↓Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one …
Beef
Great Balkan plate – Große Balkanplatte
↓Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat …
Beef roast in red wine – Rinderbraten in Rotwein
↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends …
Ragù
↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has …
Steak bites in red wine and caramelized onions – Steak bites in Rotwein und karamellisierten Zwiebeln
↓Deutsch Steak bites have one advantage over whole-cooked steaks, and that’s their larger surface area. Seared very briefly and very hot on all sides, they …
Oxmouth Salad – Ochsenmaulsalat
↓Deutsch Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from …
Bœuf stroganov/stroganoff
↓Deutsch Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded …
Chateaubriand
↓Deutsch Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when …
Beef soup pot – Rindersuppentopf
↓Deutsch This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday …
Oxtail ragout with chanterelles – Ochsenschwanzragout mit Pifferlingen
↓Deutsch This is actually a use-up of leftover oxtail, the broth of which ended up in a beef soup many weeks ago. Don’t worry, the …