Main Dishes (Hauptgerichte)

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Schweinebraten is a classic German dish that consists of succulent roasted pork often accompanied by hearty bread or potato dumplings and braised cabbage or sauerkraut. The pork roast is traditionally marinated overnight with a mixture of mustard, garlic, onions, and a blend of herbs such as thyme, marjoram, and caraway seeds.

Schweinebraten: Roasted pork with dumplings.

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Maultaschen are a traditional German dish, particularly popular in the region of Swabia, consisting of large, square pockets of dough filled with a savory mixture. The filling is typically made with minced meat, smoked meat, spinach, bread crumbs, onions, and seasoned with various herbs and spices.

Maultaschen: Stuffed pasta in broth or pan-fried.

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Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, herbs, spices, and seasonings.

Sauerbraten: Marinated pot roast with cabbage.

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Rinderroulade is a classic German dish that features thin slices of beef rolled around a filling of mustard, onions, pickles, and bacon, then braised in a rich gravy. The beef rolls are seasoned with salt, pepper, and occasionally paprika, seared until brown, and then slowly cooked in a savory gravy made from beef stock, red wine, and spices.

Rinderroulade: Stuffed beef rolls in gravy.

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Zwiebelrostbraten is a classic Austrian dish that marries well-seasoned, pan-seared beef steaks with sweet and savory caramelized onions. The beef is traditionally a cut from the round or sirloin, which is tenderized, seasoned with garlic, salt, and pepper, then seared to achieve a succulent texture and rich flavor.

Zwiebelrostbraten: Beef with caramelized onions.

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