Prost draws Germans and German-Americans who crave schnitzel and sauerbraten (both excellent), but its location makes it an easy place for the military families who served in Germany and now live in and around Aberdeen to revisit foods from abroad. Prost offers currywurst, Fliegende Schweinchen (hamhocks with dipping sauce), sauerkraut balls, and potato pancakes. I was in comfort-food heaven with a Jäger-Schnitzel, the pork pounded thin and fried crisp with creamy mushroom gravy and housemade spaetzle, yellow with egg yolk. Maybe even better was the Kassler Ripperl plate, a pleasantly chewy smoked pork chop served with warm potato salad and kraut with a sour kick. If you're used to the version of sauerbraten (sour beef) often found in Baltimore kitchens and restaurants where the gravy is made with gingersnaps which both thicken and give a touch of sweetness, Prost's version may be a little too tart for you, but red cabbage ups the plate's sweet ante a little. Both the sour beef and the Rindsrouladen (beef rolls stuffed with bacon, mustard, pickle, and onion) come with two dumplings: one, the usual potato; the other, the not as often seen, bread. I like both, but if you're used to the slippery, light potato dumpling, the bread dumpling may seem a little heavy, even though it really isn't.