A German Dining Experience
I have posted, previously, that my husband spent almost 10 years of his youth living in southern Germany. He, to this day, considers it a “second home.” He loves everything “German” from automobiles to food to soccer. Of course, he speaks, reads, and writes fluent German.
From time-to-time, he likes to have what he calls the “German dining experience.” Last night was one of those times. He prepared three of his favor foods for our family dinner.
First, on the menu, was Jägerschnitzel (Hunter’s Cutlet) which is usually make from pork or veal cutlets but, originally,was make from wild game such as deer (venison),rabbit or wild boar meat. Still today, in many parts of Germany, Jägerschnitzel made with fresh wild game meat can be ordered in restaurants.
Second was Spätzle which is egg noodles or, sometimes, small dumplings that date back over 400 years in Europe. Today, Spätzle is most popular as a “Swabian Speciality” in Bavaria, Germany.
Lastly, was German Red Cabbage which is a fantastic, tasty vegetable dish that complements the other main items.
Jägerschnitzel
Ingredients:
2 lb. boneless pork or veal cutlets
2 beaten eggs
1 cup bread crumbs
1/2 cup flour
Olive oil
500 g. sliced mushrooms
Pepper
Salt
1/2 tsp. paprika
300g. sour cream
200g. liquid whip cream
lemon juice
2 tbsp instant gravy powder
Flavor enhancer ie. Accent
Serves: 4
Directions:
Meat:
Flatten the cutlets with a meat tenderizer. Mix eggs, salt, pepper and paprika in medium bowl. Fill a separate medium bowl with flour, place the cutlets in the bowl until lightly coated. Place the cutlets into the bowl with the egg mixture. Fill yet another medium bowl with bread crumbs. Place each cutlet in bowl until covered.
Fry in an oiled pan until golden brown.
Sauce:
Fry mushrooms lightly. Add sour cream, liquid whip cream, gravy powder, salt, pepper and flavor enhancer ,ie. Accent, and a dash of lemon juice to mushrooms still in pan.
Serve meat with sauce over top.
Spätzle
Ingredients:
3 cups flour
4 eggs
1/4 tsp. Nutmeg (optional)
1 1/2 tsp. Salt
1 quart cold water
Serves: 4
Directions:
Stir flour, eggs, salt and 1/2 cup of water.
Beat until batter is smooth and no longer sticks to the spoon. Add water as needed.The Spätzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or Spätzle -maker with large holes.
Boil a pot of salted water.
If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out.Cut dough into tiny noodles.
Add noodles to boiling water. They cook quickly and are done when they float to the surface.As the noodles finish cooking, remove them with a slotted spoon.
You can saute’ the noodles in a Tbsp. of butter before serving.
Suggestion: Serve with brown gravy or beef stock. We, also, added some french green beans.
German Red Cabbage
Ingredients:
3 tbsp. butter
2 red apples, peeled and sliced
1 lg. head red cabbage, shredded
3/8 cup vinegar
3 tbsp. sugar
3 whole cloves
3/4 cup red wine
1 cup onion, chopped
1/2 tsp. caraway seeds (optional)
Salt & pepper – to taste
Serves: 4
Directions:
Melt butter in a large pan. Add onion and apple. Cook until soft. Add red cabbage, Stir to blend. Add vinegar, sugar, cloves,caraway seeds, and red wine. Cover, cook until cabbage is tender about 20 minutes.
Many times, even in Germany, Jägerschnitzel is served with French Fries. We decided to enjoy the full German experience by replacing the French Fries with the Spätzle. In most German restaurants, a small green mixed salad is served with the meal.
This was a wonderful dining experience. I hope that you will share this dining experience with your family real soon. Until then… Guten Appetit! (have a good appetite!-in German)
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