Saturday, November 1, 2008

Trip to Germany!

For this week's My Kitchen My World, Roxanne of Roxanne's Road Rules has chosen to take us to Germany to celebrate Oktoberfest (okay, we're a few weeks late, but it's still October, so I'm counting it).

I've been to Germany once, and what I remember is this: SPAETZLE.  I had never heard of it before my trip, but I was certainly happy to find it there.  I knew I wanted to make this for our Germany challenge.  I know they make spaetzel makers, but we don't have one.  I did see on TV once that you could use a wide-holed colander just as effectively, but I ended up using a spider since the holes on our colander were too small. 

To go with the spaetzel, we made jaegerschnitzel, which is a veal cutlet topped with a creamy mushroom gravy.  P jazzed up the sauce a bit by adding some cognac, but otherwise we tried to stay true to the recipe and we really enjoyed it!  We don't usually eat German food, so this was a great week for us.


All-purpose flour for dredging
salt and pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
4 veal steaks or cutlets, pounded thin
1 medium onion, diced
1 shallot, minced
8 oz sliced mushrooms
1 cup water
2 tbs cognac
1/3 cup sour cream

Pound cutlets thin and dredge in the flour mixed with salt and pepper. Heat butter and oil in a large skillet over medium-high heat. Fry cutlets in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the veal to a platter and keep warm. Add about 2 tbsp flour to the pan juices to make a roux. Cook for 1-2 minutes. Add onion and mushrooms to the skillet and cook until lightly browned. Add cognac to deglaze pan, burn off alcohol. Add water, stir. Simmer until reduced by half. Stir sour cream into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.


2 cups all-purpose flour
1 teaspoon salt
2 eggs
3/4 cup milk

Stir together the flour and salt. Combine eggs and milk; stir into the flour mixture. Put in maker (if you have) or press through holes of a colander or spider.

Take care to let the extruded pieces of dough (the Spätzle) fall into the slightly bubbling water and let them cook for approximately 2-3 minutes. Generally, Spätzle swimming on the surface are sufficiently cooked and may be gathered with a large slotted spoon, drained and placed into a serving dish. Rinse. When ready to serve, heat in brown butter. Makes about 4 cups of Spätzle, which is sufficient as a side dish for 2-3 people.


Elra said...

Oh I love Spatzle, and it is very easy to make as well.
Simply delicious, lauren!

Carla said...

I want to go to Germany! Actually, I want to go everywhere, but that's beside the point haha Looks good :)

As for the light box, my friend also suggested using white cardboard as a reflector. Thanks for the link! I'm definitely considering this, but it probably won't happen for awhile.

Judy said...

Spaetzle is good made with rye flour, too. It's a nice change from regular pasta.

Natashya said...

I love schnitzel, I haven't tried spaetzle yet but would like to soon. Great German dinner.

Roxanne said...

This looks very nummy.

Stupid question, I know, but what is a spider?