Katzeng'schrei (Caterwauling)

Katzeng’schrei, which translates roughly to “caterwauling," is a classic German farmhouse dish built for using up leftover cooked beef. Nothing fancy, nothing fussy, all flavor.

Dice the onions fine and fry them in lard until they turn deep golden. Toss in chopped cold beef, pour over the beaten eggs, and let it all sizzle together in the pan until set.

The result is somewhere between a hash and a scramble, with crispy onion bits scattered throughout and a satisfying, savory chew from the beef.

Serve it the traditional way with tart cranberries on the side and a fresh green salad. The sweetness of the berries plays off the richness of the meat and eggs beautifully.

Kitchen Tips

• Use well-chilled leftover roast beef, pot roast, or braised beef for the best texture when diced
• Lard is traditional and adds authentic flavor, but butter or bacon drippings work as substitutes
• Don’t over-stir the eggs. Let them set slightly before folding so you get larger, more satisfying curds