Wednesday, February 9, 2011

Pork Roast, Sauerbraten, Rouladen, Turkey and lots of Gravy!

I don’t want to mislead you, we didn't eat Kartoffelklösse, or as we called them “Kartuff’s,” all the time. In the colder winter months Kartuff’s was something to look forward to. In the summer we simply substituted Spätzle for Grandma's  regular  Kartoffelklösse. When my grandmother made Kartuff’s, it was generally once a month. On rare occasions, Grandma would give us more than one meat choice. Pork Roast & Rouladen, or Sauerbraten & Pork Roast. If you’re going to make Kartoffelklösse, you just must serve it with the right meat. Preparing this meal, even with this machine is an all-day event. If I were to rank the gravy best suited for Kartuff’s, it would just have to be Pork Roast, Rouladen, Sauerbratten, and Turkey.

Call me prejudice, but in my opinion, my mother made the best Pork Roast, Sauerbraten, Rouladen (thin round steak filled with a slice of bacon, chopped onions and yellow mustard), or Turkey around. She also had the ability to turn a less expensive cut of meat into a fork tender masterpiece. Her real talent was her ability to get a lot of gravy from whatever meat she was making at the time. When serving Kartoffelklösse you just had to have plenty of gravy for the meat and Kartuff’s as well.

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