Zuricher Geschnetzeltes (Ute’s Dish — German)

1 (2 pound) round steak, cut into 1-inch cubes
Salt and pepper, to taste
Margarine
1/2 pint whipping cream
Small jar chopped mushrooms
Flour and water
Parsley (fresh)

Brown steak slowly in margarine.
Add salt and pepper to taste. Make a flour and water paste and add slowly to browned steak. Simmer about 10 minutes.
Add whipping cream to mixture and simmer slowly again about 5 minutes or until warmed.
Before serving, add chopped mushrooms and parsley.
Serve the real German way with hash brown potatoes, or serve over rice.

Serves 4 to 6.

German Sauerkraut Rolls

1 1/2 large cans sauerkraut
4 eggs
3/4 cup shortening or oil
1/2 teaspoon salt
3 cups all-purpose flour
1/4 cup water

Drain juice from kraut.

In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 minutes, or until browned; cool.

Mix flour and salt.
Add eggs and water.
Knead until dough is smooth and elastic, like noodle dough.
On floured board, roll to 1/4 inch thick.
Spread cooled kraut on top; roll up jellyroll style.
Slice cross-wise; place cut pieces into frying pan.
Cover with a small amount of water; add salt.
Cook over medium heat for one hour.

NOTE: For added flavor, place hot dogs or Polish sausage around dough.

Steamed Pudding (John in the Pocket)

1 package active dry yeast
3 cups sifted flour
1 egg, well beaten
3/4 to 1 cup milk
1/3 cup raisins
1/3 cup currants
1/3 cup orange peel
Salt, to taste

Scald milk, then cool to lukewarm.
Dissolve yeast in warm milk. Add egg and milk and yeast mixture to the flour.
Dough will be sticky.
Work in the raisins, currants, orange peel and salt.
Cover and let rise in a warm place 45 minutes to 1 hour.

Meanwhile, sprinkle a clean wet cloth with some flour.
Tie dough into cloth, place in boiling water and simmer 2 to 3 hours.

Remove from cloth.
To serve, slice pudding and spread with melted butter and brown sugar.