Germany: Our German Recipe Collection: Meat Recipes
Please note: some of the recipes listed below will be moving to pages of their own. Moved so far:
- Königberger Klopse (Piquant Meatballs in Tangy Cream Sauce)
- Braunes Geflügelragout / Rich Roast Chicken Stew
The recipes in the collection below:
- Gegrillte Bratwurst (Grilled Bratwurst)
- Jager-eintopf (Hunter's Stew)
- Berghoff Ragout (Ragout A La Berghof)
- Falscher Hase ("False Hare": German Meatloaf)
- Sauerbraten
- Steaks Esterhazy
- Deutsches Beefsteak (German Beefsteaks)
- Mohren mit Geschnetzeltes (Beef Strips with Carrots)
- Bamberger Krautbraten (Bamberger Meat & Cabbage Casserole)
- Rindergulasch (Beef Goulash)
- Rindfleisch-eintopf (Beef Stew)
- Rinderrouladen (Beef Rolls)
- Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)
- Sauerbraten mit Ingwer Kuchen Sosse(Sauerbraten with Gingersanps)
- Sauerbraten Klopse (Sauerbraten Meatballs)
- Hochrippe und Sauerkraut (spareribs And Sauerkraut)
- Bayerischer Kalbsfleisch mit Spargel (Bavarian Veal With Asparagus)
- Schwalbennester (Bavarian Veal)
- Gefullte Kalbsbrust (Stuffed Veal Breast)
- Kalsbrust Mit Krauterfullung (Veal Breast with Herb Stuffing)
- Schweinekotelett im Zweibelsosse (pork Chops In Onion Sauce)
- Schweinekoteletts im Saurer Sahnesosse (baked Pork Chops)
- Kapernschnitzel (Veal Cutlets With Capers)
- Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)
- Kalbssxhnitzel in Currysosse (Veal Steaks with Lemon & Curry)
- Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
- Kalbsschnitzel mit Feinen Gemusen (Veal Schnitzel with Vegetables)
- Bamberger Krautbraten
- Bavarian Veal with Asparagus
- Beef Rolls
- Onion Knockwurst Sauté
- Westphalian Leg of Lamb
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Gegrillte Bratwurst (grilled Bratwurst)
Categories: German, Main dish
Servings: 6
6 Bratwursts
12 oz (1 Can) Beer
1 Onion; Med., Chopped
6 Peppercorns
4 Cloves
6 Hard Rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches
from charcoal about 10 minutes, until browned. Sprinkle with water to
form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Jager-eintopf (hunter's Stew)
Categories: German, Main dish
Servings: 4
1 1/2 c Onions; Minced
1/4 lb Mushrooms; Sliced
2 T Vegetable Oil
1 lb Ground Beef; Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 Potatoes; Medium
3 T Butter
2 Eggs; Large
4 Apples; Tart
1/2 c Bread Crumbs; Fine, Dry
* Ground beef should only be ground once and be the leanest you can get.
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In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Berghoff Ragout (ragout A La Berghof)
Categories: Meats, German, Main dish
Servings: 8
3/4 c Butter
3 1/2 lb Round Steak; Bonless *
1 c Onion; Chopped
1 1/2 c Green Bell Pepper; Chopped
1 lb Mushrooms; Sliced
1/2 c Unbleached Flour
2 c Beef Broth; Canned/Homemade
1 c White Wine; Dry
1 t Salt
1 t Worcestershire Sauce
Tabasco Sauce; To Taste
* Round steak should be cut into thin strips.
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Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and
simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered
noodles or dumplings.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Falscher Hase (false Hare (German Meatloaf))
Categories: German, Meats, Main dish
Servings: 4
1/2 lb Ground Beef; Lean
1/2 lb Ground Pork; Lean
1 Onion; Medium, Chopped
3 T Bread Crumbs
3 T Water; Cold
2 Eggs; Large
1/2 t Salt
1 t Paprika
1 t Mustard; Prepared
2 T Parsley; Chopped
3 Hard Cooked Eggs; Peeled
4 Bacon; Strips
4 T Vegetable Oil
1 c Beef Broth
MMMMM------------------------------SAUCE-----------------------------------
1/4 c Water; Hot
1 t Cornstarch
1/4 c Water
1/2 c Sour Cream
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
eggs. Flavor with salt, praprika, mustard, and parsley. Blend
ingredients thoroughly. Flatten out meat mixture in the shape of a
square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the
middle of the meat. Fold sides of meat pattie over the eggs. Shape meat
carefully into a loaf resembling a flat bread loaf. Occasionally rinse
hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a
Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place
meatloaf in the Dutch oven and cook until browned on all sides. Cut
remaining bacon strips in half and arrange over the top of the meatloaf.
Place uncovered Dutch oven in a preheated oven for about 45 minutes. While
meat is baking, gradually pour hot beef broth over the top of the
meatloaf; brush occasionally with pan drippings. When done remove meat to
a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and
scrape all particles from the bottom. Bring to a gentle boil and add
cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and
thick. Remove from heat and stir in sour cream. Reheat to warm. Season
with salt and pepper if desired. Serve the sauce separately.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Sauerbraten
Categories: German, Meats, Main dish
Servings: 6
4 lb Beef Roast; Boneless
1 c Water
1 c Wine Vinegar
2 Onions; Medium, Sliced
1 t Salt
6 Peppercorns
2 Bay Leaves
2 Cloves
2 T Vegetable Oil
1 Tomato; Medium *
2 T Unbleached Flour
2 t Sugar
1/4 c Water
* Tomato should be peeled and chopped.
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Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade
over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a
Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently
1 to 2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it
could be cooked on low in a slow cooker for 3 to 4 hours.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Steaks Esterhazy
Categories: Meats, German, Main dish
Servings: 4
1/4 lb Mushrooms; Diced
1 Carrot; Small, Diced
1 Shallot Or Green Onion; *
2 T Butter
1 t Paprika
1/2 t Salt
1 c Sour Cream
1 t Worcestershire Sauce
4 Servings Of Steak; **
* Shallot or Green Onion should be minced
** Steaks should be one of the following: Sirloin, T-bone, Or Fillet.
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Saute mushrooms, carrot, and shallot or green onion in butter. Add
paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2
minutes, but DO NOT boil.
Broil steaks and top with sauce.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Deutsches Beefsteak (German Beefsteaks)
Categories: Meats, German, Main dish
Servings: 4
1 Hard Roll; Large, Dry
1/2 c Water
4 T Vegetable Oil
1 Onion; Medium, Chopped
1 lb Ground Beef; Lean
1/2 t Salt
1/4 t Pepper
4 Onion; Medium, Sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat inot 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep
warm. Add sliced onions to pan drippings; cook until lightly browned.
Arrange beefsteaks on a platter and top with onion rings.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Mohren Mit Geschnetzeltes (beef Strips And Carrots)
Categories: German, Meats, Vegetables, Main dish
Servings: 4
1 lb Carrots
2/3 c Carbonated Soda Water
1 c White Wine
1 t Salt
1/4 t Sugar
1 lb Sirloin Steak
2 T Vegetable Oil
2 Onions; Small, Diced
1/4 t White Pepper
1/2 c Heavy Cream
1 T Parsley; Chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and
simmer for 25 minutes or until tender. Meanwhile cut the meat into very
thin slices. Heat the vegetable oil and saute the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2
t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix
carefully. Stir in the cream. Heat through but DO NOT boil. Correct
seasonings if necessary. Sprinkle with chopped parsley and serve.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Bamberger Krautbraten (bramberger Meat & Cabbage Casserole)
Categories: German, Meats, Main dish
Servings: 4
1 lb Cabbage; Head, Small
1 T Vegetable Oil
2 Onions; Medium, Chopped
1/2 lb Pork; Lean, Cubed
1 lb Ground Beef; Lean
1 t Caraway Seeds
1/2 t Salt
1/2 t Pepper
1/2 c White Wine; Dry
1 t Vegetable Oil
3 Bacon; Strips, Thick Sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a large
pot of boiling water and simmer gently for 10 minutes. Remove and drain.
gently pull off 12 leaves and set aside. Finely chop the rest of the
cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook
until lightly browned. Drain off excess fat. Add the chopped cabbage,
caraway seeds, salt, and pepper. Pour in the white wine. Cover and
simmer the mixture for 10 minutes, stirring often. Grease an ovenproof
dish with 1 t of vegetable oil; line the dish with half the cabbage
leaves. Spoon in the meat mixture, cover with the rest of the cabbage
leaves. Cut bacon strips in half and arrange on top. Place in preheated
350 degree F. oven; bake for approximately 45 minutes.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rindergulasch (beef Goulash)
Categories: German, Meats, Main dish
Servings: 4
3 T Vegetable Oil
1 lb Round Steak; Cubed
3 Onions; Medium, Chopped
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Salt
1 t Paprika
1/4 t Sugar
2 c Water; Hot
1 T Unbleached Flour
1/4 c Water; Cold
1/2 c Cream; Heavy
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be
sure to break up all lumps. Add to meat about 7 minutes before the end of
the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rindfleisch-eintopf (beef Stew)
Categories: German, Meats, Main dish
Servings: 6
1/4 c Shortening
3 lb Rump Roast; Boneless
2 c Onions; Sliced
1/4 c Unbleached Flour
2 T Salt
2 T Sugar
Pepper; To Taste
2 t Mustard; Dry
1/2 t Celery Seed
1/4 c Water
1 lb Tomatoes; (1 can)
Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with
1/4 c water. Blend with the tomatoes and add the misture to the dutch
oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rinderrouladen (beef Rools)
Categories: German, Meats, Main dish
Servings: 4
4 Sandwich Or Roll Steaks; *
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 Pickles; **
2 oz Salt Pork; ** OR
2 Bacon; Strips **
1 Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 Peppercorns
1/2 Bay Leaf
1 T Cornstarch
* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
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Lay steaks on a flat surface. Spread each with mustard; sprinkle with
salt and pepper. Divide pickles, salt pork (or bacon), and onion among
the steaks equally. Roll up steaks jelly-roll fashion; secure with
beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan,
add the steak roll, and brown well on all sides, about 15 minutes. Pour
in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour
and 20 minutes. Remove beef rolls, discard clamps, and arrange on a
preheated platter. Blend cornstarch with a small amount of cold water,
stir into gravy and bring to a boil. Boil until gravy is thick and
bubbly. Correct seasonings and serve separately.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rostbraten Mit Pilzfulle (beef Roast With Mushroom Stuffing)
Categories: Beef, German, Meats, Main dish
Servings: 6
MMMMM------------------------------ROAST-----------------------------------
1/2 t Salt
1/4 t White Pepper
2 lb Flank Steak
1 t Mustard; Dijon Style
MMMMM------------------------MUSHROOM STUFFING-----------------------------
2 T Vegetable Oil
1 Onion; Small, Chopped
4 oz Mushroom Pieces; *
1/2 c Parsley; Chopped
2 T Chives; Chopped
1 T Tomato Paste
1/2 c Bread Crumbs; Dried
1/4 t Salt
1/4 t Pepper
1 t Paprika
MMMMM------------------------------GRAVY-----------------------------------
3 Bacon; Strips, Cubed
2 Onions; Small, Fine Chopped
1 c Beef Broth; Hot
1 t Mustard; Dijon Style
2 T Tomato Catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
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Lightly salt and pepper flank steak. Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook
for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5
minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season
with salt and pepper and paprika. Spread stuffing on mustard side of the
flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done. Add
the meat roll and brown on all sides, approximately 10 minutes. Ad onions
and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and
simmer for 1 hour. Remove meat to a preheated platter. Season pan
juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the
gravy separately.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Sauerbraten Mit Ingwer Kuchen Sosse(saurebraten&gingersanps)
Categories: German, Beef, Meats, Main dish, Cookies
Servings: 10
4 lb Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 c White Vinegar; Mild
1 c Water
1/2 c Cider Vinegar
1/4 c Vegetable Oil
1/2 t Salt
2 c Water; boiling
10 Gingersnaps
1/2 c Sour Cream
1 T Unbleached Flour
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar
over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and
strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a
Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle
meat with salt. Pour boiling water around the meat. sprinkle in crushed
gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup
of reserved marinade and cook meat 2 hours or more, until tender. Remove
the meat and keep it warm. Strain the cooking juices into a large
saucepan. In a small bowl mix sour cream with flour. Stir it into the
cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated
plater and pour extra sauce over it.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Sauerbraten Klopse (sauerbraten Meatballs)
Categories: German, Meats, Main dish, Beef
Servings: 4
1 lb Ground Beef; Lean
1/4 c Milk
1/4 c Bread Crumbs; dry
1/8 t Cloves; Ground
1/8 t Allspice; Ground
1/2 t Salt
Pepper; To Taste
2 T Vegetable Oil
1/2 c Vinegar
3/4 t Ginger; Ground
1 Bay Leaf
4 T Sugar; Brown
2 T Unbleached Flour
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T
water. Slowly stir into the pan juices to make gravy. Pour gravy over
meatballs. Serve with buttered noodles.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Hochrippe Und Sauerkraut (spareribs And Sauerkraut)
Categories: German, Meats, Pork, Main dish, Vegetables
Servings: 4
32 oz Sauerkraut; Canned (2 Cans)
3 lb Spareribs; Country Style
2 t Paprika
6 Beef Bouillon Cubes
1/2 t Caraway Seeds
1/2 t Pepper
10 Bacon; Slices,Rolled InFlour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into saurkraut.
Remove bones from the sauce before serving. Serve with dark bread and
steins of beer.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Bayerischer Mit Spargel (barvarian Veal With Asparagus)
Categories: German, Veal, Meats, Main dish, Vegetables
Servings: 6
2 lb Veal; Cubed
2 T Vegetable Oil
1 Onion; Large, Chopped
1 c Carrots; Chopped
1 T Parsley; Chopped
1/4 c Lemon Juice; Fresh
2 c Beef Broth
3 T Unbleached Flour
1/2 t Salt
Pepper;Fresh Ground,To Taste
20 oz Frozen Asparagus; * OR
2 lb Asparagus; Fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
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In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook
until onion is transparent. Stir in parsley. Mix lemon juice, broth,
flour and seasonings until well-blended. Pour over meat. Cover and bake
in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add
more broth if needed. Cook asparagus until tender-crisp. Stir into veal
and serve immediately.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Schwalbennester (barvarian Veal)
Categories: German, Meats, Veal, Main dish
Servings: 4
1 lb Veal; Cut In 4 Thin Slices
1/2 t Salt
1/8 t Sugar
1/2 t Pepper; White
1 T Mustard; Dijon Style
4 Bacon; Slices
4 Eggs; Large, Hard Cooked
2 T Vegetable Oil
1 Onion; Medium, Diced
3/4 c Beef Bouillon; Heated
1 T Tomato Paste
2 T Unbleached Flour
1/4 c Red Wine
Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper,
and mustard. Place a bacon slice on top of each piece of veal. Place an
unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll
fashion) and tie together with string. Heat oil in frypan and brown veal
rolls well on all sides. Add onion; saute for 3 minutes. Add the hot
bouillon; cover and simmer gently 25 minutes. Remove the veal from the
pan. Remove the strings from the veal and keep veal warm on a serving
platter. Add tomato paste to the pan drippings; stir. Thoroughly mix
flour and red wine to remove all lumps. Add to sauce and cook until
mixture thickens. Add warm veal rolls and heat through. Before serving,
place veal rolls on a platter, pour sauce over the rolls and serve with
pureed potatoes.
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MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Gefullte Kalbsbrust (stuffed Veal Breast)
Categories: German, Meats, Main dish, Veal
Servings: 4
1/2 lb Ground Beef; Lean
1/4 lb Ground Pork
1 Egg; Large
1 c Bread Crumbs; Soft
1 T Lemon Juice
1/8 t Nutmeg
1/2 t Salt
Pepper; To Taste
4 lb Breast Of Veal; With Brisket
3 T Shortening
2 t Paprika
2 Bay Leaves
6 Cloves; Whole
1/2 t Rosemary
1/2 t Basil
2 c Water
Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks
or skewers. Brown roast in melted shortening in ovenproof casserole. To
the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
water. Bake in a covered casserole at 325 degrees F for 2 hours or until
veal is tender. Slice veal and serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kalsbrust Mit Krauterfullung (veal Breast / Herb Stuffing)
Categories: German, Meats, Veal, Main dish
Servings: 6
MMMMM--------------------------HERB STUFFING-------------------------------
3 Bacon; Strips
1 Onion; Medium
4 oz Mushroom Pieces; (1 can)
1/4 c Fresh Parsley; Chopped
1 T Dill; Fresh, Chopped
1 t Tarragon Leaves; Dried
1 t Basil Leaves; Dried
1/2 lb Ground Beef; Lean
1/2 c Bread Crumbs; Dry
3 Eggs; Large
1/3 c Sour Cream
1/2 t Salt
1/4 t Pepper
MMMMM-------------------------------VEAL------------------------------------
3 lb Boned Veal Breast; OR
4 lb Boned Leg Of Veal
1/2 t Salt
1/4 t Pepper
1 T Vegetable Oil
2 c Beef Broth; Hot
2 T Cornstarch
1/2 c Sour Cream
Stuffing:
To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until
partially cooked; add onion and cook for 5 minutes. Drain and chop
mushrooms, add to frypan and cook for another 5 minutes. Remove mixture
from heat, let cool and transfer to a mixing bowl. Add herbs, ground
beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with
salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or leg. Fill with
stuffing; close opening with toothpicks. (Tie with string if necessary.)
Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat
in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
Bast occasionally with beef broth. When done, place meat on a preheated
platter. Pour rest of beef broth into the Dutch oven and scrape brown
particles from the bottom. Bring pan drippings to a simmer. Thoroughly
blend cornstarch with sour cream and add to pan drippings while stirring
cook and stir until thick and bubbly. Slice veal breast and serve sauce
separately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Schweinekotelett In Zweibelsosse (pork Chops In Onion Sauce)
Categories: German, Pork, Meats, Main dish, Vegetables
Servings: 4
4 Pork Chops
1/2 t Salt
1/4 t Pepper
1 1/2 T Unbleached Flour
1 1/2 T Vegetable Oil
4 Onions; Small (2 med) *
1/2 c Beer
1/2 c Beef Broth; Hot
1 t Cornstarch
* Onions are to be thinly sliced.
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Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frypan. Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops once. Pour in beer and
beef broth; cover and simmer 15 minutes. Remove pork shops to a
prehaeated platter. Season sauce to taste. Blend cornstarch with a small
amount of cold water. Stir into sauce and cook until thick and bubbly.
Pour over pork chops. Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Schweinekoteletts In Saurer Sahnesosse (baked Pork Chops)
Categories: German, Pork, Meats, Main dish
Servings: 6
6 Pork Chops
1 Garlic Clove; Minced
1 t Caraway Seeds; Crushed
2 t Hungarian Paprika; Mild *
1/2 t Salt
Pepper; As Desired
1 c White Wine; Dry
1 c Sour Cream (Optional)
* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary. Stir sour cream into pan juices and heat
through but DO NOT boil. Serve chops with sour-cream gravy and buttered
noodles or dumplings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kapernschnitzel (veal Cutlets With Capers)
Categories: German, Veal, Meats, Main dish
Servings: 4
24 oz Veal Cutlets (4 @ 6oz each)
2 T Lemon Juice
1/2 t Salt
1/8 t Pepper
1/2 t Paprika
1 T Vegetable Oil
2 oz Capers; Drained(1/2 Sm. Jar)
1/4 c White Wine; Dry
1 Bay Leaf
3 T Evaporated Milk
MMMMM-----------------------------GARNISH----------------------------------
Pickled Beets; Sliced
4 Lettuce Leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and
paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first
side. Turn cutlets over and add drained capers to pan. Fry again for 3
minutes; remove cutlets and arrange on a preheated platter. Pour wine into
pan, scraping loose any brown particles from bottom of frypan. Add bay
leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk
and adjust seasonings. Pour over cutlets. Cut beets into strips and
arrange on lettuce leaves as a garnish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kirsch-schnitzel (veal Cutlets With Cherry Sauce)
Categories: German, Meats, Veal, Main dish, Fruits
Servings: 4
4 Veal Cutlets; Lean *
1 T Vegetable Oil
1/2 t Salt
1/8 t Pepper; White
1/4 c Red Wine
2 T Evaporated Milk
16 oz Cherries;Tart, Canned, Drain
MMMMM-----------------------------GARNISH----------------------------------
Parsley
* Veal cutlets should weigh about 6 oz each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets
on each side approximately 3 minutes. Season with salt and pepper.
Remove cutlets from pan and keep them warm. Blend wine and evaporated
milk in a pan and simmer for 3 minutes. Add cherries; heat through and
adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil.
Arrange cutlets on preheated platter, pouring cherry sauce around them.
Garnish with parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kalbssxhnitzel In Currysosse (veal Steaks / Lemon & Curry)
Categories: German, Veal, Meats, Main dish
Servings: 4
1 lb Veal Cutlets; Sliced Thin
1/2 t Salt
1/4 t Pepper
3/4 t Curry Powder
3 T Vegetable Oil
2 Onions; Diced
2 T Evaporated Milk
2 T Tomato Paste
1 Lemon; Juiced
10 Parsley Sprigs; Chopped
2 T Cognac Or Brandy
Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown
veal slices on both sides. Remove meat and reserve. Add onions; saute
until softened. Add evaporated milk and tomato paste. Cook until bubbly.
Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return
veal slices to the sauce. Add the cognac or brandy; heat through. Serve
on preheated platter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kalbsschnitzel Mit Joghurt (veal Steaks With Yogurt)
Categories: German, Veal, Meats, Main dish
Servings: 4
1 lb Veal; Sliced Thin
1/2 t Salt
1/4 t Pepper
3 T Vegetable Oil
4 Apples; Med. Peel And Slice
1/2 c Evaporated Milk
8 oz Yogurt; Small Container
Rub veal steaks with salt and pepper. Heat oil and cook veal slices about
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Kalbsschnitzel Mit Feinen Gemusen (veal Rounds / Vegetables)
Categories: German, Veal, Meats, Main dish, Vegetables
Servings: 4
1/2 t Salt; Or To Taste
1/4 t Pepper; Or To Taste
1/4 t Paprika; Or To Taste
4 Veal Fillets; Cut 1/4" Thick
4 T Butter
4 Stewed Tomatoes; Whole
12 White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced
* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Bamberger Krautbraten (Bamberger Meat & Cabbage C
Categories: German
Servings: 4
1 lb Cabbage; Head, Small
1 tb Vegetable Oil
2 Onions; Medium, Chopped
1/2 lb Pork; Lean, Cubed
1 lb Ground Beef; Lean
1 t Caraway Seed
1/2 t Salt
1/2 t Pepper
1/2 c White Wine; Dry
1 t Vegetable Oil
3 Bacon; Strips, Thick Sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Bayerischer Mit Spargel (barvarian Veal With Aspar
Categories: German
Servings: 6
2 lb Veal; Cubed
2 tb Vegetable Oil
1 Onion; Large, Chopped
1 c Carrots; Chopped
1 tb Parsley; Chopped
1/4 c Lemon Juice; Fresh
2 c Beef Broth
3 tb Unbleached Flour
1/2 t Salt
Pepper;Fresh Ground,To Taste
20 oz Frozen Asparagus; * OR
2 lb Asparagus; Fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
In a Dutch oven brown the veal in hot oil. Add onion and
carrots. Cook until onion is transparent. Stir in parsley. Mix
lemon juice, broth, flour and seasonings until well-blended. Pour
over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours
or until meat is tender. Add more broth if needed. Cook asparagus
until tender-crisp. Stir into veal and serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Rinderrouladen (beef Rolls)
Categories: German
Servings: 4
4 Sandwich Or Roll Steaks; *
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 Pickles; **
2 oz Salt Pork; ** OR
2 Bacon; Strips **
1 Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 Peppercorns
1/2 Bay Leaf
1 tb Cornstarch
* Sandwich or roll steaks should weigh about 6 oz each. **
Pickles, Salt Pork or Bacon should be cut into long thin strips.
Lay steaks on a flat surface. Spread each with mustard; sprinkle
with salt and pepper. Divide pickles, salt pork (or bacon), and onion
among the steaks equally. Roll up steaks jelly-roll fashion; secure
with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy
saucepan, add the steak roll, and brown well on all sides, about 15
minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover
and simmer for 1 hour and 20 minutes. Remove beef rolls, discard
clamps, and arrange on a preheated platter. Blend cornstarch with a
small amount of cold water, stir into gravy and bring to a boil. Boil
until gravy is thick and bubbly. Correct seasonings and serve
separately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Onion Knockwurst Saute
Categories: Main dish, Meats, German, Vegetables
Servings: 6
2 Medium Spanish onions
6 T Vegetable oil
1/4 c Chopped parsley
6 Knockwurst,1 1/2 pounds
Flour
Peel onions and cut into thin slices to measure about 4 cups.Heat 3
tablespoons oil in a large skillet.Stir in onions and parsley.Saute over
medium heat until golden brown.Meanwhile,halve sausages,lengthwise,and
score,crosswise,in 2 places.Dip cut sides in flour.Push onions to one side
of skillet.Pour in remaining 3 tablespoons of oil.Add sausages.Fry until
sausages are crisp and browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Westphalian Leg Of Lamb
Categories: Main dish, Meats, German
Servings: 6
4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent.
Add bay leaf and buttermilk.
Sprinkle flour in a baking bag large enough to contain the lamb. Place
half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper.
Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag
and puncture in 3-4 places.
Insert a meat thermometer into the thickest part of the meat. Roast in a
moderate onev (350 deg F) until lamb registers 165 deg for medium or 180
deg for well done. Carefully strain liquid from bag. Measure and make up to
1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat
until thickened. Serve sauce over sliced lamb.
