Friday, December 7 –
I kept hoping that we would get to a country that was heritage for one of us, and it finally happened. Germany, thank you for being the birthplace for two of my favorite mothers of our group, and thank you for having such yummy food! I do have to admit, though, before we get going that even though I like most everything pickled, I don’t really like very many recipes of sauerkraut. I know, I know, that’s weird. But true. So I took a regular sauerkraut from a jar and made something fabulous from it, called Bavarian sauerkraut. Add bacon and red wine and all of a sudden it’s yummy? Yep.
I cooked the sauerkraut recipe exactly as it reads below, I just made half of what it calls for. Bacon – then onion and garlic into the bacon fat. Then caraway seeds, chicken bouillon cube, and brown sugar. Stir. Red wine plus the whole jar of sauerkraut. Stir again and let simmer. Next add the potato, paprika, and pepper – then the roux. Simmer. Our stove doesn’t really do “low simmer” very well, so I simmered it for about ten minutes with the lid on the pan, then turned the heat off but left it on the burner until we were ready for dinner. Stir a little more and then serve!
I made the wiener schnitzel exactly as it is written. Pounded meat plus salt and pepper. Then dip in flour, egg mixture, and bread crumbs. Fry each one in canola oil, then set aside under foil to keep it warm. As the last two schnitzels were frying I steamed some broccoli to serve on the side.
I also ended up making spatzle, but I cheated a little and made it from a box. We had a hiccup in the planning (because planning plus late wine nights always end well…) so boxed pasta it was.
This dinner was not only savory, tart, fried, and buttery – it was delicious. I could have kept eating that bacon/wine/sauerkraut the rest of the weekend! So if you’re like me and you like a little tart but canned sauerkraut is usually too strong, try the recipe below.
And thanks to BestestFianceEver, Hot Momma, and SlotMachine for sharing this dinner with me. Cheers!
- 4 veal scaloppini
- 1 egg
- 1 tablespoons water, buttermilk or milk
- ½ tablespoons canola oil (and more for frying)
- 6 tablespoons flour
- 6-8 tablespoons bread crumbs
- salt, pepper
- lemon to serve
- parsley to serve
Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides.
Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.
Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess.
Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley.
Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. Garnish: 4 slices of lemon and some chopped fresh parsley.
- 2 quart jars of good-quality sauerkraut. (How do we know it’s good quality? It costs more.)
- 1 pound of smoked bacon, cut into thin strips.
- 1 medium onion, diced
- 1 large russet potato
- 2 cloves of fresh garlic, minced
- 1 Tablespoon of caraway seeds
- 2 Tablespoons of paprika
- 1 Tablespoon of black pepper
- 1/2 cup of brown sugar
- 2 Tablespoons of cold roux
- 1 large beef bouillon cube
- 1 cup of red wine – aah, make that 2 cups!
First, we fry the bacon strips halfway, then adding chopped onion and garlic we cook this until it’s all golden brown and the bacon is crispy. During the last 5 minutes, we add the caraway seeds, beef bouillon cube and brown sugar to the pan. Now we add the 2 cups of wine and the sauerkraut and let this come to a simmer. At this point, we grate the raw potato into the mix! After seasoning with paprika and black pepper, we mix the cold roux (equal amounts of flour and butter, gently cooked for about 15 minutes) into the kraut. Turn the heat to a low setting and simmer the dish for an hour or two. Bohemian sauerkraut, like so many other stews, tastes even better when reheated the next day.