Vicki and Greg Lansen wrote:I make my own roladen and once found a few boxes of the instant mix for potato dumplings that worked out well.
Now I'm hungry!
ExpatBob wrote:In a somewhat related situation we made Corned Beef which uses similar ingredients; it had to pickle for a week but it was worth the wait. All the stuff you need is readily available in Chile. I know that you can also get electric slow-cookers here; both Corned Beef and Sauerbraten done that way should be pretty excellent.
gringalais wrote:Mmm,my dad makes great sauerbraten, I have a recipe somewhere that I can pull up if you want.
Both Lily Marleen and Tante Marlene are good for German food, but I don't recall seeing sauerbraten on the menu. Kind of funny story. Once when we went to Tante Malene and were sitting outside, the owner came specifically to our table to welcome me to the restaurant. Then he gave us a discount on the bill. The only reason we could think of for that is that I look German. I am from the US, but my dad's side is German/Czech/Hungarian and people often assume I am German.
ExpatBob wrote:For the Corned Beef recipe we used Alton Brown's version:
http://www.foodnetwork.com/recipes/alto ... index.html
He also has a Sauerbraten recipe on the FOod Network site but we have not tried it. It does have a 5-star rating though.
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