Ingredients:

6 veal scallopini, pounded very thin
salt and pepper
1 egg, lightly beaten
1 cup breadcrumbs, unseasoned
2 tablespoons vegetable oil
2 tablespoons margarine or butter
2 onions, peeled and sliced
2 green bell peppers, seeded and cut into thin rings
2 red bell peppers, seeded and cut into thin rings
1 cup beef broth
1/2 lb. mushrooms, sliced
1/4 cup whipping cream
1 tablespoon flour

Procedure:

If your meat isn’t very thin, pound it until it is; sprinkle both sides lightly with salt and pepper. Have ready beaten egg in one bowl, bread crumbs in another. Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack. Heat oil and butter together in a large frying pan over medium heat. Saute veal until golden on both sides, about 15 minutes total. Remove to a serving platter and keep warm. Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms. Cook until vegetables are tender. Combine cream and flour, and stir this into vegetables. Heat until thickened, then pour over veal and serve immediately.

Ingredients:

1/4 cup Dijon mustard
2 lbs top round steaks, sliced into 8 slices
salt and pepper
8 slices bacon
1 large onion, cut into thin wedges
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley

Procedure:

Spread mustard on one side of each slice of meat. Sprinkle with salt and pepper. Place one strip of bacon and a few onion wedges on each slice; roll up and secure with wooden toothpicks. Put oil in dutch oven or other large pan and brown meat; drain. Add broth and bring to a boil. Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth and slowly stir into broth.Bring to a boil, stirring constantly until thickened.Remove wooden pics from meat and return to gravy; heat through. Sprinkle with parsley if desired.

Ingredients:

veal (2 pieces x 150 g)
2 tbsp. flour
1 egg
4 tbsp. butter
salt, pepper to taste

Procedure:

Beat the veal chops with the kitchen hammer, but don’t make them too thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with flour, and another plate with the beaten egg. Season the chops with the salt and pepper from the both sides, put into the plate with flour and and remove the spare flour from the chops. There shouldn’t be too much flour on the meat. Put the floured schnitzel chops into the plate with the beaten egg and place it into the hot buttered frying pan. Fry the chops for about minute and a half on the lower side until golden brown, then turn to the other side, and fry for about 2 minutes. Fry the chops on the medium heat not to make them too dry. Remove the schnitzel from the pan, and put on the dishes. Serve with the fresh green salad or potato salad.

Ingredients:

2 lb Pork neck bones
1/2 qt Boiling water
6 Peppercorns
1 small Bay leaf
1 cup Oatmeal
Salt
1 Onion; diced
Cayenne
1 tsp. Allspice

Procedure:

Cook meat in water with peppercorns and bay leaf until meat falls away from bone. (I prefer to put the pot in refrigerator all night and skim off fat in the morning). Grind meat. Cook oatmeal in liquid with rest of ingredients and ground pork (You may have to add more water). Cook to consistency of mush. Pour into loaf pans which have been rinsed in cold water. When ready to serve, remove from pan, slice and fry in a little melted butter or drippings until brown. Good for breakfast served with toast. Since I make a large batch, I remove the goetta from the pans when they are firm enough to hold their shape, wrap in plastic and freeze.

Ingredients:

1 kg. piece of beef
1/4 liter vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leaves
2 tbsp whole black pepper
2 big onions
1 big carrot
200 grams potatoes
1/4 liter bouillon
2 tbsp sour cream
salt, pepper, oil

Procedure:

Place meat in a high saucepan, fill with vinegar (or mixture) until fully covered. Add bay leafs and pepper and place the saucepan in the refrigerator. Leave there for 2-3 days, turn the meat around a few times. Get the meat out of marinade and dry it. Spice meat with pepper all around. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until golden brown, too. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also some marinade (without leaves and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. Get the meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add sour cream, salt and pepper to your taste. Cut the meat into slices, serve with dumplings or vegetables.

Ingredients:

Meat Balls
1 bay leaf
1 hard roll
1 small onion, peeled and halved
3/4 cup water
6 peppercorns
1 pound ground beef, lean

Gravy
1 bacon strip, diced
1 1/2 tbsp butter or margarine
4 anchovy fillets, diced
1 1/2 tbsp unbleached flour
1 small onion, chopped
1 tbsp capers
1 egg
lemon juice of 1/2 lemon
1/2 tbsp salt
1/2 tsp mustard
1/4 tsp white pepper
1 egg yolk

Broth
1/4 tsp salt
6 cup water
1/4 tsp white pepper
1/2 tsp salt

Procedure:

Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm.
Gravy: To prepare gravy, heat butter in a fry-pan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper.
To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.

Ingredients:

500 grams cooked potatoes
40 grams softened butter
1 egg
50 g semolina
flour as needed
salt to taste

Procedure:

Grate (or use a potato press) the cooked potatoes. Mix the butter and egg together then add the semolina and salt. Mix this with the potatoes, adding flour as needed until you have a firm dough mixture. Form into balls (a little smaller than a baseball) and boil in salt water for 10 minutes.

Ingredients:

200 g fish fillet
2 small apples
2 small onions
1/8 l instant broth
1 tsp. curry
3 tsp. sweet cream
1/2 lemon
olive oil
salt, pepper

Procedure:

Wash the fish fillet in the cold water, let dry, sprinkle with lemon juice and set aside. Chop apples and onions.

Heat the oil in a large saucepan. Stew the onions until soft and semi-transparent. Add the chopped apples and sift largely with the curry. Add the broth and simmer for about 5 min under the lid on the very low heat. Blend in the cream and mix with salt and pepper to the taste.
Cut the fish fillet in in chunks (not very large) and lay out on the apple&onion mixture. Let it all brew on the low heat for 4-5 min. Carefully turn the fish and cook for another 5 min.

Serve with white bread and mashed potatoes.