Fleischkuechle Flesh Keek Luh 16 Food

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

FLEISH KUECHLE

Steps:

• 1. Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
• 2. Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
• 3. Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
• 4. At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!

SAUERBRATEN I

Steps:

• In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
• Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
• Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.