My German Dinner - with time saving tips

Green Gaia · #1 08-12-2006, 07:05 PM

Jägerschnitzel, Rotkohl, Warmer Kartoffeksalat mit speck, and Roggenbrot

Jägerschnitzel

1 cup all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

Mix flour, salt and pepper in a shallow dish. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the flour mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. *Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

*Time saving tip: buy mushroom gravy already prepared, add some sliced sauted mushrooms to it and just heat.

Rotkohl (red cabbage)*

1 (2-3 lb.) head red cabbage, shredded
1 sm. onion, diced
1 apple, sliced
1 tbsp. butter or oil
1/2 c. red wine (optional)
Salt and pepper
2 whole cloves

Heat oil or butter in pot; add cabbage, onion, apple. Turn to cook on all sides. Add water to cover, also cloves and simmer until water evaporates. Add wine, sugar, pepper and salt to taste.

*Time saving tip: you can sometimes find red cabbage in jars in the canned food section of the grocery store, just heat and serve.

Warmer Kartoffeksalat mit speck (hot german potato salad)

9 potatoes, peeled*
6 slices bacon
3/4 cup chopped onions (I like using half white, half green onions)
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.*

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

Saute onions in bacon drippings until they are golden-brown.

In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Time saving tip: use canned sliced potates and skip the cooking and slicing step, saves a lot of time.

Roggenbrot is just rye bread, I just go buy a fresh, firm rye bread to serve with this meal.

(Sometimes I make also Spaetzle and Rosenkohl in bier, which is egg noodles and Brussel sprouts in beer.)

And of course serve it all with a good German bier.