Sour Meat and Dumplings

This is a family recipe. It was served in our home often, when I was growing up.
My sister-in-law, Lisa, was making it last weekend, so of course that made me hungry for it and I made it yesterday.

It was published in our  first edition Harter House cookbook.
A recipe by Barbara Bettlach. (my mom)

This is a German / Bohemian recipe.

Sour Meat and Dumplings

Any Beef Roast  (I used a 1.5 lb. chuck roast)
White Onion, diced
4 slices bacon, uncooked and diced
2 cups white vinegar (off brand, like Best Choice)
2 cups water
10-14 whole cloves
10-14 Whole Allspice
4 Tablespoons flour
1 1/2 cups whole milk

Rinse and salt beef roast.  Dice onion and bacon.  Put on top of roast.  Put water and vinegar in pan around the roast.  Sprinkle whole Allspice and whole Cloves in the vinegar water. Cover and cook.  I  left the roast in a 350 degree oven for almost 4 hours.  It was probably done at 3 hours.  When Roast is done,  take out of liquid.  To make gravy: in a small container, whisk flour and milk together so that it doesn't clump up.  Pour mixture into hot (not boiling) vinegar and water.

Drop Dumplings 
(I cut this down by a third, because I was only making it for about 4 servings)

Original recipe calls for
4 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
1 3/4 cup water

In a large bowl, mix together flour, salt, baking powder and eggs. Add water slowly.  Mixture should be sticky and not smooth.  Spoon into a large pot of boiling water.  Boil 10 - 12 minutes.  Stir when all are put in water to help from sticking to the bottom.

Combine meat and dumplings in the gravy and enjoy

Note: if there is to much water mixed into the drop dumplings they will not hold together well.

. 

The chuck roast just shredded with my fork.
And my meat and dumplings really soaked up the gravy.
Very delicious!

Ribs, Sauerkraut, Mashed Potatoes and Brown Gravy

My mother invited me to dinner this week, with my Aunt Sally and her husband, Mike..
Mother made a classic German / Bohemian dish of Pork, Sauerkraut, mashed potatoes and brown gravy.  It was so good, I want to prepare it again today.  (There wasn't any leftover at her house)
The secret ingredient is caraway seed.  In our family, we love recipes with caraway.

This time my mother used Baby Back Ribs.
In the past she has used spare ribs, and country style ribs.

INGREDIENTS
1 slab Baby Back Ribs - Membrane removed
salt, pepper,
Cavender's Greek Seasoning
1 Bag Flanagan's Krrrrisp Kraut, drained
1 Tablespoons Caraway Seed

Serve with Mashed Potatoes and (McCormick's) Brown Gravy.


DIRECTIONS
In a 9 x 9 baking dish, place seasoned ribs on the bottom.
Top with drained Sauerkraut,
Sprinkle with Caraway seeds.
Cook in a 350 degree oven for 2 1/2 - 3 hours.
(Meat will fall off the bone)

NOTE
You can also Par-boiled the ribs for about 30 minutes and then reduce the bake time to 1 hour.

Removing the Membrane from Baby Back Ribs

1. At one end of the rack, slide a dinner knife under the membrane and over a bone.
2. Lift and loosen the membrane until it tears.
3. Grab the edge of the membrane with a paper towel and pull it off.
4. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

An interesting fact, when I purchased my Baby Back ribs at Harter House today, the butcher told me they are purchasing ribs with the membrane already removed.  Yay!.  Now I won't forget to remove it.

Harter House also sells a 3-slab Value Pack.  I was told, those may still have the membranes.

Flanagan Kraut is my favorite.

Find it in the Deli Case at Harter House.

I used the regular Cavender's, but they also have a Salt Free Cavender's Seasoning that does not contain MSG. Ingredients: Potassium chloride, black pepper, corn starch, garlic, oregano, flavor base seasoning (Hydrolyzed corn soy protein, sugar, onion powder, spice extractives), parsley and five other spices.

Everyone always enjoys this simple, 

easy to prepare, brown gravy packet.

Just add 1 Cup Water per packet.

I used 2 packets. 

ENJOY