Bavarian Seasoning Recipes

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

FEINKOSTGEWüRZSALZ (GERMAN SPICE MIX)

Steps:

• Mix well and store cool in airtight jars.
• For those who do not like it hot, they can use 2 Tbsp sweet paprika!

SCHNITZEL WITH BAVARIAN SEASONING RECIPE - (5/5)

Steps:

• In a wide, shallow bowl mix together the eggs and water to make an egg wash. In another bowl, combine the breadcrumbs and bavarian seasoning. Place the flour in the third bowl. Dip the pounded meat in the flour and turn to coat both sides. Procedd to the egg wash and dredge again ans finally dredge the veal in the breadcrum mixture. In a non-stick frying pan, melt the butter over medium high heat. When the butter is bubbling but before it browns, add 2 pieces of meat at a time. Cook until golden brown, shaking the pan occasionally to keep the cutlet from sticking. Gently flip the meat and lightly brown the other side. It usually takes 4-5 minutes per side. Keep warm in a 250 degree F oven on a cookie sheet until all the meat is cooked and ready to be served.