76 recipes in this category
Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.
A large sheet of seasoned ground chicken wrapped around a chicken liver, onion, and egg filling, pan-fried, oven-finished, and sliced into rounds.
Rehydrated dried mushrooms combined with diced cooked chicken and anchovy, bound in mayonnaise, molded on a plate, and coated in more mayonnaise.
Whole potatoes hollowed out, stuffed with a veal and cured pork filling bound with egg and bread, baked until tender, and served with tomato sauce.
Simple grilled pork skewers made with tenderloin, charcoal-grilled and served with fresh sliced onion — a rustic Central European classic.
Pan-fried veal cutlets simmered in broth until tender, finished with a pickle sauce built directly in the pan from the meat juices.
Beef rump roasted in a white wine, rum and broth sauce with sliced mushrooms, whole yellow onions and pitted green olives added in stages.
Egg dough baked in two layers around a braised ground pork filling, finished with warm sour cream and grated cheese — a satisfying Central European savory pie.
Layers of mashed kohlrabi and a seasoned mixture of minced meat and ham, baked under a creamy sour cream and egg topping until golden.
A quartered young chicken cooked in a white sour cream roux, served with boiled cauliflower florets arranged around the meat and the cooking sauce poured over.