Tags: Rustenburg, Herald, recipes stew

“Boere”-German shines in Munich

Posted in Stew Recipes

A decade or so ago the internationally renowned musician Sting has had a huge hit with the song “An Englisman in New York”. Sitting around the braai fire with ex Rustenburger Johann Cronje, his new wife and his parents and friends, one couldn’t help to think about Johann as a “Boere-German” in Munich. But unlike Sting who has struggled to find his feet in New York, Johann and his pretty little wife Carina have adopted well and not only made Munich their “new” home, but managed to open and run a successful and hugely popular restaurant with typically, a South African flavour in Munich. “Savanna” is now just over three years old and during this time Johann and Carina have teached the Germans a thing or two about South Africa and our food. This week however, we are not going to show you what Johann has done in Germany, we are showing you what the Germans have teached him in Germany!

For those difficult and challenging “almost end of the month” times we all know so well, Johann (in addition to a wonderful fillet) is dishing up a “Worsie Gulash” (Sausage gulash) which is a real poor man’s dish in Germany. Perhaps it is still a bit too extravagant for Rustenburg only a month after the Christmas holiday recess, but hell, Johann and Carina really cook up a storm. If we’re lucky we will also share a “Rooibostee” and Vanilla salad dressing and Johann’s secret for an exquisite fillet steak in next week’s edition.

Here goes...

1 large onion
2 cloves of garlic
250g bacon cut in small pieces
5 Viennas cut in 1cm pieces
1 chorizo (1 cm pieces)
5 bockwurst (1 cm pieces)
1 can of cut tomatoes
50g tomato concentrate
2 red peppers in 1cm cuts
200g baby tomatoes
3 tsp Paprika
1 chilli
1 tsp "kummel" - cumin
250ml red wine
3 tbs Balsamic vinegar
2 tbs sugar
3 large potatoes

Fry onions for 3 minutes. Add garlic and fry for another 2 minutes. Remove the onions, add the sausages and bacon and fry until golden brown. Once again add the onions. Slowly add the red wine and stir until it boils. Now add all remaining ingredients and cook at medium heat for 10 minutes. You can also enjoy with a loaf of your favourite home baked bread as a main course - or if you're planning to braai - as is...

Johan has also included a recipe for a wonderful monkeygland sauce which is great with quality meat such as fillet or rump. It's also easy to prepare...

Klipdrift Moneygland sauce
1 large onion
3 cloves of garlic (cut small)
50ml Klipdrift brandy
1 can cut tomatoes
150ml Heinz tomato sauce
100ml peach chutney
1tsp Hickory smoke aroma
25ml Balsamic vinegar
salt & pepper

Fry onions and garlic for 4 to 5 minutes. Add the brandy and flambé. Add all other ingredients and cook at medium heat until reduced to a third. This will really stir up your braai to a feast!

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