Chef Keem's Bavarian Bistro

Browning meat properly…is an essential flavor-building technique for authentic Hungarian goulash or other stew recipes, as well as for roasts or braised meats. The following easy goulash method will demonstrate how to create a good fond, and how to deglaze it for optimum flavor.

Ingredients And Prep List For Authentic Hungarian Goulash

• 5 pounds lean beef cubes (top round or eye round)
• 1 large yellow onion; diced
• 2 medium green bell peppers; diced
• 3 cloves fresh garlic; minced
• 1 small can tomato paste
• 1/2 cup vegetable oil
• 1 tablespoon caraway seeds
• 1/4 cup Hungarian paprika
• 2 cups red wine
• 2 quarts beef stock
• juice of 1 lemon
• cornstarch slurry or flour/butter roux for thickening
• potato and carrot dice (optional)

Browning The Meat

• use some of the oil to cover the bottom of a sauce pan; bring to medium-high heat
• brown the meat cubes in single batch layers until they have a good crust
• transfer the finished beef to a bowl to make room for the next batch
• do not crowd the pan, this would cause a drop in temperature; the meat would draw too much water and not brown properly anymore
• when all the cubes are deeply browned and moved to the holding bowl, you should see the sediment (fond) on the pan bottom, the corners, and a couple of inches up the sides

Let me say this again, because it is the most important part of your flavor-building process: the meat should be dark brown and lightly crusty…not burned, of course! If you simply cook the beef until it has changed colors from pink to light brown, you will not have enough caramelized meat juice for the fond layer left in the pan. Use high heat and be bold!

More Flavor Building For A Rich Goulash Sauce

• heat a little more oil in the pan and add the chopped onion, bell pepper, garlic, tomato paste, and caraway seeds
• cook the vegetables, stirring frequently, until the tomato paste leaves a reddish-brown substance on the bottom; the caramelized sugars from the tomato and onion are an important part of the sauce flavor
• you should have a somewhat scary-looking mess in your pan (“Help! I burned it!”); don’t worry, as long as it is not black, you now have a beautiful base (fond) for fantastic flavor development!
• add the meat cubes to the vegetable mix; stir and cook for 30 seconds

Deglazing The Pan

Add the red wine to your pot and bring everything to a light boil. With a spatula, scrape the pan bottom and the sides until all of the fond is released and incorporated into the liquid. Now add the beef stock, paprika, and lemon juice.

Cover the pot and simmer your goulash on low heat for about 90 minutes, or until the meat is fork-tender.

15 minutes before the end of the cooking time, you may add diced potatoes and carrots to your stew. Thicken it as you prefer, and adjust the seasoning with salt and pepper to taste.

A more liquid stew can be served as goulash soup on a chilly day. Crusty bread or a pretzel make wonderful accompaniments.

The thicker, authentic Hungarian goulash is often served with rice, pasta (spaetzle!), dumplings or boiled potatoes.

One last thing: the properly browned meat provides—aside from a rich flavor—the beautiful, appetizing color of a stew cooked right.
__________________________________________________________

Jaeger Sauce Recipe is one of the most frequent search terms bringing visitors to this blog. Although I’ve written about authentic German Jaeger Schnitzel before, I’ve never described the actual recipe for the matching sauce.

A quick recap: Wiener Schnitzel is a breaded and fried veal or pork cutlet. An authentic Jaeger Schnitzel is the same cutlet without breading, sauteed and served with a brown mushroom sauce.

Texans seem to love their Jaeger Schnitzel breaded, so we serve it that way at our Austin, TX food trailer, Chef Keem’s Bavarian Bistro. I love a breaded Jaeger Schnitzel myself!

Jaeger Sauce Recipe

A simple way to make a tasty Jaeger Sauce is to use a packaged brown gravy (or mushroom sauce) mix and refine it according to your taste, time, and budget. For the purpose of this recipe, let’s assume we make 4 packages (4 cups) of sauce.

• whisk the sauce powder into 4 cups of cold water, transfer the pot to your stove and bring to a simmer; set aside
• here comes the good part: in a frying pan, saute 8 ounces of sliced mushrooms, 1/2 cup of chopped onion and 1 Tablespoon of minced fresh garlic in 2-3 Tablespoons of olive oil until lightly browned; season with salt and pepper to taste
• add 1/4 cup of red wine and a splash of brandy, if you like, and cook for about 30 seconds until the fond on the pan bottom comes loose and incorporates into the liquid
• combine the mushroom mix with the brown sauce mix and simmer together for a few seconds; add a couple Tablespoons of freshly chopped parsley, and optionally a few pinches of other fresh herbs such as oregano, thyme, or marjoram
• brighten your sauce with a few drops of lemon juice or raspberry vinegar. Ready!

So, here is your Jaeger Sauce recipe. Now go forth and slather it liberally on Jaeger Schnitzels, Wiener Schnitzels, pork chops, sausages, or even fried fish fillets. Oh, yeah…Jaeger is German for hunter.

A perfect burger is hard to find. It’s usually eaten before you can look. Enter our Austin food trailer Max Parfait…

I discovered Chef Zarghun’s big shiny food truck last Saturday during my weekly stroll through the Barton Creek Mall Farmers Market. It smelled so darn good in the vicinity of Max Parfait — he cooks on a wood-fired grill! — I felt hungry again, 30 minutes after having had a nice big breakfast.

As a fellow Austin food “trucker”, I introduced myself to the Chef and his lovely assistant, Eddy (I probably misspell her name here). They offered me a sample of their famous Belgian fries. My, are those good! I’ve never had Belgian fries before, and I probably will never have any other fries again in the future. I’ll ask about the recipe, next time, but I don’t really care. I just want them to make ‘em…and I’ll eat ‘em. It’s a win/win situation because I don’t have to clean the fryolator.

But what about that perfect burger?, you ask…

As it turned out, Max Parfait encourages you to “bring your hungry” for this:

____________________________________________________________

Perfect Burger $5
Handcrafted patty made with 100% all-natural beef cooked on a wood-fired grill and served on a homemade bun…add Cheddar Cheese ($1) Grilled onions & grilled jalapenos (each 50 cents)

Portobello Sandwich $5
Sauteed portabella mushroom served with sun-dried tomatoes and feta cheese on a homemade bun

Pulled Chicken Sandwich $5 (COMING SOON!)
All-natural, grilled chicken covered in our homemade BBQ sauce and served with jalapenos and onions on a homemade bun

Sandwich Fixings
Lettuce, tomatoes, onions, pickles, ketchup, mustard, mayonnaise

Belgian Fries $3 / $2 (side)
Fresh, hand-cut potatoes that are crispy on the outside and moist & airy on the inside

Homemade chocolate chip cookies $1.25

Drinks $1 – 2
Richard’s Rainwater, Topo-Chico Mineral Water, Blue Sky Cola

____________________________________________________________

Can we talk about this perfect burger now, please? OK, then…

So I ordered two perfect burgers and a truckload of Belgian fries to go. (My wife is a burger fan/critic.) I’m thinking, this is great! I’ll sit down in front of the Fox Soccer Channel and have a taste of Max Parfait’s burger. (I always watch soccer while I’m eating. I’ve read it helps your metabolism, or something.) Then I’ll take a good picture of the whole thing and jot down some notes for this blog post. Perfect! (Wrong!)

The first bite filled me with a surprise wave of soothing emotions. I felt instant pride over my perfect food purchase combined with a sense of comfortable security in my upcoming 15 minutes of bliss.

I’ll tell you what really did it for me: the meat juices! Amidst a bold flavor combo of grilled onions, spices, seasonings, and the sandwich fixings…I could still distinguish and savor the pure taste of meat juice you normally only find in a perfectly-cooked steak.

What this means to me is that there are three major factors at play:

• 1. Max Parfait sources the best beef money can buy
• 2. Chef Zerghun knows how to season a burger right
• 3. Chef Zerghun knows how to cook a burger to perfection

So, I started eating this burger and I couldn’t stop. (My wife had finished hers before I was done.)

So, in terms of a picture of my perfect burger from Max Parfait…this is the best I can do for today. Sorry, guys.

Look, how nice! Chef Zerghun brought his beautiful family to the Bavarian Bistro for a quick lunch broiling under the merciless Austin Downtown sun:

So nice. So kind. The first yelp reviews of our Bavarian Bistro are in.

We truly appreciate the thoughtfulness and sophistication of our first reviewers. Thank you, ladies, for your kind words.

I knew that Austin foodies do better than just stuffing their mouths with whatever is hot and handy. You guys understand concepts such as authenticity, originality, and the love that goes into recipe refinement. You rock!

Here are excerpts from our first three yelp reviews:

“Oops I did it again. I had a juicy, thick, delicious, savory sausage. A Bratwurst. I always vowed to myself to never go back. Once in Seattle. Once in Portland. And now here in Austin.

“It might be my German ancestry, but I’m a big fan of Bavarian fare. Bratwurst, schnitzel, etc – it’s all just good. I even like sauerkraut, which scares some people away I think. Thus, I appreciate the attention that Chef Keem has paid to preserving authenticity in his menu rather than Americanizing it for the masses.” –Hadley H.

Read the entire Bavarian Bistro reviews on yelp Austin…

Thank you so much!

We hear this question on a daily basis: What is the difference between bratwurst and knockwurst?

At our Austin, TX food trailer, Chef Keem’s Bavarian Bistro, we serve authentic German sausages. Although there are several regional recipe varieties within Germany, our brats and Bavarian “hot dogs” represent the great quality and taste of this most popular street food from the Old Country.

In this picture you see a knockwurst on the left, and a veal bratwurst on the right:

What Is A Knockwurst?

Made from finely-ground beef and pork, our quarter-pound knockwurst looks like a big hot dog. However, the quality difference is huge. Not only has it about 30% less fat than the puny little supermarket version, the cuts of meat used are of a much higher grade, as well.

The pink color comes from a light smoking after the initial boiling. And the special, natural casing allows for that juicy “snap” when you bite into it. “Knack” is German for “snap”, and the original name “Knackwurst” changed to “knockwurst” on the American market. Before consumption, this wurst is heated in hot water.

What Is A Bratwurst?

We serve two kinds of bratwurst: one is made from ground veal, the other one from ground pork. Both are nicely seasoned – the veal sausage a little milder, and the pork version a bit stronger.

The initial boiling gives the bratwurst filling a white color. For consumption it is then browned on a grill (or griddle). This adds a flavorful caramelization to the outside of the sausage.

The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, the dots above the letter ‘a’ have disappeared. (Don’t mätter – the greät flävor is still the säme!)

We always recommend to eat our bratwurst and knockwurst with sauerkraut, red cabbage, sweet & spicy mustard, and curry ketchup. By addressing all taste buds (sweet, sour, salty, bitter, umami), the synergy of all these varied flavors makes our wurst sandwiches a wonderful eating experience.

See y’all at the Bistro!

1. Is Wiener Schnitzel a hot dog?

No. In 1961, the first store of the future American fast-food franchise adopted the name “Der Wienerschnitzel” (correct German article: Das Wienerschnitzel), although they never served the real thing. Ever since, people have been confused about the true nature of this traditional Austrian specialty.

2. So, what exactly is it?

According to the traditional Viennese (Wiener) recipe, a cutlet (schnitzel) of lean veal is pounded thin, dipped in seasoned flour, egg wash and bread crumbs, and then fried in hot oil until golden brown. This is how it is famously prepared in most Austrian, German, and theme-related international restaurants around the world.

However, veal is expensive! So what we often see are ridiculously thin monster frisbees that taste more like bread than a juicy slab of meat. My Viennese mother taught me early on to use pork – preferably loin or tenderloin slices. Meanwhile, many worldwide restaurants have adopted this version as well. It’s juicier, more flavorful, and more economical for consumers and restaurateurs alike.

At the Bavarian Bistro, we use the best quality boneless pork loin for our schnitzels!

3. What is a Jaeger Schnitzel?

A Jaeger (Hunter) Schnitzel is an un-breaded and sauteed cutlet served with a brown mushroom sauce (Jaeger Sauce). Americans are more used to a breaded “Jaeger Schnitzel”, so we serve it that way at our Austin food trailer. It’s very good eating, too. Thanks, America!

4. Why use panko for the schnitzel breading?

It’s all about the crunch, baby! Panko is Japanese bread crumbs made from white bread without a crust. They are larger than regular bread crumbs, and mixed with ground almonds and other semi-secret ingredients they provide the amazingly flavorful crunch experience of the Bavarian Bistro’s Wiener Schnitzel. Pictures? Sure…

Here’s how one customer ordered it today: a little sauerkraut and red cabbage on the bun, and then the schnitzel topped with our sweet & spicy Bavarian Bistro mustard and a bit of curry ketchup.

Please let me know in the comment box if you have any other questions about Wiener Schnitzel or Jaeger Schnitzel. I’ll be more than happy to answer them here or in future blog posts.

Where can you get a real Wiener Schnitzel in Austin, Texas? (Hint: At the new Bavarian Bistro food trailer on Congress and 3rd!)

We featured Wiener Schnitzel as our lunch special today, and we sold out. Wow! People love the panko/almond breaded pork loin or chicken tenderloin, with or without jaegersauce (mushroom gravy), Bavarian Bistro sweet and spicy mustard, and our curry ketchup. I took the picture above during lunch today, and as you can see – it’s a BIG portion. Good thing is, a schnitzel makes a wonderful cold snack, if you can’t finish your lunch sandwich. And it costs you only $6. (Our authentic German bratwurst sandwiches are still only $5!)

Thank you all for a great opening week of our Austin food trailer. We hope to see you again soon!

Lunch: Mo-Fri 11 a.m. -2 p.m.

Love and Pretzels,
Your
Chef Keem

Currently, the Food Network is running a new show called “Kid in a Candy Store”. Part of the “Classic Twists” episode was filmed at our beloved Big Top Candy Shop on South Congress Ave. As one of the chocolatiers for BTCS, I was invited to be on the show. Here’s the short clip of my appearance:

Now go and git yerself some chocolate-covered bacon strips at Big Top Candy. You’ll love ‘em!

Downtown Austin lunch seekers love our veal bratwurst! I’m really happy about that because I searched long and hard for the best tasting version of this traditional Bavarian lunch food.

However, we have an amazing knockwurst as well. It’s meaty and juicy and it has that famous “snap” when you bite into it. That snap is a sign for a high-quality natural casing which you won’t find on your average hot dog. No, siree.

One of today’s customers ordered both wursts. He wanted a knockwurst with mustard and red cabbage on the bun, and sauerkraut on the side. The veal bratwurst was ordered extra-well browned, with mustard and nothing else. He passed on our fabulous curry ketchup. Here is the pic:

For Wednesday and Thursday this week, we have a special lunch treat for y’all: A German Hamburger Sandwich! Ground beef and pork with spices, egg, and bread crumbs, baked like a meat loaf and sliced on a bun. You can have it hot from the griddle with sauerkraut and red cabbage, but it is absolutely fantastic cold, with mustard and curry ketchup! Sounds like a perfect lunch sandwich on a broiling July day in Austin, eh?

Come see us at Congress and 3rd, from 11 a.m. – 2 p.m., for a unique Austin lunch meal ($5)!

Austinites love German food; our authentic Bavarian Veal Bratwurst has been a hit during our first two opening days. And even folks who normally don’t like sauerkraut exclaimed that they love our Bohemian Sauerkraut recipe. Thank you all for checking us out right away!

Here is the latest update on the current opening times of our (YOUR!) Bavarian Bistro German Food Trailer at Congress Ave. and 3rd Street:

Monday – Friday: Lunch 11 a.m. – 2 p.m.

Friday and Saturday: Late Night 12 a.m. – 3 a.m.

These times may change when school starts again, or when we have special events such as marathons, ACL Fest, etc. happening in our beloved downtown Austin. We will always keep you updated through this blog and on Twitter. If you’d like to get these updates by email, please subscribe to the feed of our blog on the top right of this page.

We will feature our authentic Bavarian Veal Bratwurst every day, along with the best Knackwurst, Sauerkraut and Red Kraut in town. And then we shall have super-tasty daily changing specials such as Wiener Schnitzel, Jaeger Schnitzel, German Hamburger, Leberkaese, and more.

We even plan on having a very special dessert treat for ya: Chef Keem’s Tres Leches Coconut Macaroons!

See y’all next week!