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.

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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.

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

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

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.

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.