German beef roulades – Rinderrouladen
↓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 classic stuffing that is known…[...]
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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 of various animals from the…[...]
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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 of so large roasts, the…[...]
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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 a fixed recipe for this,…[...]
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Hamburger
↓Deutsch Are Hamburger from Hamburg? Probably Frikadellen are from Germany. And probably in earlier times the baker and the not the butcher wins (=more bread than meat). That might have…[...]
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Viennese Juicy Goulash – Wiener Saftgulasch
↓Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle…[...]
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Osso buco
↓Deutsch Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is a classic recipe of the…[...]
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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 stay pink inside and are…[...]
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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 the late 1950s/early 1960s, when…[...]
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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 beef tenderloin. The dish is…[...]
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