meat poultry
Kohlrabi and Veal Musaka
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Total time: 70 min
Servings: 6
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Meat & Poultry
63 recipes in this category
Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.
meat poultry
Partridge Stuffed with Mushrooms
Whole partridges wine-marinated, stuffed with mushroom-cognac filling, bacon-wrapped and roasted, served with caper sauce and apple puree.
Total time: 165 min
Servings: 4
Featured
meat poultry
Veal Schnitzels Baked with Eggs and Sour Cream
Breaded veal schnitzels layered with fresh eggs, topped with sour cream and baked covered until tender — a rich, hearty main course.
Total time: 100 min
Servings: 4
meat poultry
Stuffed Cucumbers in Lemon Sauce
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Total time: 100 min
Servings: 6
meat poultry
Roast Veal with Caraway and Sour Cream Sauce
Veal loin is blanched, roasted with hot lard and caraway until browned, then deboned and finished in a sauce of reduced pan juices and sour cream.
Total time: 120 min
Servings: 4
meat poultry
Slow-Baked Veal and Onion Casserole
Veal, small onions, and whole garlic heads layered in a pot, covered in a light vinegar-water mixture, and cooked low and slow until fork-tender.
Total time: 240 min
Servings: 6
meat poultry
Veal and Pork Pate with Sardine-Egg Dressing
A rich, finely ground veal and pork pate enriched with whipped butter, capers, sardines, and mustard, set with aspic and finished with a whisked egg dressing.
Total time: 90 min
Servings: 16 slices
meat poultry
Savory Cabbage Crepes with Ham and Sour Cream
Thin cabbage-and-egg crepes layered with smoked ham and sour cream, baked until warmed through — a hearty Central European appetizer.
Total time: 100 min
Servings: 4-6
Featured
meat poultry
Hunter's Schnitzels with Raw Onion
Fried schnitzels layered with raw sliced onion and doused in the frying fat, then rested covered so the onion wilts and infuses the meat.
Total time: 50 min
Servings: 4