HOFFELGRITZ - AKA (TO OUR SURPRISE!) CINCINNATI GOETTA
Savory alternative to getting your oats! We had always thought this was my DH's family culinary contribution to the world! Have been making this for the past 25 years when the weather gets cooler and hot breakfasts are in order. Last year when DH's mother went to Cincinnati to see her auntie, she discovered Goetta. It turns out her father had lived for a time in Cincinnati and must have come up with his version! Who Knew? There are two ways we eat this one--as a warm thick porridge with a dab of butter and a twist of black pepper (best when freshly prepared)(please sir, may I have some more?); cooled in loaf pans and sliced to be sautéed until crispy served with fresh eggs & coffee for breakfast or brunch. Make sure to use steel cut NOT rolled oats--different animals when it comes to cooking! Please note the porridge must be thick but it is nice to retain some chewiness of the grain - this is open for debate amongst family members - some prefer less cooked and others prefer a more cooked down version. Stir frequently and use low heat to prevent scorching - consider a diffuser plate for gas burners. Freezes great!
Provided by Busters friend
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion.
- Melt 2 ounces butter in heavy bottomed pot or dutch oven.
- Add onion & sauté on low heat until translucent. Remove onion & butter - set aside.
- Add ground round to pot and sauté until no pink or red is visible.
- Drain beef fat if more than a tablespoon or so, but leave any browned crispies in pot.
- Return onions and butter to pot with beef. Raise heat to medium-low and when sizzling nicely, add steel-cut oats and stir until all grains are nicely coated with fats and they begin to make popping sounds.
- Add water and salt all at once and bring to simmer, then turn heat to low.
- Cover and let simmer for 30 minutes, stirring occasionally. Add dabs of butter as it thickens. Add more water if grains are not fully cooked but porridge thick. Season to taste with salt and pepper.
- Turn thickened porridge into aluminum foil lined bread pans and either refrigerate or freeze. If freezing, once frozen, remove from bread pans & store in the aluminum foil within freezer bags. Thaw in fridge to slice.
- Sauté slices until crisp in a dab of butter you have heated until sizzling in the pan--it's so good!
Nutrition Facts : Calories 469, Fat 15.8, SaturatedFat 6.9, Cholesterol 60, Sodium 563.2, Carbohydrate 54.1, Fiber 8.6, Sugar 0.5, Protein 28.1
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MARU Tefera
[email protected]I'm looking forward to trying this recipe with different types of apples.
Devendra KD
[email protected]This recipe is a great way to use up leftover applesauce.
Idowu fodilu Olaitan
[email protected]I had some trouble finding goetta at my local grocery store, but I was able to find it online.
Kaine Tovar
[email protected]The goetta was a bit too greasy for my taste, but the applesauce was delicious.
Cherish Murray
[email protected]I've never had Hoffelgritz before, but I'm glad I tried this recipe. It was a unique and delicious dish.
Heru
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the goetta was cooked perfectly.
Mandip Bhinder
[email protected]I'm not a huge fan of goetta, but I really enjoyed this recipe. The applesauce really helped to mellow out the flavor of the goetta.
Annet Lamwaka
[email protected]My family loved this dish! The goetta was a big hit, and the applesauce was a great way to balance out the flavors.
Farooqkhan786 Khan
[email protected]This was my first time making Hoffelgritz, and it was a lot easier than I thought it would be. The goetta was simple to prepare, and the applesauce came together quickly.
Adubu Zuleiha
[email protected]I've been making Hoffelgritz for years, and this recipe is the best I've tried. The goetta is so flavorful and moist, and the applesauce is the perfect complement.