Amish Cooking
By Sherril Steele-Carlin
The Amish and Mennonites settled in Southern Pennsylvania in the 1600s. Like most of America’s early immigrants, they were fleeing religious persecution in their native Germany. That’s right, the “Pennsylvania Dutch,” as they became known, aren’t Dutch at all, but really German Protestants who came to America to find freedom. Their descendants still live in Pennsylvania, and have also moved into other parts of the country, like Ohio and Indiana. Still, the area around Lancaster, Pennsylvania is still the most well-known Amish and Mennonite area.
Amish food is simple, like the culture of the people who create it, but it also belies their rich German heritage. Often, their recipes are still called by German names, like “Schnitz Und Knepp,” or “Spatzle.” While there are many different sects of the Amish and Mennonites, with different beliefs and practices, most Amish don’t believe in modern conveniences. They don’t use electricity, or drive cars. When you visit their communities, you’ll see their distinctive black horse and buggy carts everywhere. They also dress simply: the men in black, and the women in colorful long dresses with matching bonnets, and white aprons.
Most Amish are farmers, and so their cooking reflects the simple life they live, and the fresh ingredients they have available. The women and children tend large gardens, and most of the food they eat is fresh, and comes from their own farms. Their food is often heavier than we’re used to, because they still work hard all day, and need plenty of fuel. They plow and raise their crops only with horse power, no machinery. They work hard, and eat hearty!
As you enjoy the recipes of the Amish, I hope you’ll give some thought to their simple way of life, and the lessons we can learn from their lifestyle. Maybe you can try some of their “simple” foods, and bring a bit of simplicity to your own busy life. In any case, I hope you enjoy this Amish recipe, adapted from Betty Grott’s "Pennsylvania Dutch Cookbook."
Sauerbraten
- 1 cup dry red wine
- 3/4 cup red wine vinegar
- 1 1/2 cups water
- 1 medium onion, sliced
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon cloves (whole)
- 2 bay leaves
- 1/4 teaspoon ground ginger
- 4 pounds beef pot roast (top round, rump, or chuck)
- 1 tablespoon vegetable shortening
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1 1/2 tablespoons cornstarch
- 2/3 cup water
- salt to taste, if desired
Combine the wine, vinegar, water, onion, salt (if desired), pepper, cloves, pay leaves and ginger in a saucepan, and bring to a boil. Place the beef in a pot large enough to hold it and the marinade. Don’t use aluminum pots for this, you’ll get a chemical reaction. Pour hot marinade over the beef, cover partially with the lid, and refrigerate for 3 days, turning the meat twice each day. When ready to cook the beef, remove from the marinade and pat dry. Strain marinade through cheesecloth, discarding the onion and spices. Melt the shortening in a large roasting pan, and brown the beef on all sides. Remove beef from pan. Add vegetables and saute over medium heat until the onions and celery are translucent, about 6 minutes. Mix the cornstarch with a few tablespoons of water until the mixture is velvety. Add the cornstarch, reduce heat to low, and stir until mixture is golden brown and thick, about 10 minutes. Gradually add the reserved marinade and water, and bring to a boil over medium heat. Add the beef, cover, and simmer over low heat for 1 to 11/2 hours or until tender. Remove meat. Serve sliced thin, with the marinade gravy. This recipe is usually served with boiled potatoes, potato dumplings, or potato cakes. Now enjoy! Makes 6 to 8 servings.
