Gravy (Bratensauce)...?

Greetings, Roadfooders!

A typical german Bratensauce is cooked over hours from any beef meat, a Beinscheibe, a Rinderbraten, a Gulasch, the perfect Bratensauce is always fresh from the saucepan, the already made sauce "Gravy" is unknown over here..., the best one is the "Rouladen"...





Michael

Nice..send some to me....Yummmmmmmmy!

 Michael, I absolutely love German food. My fav. restaurant here in Huntsville, AL, is called Old Heidleburg and they serve some great schnitzel w/some wonderful gravy. I like their red cabbage slaw too (kind of sweet and sour).
 
I worked for the DoD in Giessen, Germany, in the early 70's and that began my love affair w/German food. I used to love the little winer stands (I think they were called Snell Embus (or something like that). Do they still exist?

Very nice.  Got any pictures of maltauschensuppe?

I don't understand this post. 
It is my understanding that Bratensauce is gravy.  Whatever meat you are cooking, the juices from that is the Bratensauce.   This happens all over the world.   Please give a recipe of Bratensauce.   Bolognese would be the italian equivalent, meat stewing for a long time to make the sauce.
Thanks.

"I worked for the DoD in Giessen, Germany, in the early 70's and that began my love affair w/German food. I used to love the little winer stands (I think they were called Snell Embus (or something like that). Do they still exist?"
---

Greetings Al!

The german term is Schnellimbiss (Takeaway). http://de.wikipedia.org/wiki/Imbissstand
Often also called Frittenbude, you find them all over Germany, everywhere...

http://www.flickr.com/search/?q=schnellimbiss

Kind regards

Michael

Fleischklopse in Bratensauce. (Meatballs)

http://www.daskochrezept....bratensauce_76310.html

Kind regards

Michael

fabulousoyster


I don't understand this post. 
It is my understanding that Bratensauce is gravy.  Whatever meat you are cooking, the juices from that is the Bratensauce.   This happens all over the world.   Please give a recipe of Bratensauce.   Bolognese would be the italian equivalent, meat stewing for a long time to make the sauce.
Thanks.

Thank you Fabulousoyster! I've been thinking that, and not just about this particular post.

"Thank you Fabulousoyster! I've been thinking that, and not just about this particular post."

"Thank you", too...

I am not a native english language speaker, did you, as an american, ever try to post in a german language forum, probably not.

Adios

Post the receipe..........

myterry2


Post the receipe..........

He did post the link to the recipe for Meatballs in Bratensauce above: "Fleischklopse in Bratensauce. (Meatballs)".  The only problem for most of us is that the web page (and recipe) is in German. I had Google translate it for you at http://translate.google.com/translate?prev=hp&hl=en&js=y&u=http%3A%2F%2Fwww.daskochrezept.de%2Frezepte%2Ffleischklopse-in-bratensauce_76310.html&sl=de&tl=en&history_state0=