Paprikash is one of those fabulous dishes that taste even better after soaking in its own seasonings. I suggest you cook ahead and reheat to serve the next night.
Chicken Paprikash with Spatzle
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Showing posts with label German. Show all posts
Showing posts with label German. Show all posts
10.04.2008
Varkenshaas
A savory pork tenderloin in mustard sauce. Best if garnished with fresh chives. The sauce can be doubled for making gravy over rice or potatoes.
Varkenshaas
2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves
Preheat oven to 400° F. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155° F. for barely pink meat, 10 to 15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.
Cut pork into 1/2-inch-thick slices. Pour sauce over pork and serve.
Varkenshaas
2 pork tenderloins (1 1/2 pounds total), trimmed
2 tablespoons olive oil
5 tablespoons unsalted butter
1 teaspoon minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 tablespoons Dijon mustard
2/3 cup heavy cream
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh parsley leaves
Preheat oven to 400° F. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155° F. for barely pink meat, 10 to 15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste.
Cut pork into 1/2-inch-thick slices. Pour sauce over pork and serve.
10.03.2008
Nockerln
This is an Austrian dessert dumpling, very light and modest.
Nockerln
4 egg yolks
1/4 cup flour
8 egg whites, room temperature
1 cup vanilla sugar*
3 tablespoons butter (or butter substitute)
powdered sugar
Preheat oven to 250 degrees. Beat the egg yolks until creamy, then whisk in the flour. Beat egg whites until frothy. Gradually add 3/4 cup vanilla sugar, beating until very stiff. Heat the butter in an 8-inch skillet until bubbly. Tilt and roll the pan to coat sides. Quickly fold beaten egg whites into the yolks and pour into skillet. As soon as mixture begins to set, divide it with a spatula into sixths. Saute only long enough to color the underside lightly. Place skillet in oven and bake until the nockerln are golden on top, about 10 minutes. Dust with remaining vanilla sugar. Serve immediately.
If you don't have vanilla sugar on hand, use plain sugar and add 1 teaspoon vanilla to the egg yolks. Dust the finished nockerln with powdered sugar.
Nockerln
4 egg yolks
1/4 cup flour
8 egg whites, room temperature
1 cup vanilla sugar*
3 tablespoons butter (or butter substitute)
powdered sugar
Preheat oven to 250 degrees. Beat the egg yolks until creamy, then whisk in the flour. Beat egg whites until frothy. Gradually add 3/4 cup vanilla sugar, beating until very stiff. Heat the butter in an 8-inch skillet until bubbly. Tilt and roll the pan to coat sides. Quickly fold beaten egg whites into the yolks and pour into skillet. As soon as mixture begins to set, divide it with a spatula into sixths. Saute only long enough to color the underside lightly. Place skillet in oven and bake until the nockerln are golden on top, about 10 minutes. Dust with remaining vanilla sugar. Serve immediately.
If you don't have vanilla sugar on hand, use plain sugar and add 1 teaspoon vanilla to the egg yolks. Dust the finished nockerln with powdered sugar.
9.30.2008
Jagerschnitzle
It sounds like a drink, but no. It's not. I love schnitzle when it's cooked right- which is light, lean and melts on your tongue.
Jagerschnitzle
2 4-6 oz. Lean Pork or Veal slices
4 strips of Bacon - cut into small pieces
1/2 cup chopped onions
1 glove of garlic; minced
2 cups sliced mushrooms
2 cups beef broth
4 oz. white wine
4 oz. flour
Salt and Pepper
4 oz. sour cream
2 oz. lemon juice
Worcestershire Sauce
2 oz. oil
Parsley garnish
Take the sliced pork or veal and pound to equal thickness. Sprinkle salt and pepper on top and dip in flour. In a large skillet add the oil and put on high heat. After the pan and oil are hot, add the cutlet and cook until golden brown on both sides. Remove from the skillet and add bacon to the skillet: until crisp and add onions, heat until golden brown. Add garlic and stir for a minute. Add sliced mushrooms and stir for a few minutes more. Add the wine and stock then bring to a simmer; reduce to low heat.
In a mixing bowl, use a whisk to mix the sour cream with lemon juice and a teaspoon of Worcestershire sauce and the flour. Season with salt and pepper. Add to the mushroom mixture and continue to cook until it thickens. Pour the sauce over the cutlet and sprinkle with parsley.
Jagerschnitzle
2 4-6 oz. Lean Pork or Veal slices
4 strips of Bacon - cut into small pieces
1/2 cup chopped onions
1 glove of garlic; minced
2 cups sliced mushrooms
2 cups beef broth
4 oz. white wine
4 oz. flour
Salt and Pepper
4 oz. sour cream
2 oz. lemon juice
Worcestershire Sauce
2 oz. oil
Parsley garnish
Take the sliced pork or veal and pound to equal thickness. Sprinkle salt and pepper on top and dip in flour. In a large skillet add the oil and put on high heat. After the pan and oil are hot, add the cutlet and cook until golden brown on both sides. Remove from the skillet and add bacon to the skillet: until crisp and add onions, heat until golden brown. Add garlic and stir for a minute. Add sliced mushrooms and stir for a few minutes more. Add the wine and stock then bring to a simmer; reduce to low heat.
In a mixing bowl, use a whisk to mix the sour cream with lemon juice and a teaspoon of Worcestershire sauce and the flour. Season with salt and pepper. Add to the mushroom mixture and continue to cook until it thickens. Pour the sauce over the cutlet and sprinkle with parsley.
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