Recipes from New Ulm published in German magazine

NEW ULM – The latest edition of a German magazine features recipes for barbecue ground beef and barbecue sauce from two New Ulmites.

Terry Sveine, manager of the New Ulm Convention and Visitors Bureau, was contacted by e-mail last November by Stefanie Mller, a woman from Ulm, Germany, who worked for Feuer (Fire) & Flamme (Flame), a magazine that was doing a special feature on barbecue cooking that would appear in a major daily newspaper in Ulm, Germany.

“Knowing that Americans are well known for their love of barbecue-style food, she wondered if her American Sister City friends might have some recipes to share,” Sveine said.

He submitted his mother Lois Sveine’s recipe for ground beef barbecue and a barbecue sauce recipe from Kate Tohal, who got the recipe from a friend, the late Elaine Schwecke, of rural Gibbon.

The recipes were sent in English and translated into German by the magazine’s employees.

Sveine and Tohal’s recipes ran in the April 2013, 60-page, full-color edition of Feuer & Flamme that featured recipes from around the world.

So far, Sveine has received no feedback about the recipes.

“The power of our official Sister City relationship still keeps the bonds to the ‘motherland’ alive,” Sveine said.

Tohal agreed.

“I was surprised,” she said. “The story has an American flag above it. I think it’s neat New Ulm has these cultural contacts.”

“Of course we have barbecue in Germany,” Mller wrote in her e-mail. “If you ever come here, I’d love to invite you to a German barbecue.”

The recipes:

Sveine’s barbecue

ground beef

Brown 1 pound ground beef in pan on stove, drain fat. Add two small, chopped onions, a bit of salt and black pepper, 1 cup ketchup, 1/2 cup mustard, 1/2 cup brown sugar and one can of Campbell’s Chicken Gumbo soup to the mix in pan.

Simmer for 15 to 25 minutes. Serve on buns.

Schwecke’s barbecue sauce

Thoroughly mix 1 cup brown sugar, 1 tsp. chili powder, curry powder and one can tomato soup. After mixing ingredients, add 1/4 cup Worcestershire sauce, 20 to 30 drops Tabasco sauce, 1/4 cup onion flakes, 1 1/2 cups ketchup, 1/2 to 3/4 cup Heinz 57 Sauce, 1 pint Catalina (french) dressing, 1 quart Western dressing, 1 quart regular flavor Open Pit barbecue sauce.

(Fritz Busch can be e-mailed at

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