I’m currently dating someone from Southern Germany, and he mentioned that this is his favorite meal from back home. Could anyone help me identify what it might be? Appreciate your assistance!

by Fine_Entrepreneur943

22 comments

  1. Lools like Sauerbraten (sour = a vinegar brined roast) with Spätzle.
    Could also be another roast. Hard to tell without tasting it.

  2. Looks like [Rostbraten with Spätzle](https://youtu.be/4RmkNtFILes?si=VeU9Oc40gkmba2hm) but the berries, sour cream(?) are unexpected to me.

    It’s a regional specialty from Swabia, a region around the far west border of Bavaria, and east Baden-Württemberg.

    I am not from the part of the country, somebody else might be able to give better insight.

  3. I’d say it’s deer because of the cranberries on the side.

    The yellow stuff are „Spätzle“, made from an egg dough you drop in hot water, usually serverd in southern/ south western Germany but known all over Germany.

  4. While the meat looks like Sauerbraten, it could also be Tafelspitz which would make sense since the white stuff looks like homemade Remoulade.

  5. I would guess some kind of venison roast with Spätzle, cranberries, perhaps some creamy horseradish, potato salad and lamb’s lettuce(??)

  9. Franconian wedding dinner with spätzle instead of noodles would be my guess 😅. ( Fränkisches hochzeitessen)

    – German: Tafelspitz mit Meeretich, Preiselbeermarmelade und spätzle
    – English: boiled beef with horseradish sauce and cranberry jam

  11. If it tastes sour it’s definitely Sourbraten. One of my favourite dishes.

  13. Germans don’t have dishes, they just boil stuff and put it on a plate.

  14. On the left: potato salad with vinegar, some kinda of Kohlrabi Salat (cabbage turnip salad) and Feldsalat (Lamps lettuce)

    On the right: some kind of Sauerbraten, maybe beef or wild game but I would say without Rotwein (redwine) because it’s so light in colour.
    The cranberrys are probably there to bring in the tangy/tart taste of the left out wine and also something more fresh. My grandmother use to supplement the wine with cranberrys or something similar in taste. The white sauce/cream looks like a Meerrettich (horseradish) or an alternative for mayonnaise. Difficult to tell without tasting it.
    The Spätzles (a type of egg noodle) are typical Schwäbisch, so east Baden-Württemberg and around Stuttgart.

    This is one of my favorite dishes, it has a good complexity in flavor but can be kinda strange for someone who eats it for the first time. Specially the Sauerbraten

  17. The meat is hard to identify but as the there is “Preiselbeeren” and mushrooms it would make most sense it this is venison.
    Most likely it had been pan sealed and then simmered with red wine, rosemary, carrots, celeriac (not the green long one but the round white one) and other seasonings (like bay leaf, juniper berry)
    I usually put it into an iron pot for a few hours in the oven.
    The sauce also looks creamy I guess that here they took the stock the meat has been cooked in and mix it with cream.
    Fry some mushrooms and poor the meat-broth over it and then finish it up with some cream 🙂

    The noodles are called spätzle. Made out of a gooey egg dough.
    There is also some special dough for it or wheat flour 405, but you can use any wheat flour.
    You boil some hot water and then scrape them into the water. And get them out as soon as they float (kind of like gnocchi)

    Venison is traditionally served with Preiselbeeren which is similar to cranberry sauce.
    Never made it myself but you can buy them in store.

    The white sauce actually no idea what this is supposed to be.
    Do you know what region your partner is from? Might help to figure that out.
    On the picture it does look a bit too creamy and dense to be a “Sahne-Meerrettich Soße” (horseradish sauce)

    The salad on the side is a Swabian potato salad, made with vinegar and broth.
    Some use beef broth, my mum always makes it with a vegetable broth.
    For this it is very important to make it “schlotzig” it means something like moist and smooth.
    So first boil waxy potatoes.
    Chop onions
    Boil onions in oil
    Heat up broth
    Peel potatoes whilst they are hot and cut them in thin slides.
    Then whilst there are still hot poor warm broth and vinegar and the boiled onions + oil
    Stir the potatoe salad
    The hot potatoes will soak in all the flavour of the broth and vinegar. Poor everything in very slowly, as the salad should be “schlotzig” but not drown 😀
    Then taste it and add salt and if you like mustard, nutmeg and pepper

    The green salad is “Ackersalad” (apparently this translates to corn salad, lambs lettuce or field salad)
    The most common vinaigrette for this is vinegar (e.g. apple vinegar, white vine vinegar, or anything you like or have at home) some neutral oil, a bit of sugar and if you like some freshly chopped onions (but this really depends on your taste)
    You can also make a dressing with mustard or anything you’d make your regular salad dressing as well.

    Hope this makes sense 😀
    If not google for:
    Spätzle
    Hirschbraten or Rehbraten
    Schwäbischer Kartoffelsalat
    Feldsalat or Ackersalat

    Edit:

    I forgot about the Krautsalat.
    This is the bit lighter green part on the salad plate.
    So this would be the German version of Cole slaw.
    Using white cabbage, vinegar, salt, sugar, oil and caraway (some people don’t like that).
    If you like it creamy you can add some mayonnaise or sour cream or yogurt.

  18. What Most seem to forget: at the right a Side of southern German Kartoffelsalat (potato salad, in south Germany Made with Broth), Feldsalat (aka sunnewirbele, Rapunzel or field salad) and some rather boring normal salad.

  19. I’d say Spätzle and some game roast, probably venison or boar, looks like loins. The sauce is just the brazing liquid bound with a stach slurry, probably.

  20. Spätzle and Braten i guess and Preiselbeermarmelade and Sahnemeeretich ig

  21. Where exactly in southern Germany does he comes from?

  22. I am pretty confident it is “Sauerbraten mit Sauerbratensoße, Spätzle Preiselbeeren Meerrettichsoße/Dip” and on the other plate Kartoffelsalat (the one with vinegar oil and maybe broth. Not the one with mayonnaise) mit Endiviensalat und Feldsalat gemischt “

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