Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef)
salt
flour
1 egg
dry bread crumbs for coating
1 fresh lemon
butter

Lightly tenderize each schnitzel, salt on both sides, dip into
flour on both sides, tap off excessive flour, dip into lightly
beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

Sauerbraten

3 1/2 to 4 lbs. shoulder of beef
1 quart buttermilk
a few drops of lemon juice

2 cups red wine
2 cups water
1 Tbsp. salt
1 bay leaf
4 or 5 peppercorns
1 Tbsp. vinegar
3 Tbsp. butter
3 tbsp. flour
1/2 cups Lebkuchen, broken into bits, or stale gingerbread
1/4 cup raisins

Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.

Place meat in a pot or kettle, add the red wine, water, salt,
bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is thickened. Add sugar to taste, if desired.

German Recipe

Germany is widely known for its beer, sausages, breads, desserts, and meat dishes. The cuisine varies throughout the country with French influences to the West, Scandinavian to the North, and Eastern European to the East.

Popular consumed meats are beef, pork, poultry, and wild game. German cuisine usually does not contain a large variety of spices and herbs; the most popular are mustard, horseradish, parsley, thyme, laurel, chives, juniper, and pepper.