For starters there was a lovely salad, and the soup. Sigh, I took pictures of it, but didn't know what the ingredients were beforehand, so I kinda put a bunch of the little meatballs in my bowl, didn't know what kind they were until I ate one. And fell in love, well, serious like at any rate. Then my table mates told me it was liver, and I smiled. And now I have the recipe for it, and I'll share, I do share stuff from time to time.
The meat for the Saurbraten is actually marinated for several days before you brown it and then cook it slowly in the oven. It was served with Potato Dumplings and Red Cabbage. Quite tasty, and now I've finally tasted Saurbraten, and I'm glad I did.
2-3 quarts of chicken or beef broth
1/2 pound of finely ground beef or veal liver
2 small onions, finely chopped
2 tbsp. parsley finely chopped
2 tbsp. chives, finely chopped
1 cup breadcrumbs
1 egg beaten
Salt and Pepper
1 1/2 tsp. grated lemon rind
Heat broth, combine all other ingredients to make a dough. Make small dumplings about 1 tsp. in diameter and drop gently into the boiling broth. Simmer about 8 minutes or until the dumplings rise to the top. Garnish with chopped parsley and chives. Serve right away.
And for dessert, a Black Forest cake, which I neglected to take a picture of, sigh.