A traditional dish from South Tyrol made with bread dumplings: Speck Canederli in Broth.
Learn today what is a ragout and start with the German Chicken Ragout! Ragout is a term for a main-dish stew and has nothing to do with "Ragu" which is Italian and is a sauce such as Bolognese, served
Krautfleckerl are a traditional Austrian food, made out of noodles (fleckerl pasta) and caramelized cabbage. So simple & tasty! Recipe in English.
Along with Stuffed Cabbage, Hungarian Cookies, or Kifli as they are known in Hungary, were a New Year’s tradition in the Balla family. According to Irene (Balla) Sebok (1913-2006), her mother…
Beer and brats included.
German-food lovers adore rouladen (German beef roll-ups). My German mother-in-law gave me this recipe many years ago. It's still a family favorite, especially around Oktoberfest time. Learn also what food to serve with it.
La città asburgica è in queste settimane sotto la luce dei riflettori perché tappa del World Poker Tour. Una piccola guida di Vienna su cosa fare e vedere
German Plum Potato Dumplings are made with the dough of potato dumplings and filled with fresh Italian plums. Easy to follow recipe.
Con l’Abbecedario Culinario della Comunità Europea facciamo tappa nella vicina Austria. Molti anni fa (caspita sono passati 25 anni!) ho avuto il piacere di visitare Vienna e la vicina Hinterbrühl con le sue famose Seegrotte, grotte ricavate da una miniera di gesso con un grande lago sotterraneo. Tra le ricette della cucina austriaca ho scelto Erdäpfelgulasch che sono delle patate cotte con lardo affumicato, cipolla e paprika. Ingredienti: 500 g di patate 50 g di lardo affumicato (io guanciale di Bassiano) 1 cipolla bianca 1 spicchio d'aglio 1 cucchiaino di paprika in polvere ½ cucchiaino di cumino 1 cucchiaio di aceto bianco 1 cucchiaino di concentrato di pomodoro 1 foglia d'alloro pizzico di maggiorana 200 ml di acqua Preparazione: Si sbucciano le patate e si tagliano a pezzetti. In un tegame si fa scottare il lardo tritato (io guanciale), poi si aggiunge la cipolla e l’aglio tagliati a pezzetti. Si fa appassire il tutto, si aggiunge la paprika e si sfuma con l’aceto bianco. Si aggiungono le patate, la foglia di alloro, la maggiorana, il cumino e il concentrato di pomodoro diluito nell’acqua. Si copre e si fa cuocere a fuoco basso minimo per 1 ora. A piacere a fine cottura si possono aggiungere fette di salsiccia cotta, io non l’ho aggiunte. Con questa ricetta partecipo alla raccolta dell'Abbecedario Culinario della Comunità Europea per la cucina dell’Austria ospitato da Rosa Maria del blog Torte e dintorni.
This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
If you’ve been visiting Italy from some time now, I guess you are aware of the culinary differences between the regions (and even towns) and you know it’s clever to try local dishes when in a speci…
From hearty sauerbraten to smoked fish, you'll find a variety of German recipes to make for your next meal.
Learn with these 8 easy dumpling recipes how to making Austrian/German dumplings, aka Knödel: from sweet and savoury, from fruity to meaty.
F&W's Grace Parisi has had to perfect her spaetzle-making skills to prevent her German au pair from becoming homesick. Germans typically use quark...
The German Haschee recipe is a very popular dish in Germany. It's easy to make and you can vary it with different vegetables or pasta. Authentic German!
Hungarian Chicken Paprika and Dumplings, or Chicken Paprikash, is a traditional Eastern European dish. This is one of our family favorites. Print as PDF HUNGARIAN CHICKEN PAPRIKA Ingredients: 1 stewing chicken 2 tablespoons fat (butter and olive oil can be used) 1 medium-sized onion, finely chopped 1-2 teaspoons Hungarian sweet red paprika (or regular paprika) Salt 2 tablespoons flour* *For gluten-free chicken paprika recipe, skip the flour entirely or use gluten-free flour mixed with a little of the broth and then added back to the pot. 1 cup canned chicken broth (or water) ½ cup sour cream Preparation: Cut up the chicken into 6-8 pieces. In a stewing pot heat the oil/butter and fry the onion until it is golden. Sprinkle with the red paprika and brown the chicken pieces in the fat. Now add salt, cover with the lid, and greatly reduce heat. Let chicken begin to stew in its own juices for at least 15 minutes. Depending on how tough your chicken, keep stewing, moistening it occasionally with a few spoonfuls of cold stock or water. (I usually add all the chicken broth at this point.) When the meat is tender (somewhere about 30-45 minutes), remove from pot and keep warm. Blend in flour with the gravy and dilute, stirring with a wooden spoon, with the broth or water. Let it cook gently, uncovered, until the sauce is thick. Put back the chicken pieces, reheat. Remove from heat, just before adding the sour cream. Never boil with the sour cream or it will curdle. DUMPLINGS 2½ cups flour (or gluten-free flour) 1 egg Salt 1/3 to ½ cup lukewarm water Bacon fat, lard, or butter to toss them in Instructions: Put the flour in a mixing bowl. Break in egg, add salt. With the help of a wooden spatula, beat until egg is well blended with the flour. Now, slowly and beating steadily, pour in the lukewarm water. The mixture should have the thickness of a soft scone dough. Rinse a large wooden slab with cold water. Have plenty of salted water ready and boiling on the stove. Take a teaspoon, dip it into the boiling water. Put half of the dough mixture on the slab/cutting board and with the edge of the spoon, cut small dumpling directly into the boiling water. When dumplings have risen to the surface, they are done. Strain and rinse under cold water. Put softened or melted butter over them and mix. Serve at once while hot. Open Printable Version of This Recipe
These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Similar to Italian gnocchi potato dumplings, these German potato noodles, Schupfnudeln, are a traditional side or main dish in southern Germany. So easy to make! Really!
One of the most famous German side dishes are bread dumplings. They are easy to make and are a wonderful opportunity to make use out of rolls that are not soft enough anymore. Bread dumplings are the perfect side dish to Sauerbraten, goulash, Rouladen and all kinds of saucy dishes. Try out some of our...Read More
Maultaschen is a German version of stuffed pasta or dumplings. This recipe offers two different fillings: a traditional and a modern one!
Austrian food is as delicious as the music and art. Michael & Halef share 9 of the best Austrian dishes to try in Vienna (plus a few recipes!)
Oma shows how to make this German pretzel recipe without lye using an easy trick. Using BAKED baking soda, these pretzels will remind you of Oktoberfest all year long.
This spaetzle recipe, aka pasta dumplings, only takes minutes to come together and is the perfect complement to a variety of dishes.
Are you ready for some fabulous fare from the "old country?" Try German spaetzle! This German noodle dish can be prepared many different ways but our recipe uses the Swabian variation of adding sautéed onions and cheese for yummy comfort that's quick and easy to make.
Maultaschen is a German version of stuffed pasta or dumplings. This recipe offers two different fillings: a traditional and a modern one!
A side of spaetzle is pure comfort. These noodle-like German dumplings are easy to mix up, then boiled in water and given a quick sauté in butter. Yum!
