Traditional German Main Dishes

Traditional german main dishes are hearty, rich, and deeply rooted in regional tradition. Furthermore, many of these recipes have been passed down through generations of German families. In fact, they are rarely found in English cookbooks. Additionally, my training as a chef in the Black Forest gave me a deep respect for these dishes. Moreover, my grandfather inspired many of these recipes through his work as a master pastry chef. Therefore, I feel a responsibility to keep these traditions alive.

Sauerbraten — German Pot Roast

The king of German main dishes. Beef marinated for days in a rich vinegar and spice broth, then slow-braised until tender. A true Sunday roast the old German way.

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Rinderrouladen — German Beef Rolls

Thin slices of beef filled with mustard, bacon, onion and pickles, then braised until meltingly tender. One of the most beloved traditional German dinner recipes.(coming soon)

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Black Forest Trout

resh Black Forest trout two ways — golden fried in butter or gently poached in white wine. Furthermore, both recipes are ready in 15 minutes and taste absolutely wonderful

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Königsberger Klopse — German Meatballs in Caper Sauce

Tender meatballs in a creamy white caper sauce — a classic from East Prussia that became one of Germany’s most beloved comfort food dishes. (coming soon)

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Badisches Ochsenfleisch — Baden Boiled Beef

A forgotten classic from the Baden region — slowly simmered beef served with a rich horseradish sauce and root vegetables. Simple, honest, and deeply satisfying.(coming soon)

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Berliner Leber — Berlin-Style Liver with Apples and Onions

Pan-fried calf’s liver served with caramelized onions and sautéed apples — the classic Berlin way. A simple dish that surprises everyone who tries it.(coming soon)

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Learn more about the rich tradition of German cuisine on Wikipedia.