Roast Veal With Cream Sauce Kalbsbraten Mit Sahnesosse Recipes

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ROAST VEAL WITH CREAM SAUCE (KALBSBRATEN MIT SAHNESOSSE)



Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse) image

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time".

Provided by Dee514

Categories     Veal

Time 40m

Yield 1 Leg of Veal Roast

Number Of Ingredients 9

1 boned leg of veal (Allow about 1/2 to 3/4 pound of meat with bone per person. To improve flavour, cover the joint with)
salt
pepper
paprika
2 ounces butter
1 onion, coarsely chopped
1 teaspoon cornflour, approx (corn starch)
2 -3 tablespoons water, about
1/4 pint sour cream (4 ounces)

Steps:

  • Weigh the joint and calculate the cooking time.
  • Allow 25 minutes per pound plus an extra 25 minutes if the meat is on the bone; 30 minutes per pound plus 30 extra minutes if the joint is boned and rolled.
  • Season veal well with salt, pepper, and paprika.
  • Fry (brown) the meat briskly in butter.
  • Place the meat in a roasting pan, add a little water (about 1/2 cup) together with the onion and roast in a hot oven (425°F, 220°C, GM 7) for the required time.
  • When the meat is cooked, remove from the pan and keep warm.
  • Blend cornflour (corn starch) with a little water and add to the meat juices in the pan along with the sour cream.
  • Serve the meat whole or sliced with the sauce poured over it.
  • This roast is frequently served with fried mushrooms as a side dish.

Nutrition Facts : Calories 681.3, Fat 68.9, SaturatedFat 42.4, Cholesterol 181.7, Sodium 502.3, Carbohydrate 15.5, Fiber 2, Sugar 8.7, Protein 4.2

BAYRISCHER GULASCH: GERMAN GOULASH STEW - CROCK POT OR OVEN



Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven image

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!

Provided by French Tart

Categories     Stew

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs lean and trimmed stewing beef
2 big onions, peeled and diced
2 -4 tablespoons olive oil
1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
3 -4 teaspoons sweet red paprika
2 large carrots, peeled and diced
4 potatoes, peeled and diced
1 (425 g) can peeled tomatoes
1 tablespoon tomato puree
2 teaspoons garlic powder or 2 peeled crushed fresh garlic cloves
1 teaspoon caraway seed
0.5 (325 ml) bottle red wine
salt & freshly ground black pepper
sour cream, to serve

Steps:

  • Heat olive oil in a casserole, add meat and pan fry until brown.
  • Add onion and heat until transparent.
  • Then add carrots, potatoes and herbs and stir for a few minutes.
  • Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.
  • Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.
  • Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).

Nutrition Facts : Calories 416.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 96.8, Sodium 154.9, Carbohydrate 37.2, Fiber 6.2, Sugar 6.7, Protein 37.6

VEAL WITH MUSHROOM SAUCE



Veal With Mushroom Sauce image

Make and share this Veal With Mushroom Sauce recipe from Food.com.

Provided by ImPat

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

800 g veal schnitzels
1 tablespoon olive oil
60 g butter
2 garlic cloves (minced)
400 g button mushrooms (sliced)
1/2 cup white wine (125ml)
2 tablespoons beef stock (or veal glaze)
1/2 cup thickened cream (125ml double cream)
2 teaspoons Dijon mustard
salt and white pepper (to taste)

Steps:

  • Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
  • Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
  • Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
  • Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
  • Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.

Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2

VIETNAMESE SANDWICH



Vietnamese Sandwich image

Adapted from a recipe by Sonny Chiba at allrecipes.com. He notes "The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine ."

Provided by DrGaellon

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) pork chops, boneless, from the loin, and cut 1/4 inch thick
1 medium cucumber, peeled and sliced in half lengthwise
4 (7 inch) French baguettes, split lengthwise
4 teaspoons mayonnaise (to taste)
2 tablespoons chile sauce with garlic
1/4 cup fresh lime juice
1 small red onion, sliced into rings
2 tablespoons chopped fresh cilantro
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Sprinkle pork chops lightly with salt and pepper. Broil in a preheated broiler until medium-rare and browned on the outside, 2-3 minutes on a side.
  • Scrape seeds out of cucumber with a spoon. Cut in thin strips, or use the large holes of a shredder. Set aside.
  • Spread mayonnaise on both cut surfaces of each baguette. Place one of the cooked pork chops into each roll. Spread chili sauce directly on the meat. Sprinkle with a little lime juice and top with onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

Nutrition Facts : Calories 978.5, Fat 24.2, SaturatedFat 7.1, Cholesterol 78.4, Sodium 1710.4, Carbohydrate 140.7, Fiber 8.6, Sugar 3.3, Protein 46.6

FLENJES (THIN FILLED PANCAKES)



Flenjes (Thin Filled Pancakes) image

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter!

Provided by Dee514

Categories     Breakfast

Time 20m

Yield 1 Batch

Number Of Ingredients 8

4 ounces plain flour
1 pinch salt
1 egg
1/2 pint milk
strawberry jam
1/4 pint whipped cream
grated chocolate
halved glace cherries

Steps:

  • Sieve the flour and salt into a basin, and make a well in the center.
  • Beat the egg slightly and mix with the milk.
  • Pour the egg-milk mixture into the flour gradually, and beat to make a smooth batter.
  • Grease a 5-inch frying pan with a little butter.
  • Heat the pan until the fat shows a faint blue haze.
  • Pour in enough batter to cover the bottom of the pan.
  • Allow the pancake to brown on the underside; turn over with a spatula and brown the second side slightly.
  • Remove to greaseproof paper.
  • Make the rest of the pancakes the same way.
  • When the pancakes are cold you can spread all except one with strawberry jam and whipped cream.
  • Keep enough whipped cream to decorate the top one.
  • Pile the pancakes one on top of another to form a"layer cake" with the plain pancake on top.
  • Sprinkle with grated chocolate and decorate with halved glacé cherries and whipped cream.

Nutrition Facts : Calories 743.6, Fat 21.7, SaturatedFat 11.4, Cholesterol 268.5, Sodium 386, Carbohydrate 107, Fiber 3.2, Sugar 3.1, Protein 27.6

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