76 recipes in this category
Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.
A rich, strained brown sauce made from a bacon and vegetable base, mushrooms, stock, and white wine, finished with Madeira wine just before serving.
A bread and milk panada is mixed with chopped ham, shaped into croquettes, breaded, and deep-fried until golden and crisp on the outside.
Layers of green beans and sliced tomatoes topped with lamb breast and a baked sour cream topping, finished in the oven until golden.
Young chicken poached until tender, then finished in a silky sauce made from fresh tomato passata and a light roux — a comforting one-pot classic.
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
Whole partridges wine-marinated, stuffed with mushroom-cognac filling, bacon-wrapped and roasted, served with caper sauce and apple puree.
Breaded veal schnitzels layered with fresh eggs, topped with sour cream and baked covered until tender — a rich, hearty main course.
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
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.