Martin's steak is as good as we've ever had. We have taken many friends and acquaintances there over the years and all go back again. He and his wife, Monika, and his brother Uli run the Gasthaus and are always present. It isn't a fancy restaurant but a local "gut bürgerliches" Gasthaus, one that isn't pretentious and serves home-style cooking. He's a great cook; nearly everything he offers is delicious. He buys the best cut of beef he can get. When we go there to eat, Hans always asks how his steak is that day. If Martin says it is excellent, that is what we have. We mostly order his Rumpsteak with Krauterbutter (herb butter) or Zwiebeln (onions). I order it with both the butter and onions, plus sauce; Hans orders it without sauce and without onions, just the herbed butter. From time to time we order his fillet steak with green peppers and a Cognac sauce, more expensive but excellent.
Martin's steaks are about two inches (5 centimeters) or more thick, tender and cooked to perfection. Hans orders his rare and I, medium rare. Martin makes sure we get a good one every time, with Hans always being served the larger one--a good thing because I always take half home! (Steroids in meat, by the way, are not allowed in Germany nor is genetically manipulated animal feed.)
The picture below was taken a few months ago. We had Rumpsteak, mine covered in onions and herbed butter, Hans with the butter only. Kroketten (potato croquettes) accompanied our meal as did a salad. Hans is drinking a glass of Spätburgunderrotwein (a German red wine made in our area from the same grape as in Burgundy, France) and I, a glass of my favourite, Weissherbst (a rose). (Hans set his beer aside to finish after the meal!)
Along with those steaks, we always order their homemade Kroketten (potato croquettes). Martin's mother, Frau Grimm, and his wife, Monika, always made them together every Friday or Saturday, enough to do all week. They would freeze them uncooked. After his mother died last spring, Monika made them herself with some help from Martin.
The secret (from his mother) is lots and lots of parsley, very different from any potato croquettes you get anywhere, including those from cookbooks. They are so good that we think about them even before we go there, just as we think about those delicious steaks. It is seldom that we can eat all that they serve us, so invariably we take half home with us. About two weeks ago or so, we were served 16 croquettes!
The recipe below is from Frau Grimm, who gave it to me herself in 1997. It is without a lot of amounts given. If you try them, it will perhaps be a bit of trial and error.
Frau Grimm's Kroketten (Potato Croquettes)
Use floury potatoes, perhaps 1-1/2 to 2 kilo (3 to 4 lbs). Wash them. Boil them with the skins on, two days before needed and keep chilled. On day you wish to serve them, peel and grate them finely. (I think you could mash them on the day you cook them and then chill them in the refrigerator.)
To the potatoes, add some butter (a good-sized chunk); 1 grated or finely chopped small onion; lots (lots!) of chopped parsley; one 4-inch piece of leek, chopped (white part only). Add a little flour into the potato dough mixture and some fine bread crumbs. Add 2 whole eggs, a bit of nutmeg, salt and pepper; some clear soup broth or Knorr or Maggi cube or cubes. (You will have to go by the feel of the dough as to how much of certain ingredients to use, especially the liquid-type ones.)
Form into balls. If too soft, add a little more flour. Chill. Roll the balls in fine bread crumbs. Heat oil in a deep fryer to 180C/350F. Deep fry until golden. They will be crisp on the outside and soft on the inside. I did make these and they were good, but not as good as Frau Grimm's. One needs to get the right consistency.
Tip: Frau Grimm said that you can cook these in boiling water as well; then they are dumplings. I haven't tried that.
The picture below shows the croquettes with a greenish hue--from the parsley. We order these as well with the Zigeurnerschnitzel, as shown below.
Enjoy some trout or a steak at home with a nice bottle of wine. With the trout, I enjoy Weissherbst (a rose wine) but a Weisserburgunder is also excellent. That is similar to Chablis but with more flavour. Trout is rich and I think requires a wine that is also rich in taste. With the steak, a red Bordeaux or a full-bodied Burgundy wine. Perhaps with a beer beforehand as Hans often does.