Winston Salem’s German restaurant, Old Europe Restaurant, on Stratford Road serves traditionally prepared German cuisine using authentic ingredients. There is a bakery in the front of the Old Europe where you can purchase freshly baked breads and desserts. The dining room has an Old World feel with dark woods, ornately carved cuckoo clocks, and a bar featuring bottled German beers. Our waitress, wearing a traditional Dirndl, brought a basket of sliced pumpernickel and softened butter to our table. After tasting the bread, you won’t be able to resist picking up something from the bakery to take home with you.
We started with a bowl of Goulash and Potato Pancakes. The hearty Goulashsoup was served with freshly baked Farmers Rye. Chunks of tender beef had been slow cooked with green peppers in smoky paprika gravy. We tried the side of apple sauce on the two large potato pancakes, and the waitress also offered to bring us a side of sour cream. We would have preferred smaller pancakes that could have been fried crisper.
Entrees came with either salad or soup. The salad reminded me of the ones we had in Europe following the entrée, lettuce tossed in homemade vinaigrette. The soup of the day was Vegetable. The tomato, carrot, green beans, cabbage, greens, mushrooms, corn, celery, herbs, and onions tasted like they had simmered on the stove all afternoon.
Mom had the Beef Rouladen which is braised beef rolled and stuffed with bacon, onions and pickles. It came with spatzle, red cabbage and carrots vichy. The fork tender beef was enhanced by the salty bacon, sweet onions and pickles. The savory red cabbage had a sweetness to mellow out the vinegar and was our favorite side. None of us are cooked carrot fans. We would like to be able to pick our sides. We’ll have to ask next time if we can substitute. The German Potato salad would be good to try.
I had the Zigeuner Schnitzel, a sauted pork steak (not breaded) covered with paprika, crème fraiche sauce. It was served with spatzle, red cabbage and carrots vichy. The large portion of pork was very tender, moist and lean. The rich sauce added a mild spice and depth to the dish.
Jerry ordered the Portabella Filled Maultaschen with Marsala Sauce. Maultaschen are super-sized ravioli made with egg noodle dough. They were generously stuffed with mushroom and cheese filling. The deep, earthy taste of the mushrooms was heightened by the sauce which was uniquely flavored from fortified sweet Marsala wine.
The food at Old Europe Restaurant is hearty and filling. We would call it home cooking if we were in Germany. The wait staff was friendly and efficient. I can’t wait to go back and try some of the bakery desserts.