18 recipes
A whole young squash parboiled, then stuffed with ground veal, hard-boiled and raw egg, milk-soaked bread, and sour cream, baked until the filling sets.
Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.
Boned veal breast stuffed with spinach folded into a white roux sauce and sour cream, sewn closed and roasted until golden and tender.
Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.
Mutton shoulder and breast seared in lard, thickened with a light roux, and simmered with potatoes, herbs, and bay leaf until tender and rich.
Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.
Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.
Rice slowly cooked in lard and absorbed with warm water, enriched with a prepared tomato sauce and finished with grated parmesan.
Layers of mashed kohlrabi and a seasoned mixture of minced meat and ham, baked under a creamy sour cream and egg topping until golden.
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
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.
A deeply savoury risotto built on slowly braised cuttlefish, tomato, and garlic, finished with butter and Parmesan. Three classic variations included.
A whole roast duck stuffed with sage and onion, basted with pan drippings, and served with a warm apple sauce — a classic Central European Sunday roast.
Battered and fried vine leaves layered with minced chicken, sautéed onion, and parsley, finished with an egg and sour cream custard baked until golden.
A whole chicken poached in spiced broth, then finished in a silky velouté enriched with egg yolks and cream, garnished with tender asparagus tips.
A soufflé-style baked omelette rolled around a rich ham and bacon filling, finished with a sour cream and cheese sauce. An elaborate Central European classic.
A light, airy steamed pudding of mashed potato and minced ham, lifted with beaten egg whites. A resourceful and satisfying Central European classic.
Traditional layered casserole with tender lamb, green beans, tomatoes, and a creamy lemon-sour cream topping.