German Cooking Today Read online

  MEAT

  32 | Boiled beef

  Takes some time

  Preparation time: about 3 hours

  1–1.5 litres/13⁄4–23⁄4 pints (4–41⁄2 cups) water

  1 kg/21⁄4 lb beef (topside)

  1–11⁄2 teaspoons salt

  1 bay leaf

  2 teaspoons peppercorns

  2 large onions

  150 g/5 oz carrots

  150 g/5 oz kohlrabi

  150 g/5 oz celeriac

  200 g/7 oz leeks

  For the horseradish sauce:

  30 g/1 oz (2 tablespoons) butter or margarine

  25 g/1 oz (4 tablespoons) plain (all-purpose) flour

  375 ml/12 fl oz (11⁄2 cups) beef stock

  125 ml/4 fl oz (1⁄2 cup) whipping cream

  20 g/3⁄4 oz freshly grated horseradish

  salt

  a little sugar

  about 1 teaspoon lemon juice

  1 tablespoon chopped parsley

  Per serving:

  P: 58 g, F: 22 g, C: 12 g, kJ: 2011, kcal: 480

  1. Pour the water into a large saucepan and bring to the boil. Rinse the beef under cold running water and add to the boiling water. Add the bay leaf and season with salt and peppercorns. Bring to the boil again, cover and simmer very gently for about 2 hours (the liquid should not be allowed to bubble but only move very gently).

  2. Meanwhile, peel the onions and chop them. Peel the carrots and cut off the green leaves and the tips. Peel the kohlrabi and celeriac and remove any bad bits. Wash all the vegetables, leave to dry and cut into slices. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain and cut into 2 cm/3⁄4 in long pieces.

  3. When the meat has cooked, add the prepared vegetables, cover and cook for another 20 minutes.

  4. Let the cooked meat rest with the lid on for about 10 minutes so that the meat juices are well distributed. Strain the stock with the vegetables through a sieve, keep the stock and put aside 375 ml/12 fl oz (11⁄2 cups) for the sauce. Cover the vegetables and keep in a warm place.

  5. While the meat is resting, melt the butter or margarine for the horseradish sauce in a small pan. Stir in the flour and cook until the mixture turns light yellow, stirring continuously. Add the reserved stock and cream and stir vigorously with a whisk, making sure that there are no lumps. Bring the sauce to the boil, stirring continuously, then simmer uncovered over low heat for about 5 minutes, stirring now and again.

  6. Stir in the horseradish. Season the sauce with salt, sugar and lemon juice. Slice the meat and arrange on a preheated dish, pour a little hot stock over it and garnish with the vegetables and parsley. Serve the sauce with the boiled beef.

  Tip: Instead of fresh horseradish you can use bottled horseradish sauce.

  Boiled fillet of beef can be frozen in the stock.

  Accompaniment: Potatoes sprinkled with parsley and green salad.

  MEAT

  33 | Beef olives

  Classic

  Preparation time: about 75 minutes

  4 slices beef topside, 180–200 g/7 oz each

  salt

  freshly ground pepper

  medium mustard

  60 g/2 oz streaky bacon

  4 onions

  2 medium-sized pickled gherkins

  1 bunch soup vegetables

  2 tablespoons cooking oil, e.g. sunflower oil

  about 250 ml/8 fl oz (1 cup) hot water or vegetable stock

  20 g/3⁄4 oz (3 tablespoons) plain (all-purpose) flour

  2 tablespoons water

  In addition:

  cocktail sticks or kitchen string

  Per serving:

  P: 42 g, F: 32 g, C: 9 g, kJ: 2072, kcal: 495

  1. Pat the slices of beef dry with kitchen paper, sprinkle with salt and pepper and spread with 2–3 teaspoons of mustard. Cut the bacon into strips. Peel 2 onions, halve and cut into slices. Cut the pickled gherkins into strips.

  2. Put the prepared ingredients on the slices of meat. Roll up the slices lengthwise and secure with cocktail sticks or tie with kitchen string.

  3. Peel and quarter the remaining 2 onions. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared ingredients into small pieces.

  4. Heat the oil in a saucepan or pan. Brown the beef olives well on all sides. Fry the onions and soup vegetables briefly, then add half the hot water or stock and the beef olives. Braise covered on medium heat for about 11⁄2 hours.

  5. While braising, turn the beef olives from time to time and periodically replace the evaporated liquid with hot water or stock. When the beef olives are cooked, remove the cocktail sticks or string, place on a preheated plate and keep warm.

  6. Strain the cooking juices through a sieve, make up to 375 ml/ 12 fl oz (11⁄2 cups) water or stock and bring to the boil. Mix the flour with water and stir into the cooking liquid with a whisk, taking care to prevent any lumps from forming. Bring the sauce to the boil and cook uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt, pepper and mustard.

  Accompaniment: Cauliflower, red cabbage or peas and carrots and boiled potatoes.

  Tip: If desired, you can replace about 100 ml/31⁄2 fl oz (1⁄2 cup) of the water or

  vegetable stock with red wine.

  MEAT

  34 | Goulash

  Classic

  Preparation time: about 90 minutes

  500 g/18 oz onions

  500 g/18 oz lean beef (without bones, e.g. topside) or ready-cubed braising steak

  30 g/1 oz (2 tablespoons) margarine or 2 tablespoons cooking oil, e.g. sunflower oil

  salt

  freshly ground pepper

  paprika powder

  4 slightly rounded tea spoons tomato purée

  about 250 ml/8 fl oz (1 cup) hot water

  1–2 dashes Tabasco sauce

  Per serving:

  P: 29 g, F: 10 g, C: 7 g, kJ: 979, kcal: 234

  1. Peel the onions, halve and cut into slices. Rinse the beef under cold running water, pat dry and cut into cubes of 3 cm/11⁄4 in.

  2. Heat half the margarine or oil in a pan, add the cubed meat and brown well on all sides. Now add the remaining margarine or oil and the sliced onions and brown with the meat.

  3. Season the meat mixture with salt, pepper and paprika powder and stir in the tomato purée. Add 250 ml/8 fl oz (1 cup) hot water, cover and braise the meat over medium heat for 11⁄4 to 11⁄2 hours until cooked. If too much liquid has evaporated, add a little water.

  4. Season the goulash with salt, pepper, paprika powder and Tabasco.

  Tip: Instead of salt, pepper and paprika you can also use ready-made goulash seasoning. Goulash is suitable for freezing.

  Accompaniment: Noodles or rice with a tomato and onion salad.

  Variation: Goulash with mushrooms. Take 200 g/7 oz mushrooms, trim off the ends and cut off any bad parts. Wipe clean with kitchen paper or if necessary rinse and pat dry. Slice and add to the goulash about 10 minutes before the end. Alternatively, drain a jar of sliced mushrooms (drained weight 210 g/71⁄2 oz) in a sieve and add shortly before the end of the cooking time.

  MEAT

  35 | Sauerbraten (braised beef marinated in vinegar and herbs)

  Takes some time

  Preparation time: about 3 hours, excluding marinating

  750 g/11⁄2 lb beef (such as topside, without bones)

  For the marinade:

  2 onions

  1 bunch soup vegetables

  5 juniper berries

  15 peppercorns

  5 allspice berries

  2 cloves

  1 bay leaf

  250 ml/8 fl oz (1 cup) wine vinegar

/>   375 ml/12 fl oz (11⁄2 cups) water or red wine

  30 g/1 oz (2 tablespoons) clarified butter, coconut oil or cooking oil, e.g. sunflower oil

  salt

  freshly ground pepper

  375 ml/12 fl oz (11⁄2 cups) marinade liquid

  50 g/2 oz honey cake

  some sugar

  Per serving:

  P: 41 g, F: 16 g, C: 14 g, kJ: 1641, kcal: 392

  1. Rinse the beef under cold running water and pat dry.

  2. For the marinade, peel the onions and cut into slices. Prepare the green vegetables: Peel the celeriac and remove any bad bits. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely chop all three vegetables.

  3. Mix together the onions and green vegetables with the juniper berries, peppercorns, allspice berries, cloves, the bay leaf, wine vinegar and water or red wine in a bowl. Add the meat to the marinade, cover with a lid and leave in the refrigerator for about 4 days, stirring the meat from time to time.

  4. Remove the marinated meat from the marinade and pat dry. Pour the marinade through a sieve, reserve 375 ml/12 fl oz (11⁄2 cups) and put the marinade and vegetables to one side.

  5. Heat the clarified butter, coconut oil or cooking oil in a pan or casserole. Add the meat, brown well on all sides and season with salt and pepper. Add the drained vegetables and brown briefly with the meat. Add some of the reserved marinade liquid to the meat. Cover and braise the meat over medium heat for about 30 minutes, stirring now and again and replacing the evaporated liquid by adding more marinade whenever necessary.

  6. Chop the honey cake finely, add to the meat and braise for another 11⁄2 hours as described above.

  7. Let the cooked meat rest for about 10 minutes with the lid on so that the meat juices are well distributed. Slice the meat and arrange the slices on a preheated dish.

  8. Rub the braising residue together with the vegetables through a sieve, heat up again, season with salt, pepper and sugar and serve as sauce with the meat.

  Accompaniment: Macaroni or potato dumplings, red cabbage and apple sauce or dried fruit. Soak 200 g/7 oz dried fruit in 500 ml/17 fl oz (21⁄4 cups) apple juice, cover and cook for about 30 minutes. Season with a little salt.

  MEAT

  36 | Braised beef

  Takes some time

  Preparation time: about 23⁄4 hours

  750 g/11⁄2 lb beef (flank, boned)

  salt

  freshly ground pepper

  2 onions

  100 g/31⁄2 oz tomatoes

  1 bunch soup vegetables

  30 g/1 oz (2 tablespoons) clarified butter, coconut oil or 2 tablespoons cooking oil, e.g. sunflower oil

  1 teaspoon dried thyme

  250 ml/8 fl oz (1 cup) vegetable stock

  tomato purée

  some sugar

  Per serving:

  P: 40 g, F: 22 g, C: 6 g, kJ: 1593, kcal: 380

  1. Rinse the beef under cold running water, pat dry and rub salt and pepper into it. Peel the onions and dice. Wash the tomatoes, leave to drain, cut into quarters and remove the stalks. Cut the tomatoes into pieces.

  2. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into small pieces.

  3. Heat the butter, coconut oil or cooking oil in a saucepan or frying pan. Brown the meat well on all sides. Add the prepared vegetables, cook briefly and sprinkle thyme over the meat. Add the vegetable stock, bring to the boil, cover and braise the meat for 21⁄2 hours.

  4. While braising, turn the meat from time to time, replacing the evaporated liquid with vegetable stock periodically if necessary.

  5. When the meat is done, let it rest covered for 10 minutes so that the meat juices are distributed. Then cut the meat into slices and put on a preheated dish.

  6. Purée the cooking liquid with the vegetables or push through a sieve, perhaps adding some vegetable stock. Heat the sauce, season with salt, pepper, tomato puree and sugar and serve with the meat.

  Tip: Instead of vegetable stock, you can also use half vegetable stock and half red wine.

  Any leftover braised beef can be frozen with the sauce.

  Accompaniment: Potato dumplings or boiled potatoes and green beans or peas and carrots.

  MEAT

  37 | Braised pork

  Popular

  Preparation time: about 2 hours

  750 g/1⁄2 lb pork gammon from the leg, without bones

  salt

  freshly ground pepper

  paprika

  1 bunch soup vegetables

  4 onions

  30 g/1 oz (2 tablespoons) clarified butter or 2 tablespoons cooking oil, e.g. sunflower oil

  dried, chopped marjoram or thyme

  hot water

  Per serving:

  P: 41 g, F: 21 g, C: 5 g, kJ: 1571, kcal: 375

  1. Rinse the pork under cold running water, pat dry and season with salt, pepper and paprika.

  2. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into small pieces.

  3. Heat the butter or cooking oil in a saucepan or frying pan. Brown the meat well on all sides and sprinkle with marjoram or thyme.

  4. Add the soup vegetables and onions, and cook briefly. Add enough hot water to cover the meat and braise covered over medium heat for about 11⁄2 hours. While braising, turn the meat from time to time and periodically replace the evaporated liquid with hot water.

  5. When the meat is done, let it rest covered for 10 minutes before slicing it so that the meat juices are distributed.

  6. In the meantime rub the cooking liquid with the vegetables through a sieve, and measure 400 ml/14 fl oz (13⁄4 cups) of liquid, making the quantity up with hot water if necessary. Add the cooking juices from the braised pork, bring to the boil and reduce to the consistency desired. Season with salt, pepper and marjoram or thyme.

  7. Carve the meat into slices across the grain, put on a preheated plate and add the sauce.

  Accompaniment: Boiled potatoes, cauliflower, peas, and carrots or broccoli.

  MEAT

  38 | Saxony onion stew

  Sophisticated

  Preparation time: about 75 minutes

  500 g/18 oz onions

  800 g/13⁄4 lb beef from the neck

  about 600 ml/20 fl oz (21⁄2 cups) water or vegetable stock

  salt

  freshly ground pepper

  1⁄2–1 teaspoon caraway seeds

  1 bay leaf

  about 350 g/12 oz cucumbers

  125 g/41⁄2 oz pumpernickel

  1–2 teaspoons chopped parsley (optional)

  Per serving:

  P: 41 g, F: 16 g, C: 19 g, kJ: 1621, kcal: 387

  1. Peel the onions, cut into quarters and slice. Rinse the beef under cold running water, pat dry and cut into cubes of about 2 cm/ 3⁄4 in, removing the skin and fat as you do so.

  2. Pour the water, seasoned with a scant teaspoon of salt, or the vegetable stock into a large pan and bring to the boil. Add the sliced onion, cubed meat, pepper, caraway and bay leaf, bring the boil, cover and cook over medium heat for about 50 minutes.

  3. Meanwhile, peel the cucumber, cut off the ends and dice. Chop the pumpernickel into fine crumbs.

  4. Add the pumpernickel and diced cucumber, season with salt and pepper, cover and cook for a further 10 minutes.

  5. Adj
ust the seasoning with salt and pepper. Sprinkle with parsley before serving if desired.

  Accompaniment: Boiled potatoes or potatoes boiled in their skins or German farm bread.

  MEAT

  39 | Cordon bleu

  A little more expensive

  Preparation time: about 25 minutes

  8 veal escalopes, each about 75 g/3 oz

  salt

  freshly ground pepper

  4 slices cheese, each about 40 g/11⁄2 oz, e.g. Emmental

  4 slices cooked ham, each about 50 g/2 oz

  2 eggs

  about 60 g/2 oz (3⁄4 cup) breadcrumbs

  about 40 g/11⁄2 oz (3 tablespoons) clarified butter or margarine

  Per serving:

  P: 57 g, F: 28 g, C: 6 g, kJ: 2117, kcal: 505

  1. Rinse the veal escalopes under cold running water, pat dry, tenderize the meat slightly and season with salt and pepper. Put a slice of cheese and ham on each of 4 escalopes, then cover each with another escalope and press well together.

  2. Beat the egg in a soup plate with a fork. Dip each portion first in

  the egg mixture, then in the breadcrumbs.

  3. Heat the clarified butter or margarine in a non-stick pan. Add the meat and fry until golden brown over medium heat for about 10 minutes, turning over carefully from time to time.

  Accompaniment: Potato chips or croquettes, peas and carrots.

  Tip: The slices of cheese and ham should be the same size as the meat. Shake the meat lightly to remove all loose breadcrumbs from the meat before frying to prevent them from browning too quickly, which would make them taste bitter.

  You can beat or tenderize the meat with a meat mallet or ask the butcher to tenderize the meat for you.

  Variation: Instead of veal you can also use pork or turkey escalopes.

  MEAT

  40 | Züricher Geschnetzeltes