Beef broth with potatoes

Beef broth with potatoes
Beef broth with potatoes is a typical Sunday lunch that can be prepared very well. About half of a bunch of clean greens, peel and cut into large pieces. An unpeeled onion in half and place cut side down into a soup pot. Fry the onion without the addition of…

Boiled beef with horseradish sauce

Boiled beef with horseradish sauce
Boiled beef with horseradish sauce is a classic recipe for the preparation of very tender beef. It is important that boiled beef is not cooked in the broth but only pulls even, because otherwise it becomes tough. The fat of boiled beef is cooked when the flesh and can be…

Roast pork with brussels sprouts

Roast pork with brussels sprouts
Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery…

Roast Goose

Roast Goose
Roast goose is particularly juicy, if one uses a larger goose. From the remains of the second day as you can still cook a goose broth, or serve the goose legs with kale. Classic roast goose with red cabbage or Brussels sprouts, potato croquettes or dumplings will be served. If…

Roast veal

Roast veal
Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato…

Salt roast

Salt roast
Roast salt has the advantage that no fat is needed for frying. The meat stays juicy and receives no other spices a special flavor. First, preheat the oven to 250 °. Roast beef with paper towels and pat dry. Fat layer with a sharp chef's knife carve easily, but not…