest recipes and is no small book.  There is nothing fancy about it, no glossy food shots in color. 

But, it does contain a plethora of old-fashioned recipes and new ones too, informative cooking tips and heartwarming, charming stories about the people and places of the heartland; an area that has sadly been overlooked by both the east coast and west coast food writers.

Fertig’s cookbook is chock full of comfort food dishes; the ones just like my Grandma used to fill her table with.  

I’m a breakfast lover and by coincidence that is the section I first opened the cookbook to ~ St. Louis Gooey Butter Coffeecake.  That’s definitely a gooey St. Louis standard and one of my favorites to bake and enjoy.  

Move on to Old Country Sour Cream Breakfast Crêpes, or how about Amish Friendship Pancakes slathered with melted butter and maple syrup, or maybe a couple of spoonfuls of Asparagus, Goat Cheese, and Fresh Herb Bread Pudding or a savory Ohio breakfast of Smoked Turkey Hash.

Dinner would be mouthwatering with Old-Fashioned Pan-Fried Chicken with Gravy or Prairie-Style Hay-Smoked Grilled Steak; even Fish Schnitzel or Bill’s favorite, Rich and Creamy Oyster Stew.  

And at last, on to dessert:  a couple of dainty Thumbprint Cookies, a slice of Lemon Verbena Pound Cake with Lemonade Glaze, Blitz Torte, Honey Custards with Warm Spiced Berries or one that sounds just like my favorite cake from childhood that Mom baked:  Black Walnut Applesauce Cake.  YUM!  The trick for me now is finding someone wanting to share a stash of black walnuts!

Judith Fertig

So, as you have probably surmised, this excellent cookbook of Ms. Fertig’s is just like the people of the Midwest ~ a melting pot; a beautiful mosaic of German, French, Polish, Dutch, Scandinavian, Italian, Czech, Russian, just to name a few heritages. 

Whether you are:   From a farming family which produces harvests of crops for the “breadbasket” section of the country, a gardener with a green thumb, someone who is fond of lake-caught delicacies, or maybe a Michigan cherry lover like me, or a Spam lover like Bill, or if you’re someone who is curious about Midwest cooking and traditions, or maybe you are just a person who likes to eat delicious robust and comforting food ~ this is the cookbook for you to peruse.  

As I’ve said, “I have a weakness for cookbooks and read them like many women read a romance novel, always looking for new creations and interesting facts.”  Prairie Home Cooking is not only packed with delicious recipes that will excite your taste buds, it’s a good read!

There are so many outstanding recipes in Prairie Home Cooking that I will be trying, and posting for you in the future, with the following being the first one I made:  German Breslauer Steaks with Egg Noodles.  I’ll let Judith Fertig describe it for you:  “Brought by northern German immigrants to Iowa and Nebraska, this dish is a cousin of Swedish meatballs; in both dishes, nutmeg flavors the meat among other similarities.  Serve with a steamed green vegetable or a simple green salad, either of which will provide a break from the heaviness of this dish.”

Believe me ~ this dish is mouthwatering delicious to say the least and the cookbook is a wonderful thing.  I’m not saying this just because Travis kindly offered the cookbook to me:  anyone who knows me, knows I am not afraid to voice my opinion and my opinion is exactly what I think.  You should be adding Prairie Home Cooking to your collection soon!  For me, it’s like my new best friend!

Enough said for now!  Here’s the recipe:

German Breslauer Steaks with Egg Noodles

Ingredients:

1 recipe Homemade Egg Noodles (page 259), or 12 ounces packaged egg noodles

1 pound ground veal

1 pound ground pork

3 tablespoons snipped fresh chives

1/3 cup minced onion

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1/8 teaspoon fresh-grated nutmeg

2 tablespoons unsalted butter

½ pound mushrooms, sliced thin

¾ cup chicken stock

½ cup heavy cream

Chopped fresh parsley, for garnish

Method:

If you are using homemade noodles, prepare them up to the point at which they are ready to be cooked.

Mix together the veal, pork, chives, onion, salt, pepper and nutmeg in a bowl.

Shape the mixture into 4 large or 6 medium patties. 

Heat the butter in a large skillet over medium heat.

Pan-fry the patties for about 5 minutes on each side, or until they are cooked through.  (cut to the center of a patty with a knife to see that there is no pinkness left in the meat).

Transfer the patties to a plate.

Pour off all but 3 tablespoons of the drippings left in the pan.

Add the mushrooms, and sauté them until they begin to brown and give off their juices, about 5 minutes.

Add the stock and cream, bring to a boil, reduce the heat to a simmer, transfer the steaks back to the pan and simmer gently, uncovered, for 15 minutes.

Meanwhile, cook the egg noodles in a pot of boiling water, according either to the recipe for homemade noodles or to the package directions.

Drain them in a colander, run them under cold water for a few seconds, and transfer them to individual plates.

Top with the steaks, spoon the mushroom sauce over all, garnish with parsley and serve.

ENJOY!!!

Excellent explains it all!  Thank you again, Trevor and The Harvard Common Press and Judith Fertig for a fine cookbook!

Mushroom Strudel and The Berghoff

Mushroom Strudel was, for many years, one of the most popular appetizers at The Berghoff Restaurant in Chicago; and for good reason, it's amazingly delicious! 

First off, here’s a little info about the restaurant:  The Berghoff has been described by many as a Loop institution, as “historic,” a “cultural icon,” and a “must eat there.”  Few establishments were loved more than The Berghoff with its traditional German fare!

The original Berghoff Restaurant closed in 2006 after 107 years of serving its guests with a long, interesting history.  Herman Berghoff came from Germany in 1856 and later brought his brothers and a brew master.  They started brewing beer in Ft. Wayne, Indiana in 1887.  Herman wanted to expand the market for the family’s beer and did just that by selling their beer at the Chicago World’s Fair of 1893.  It was a hit; they then opened a café and bar selling sandwiches and beer in Chicago. 

The bar remained opened during Prohibition by selling near beer, which is now Berghoff’s Root Beer, and eventually turned into a full-service restaurant.  Once Prohibition ended, The Berghoff was issued Liquor License No. 1.  The Berghoff was one of the last restaurants to have a men’s only bar.  That ended in 1969 when 7 members of NOW (National Organization for Women) sat at the bar and demanded service.

The Berghoff was definitely one of our favorite restaurants in Chicago and we along with many other folks were saddened by its closing.  Around 2006, the restaurant was remodeled and reopened as The Berghoff Catering and Restaurant Group, or “17 West,” by members of the Berghoff family with a somewhat changed menu.

Back to the strudel ~ the filling for this mushroom strudel can be made a day ahead and refrigerated, and the strudel is easy to assemble and bake.  Once it’s baked, it keeps well.   

Sautéing the mushrooms

 Ready to roll 

 Ready for the oven

So, here is the recipe from The Berghoff Family Cookbook:

Mushroom Strudel

Filling:

2 tablespoons canola oil

1/3 cup chopped white onion

1/3 cup chopped celery

4 cups sliced portabello mushrooms (12 ounces)

3 cups coarsely ground white button mushrooms (9 ounces)

2½ cups sliced shiitake mushroom caps (7½ ounces)

4 tablespoons butter

¼ cup flour

1 cup Madeira

2/3 cup chicken broth

2 large eggs, beaten

1 cup dry bread crumbs

1 cup thinly slice scallions

2 tablespoon chopped fresh basil

To assemble:

4 sheets frozen phyllo dough, defrosted

1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted

2 cups shredded Monterey Jack cheese (½ pound)

Oregano or other green herb, for garnish

Edible uncooked mushrooms, for garnish

Make the filling:

In a large skillet, heat oil, add onions and celery, sauté over medium heat for 3 minutes.

Add all the mushrooms, sauté 5 minutes, stirring often.

Stir in 4 tablespoons of butter until melted, then add flour and mix until mushrooms are well cooked, about 3 minutes.  Do not allow to burn.

Stir in wine, simmer for 5 minutes.

Add stock and simmer for 10 minutes more, stirring often.

Remove from heat.

Cool to room temperature, cover and refrigerate.

When cold, mix in eggs, bread crumbs, scallions and basil. Adjust seasonings.

This recipe makes approximately 5 cups of filling.

Preheat oven to 350 degrees.

Assemble the strudel:

On a clean, flat surface, lay out one sheet of phyllo dough and brush with melted butter.

Place another sheet on top and brush with melted butter.

Repeat this process with the remaining two sheets of phyllo, saving some butter for the top of the strudel.

Spoon mushroom filling lengthwise down center of the stacked phyllo sheets and sprinkle evenly with the cheese.

Roll up securely and place the strudel roll, seam side down, on a baking sheet.

Seal the ends tightly by crimping together.

Brush the top of the roll with melted butter and bake for 30-35 minutes, until golden brown and heated through.

Remove from oven and let stand for 15 minutes before slicing.

Slice the phyllo roll into eight thick slices.

Serve warm or at room temperature.

Garnish with green herbs and/or uncooked mushrooms

Guten Appetit!

Grace’s Glazed Ham Loaf

When Bill and I were dating, the first time he came to our house for dinner, Mom served ham loaf.  I had no idea until years later, after we married, that he didn't care for ham loaf at all.  He was a trooper that day though, and there was no inkling that he didn't like the meat!

I love this dish!  Yum!!!  This is a succulent entrée, that's excellent any time of year --- a perfect meat for company that is a little out of the ordinary. 

Grace, Mom’s friend, gave her this excellent recipe and it is a keeper, for sure.  The ham and pork mixture is moist and full of flavor and the tangy brown sugar glaze is the key.  You can grind your own ham or ask your butcher to do it for you like I do.  

It is a hearty traditional German recipe with a mixture of old-world flavors that will hopefully please your family and friends!

It would be so good served with a salad, mashed potatoes, steamed asparagus or even corn bread.

Grace’s Glazed Ham Loaf

Ingredients:

1 ½ pound smoked ham, ground

1 pound lean pork, ground

1 cup dry bread crumbs

2 eggs

1 teaspoon pepper

Combine all ingredients.  Form into a loaf in a baking dish.

Syrup

Ingredients:

1 cup brown sugar

¾ cup water

¾ cup vinegar

1 ½ teaspoon dry mustard

Method:

Mix together above ingredients in a sauce pan.

Boil to a thin syrup.

Pour onto ham loaf.

Bake at 350 degrees for 1 ½ hours.

Baste every 15 minutes.
Let cool for a couple of minutes.
Slice and serve

Printable recipe

Absolutely delicious!