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WW1 German Trench Recipe

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This WWI-era German soldier’s meal features Panierte Rindfleischschnitten (breadcrumb-coated beef cutlets) and Kartoffelpuffer (crispy potato pancakes), finished with a sharp mustard-vinegar sauce and a side of sauerkraut. Simple, hearty, and born from necessity, this meal reflects the grit and resourcefulness of life in the trenches during the Battle of the Somme.
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 3 small beef cutlets about 1-inch thick, boneless
  • Salt and pepper
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter
  • 1 large russet potato
  • 1 egg yolk
  • 2 tablespoons flour
  • Additional butter or oil for frying
  • 1 tablespoon mustard
  • 2 teaspoons red wine vinegar
  • Optional: sauerkraut and parsley for serving

Instructions

Prepare the Cutlets

  • Slice your beef into finger-length strips. Season with salt and pepper. Beat one egg in a shallow bowl. Dip each strip into the egg, then coat with breadcrumbs. Set aside.

Prepare the Potato Pancakes

  • Peel and grate your potato. Squeeze out excess moisture with a clean towel. Combine the grated potato with the egg yolk, a pinch of salt, and flour until it forms a batter.

Cook the Cutlets

  • Heat butter in a skillet over medium-high heat. Fry the cutlets until golden on both sides—about 4 to 5 minutes per side. Remove and keep warm.

Fry the Pancakes

  • In the same skillet, add more fat if needed. Drop heaping spoonfuls of the potato mixture into the pan, flattening them into small fritters. Cover and cook 4–5 minutes per side, until golden brown and crisp.

Make the Mustard Sauce

  • Whisk together the mustard and vinegar until smooth. This sauce adds brightness and tang.

Assemble

  • Serve the cutlets and pancakes hot with a spoonful of mustard sauce, a scoop of sauerkraut on the side, and maybe a bit of parsley for freshness.

Video

Notes

  • Beef Cut Selection – Choose boneless beef cuts like sirloin or top round that are easy to slice into strips and tenderize with a mallet or back of a pan. If possible, use grass-fed beef for a more rustic, old-world flavor.
 
  • Drain Your Potatoes – After grating the potatoes for the pancakes, wrap them in a clean towel and squeeze out as much liquid as possible. This keeps the pancakes crispy, not soggy.
 
  • Rustic Mustard Sauce – Use a grainy or Dijon mustard for a more authentic texture. Red wine vinegar adds acidity, but apple cider vinegar can also work well for a slightly sweeter twist.