Skip to main content

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!



Comments

  1. What a nice surprise . . . to receive this beautiful cookbook.

    Fondly,
    Glenda

    ReplyDelete
  2. That cookbook sounds like a must have! Travis pick the right person to review the cookbook; we can always count on you for delicious recipes!

    Have a great day!
    Linda
    www.mykindofcooking.com

    ReplyDelete
  3. What a lovely cookbook....(I want).....and your dish looks wonderful.

    ReplyDelete
  4. It's so invaiting!!I will try this soon,have a nice day!!!

    ReplyDelete
  5. Looks like you've turned your cookbook gift into a super good meal - I love gravy over egg noodles.

    ReplyDelete
  6. What a great post; Must look this one up; the kind of book I love. Great time to talk about this when my kids ask what I want for Christmas. Thanks Pam.
    Rita

    ReplyDelete
  7. Glenda, it was! Hope you're having a wonderful day!

    Linda, check it out! It's another good one.

    Susan, I think you'll like since you're from the midwest also. Great recipes and stories too.

    In bucatarie cu Aziz, thanks! It's delicious!

    Larry, thanks! It's a great hearty dish for chilly days!

    Rita, yes! It would be a great Christmas gift for you! I love the old-fashioned recipes in it plus Ms Fertig's writing.

    ReplyDelete
  8. Hello,


    We bumped into your blog and we really liked it.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    petitchef.com

    ReplyDelete
  9. This dish looks amazing. Definite comfort food in cool fall weather. Love it.

    Looks like you have a great cookbook!

    Velva

    ReplyDelete
  10. hi Pam
    congratulation on getting picked to review that cookbook, it is a classic! I hate to say I've never heard of those breslauer steaks but served over those lovely noodles it looks so tempting! what a delicious meal!
    Cheers
    Dennis

    ReplyDelete
  11. Oh yes...I am a cook bood junky and I think I need to add this one to my collection....Congrats!

    Shug

    ReplyDelete
  12. Oh which fantatsic dish.Egg noodles with all this deliciousness on top;)) Great meal:))

    ReplyDelete
  13. Una delicia, que rico plato.

    Saludos

    ReplyDelete
  14. This looks like pure bliss for my hubby...we're both from the Midwest and he loves this sort of comfort food. Looks like a wonderful cookbook, too.

    ReplyDelete
  15. this looks so adore meals like this at this time of year

    ReplyDelete
  16. Pam this recipe looks de-lish! My husband loves anything with egg noodles, so I will have to def give this recipe a try! Also, thanks for the kind words on my blog about my Caramel Apple Salad recipe! :)
    Stephanie @ Ladywiththeredrocker.wordpress.com

    ReplyDelete
  17. Velva, thanks! It is a great recipe!

    Chef Dennis, thanks so much. They are so good with the noodles and typical of the food around here.

    Shug, you'll love this cookbook; good recipes and interesting reading.

    Dzoli, thanks! I'm glad you like it!

    jose manuel, gracias! Es bueno!

    Lizzy, great! Hope you try it and like it.

    Rebecca, yes; great for a rainy day like today.

    Stephanie, thanks so much! I'm glad you like this. Thanks for stopping by!

    ReplyDelete
  18. I am loving this dish. It looks hearty and comforting.

    ReplyDelete
  19. This dish looks so delicious. The cookbook also sounds great. Thank you for stopping by my blog.

    ReplyDelete
  20. Pam,thanks, it is! Have a good day!

    Words Of Deliciousness, thank you for stopping by!

    ReplyDelete
  21. Un piatto davvero invitante.. un abbraccio

    ReplyDelete
  22. Dear Pam, This looks delicious and hearty! Perfect comfort food if you ask me! Have a very wonderful weekend...Blessings, your friend, Catherine xo

    ReplyDelete
  23. Thanks so much for stopping by my blog! I love seeing new followers-- it is much appreciated! :)

    ReplyDelete
  24. I'm inclined to think that this is a little like Salisbury steak. A good thing.

    A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

    ReplyDelete
  25. A Michigan cherry lover here too! Sounds like a cookbook for me...and you know how much I need another cookbook :) I am so making this awesome dish this weekend! Yum!

    I did grow up with all those fresh fruits and veggies. We always had a bushel of apples in the garage near the door where we would grab one on our way outside to play. But then my daughter gets to pick mangoes, papayas, bananas, and pineapples right in her backyard...so a little trade off.

    ReplyDelete
  26. marifra, grazie! Un abbraccio!

    ReplyDelete
  27. Emily, thanks, it is!

    Catherine, you're a sweetie! Thanks so much and xo to you!

    Erin, thanks for the visit!

    Stephen, way to go!!! Can't wait to see your cookbook!

    Lyndsey, funny we had that same basket of apples in the garage when I was growing up. They were the best and loved it when apple season rolled around. Your lucky daughter! It would be heavenly to go in the backyard and pick a pineapple! Hugs

    ReplyDelete
  28. If Patricia Wells loves it, then it's got to be great. Lovely dish. I'm a big sauce person.
    Sam

    ReplyDelete
  29. Sam, you said it; I so agree! Thanks!

    ReplyDelete
  30. What a great book to receive as a gift. The steak and noodle dish sounds wonderful and it's the kind of meal that my family would really enjoy. I hope you have a great day. Blessings...Mary

    ReplyDelete
  31. Awesome cookbook! This meal sounds very chic but looks very doable in my kitchen.

    ReplyDelete
  32. Great recipe and sounds like a great cookbook! I know the dish you prepared certainly looks like comfort food at it's finest! Have a great week Pam :-)

    ReplyDelete
  33. I made this dish the other day. Out of necessity, I subbed ground beef for the veal and green onion for the chives. I was going to make homemade noodles but ended up making mashed potatoes in! A true hit with the whole family! Thanks for sharing.

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews