Jaeger Schnitzel (Austria)
Recipe courtesy Wolfgang Puck
Yield: 4 Servings
20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment
Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
Main Ingredient: Veal
Krautfleckerl – Cabbage and Noodles (Austria)
Square egg noodles, called fleckerl, an Austrian favorite, are the basis of this dish. Wide egg noodles work just as well.
Yield: 6 Servings
1 large yellow onion, peeled
1/2 head cabbage, cored
6 tbsp. butter
1 tbsp. vegetable oil
Salt and freshly ground black pepper
1/2 lb. wide egg noodles
Bring a large pot of salted water to a boil over high heat. Meanwhile, thinly slice onion and set aside. Thinly slice cabbage and set aside.
Melt butter and oil together in a large heavy skillet over medium-high heat. Add onions and cook, stirring often, until lightly browned, 6–8 minutes. Add cabbage, season to taste with salt and pepper, and cook, stirring often, until cabbage begins to brown, 5–8 minutes.
Cook noodles in boiling water until just cooked through, 6–8 minutes. Drain noodles, add to skillet with cabbage, and cook, stirring often, for 5 minutes more. Adjust seasonings.
Main Ingredient: Noodles