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German Sauces & Gravies

Currywurst Sauce
Paprika Gravy
Creamy Bacon Sauce
Zigeuner Sauce

Dill Sauce
Sauerbraten Gravy

Tarragon Sauce

Dill Pickles

Sweet Pickles


Denny's Zigeuner Sauce

From the New Century German Cookbook

Half an onion - sliced
Half a sweet pepper - sliced
A small handful of portobello mushrooms - sliced.
Eight or ten grape (or cherry) tomatoes - sliced

Take all that stuff and sauté in deep frying pan.
Add some red wine.

Season with what you like: I used garlic, hot paprika, black pepper,

Tony’s Creole Seasoning, McIlhenny’s Tabasco.

Add a half can of Au Jus gravy.

Now, while that’s all chuggin’ along, take a couple of cube steaks, coated with a floured/seasoned coating and sear them in a separate fry pan in oil and butter.

Throw the meats into the gravy slurry… let it simmer for 5-10 minutes.

While I was doing this, I stir-fried some potatoes as a side.


Dill Sauce for everything hot or cold

From the New Century German Cookbook

1 cup milk
1  1/2 tbsp cornstarch
3 or more tbsp chopped fresh dill
2 tbsp margarine or butter
salt and pepper to taste

In small pan melt margarine, add dill, simmer a few minutes. Add milk, cornstarch, salt and pepper. Bring to a boil and turn off when it thickens. Use over anything.


Diane's Fast Sauerbraten Gravy for beef or hamburgers

From the New Century German Cookbook

1  1/3 cups beef gravy (can be homemade, canned, or package) your choice
1/2 cup dry red wine
1/4 cup red wine vinegar
1/8 tsp. ground cloves
1 small carrot, shredded
1 small onion, minced
1/2 cup sour cream – regular or fat-free
1/4 cup ginger snap cookie crumbs
2 squashed juniper berries

Saute carrot and onion until done to your preference. In small saucepan combine gravy, wine, vinegar, cloves, juniper, and vegetables, and stir to blend well – will be thin at this point. Simmer 15-20 minutes until liquid reduces. Stir sour cream and ginger snap crumbs into gravy with whisk. Spoon over meat when ready to eat. Makes 6 servings.

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