Gehacktes Rinderschnitzel Recipes

Steps:

• Boil a whole large potato.
• It should be slightly undercooked.
• Cool and grate the potato.
• Chop the onion very finely, and mince the garlic.
• Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
• Form into patties and brown on both sides over medium high heat.
• Cook over lower heat for about 10 minutes in total, or until they are cooked through.
• They are somewhat delicate, so treat them gently.
• They should be turned once during cooking.
• Spoon off excess fat, but do not clean the pan.
• Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
• It will boil up and thicken rapidly.
• Pour it over the beef patties to serve.
• (If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.) If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.