German Lunch (2): "Herrgottsbeschei erle" - Swabian dumplings with spinach and boiled smoked brisket - recipe photographed on Mcooker: the best recipes

Lunch in German style (2): "Herrgottsbeschei erle" - Swabian dumplings with spinach and boiled smoked brisket

Category: Meat dishes

Kitchen: german

Lunch in the German spirit (2): Herrgottsbeschei erle - Swabian dumplings with spinach and boiled-smoked brisket

Ingredients
Lean pork	300 g
Young beef	300 g
Cooked smoked brisket	150 g
Bulb onions	350 g (two large onions)
Spinach	100 g
Carrot	100 g
Dry marjoram, nutmeg, salt.	taste
Vegetables and herbs for vegetable broth (carrots, onions, root celery or parsley, allspice and bay leaf.
Dough:
Flour	700 g
Water	250 ml
Onion juice	1-2 tbsp. l.
Chicken egg	1 PC.
Salt	1 tsp

Cooking method

I suggest that you please your guests with a themed lunch consisting of German cuisine. Such a happy thought came to my mind when I decided to participate in the Steba competition "Dishes of German cuisine".
For myself, I decided that lunch should be light, as balanced as possible, consist of three courses, some of which can be prepared the day before. And most importantly, it is advisable to offer guests several delicious desserts to choose from: Rote Grutze (Red porridge) and gentle Bavarian cream with Rote Grutze!
Also, taking into account the German frugality, I wanted to choose such recipes so that all the ingredients were available for them, and after cooking there were no residues.
We have already prepared the first dish. It was German apple soup - Apfelsuppe... I plan to serve this soup cold or slightly warm, so it can be cooked beforehand.
For the second, I suggest preparing Swabian dumplings "Herrgottsbeschei erle" (approximate translation: "deceive God"). This is the name of the well-known "Maultaschen" ("maultaschen") in the Swabian dialect. There are many options for preparing such dumplings, I suggest another one from a German chef. This recipe was published and prepared by a Russian chef in the program "Time to Dinner", who studied the peculiarities and nuances of German cuisine in Germany. I will say right away that this version of the multishen immediately attracted me with its unusual filling, and we really liked it to our taste!
We will entertain the guests with stories about the origin of the listed dishes, leaving it for last, in order to keep the intrigue to the end and not immediately reveal the secret, which, for example, have, though unusual in composition, but still quite familiar to us dumplings to God. Or why is jelly called porridge !?
Swabian dumplings with spinach and cooked smoked brisket
Cooking process:
1. Grate half of the onion on a medium grater and squeeze the juice out. Do not throw away the juice remaining after pressing - it will go to the filling.
2. Sift flour, mix with warm water, salt and beaten egg. Add fresh onion juice. Knead well and let stand for about 30 minutes.
3. Prepare minced meat - turn lean pork and beef through a meat grinder.
4. Finely chop two onions or grate and fry half in vegetable oil until transparent with the addition of finely chopped boiled-smoked brisket. Chop fresh or defrosted spinach leaves and add to the onion and brisket, and slightly tame. You can add some grated carrots.
5. Combine spinach, fresh and brisket onion with meat, season with salt, pepper, nutmeg and marjoram, mix well.
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6. Roll out the dough thinly and use a mold or glass to cut out the circles. Put the filling inside, mold in the form of dumplings.You can form dumplings of a classic square shape for multishen.
7. Boil the multashen in chicken broth or vegetable stock based on water, salt, pepper, finely chopped carrots, onions and root celery.
And now a little about the origin of this dish and the names.
If we talk about the origin, then there are two assumptions.
According to the first version, it is believed that this Swabian culinary invention belongs to the ministers of the Maulbronn monastery. The poor, but resourceful monks so wanted meat during the fast that they began to add meat components to the minced meat, consisting of herbs and spinach, - perhaps God will not see the meat under the dough! Hence, apparently, the roots of the name in the Swabian dialect "Herrgottsbeschei erle", which loosely means: "Deceive God"
And the more widespread name fits well into this version, because the word “multashen” can be translated as “slap in the face.” After all, in ancient times, who told about the “interesting” filling of these dumplings could not have avoided cuffs.
According to another version, it is believed that the Swabians borrowed the multashen from Italian cuisine, in which there are many recipes for ravioli and tortellini, that is, the same dough with various fillings. And since in the vicinity of Maulbronn at the beginning of the 18th century there were many Protestants who fled from northern Italy due to religious persecution, this assumption is quite reasonable and plausible.
In 2009, the popular Swabian dumplings were recognized as a cultural phenomenon and protected as a geographical name by the European Union. This means that at least one of the stages of their production must take place in the place of origin - Swabia.
It is to Swabia, to Stuttgart, that you have to go to enjoy the taste of this dish. They recommend visiting the Alte Kelter restaurant, where the chef Frieder Wallenmeier works. This guru for cooking moultashen seven times got into the Guinness Book of Records: he managed to stick 1232 pieces by hand in 28 minutes 2 seconds. The restaurant's menu contains more than 24 varieties of multishen - dumplings with vegetables, herbs, eggs, fresh mushrooms, tomatoes and cheese - for vegetarians and those who observe the fast. The classic way of serving is toasted multaschen with bacon, onions and sauerkraut - the famous German sauerkraut. Gourmets can try calvados multashen, with chanterelles in cognac sauce or pineapple, bananas and almonds in curry sauce.
And of course, many German families have their own recipe for this dish. As a rule, multashen appear on the tables of the Swabians on Thursday or Friday. The next day, zealous German housewives heat the dumplings. And on the third day, the remaining dumplings can be finely chopped and baked in a skillet with an egg.
This is how they are, these cunning Swabian dumplings - they give scope for culinary creativity, please any gourmet and in essence are a simple and economical dish of German cuisine.

Note

We already have a very good recipe for Swabian dumplings from MariV on our website. Thank you for her wonderful recipes !!!! The suggested recipe is very different.
The filling contains boiled-smoked brisket, spinach is not grinded with meat, carrots, marjoram and nutmeg are added to the minced meat according to the recipe, freshly squeezed onion juice is added to the dough. Onions are partially fried in the filling. Yes, and I use the name in the Swabian dialect, so as not to confuse the recipes.

Olga VB

And where is the promised story about the origin of the name of this dish?

Rada-dms

Olga VB, make out! Now there is a story!

lu_estrada

How interesting and how beautiful, and how delicious ... mmm

MariS

Interesting story, Rada-dms! And the dumplings are good!

MariV

Multaschen or Swabian dumplings (MariV)

Yes, I confirm, delicious dumplings!

Rada-dms

MariV, your dumplings are generally classical in shape and perfectly executed. I really liked that the greens clog the meat and, indeed, it is not visible - this echoes the legend of the monks.
But the TASTE of the dumplings suggested by the chef and the ones I voiced is VERY different! Smoked pork is felt in the taste, partially fried onions also strongly affect the taste, and there is fresh onion juice in the dough. Due to the marjoram and nutmeg, the filling tastes a little spicy. So it's better not to overdo it with them.
Can I give the same link to this option in your dumplings?

MariV

Easy!
Well, I'm not putting this recipe to the competition ... and in general for me it is entertainment, and not trying to get it.
Your recipe is a festive and restaurant one; I have it everyday.

Rada-dms

MariV, and I was so upset, I thought that you did not like the recipe !! Thank you! and about the competition, I wrote in the discussion of the competition that such things should be treated lightly, positively and with humor. First of all, I have to feed my family, and then think about a hobby. For me, putting up a recipe is an incentive to cook and try something new. We are adults already !! Prizes are nice, but no less nice to feed a tasty family and get approval!

MariS

Quote: Rada-dms

about the competition, I wrote in the discussion of the competition that such things should be treated lightly, positively and with humor.

Agree! Only Olya, apparently, she meant that those dishes that are not on our website are being presented for the competition. Already several of these are participating in the competition ...
I think the jury members will puzzle over this, but we'd better be in a "state of flow" - and not leave the creative process!

Rada-dms

MariS, I almost put up a recipe that is on the site, but is called not at all in German. My dumplings are completely different in content and in name too. And I think that both recipes have the right to life.
And I want to risk putting another one as a variety, because it is three times more complex and differs in technology. Although a pie, it is also a pie in Africa. And what can you do if the Germans have these pies in bulk with various variations. One soup that I ate in Dresden sunk into my soul, I found a recipe, and there were sliced pancakes in it, there was already a soup with pancakes, I don't remember whose, sorry, but apart from pancakes there is nothing more in common, it is completely different - absolutely! And what would you advise to do now? And suddenly offended someone, but a decent recipe! And I don’t think about the prizes at all, I haven’t read the list of prizes yet. I had no time, at first I was not going to participate, and then I cooked

Although the rules say; "

3. If there is already a recipe with a similar name on the site, the same name is allowed if there is a fundamental discrepancy in the preparation method and / or ingredients. To establish the availability of a recipe, use the search form (located under the logo). Also, the participant of the competition cannot use his recipe located on other resources.

MariS

Are we talking about prizes - about recipes. It's just that the competition says everything - read it. In my opinion, you can lay out an identical recipe if it contains other ingredients and a different cooking method. Something like this.
And there are already a hundred recipes on the site. Let the jury decide which one to exclude from the competition, which one to keep. ...
Of course, it's hard to find by name - I've come across it myself so many times ...

Rada-dms

MariS, I will not be identical, unless I can see something.

Olga VB

Rada-dms, Ol, everything is great with you!

You seem to be making excuses, but absolutely nothing.
Everything that you have already submitted for the competition is completely original, beautiful and tasty!
You, smart girl, also put together the recipes for a whole lunch of several dishes, taking into account the non-waste production, you thought of everything.

And the fact that some recipes have the same name or use similar products does not mean anything.
For example, bread: both products can be the same, and "bread" is called in all versions, but slightly change the technology - and you will get a completely different version.

So, Olenka, don't slow down, everything is great with you!
Personally, I am waiting for your new recipes.

MariV

Rada-dms, (I do not know the name, it is not visible under the avatar)