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Meat & Poultry

82 recipes in this category

Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.

Fried schnitzels layered with raw sliced onion and doused in the frying fat, then rested covered so the onion wilts and infuses the meat.

Cubed pork simmered with onion, peppers, and tomato until the liquid reduces, finished with a generous hit of paprika. Quick and simple.

A whole goose stuffed with tart apples and surrounded by more apples in the pan, roasted slowly and basted with pan juices until golden.

A hearty layered casserole of pre-roasted ground meat, sautéed sauerkraut, and thinly sliced raw potato, baked in a bacon-lined mold until golden.

A lean cut from the leg, slow-braised with onion, garlic, and bacon, then sliced and served in a smooth mustard and lemon sauce.

Whole pork loin braised until tender, served over cabbage slow-cooked with caramelized sugar, onion, and caraway, finished with a splash of vinegar.

Small rolls of mixed ground meat and rice wrapped in young linden leaves, simmered gently and finished with a paprika roux.

Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.

Coarsely mixed ground beef shaped into thumb-thick rolls and grilled, seasoned only with salt — a simple early 20th century technique.