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Meat & Poultry

63 recipes in this category

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

Stuffed beef rolls braised in a thick onion sauce, served over egg noodles

Little Birds — Stuffed Beef Rolls

Thin beef slices pounded flat, stuffed with bacon and garlic, rolled and braised in a thick onion and pepper sauce until tender.

90 min

Golden pan-fried ground beef steaks arranged on a vintage serving platter, crispy egg-and-flour crust, garnished with parsley

meat poultry

Ground Beef Roast Steaks

Freshly ground beef mixed with whipped butter, shaped into steaks, coated in flour and egg, and pan-fried in butter until golden — a Central European meat dish.

45 min

4-5

Soft potato dumplings filled with ground pork arranged in a round ceramic dish, coated in a pale sour cream and pan juice sauce, garnished with chopped parsley, on a wooden table in a warm kitchen

meat poultry

Potato Dumplings with Meat

Soft potato dumplings filled with ground pork, finished in pan juices with sour cream — a hearty Central European one-pot classic.

90 min

meat poultry

Roasted Stuffed Pheasant

A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.

115 min

2-3

Thinly sliced pork pot roast reassembled on a baking dish, coated in rich red tomato sauce, garnished with sliced hard-boiled eggs around the edge, on a wooden table in a warm kitchen

meat poultry

Rosto in Tomato Sauce

Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.

140 min

meat poultry

Veal Steaks in White Wine

Tender braised veal marinated in white wine, slow-cooked in a covered casserole, and finished with a light sour cream and lemon pan sauce.

90 min

Sliced venison loin in a rich dark sauce with capers, served in a long ceramic dish on a wooden table

meat poultry

Venison Loin in Red Wine Marinade

Roe deer loin marinated two days in red wine, larded with dry bacon, braised until tender, and finished with a caper and sour cream sauce.

140 min

Sage and onion stuffing in a ceramic bowl beside a roasted duck

meat poultry

Sage and Onion Stuffing for Duck, Goose, or Pork

A traditional sage and onion stuffing for rich roasting meats — double-blanched onions, fresh sage, butter, and breadcrumbs bound with egg.

55 min

4–6

A golden baked moussaka of fried vine leaves and chicken filling in a ceramic baking dish, custard topping just set, fresh parsley scattered over

meat poultry

Young Vine Leaves Moussaka

Battered and fried vine leaves layered with minced chicken, sautéed onion, and parsley, finished with an egg and sour cream custard baked until golden.

120 min

4–6

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