Culinary Delights from the Land of Lederhosen
Bratkartoffel is a traditional German side dish served with almost anything…sausages, burgers, meatloaf, steaks, fried fish, you name it. “Brat” means fried, and “Kartoffel” is German for potato. Most of the time, the plural is used: “Bratkartoffeln”. Notice the ‘n’? It’s one of many ways to express the plural of a German word. But who… [Continue Reading]
Whether for Hungarian goulash, stew recipes, or roasts and braised dishes, the technique of browning meat properly is essential for optimum flavor and color.
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… [Continue Reading]
Chef Keem at the Bavarian Bistro does not keep any secret recipes. He shares all his chef’s secrets through blogs and personal conversations.
This beef rouladen recipe video will show you exactly how to make rouladen…
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