meat poultry
Boiled Ham with Madeira Sauce
A whole bone-in cured ham, slow-boiled for hours then oven-glazed with Madeira wine — rich, tender, and served with a Madeira pan sauce.
Total time:540 min
Servings:10-12
#Main Course
21 recipes
meat poultryBreaded Pork Chops with Mushroom Sauce
Breaded pork chops, first lightly fried then braised in a caraway-scented broth with onion and mushrooms for a rich pan sauce.
Total time:80 minServings:4
meat poultryChopped Pork with Leeks
A one-pan dish of browned, hand-chopped pork and tender leeks, cooked down together until the leeks melt into the meat.
Total time:50 minServings:4
vegetables preservesBaked Stuffed Squash with Veal and Egg Filling
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.
Total time:130 minServings:4-6
meat poultryBeer-Battered Fried Chicken
Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.
Total time:50 minServings:4
meat poultryVeal Breast Stuffed with Spinach
Boned veal breast stuffed with spinach folded into a white roux sauce and sour cream, sewn closed and roasted until golden and tender.
Total time:145 minServings:6
meat poultryBraised Pork Chops in White Wine and Sour Cream Sauce
Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.
Total time:70 minServings:4
meat poultryMutton and Potato Stew
Mutton shoulder and breast seared in lard, thickened with a light roux, and simmered with potatoes, herbs, and bay leaf until tender and rich.
Total time:115 minServings:6
meat poultryOne-Pot Lamb Stew with Tomatoes and Peppers
Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.
Total time:125 minServings:4-6
meat poultryGourmet Filled Crepes with Veal and Sour Cream
Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.
Total time:165 minServings:7
rice grainsTomato Risotto with Parmesan
Rice slowly cooked in lard and absorbed with warm water, enriched with a prepared tomato sauce and finished with grated parmesan.
Total time:40 minServings:4-6
meat poultryKohlrabi Moussaka
Layers of mashed kohlrabi and a seasoned mixture of minced meat and ham, baked under a creamy sour cream and egg topping until golden.
Total time:85 minServings:6
nose to tailGoose Liver Pudding with Cognac
A rich steamed terrine of goose liver, bacon, and bread, flavored with cognac and dill, served with rice and fried mushrooms.
Total time:270 minServings:4-6
meat poultryGround 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.
Total time:45 minServings:4-5
soups stewsCuttlefish Risotto
A deeply savoury risotto built on slowly braised cuttlefish, tomato, and garlic, finished with butter and Parmesan. Three classic variations included.
Total time:80 minServings:4–6
holiday specialsBaked Duck with Sage and Onion Stuffing and Apple Sauce
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.
Total time:110 minServings:4
meat poultryYoung 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.
Total time:120 minServings:4–6
meat poultryChicken in Asparagus Sauce
A whole chicken poached in spiced broth, then finished in a silky velouté enriched with egg yolks and cream, garnished with tender asparagus tips.
Total time:105 minServings:4
meat poultryBaked Ham Omelette Roll
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.
Total time:80 minServings:6
meat poultrySteamed Potato Pudding with Ham
A light, airy steamed pudding of mashed potato and minced ham, lifted with beaten egg whites. A resourceful and satisfying Central European classic.
Total time:75 minServings:6
vegetables preservesGreen Bean Fluff
Traditional layered casserole with tender lamb, green beans, tomatoes, and a creamy lemon-sour cream topping.
Total time:105 minServings:6–8