Teufel Salat Recipe?
November 8, 2007 7:32 AM Subscribe
My partner LOVES something called "teufel salat", a German devilled meat salad. A friend has, on a couple occasions, brought back cans of the stuff from Deutschland which he hoards and savors.
I would like to try to make it. Does anyone have a recipe for this concoction? Are there any ingredients that will be difficult or impossible to source in the SF Bay Area?
My mom used to make a version of meat salad from a recipe she got from a German exchange student who lived with her for a bit. She used to get a pack of the lunch meat ends, for variety, cut them up into small pieces and mix it with cut up pickles and a bit of mayo. She then would leave this in the fridge for a couple of hours so the flavours could blend and served it on a kaiser bun.
Most groceries stores have delis and if you look around the prepackaged lunch meat there's usually a small, hidden spot that has packed "end bits" from the stuff they cut at the counter. We'd always rifle through until we found one with the widest variety and least sketchy meats.
This sounds not tasty but I always really enjoyed it, still do in fact.
posted by LunaticFringe at 8:13 AM on November 8, 2007
Most groceries stores have delis and if you look around the prepackaged lunch meat there's usually a small, hidden spot that has packed "end bits" from the stuff they cut at the counter. We'd always rifle through until we found one with the widest variety and least sketchy meats.
This sounds not tasty but I always really enjoyed it, still do in fact.
posted by LunaticFringe at 8:13 AM on November 8, 2007
For what it's worth, that specifically means "Devil Salad". Sidebar: When "The First Wives Club" debuted in Germany, it was called "Der Klub des Teufelinnen", or specifically "The club of the devilwomen".
Teufel Salat schmecktlecker!
posted by TomMelee at 8:31 AM on November 8, 2007
Teufel Salat schmecktlecker!
posted by TomMelee at 8:31 AM on November 8, 2007
The Google translation of the first recipe kind of slaughters it.
It's something more like:
1 large sausage
1 can of peas
1 can of mushrooms
1 glass of red peppers
1 glass of onions
1 bottle of ketchup
Dice the sausage and cut the mushrooms, peppers and onions into thin slices. Mix everything together with the ketchup.
posted by atomly at 9:40 AM on November 8, 2007
It's something more like:
1 large sausage
1 can of peas
1 can of mushrooms
1 glass of red peppers
1 glass of onions
1 bottle of ketchup
Dice the sausage and cut the mushrooms, peppers and onions into thin slices. Mix everything together with the ketchup.
posted by atomly at 9:40 AM on November 8, 2007
More specifically - I think the 'silverskin' part about the onions is important - they're the little ones that are usually pickled.
posted by missmagenta at 9:49 AM on November 8, 2007
posted by missmagenta at 9:49 AM on November 8, 2007
Ah, yes, good point. I think they're generally referred to as "cocktail onions" in English.
posted by atomly at 11:07 AM on November 8, 2007
posted by atomly at 11:07 AM on November 8, 2007
http://forums.taunton.com/tp-cookstalk
Registration required, even for read-only access, but they excel at questions like this.
posted by Bruce H. at 1:38 PM on November 8, 2007
Registration required, even for read-only access, but they excel at questions like this.
posted by Bruce H. at 1:38 PM on November 8, 2007
I am not German, but I believe a German would write this as one word: teufelsalat. If you Google this, you will get tons of hits (ok, mostly in German), including this recipe:
500 g cooked, lean beef
200 g fresh mushrooms
4 hard boiled eggs
1 head iceberg lettuce, or 1 / 2 cucumber
1 bunch radishes
1 large onion
1 red and yellow pepper
4 tomatoes
Salad dressing:
1 Tube Mayonaise
1 Tube tomato paste
Juice of one lemon
1 brandy glass of Cognac
2 tablespoons sugar
Pepper, salt, Tabasco
100 ml cream
Clean vegetables, and slice into thin strips. Slice cold beef into thin strips. Tear Iceberg lettuce in bite-sized pieces and add to vegetables and beef. Add Eggs and tomatoes. Mix salad dressing ingredients together well to taste. The acidity of the lemon is balanced by the sugar. Serve on a large serving platter or on a large plate or dish, with white bread or potatoes.
I can't say that I've ever tried this, nor can I tell how much mayo is in a "tube". Good luch and Godspeed.
posted by A Long and Troublesome Lameness at 4:56 PM on November 8, 2007
500 g cooked, lean beef
200 g fresh mushrooms
4 hard boiled eggs
1 head iceberg lettuce, or 1 / 2 cucumber
1 bunch radishes
1 large onion
1 red and yellow pepper
4 tomatoes
Salad dressing:
1 Tube Mayonaise
1 Tube tomato paste
Juice of one lemon
1 brandy glass of Cognac
2 tablespoons sugar
Pepper, salt, Tabasco
100 ml cream
Clean vegetables, and slice into thin strips. Slice cold beef into thin strips. Tear Iceberg lettuce in bite-sized pieces and add to vegetables and beef. Add Eggs and tomatoes. Mix salad dressing ingredients together well to taste. The acidity of the lemon is balanced by the sugar. Serve on a large serving platter or on a large plate or dish, with white bread or potatoes.
I can't say that I've ever tried this, nor can I tell how much mayo is in a "tube". Good luch and Godspeed.
posted by A Long and Troublesome Lameness at 4:56 PM on November 8, 2007
Hate that stuff and can't offer any recipe, but I (German) would say the right name is "Teufelssalat" (two s). May help with further googling.
As for Lameness' recipe above, the typical "Tube" of mayonnaise / tomato paste in Germany has 200ml (it is beyond me to convert this to exact U.S. measurements, but I guess it should be about 4/5 of a cup). Hope this helps.
posted by The Toad at 5:06 AM on November 9, 2007
As for Lameness' recipe above, the typical "Tube" of mayonnaise / tomato paste in Germany has 200ml (it is beyond me to convert this to exact U.S. measurements, but I guess it should be about 4/5 of a cup). Hope this helps.
posted by The Toad at 5:06 AM on November 9, 2007
This thread is closed to new comments.
posted by missmagenta at 7:51 AM on November 8, 2007