Recipes of German cuisine - stew with strudels

German cuisine - sausages and steaks

The Germans love meat. Nutrition is the main condition for preparing dinner. Particularly biased are the sausages: the recipes of German cuisine only boil about three hundred kinds. Sauerkraut with sausages is the "face" of exclusively German cuisine! No less love is there and natural meat: schnitzel, fillet, steaks and cutlets. With all this, spicy dishes are almost universally rejected, and the subtlety of the fragrance and unusual flavors at best leave it indifferent. Spices there are not in the honor.

Features

To the peculiarities of the menu of German cuisine is also the abundance in the diet of boiled vegetables. This is beans, carrots, and zucchini. Especially in favor of potatoes, often replacing bread, and cabbage. Oh, stewed sour cabbage - for her the average German will give all the vegetables of the world. Recipes of German cuisine are, nevertheless, very diverse, and other vegetables constantly appear on the table in the form of thick soups, as well as in garnishes. In great respect, spinach, peas, beans. It does not do without green salads, tomatoes and cucumbers. Toasted onions are not present only in compote. And cabbage itself is not always the same! In addition to the favorite acidic white-washed, often will be served to the guest, and to the owner too, and Brussels, and broccoli, and colored, and kohlrabi.

About meat and sour cabbage

The recipes of the cuisine there are quite simple, but from this no less interesting. If you want not to eat, and eat well after a long, grueling work, you must choose one of the German dishes. The use for making the second dishes of natural meat is very wide. Here and in today's recipe everything will be just like this: pieces of beef, sour cabbage, potatoes and dough! Well, of course, the dough for the Germans means if not everything, then half of what the recipes of German cuisine offer. Have you tried German sweet strudels? It's a delight, right? Here you will also find strudels, but others.

Beef stew with strudels

What do you need:

• Dough: 300 g of milk, 30 g of yeast, 1 egg, 50 g of butter, flour a little (so that the dough is not steep), but the ball rolled easily. All foods should be at room temperature or even slightly warmer.
• Garnish: potatoes, sour cabbage.
• Meat: beef 500 g (pork, chicken, duck, goose fat can also be added to vegetable oil during frying).
• Vegetables: onions, carrots, salt and pepper, herbs.

Preparation:

The first thing to knead the dough, give rise in a warm place for about an hour and a half. While it is suitable, you can engage in meat and vegetables. Increased three-fold dough rolled in a thin layer, missed with vegetable oil, roll up not tight roll, cut into pieces, as in the picture.

Meat and cabbage

Cut the meat into pieces, salt, pepper, add spices, herbs. In a high cast-iron frying pan (better than cauldron!) Fry the meat, onions, carrots. Cabbage, if very salty, rinse with cold water, squeeze, put on toasted meat, pour broth or hot water and simmer over medium heat until soft meat and cabbage. Potatoes, peeled, cut into large plates, put the next layer in the cauldron. Pour water or broth, so that the potatoes are not hidden by the liquid. Boil.

Strudel

Put potatoes (or put them, if they are many, but still at a certain distance from each other) cooked strudels, very tightly close the lid and do not open for 30-40 minutes.

The last stage is patience and only patience!

Cook over a small fire. Be sure to listen: as soon as the sounds of boiling are replaced by shkvorchayuschie, you need to turn off and do not open another 15-20 minutes. If cold air meets yeast, not ready yet, but already increased in volume test, then the success of this dish will leave - the dough "will fall." Strudels will have a raw appearance and taste, they can no longer achieve the magnificence. Do not open the cover prematurely!

Done!

Lay the finished strudelas on a dish, and place ragout on plates, taking out all the layers from the bottom. Do not forget to finish the recipes of German cuisine! They are simple to the genius, and the result is that in one dish you get three at once: the strudels are cooked completely for a couple, the potatoes - and so and so, and the cabbage and the meat are stewed below. The whole dish is soaked with the smells of meat, onions and carrots, the potatoes acquire an amazing color, becomes friable. Ration, and only. And the strudels are eaten by hands, instead of bread.