On Apr 12, 1:29*pm, Janet Wilder > wrote:
> Kris wrote:
> > On Apr 11, 9:24 pm, Janet Wilder > wrote:
> >> I had it in a famous (but I forgot the name) German restaurant in
> >> Milwaukee and it was fabulous. So wonderful, that it was days before I
> >> could forget I ate it <g>
>
> > Was it Mader's? That's quite famous.
>
> Yes! That's the one.
>
> --
> Janet Wilder
> way-the-heck-south Texas
> spelling doesn't count
> but cooking does

Here's a "Mader's sauerbraten" recipe I found, FWIW...

Mader's Sauerbraten

Source: Mader’s German Restaurant — Milwaukee, Wisconsin

3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)

Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.
Pickle meat in this brine in refrigerator seven days, turning
occasionally.

When ready to cook, remove meat from brine. Save brine to make gravy
later.

Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2
hours or until brown on both sides and almost done.

Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning
meat while roasting, until sugar is dissolved and meat is browned.

In medium-size saucepan, combine half of brine the meat was pickled in
and any drippings from roasting meat. To this mixture, add gingersnaps
and cook until thick and dissolved. Serve over sliced meat and
dumplings.

Makes about 8 servings.

Mader's Restaurant Kartoffelklosse (Dumplings)

4 to 5 Idaho potatoes, washed (unpeeled)
1 to 1 1/2 cups flour (divided)
2 eggs
1 teaspoon salt
White pepper to taste
1 tablespoon finely diced onion
2 teaspoons dried marjoram
2 teaspoons chopped chives

Cook potatoes in boiling water until tender to fork tines, then drain
and cool. Refrigerate overnight. Next day, peel and grate potatoes.
Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives.
Blend with wooden spoon.

Add enough of remaining half-cup flour to form dumpling mixture that
will hold together, making balls about size of an egg.

Place dumplings in boiling water to cover. Return water to full boil,
then reduce heat to simmer. Cook 25 minutes or until dumplings are
cooked through and float to top of pot. Makes about 8 servings.


Enjoy,
Kris