MAIN INGREDIENTS
The peculiar thing about this rich stew is that it is thickened with pumpernickel as opposed to say flour or roux, which makes it truly unique when compared to most stews. Also, it is very generously seasoned with pepper, clover, bay leaf, and capers, often with an added touch of acidity in the form of lemon peels or lemon juice to balance out the flavors.
The preparation begins with sautéeing beef dices in lard, then adding the onions and sautéeing them as well. The rest of the ingredients, spices and broth, are added after, and the stew is simmered until cooked and thickened. The stew is typically served on the same plate as the side of cooked potatoes, pickles, and/or beetroot.
TIME
- Preparation time: 20 min
- Cooking time: 1 h 30 min
- Total time: 1 h 50 min
MAIN INGREDIENTS
A traditional dish of German cuisine, sauerbraten is considered a quintessential fall comfort food. The preparation starts with marinating the meat — traditionally horsemeat, but nowadays most often beef, but also lamb, venison, mutton, rabbit and pork meat — anywhere from three to up to ten days.
The marinade base made with red wine vinegar and wine is enriched with various spices and herbs such as peppercorns, bay leaves, mace, coriander, juniper berries, cloves, nutmeg, and many more. It will also often include vegetables like carrots, onions, and celery.
TIME
- Preparation time: 20 min
- Cooking time: 2 h 10 min
- Total time: 2 h 30 min
How ever easy it may appear at first glance, a pot roast requires not only time but also attention to detail if one wants it to turn out perfect. It is usually made with beef, but pork and lamb work just fine as well. However, only cheaper cuts of meat like brisket, chuck, and round roast should be used as they benefit from long braising due to lots of connective tissues that release collagen during cooking which makes for a meltingly tender meat and an excellent gravy.
Root vegetables like carrots, potatoes, onions, parsnips, and turnips are typically called for, but there is no limit to what kinds of vegetables can be added. Other ingredients include stock, red wine, tomatoes or tomato paste, and various aromatics and seasonings such as bay leaf, thyme, and rosemary.
TIME
- Preparation time: 35 min
- Cooking time: 3 h 10 min
- Total time: 3 h 45 min
MAIN INGREDIENTS
Today, a staple of Southern cuisine, chicken fried steak, despite its name is not made with chicken, but traditionally, with tenderized beef round. The meat is dredged in flour, then fried in lard, and served ladled with white gravy and mashed potatoes.
Sirloin, cube steak, or even more expensive cuts like rib-eye or porterhouse are sometimes used instead of the round, though such finer cuts are not in line with the philosophy of the dish. Also, although the meat is traditionally dredged in flour only once, most people like a richer, thicker coating, so they dredge the meat twice in flour, and once in the egg and milk mixture.
TIME
- Preparation time: 40 min
- Cooking time: 1 h
- Total time: 1 h 40 min
MAIN INGREDIENTS
Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare kadınbudu köfte the traditional way.
TIME
- Preparation time: 45 min
- Cooking time: 1 h
- Total time: 4 h 15 min
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