8 recipes
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.
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.
Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.
Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.
A whole veal kidney rubbed with marjoram, wrapped in a thin veal cutlet, braised in white wine, and roasted with mushrooms in a rich sour cream sauce.
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.
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.
Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.