Difficulty: Moderate.
Preparation Time: 1 hour.
Portions: 4.

Ingredients:

Dough

• 2 3/4 cups flour
• 4 eggs
• salt to taste

Filling

• 1 tablespoon butter
• 6 slices bacon, cubed
• 3 onions, diced
• 1/2 lb sausage, casing removed
• 1 hard roll, without crust
• 1/2 lb spinach, cooked
• 1/2 lb ground meat
• 3 eggs
• 3 tablespoons fresh parsley, chopped
• salt
• pepper
• nutmeg

Paste

• 1 egg
• 3 tablespoons milk

For cooking

• canned Stock

Preparation

1. Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Add a little warm water and knead until it has a firm but elastic consistency.
2. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are translucent.
3. Combine the bacon mixture with the sausage meat.
4. Moisten the hard roll in water, press dry, and put through a meat grinder (a food processor would also work), along with the bacon mixture, cooked spinach, ground meat, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.
5. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your ‘Maultaschen’ to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough.
6. Mix together the egg and canned milk and apply it to the spaces in between the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped ‘Maultaschen’.
7. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the ‘Maultaschen’.
8. When they rise to the surface, drain thoroughly before serving.
9. Optional: Slice one or two onions into thin slices, fry in butter until golden brown and empty the contents of the skillet over the ‘Maultaschen’ on the serving dish.

Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 4.

Ingredients:

• 1 white cabbage
• 1 stale bread roll
• 1 onion
• 1/2 pound ground beef
• Salt and pepper
• 1 egg
• 2 tablespoons butter
• 1 pint chicken or beef stock
• 2 tablespoons sour cream

Preparation:

1. Remove and discard the exterior leaves and the heart of the cabbage. Briefly cook the remaining cabbage in boiling water. When the leaves come apart, immediately plunge cabbage into icy water. Separate the leaves and remove the central stem. Place leaves on a moist towel.
2. Soak the bread roll until soft and squeeze out liquid. Chop onion finely. Add salt and pepper as desired to the ground beef and mix with egg, chopped onion, and soaked roll. Place a small heap of the meat mixture onto a cabbage leaf, fold in the sides, and roll to create the rouladen (oblong roll-up – think eggroll). Secure each rouladen with cooking yarn or skewers to retain the shape while cooking.
3. Melt butter in a large pot and sauté the rouladen on high heat. Add the stock, bring to a simmer, cover, and cook for about one hour. Remove the rouladen and keep warm. Slightly thicken the stock and add sour cream and, if desired, salt and pepper to taste.

To make this authentic in appearance and taste, knockwurst is the best to use.  However, I have made it with hot dogs to great effect.  As a German vegetarian recipe option, why not try soy dogs?  The typical side dish to serve this with is french fries, or Pommes.  I make my own, but you could also buy bagged for an even quicker meal.

Difficulty: easy.
Preparation Time: 35 minutes.
Portions: 4.

Ingredients:

• 1 package of knockwurst (5 links) OR 1 package of hot dogs
• 1 tablespoon butter or margarine
• 2 8-ounce cans of tomato sauce
• 1 tablespoon curry powder
• 1/2 – 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon onion powder

Preparation:

1. Place butter or margarine in medium saucepan and melt over medium heat.
2. Slice links in rounds about 1/2 inch thick.  Place rounds into pan and brown, stirring often.
3. Stir in sauce.  Add in all seasonings and mix well.
4. Lower heat to medium-low, cover and allow to cook for 10 minutes.  Stir occasionally to prevent burning.
5. Check flavor and add curry at your discretion.  Lower temperature and simmer for 20 minutes more.
6. Serve with french fries on the side, adding enough sauce to dip fries.  You may also sprinkle some curry onto the wurst for garnish.

Difficulty: normal.
Preparation Time: over 1 hour
Portions: 4.

Ingredients:

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 – 1 cup flour (if potatoes are dry, use less, wet, use more)
• 2 tsp. salt
• 2 eggs
• vegetable oil or butter, or a mixture of both (for frying)

Preparation:

1. Either grate the potatoes and onion, or use a food processor (with coarse grating ability).  Squeeze and drain out some of the juices. Allow the starch to settle to the bottom, them pour out the water.  Reserve for later.
2. Add milk, then stir in flour, salt, and eggs.  Add starch back into the batter.  Mix well.
3. In a large, heavy skillet heat 1/2 inch of oil, or oil and butter, until hot.  Drop potato batter (1/4 cup per pancake) into the skillet and fry until golden brown and crisp on both sides.
4. To keep pancakes crisp, pat with paper towel to remove excess oil, and spread out over a cookie sheet in the oven, heated only to warm.  However, serving immediately is the best way to ensure they are at their peak.

Difficulty: Easy.
Preparation time:  1 hour
Servings: 4 – 6.

Ingredients:

• 1 pound of dry lentils (I like to use bagged lentils, but two cans should do the trick too.)
• 1 bay leaf
• salt
• pepper
• 1/2 cup sour cream
• 1 can tomato paste
• 1 tbsp Worchestershire sauce
• 6 small, or 4 large green peppers
• Optional: You can add chopped tomatoes, peppers, or other veggies into the stuffing mixture for bulk. You can also add rice. I recommend brown, since it blends with the flavor of the lentils nicely.  You can also top with cheese towards the end of baking.

Preparation:

1. Rinse and clean lentils. Place in a large pot, and cover with water plus about 2 inches.  Add salt if desired, and bay leaf.  Bring to a boil, cover and cook for 15 minutes on medium, or until they reach desired softness.
2. Drain lentils thouroughly, and set aside. Remove bay leaf.
3. Preheat oven to 375 degrees.  Prepare a baking dish (9 x 9 works nicely for 4 large peppers) by spraying with nonstick spray. Set aside.
4. Core and clean peppers.  Blot dry with towel.  Place into baking dish, opening up.
5. Stir desired seasonings, sour cream, paste, and worchestershire sauce into lentils.  Also add in diced vegetables and tomatoes if using.  Mix very well.  Do a taste taste, and adjust seasonings as necessary.
6. Spoon mixture into all of the peppers.  Add a couple of tablespoons of water in the bottom of the baking dish to keep peppers moist.  Bake for 40 minutes.  If adding cheese to the top, do so in the last 5 – 10 minutes of baking.
7. Remove from oven and set aside for 5 minutes.  Serve.

Difficulty: Moderate.
Preparation time: 50 minutes
Servings: 4.

Ingredients:

• 1 stale bread roll (in a pinch, use breadcrumbs, 3/4 cup)
• 1/2 cup milk
• 1 pound ground meat, preferably half pork, half beef
• 1 small, finely chopped onion
• 4 finely chopped anchovy filets
• 1 egg
• 1 tablespoon butter (unsalted)
• Salt and pepper, to taste
• 4 cups meat stock
• 2 tablespoons flour
• 3 tablespoons capers
• 2 tablespoons lemon juice
• Pinch of sugar
• 2 egg yolks
• 1/2 cup heavy cream, or light sour cream
• 1 tablespoon chopped parsley

Preparation:

1. If using, cut bread into pieces, soak bread (or breadcrumbs) in milk for 15 minutes, and then squeeze out the liquid. Mix bread with meat, onion, anchovy filets, egg, and salt and pepper.  You can also process all of the ingredients in a food processor or blender to thoroughly mix in the anchovies.  Shape into small meatballs.
2. Bring the stock to a boil, add the meatballs, turn down heat to a simmer, and let cook for about 15 minutes. Remove the meatballs and sieve the stock.
3. Melt butter and blend in the flour, browning lightly, then gradually pour in three cups of stock, whisking constantly. Mix in the capers. Reduce heat and simmer for about ten minutes. Add meatballs and reheat slowly, careful not to bring the sauce to a boil.
4. Season as desired with lemon, salt, pepper, and sugar.
5. Whisk together egg yolks and cream. Slowly stir into sauce. Sprinkle parsley on top and serve with boiled potatoes.

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Difficulty: moderate
Preparation Time: 45 minutes
Portions: 4

Ingredients:

• 1 pound chicken breasts (boneless and skinless), cut into small chunks
• 1 onion, small, minced
• 1 red or yellow pepper, large, diced
• 1 stalk celery, diced
• 3 tbsp. canola oil
• salt
• 1 tsp paprika
• white pepper
• 3 tbsp. mustard powder
• 1/2 tsp. turmeric
• 1/2 cup chicken or vegetable broth
• 3 tbsp. fat free sour cream
• cornstarch for thickening

Preparation:

1. In large sauce pan, saute onion in oil.
2. Place chicken in bowl and sprinkle pepper, salt, and paprika on chicken. Mix well and set aside.
3. When onion is golden, add in chicken. Stir while cooking, until browned.
4. Place vegetables into the chicken, mix well and cook for 8 minutes.
5. Sprinkle mixture with turmeric and mustard powder. Stir well.
6. Pour in broth.  Bring to boil, then reduce heat, stir, cover, and simmer for 10 minutes.
7. Taste for seasoning. Add more mustard powder if desired. Add in sour cream, stirring constantly until well blended.
8. Uncovered, bring to boil once more, then simmer for another 10 minutes.
9. Prepare cornstarch, and add in gradually to thicken.

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.thegermankitchen.com/index.php/recipes/2009/03/senf-hahnchen-gulasch-mustard-chicken-goulash/feed/ 0 http://www.thegermankitchen.com/index.php/recipes/2009/03/paprikahuehner-chicken-w-paprika-sauce/ http://www.thegermankitchen.com/index.php/recipes/2009/03/paprikahuehner-chicken-w-paprika-sauce/#comments Fri, 27 Mar 2009 00:36:30 +0000 Lisa http://www.thegermankitchen.com/?p=142 This is a fairly simple, yummy dish. It is also forgiving. The picture you see is a version I did with leftover turkey (sloppy looking, but yummy). You can also add mushrooms, or mix peas in the sauce, etc.

This is now a staple in Germany, but was adopted from Hungary.

Difficulty: easy
Preparation Time: 50 minutes

Portions: 4

Ingredients:

• chicken or turkey, 3 breasts cut in chunks, or 2 – 3 cups if using leftovers
• salt
• 1/2 c. butter or margarine
• 1 large onion, minced
• 1 tbs sweet paprika
• 2 cups chicken broth
• 1 tbs flour
• 1 cup sour cream

Preparation:

1. Using a large saucepan, add in butter and melt. When butter is bubbly, add in onion. Saute until yellow. Be careful not to over cook the onion!
2. Add meat into the pan. Blend ingredients. Add in paprika and mix well. If meat is uncooked, just cook until outside is white, for about 8 minutes on medium heat. Do not brown. If meat is precooked, simply saute for 3 minutes.
3. Pour in chicken broth. Add in salt to taste. Bring to a boil, then reduce to simmer and cover. Cook for 20 – 30 minutes (if meat was raw), or 10 minutes (if precooked).
4. Blend flour into the sour cream and set aside.
5. Remove meat, leaving sauce in the pan. Increase heat to medium-low.
6. Blend in sour cream mixture, stirring constantly until the sauce is smooth. At this point you may taste the sauce and add more paprika if you’d like.
7. Add chicken back into sauce. Bring to boil, then reduce to a simmer. Cook, uncovered, stirring occasionally for 10 minutes.
8. Serve with spaetzle or buttered noodles, and your choice of vegetable.

Nutritional Facts data are for meat and sauce only, using reduced fat sour cream and 1.5 lbs of chicken breast meat (no skin).

Note: There is a print link embedded within this post, please visit this post to print it. ]]> http://www.thegermankitchen.com/index.php/recipes/2009/03/paprikahuehner-chicken-w-paprika-sauce/feed/ 2 http://www.thegermankitchen.com/index.php/recipes/2009/03/wiener-schnitzel-veal-cutlets-with-lemon/ http://www.thegermankitchen.com/index.php/recipes/2009/03/wiener-schnitzel-veal-cutlets-with-lemon/#comments Thu, 12 Mar 2009 18:23:15 +0000 Frank http://www.thegermankitchen.com/blog/?p=50 Veal cutlets are a popular way to prepare veal, and usually combined with a sauce, which can vary from region to region. They can also be prepared and eaten on bread, or as an entrée without sauce.

Difficulty: simple.
Preparation Time: 1 h 30 min.
Portions: 4.

• 4 large veal chops boned
• 2 eggs, beaten
• 2 tablespoons fresh lemon juice
• 1 cup bread crumbs (plain)
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon powdered thyme
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3 tablespoons butter or olive oil
• 4 lemon wedges
• 4 parsley sprigs

Preparation:

• Pound veal with a meat pounder until very thin, being careful not to tear the meat.
• Beat the eggs with lemon juice. Set aside.
• Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
• Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
• Sauté veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil
• Serve immediately, garnished with lemon wedges and parsley.

Schnitzel with Butter Noodles

Difficulty: normal.
Preparation Time: over 2.5 h.
Portions: 4.

• 2 – 3 pound pork loin roast
• 4 slices pork bacon
• 2 cloves garlic, chopped
• salt and pepper
• 1 large onion
• 1 cup carrot slices
• 2 c. white wine (substitute water, beer or broth if desired)
• caraway seeds
• 2 tsp. cornstarch
• 1 vegetable bouillon cube
• olive, canola, or almond oil
• 1 apple (or 1/4 c. apple juice)
• 1 tbsp. sour cream, optional

• Preheat oven to 350 degrees.
• Place about 2 – 3 tbs. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly.
• Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides.
• Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks.
• Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat – do not add oil! Place bacon slices over top.
• Add in 1/2 c of liquid of your choice – white wine yields a very nice result. If adding juice instead of apples, add in now.
• Cover with lid and place in preheated oven.
• Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 c. more liquid, baste, and add in 1 vegetable bouillion cube. Cook until internal temperature is at least 160 degrees – about another 15 – 20 minutes.
• Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary.
• Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 c. of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through.
• Slice meat thinly, and drizzle some sauce over it. Serve.

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