Der Wiener Schnitzel Style Chili Dog Sauce Recipes

WIENERSCHNITZEL CHILI (AS CLOSE AS YOU WILL FIND)

Steps:

• Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled. (I utilize a potato masher for this. When you think it is done, mash some more.).
• When the meat is completely browned cover saucepan and turn heat to low.
• After ten minutes, remove the ground meat from the heat and drain.
• While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch. (I typically also add all dry ingredients to a separate bowl at this time.).
• Whisk thoroughly as it's added until it's dissolved into the water.
• Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
• Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
• When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
• Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
• I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it. There is meat it is just crushed real small.
• I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel. Please try it and comment back here on your results.

"DER WIENER SCHNITZEL STYLE" CHILI DOG SAUCE

Steps:

• In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled.
• When the meat is completely browned cover saucepan and turn heat to low.
• After 5 minutes, remove the ground meat from the heat and drain off most of the fat.
• Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons).
• While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
• Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
• Now add the Wondra flour to the water mix and whisk until all is dissolved.
• Add water mixture to the pan of meat.
• Return the pan to the burner over medium heat and add the remaining ingredients.
• Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
• When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
• When chili is done it will be thicker and darker.
• NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
• It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.
• Perfect chili for hot dogs!
• Makes about 8 cups (16-1/2 cup) servings.
• Cook's Note: This recipe can be cut in half or doubled.

DER WIENERSCHNITZEL CHILI SAUCE

Steps:

• In a deep pot or Dutch oven, cook the meat over medium-low heat, taking care to get the meat well crumbled (almost like grain). You don't need to brown it, just grey it. Cover the pan and cook over low heat for about 10 minutes.
• Remove the meat from the pan and drain off most of the fat (if you used lean meat, there shouldn't be too much fat).
• While the meat is steaming (simmering); put the cornstarch and Wondra into a large measuring cup or deep bowl, slowly add the water, whisking until well blended. Add the vinegar and tomato paste, blending well. Set aside.
• In another bowl, combine the chili powder, salt, onion flakes, sugar, garlic powder, and pepper. Mix well. Set aside.
• Add the water mixture to the now-empty pan and stir well, return the meat to the pan along with the spice mixture; bring to a simmer, stirring often. Simmer for 30 minutes, stirring occasionally. Use to top your hot dog, hamburger, or fries...it's all good.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.