12 recipes
A larded, wine-marinated beef roast braised low and slow with veal feet for natural body in the sauce, finished with pearl onions and carrots.
Crispy egg-pasta pockets filled with savory pork, fried golden, then baked under a blanket of sour cream.
Tender poached chicken pieces draped in a thick, tangy buttermilk-egg sauce and finished with a paprika butter drizzle — a rich, old-fashioned main dish.
A layered casserole of braised kohlrabi and seasoned ground veal, baked under sour cream and tomato - a comforting vintage Central European dish.
A lean cut from the leg, slow-braised with onion, garlic, and bacon, then sliced and served in a smooth mustard and lemon sauce.
Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.
Mutton shoulder and breast seared in lard, thickened with a light roux, and simmered with potatoes, herbs, and bay leaf until tender and rich.
Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.
Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.
Blanched cucumber rounds gently simmered in a pale butter-and-flour roux sauce made with milk and a touch of nutmeg.
A large sheet of seasoned ground chicken wrapped around a chicken liver, onion, and egg filling, pan-fried, oven-finished, and sliced into rounds.
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.