How to Cooking Tips

By

Wiener Schnitzel

Wiener Schnitzel is a thin, breaded and deep fried Schnitzel from veal. It belongs to the best known speciality of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.

The dish is traditionally served with Kopfsalat (lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. Currently it is also served with rice, french fries or roasted potatoes. (Wikipedia)

 

Ingredients:

  • Veal Cutlets
  • 1 bag Pork Rinds
  • 2 Eggs
  • 3 tablespoons oil

How to Prepare:

  • Beat the eggs in a bowl.
  • Crush the pork rinds real good in a bag and pour into a separate bowl.
  • Heat the oil in a pan.
  • Dip the cutlets first in the beaten eggs and then into the crushed pork rinds getting them fully coated.
  • Fry cutlets in the oil until nicely browned and serve.
  • Top with a fried egg to make it even better.

 

 

 

By

Meatball Stroganoff

 

Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. (Wikipedia)

 

Effort: Easy

 

 

Meatballs:

  • 1 package meat loaf mix (Beef/Pork/Veal combination from the butcher)
  • 1 package lipton onion soup mix
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1 cloves minced garlic
  • 1 tablespoon parsley
  • Salt and pepper to taste

 

Gravy

  • 1 package Schilling Homestyle gravy mix
  • 1/2 cup sour cream
  • 1 tablespoon worcestershire sauce
  • 1 cup sliced mushrooms
  • Salt and pepper to taste

 

 
How to Prepare:

Meatballs:

  • Combine all meatball ingredients in a large bowl.
  • Mix lightly with fingers, do not overwork.
  • Form into 1 inch balls and place on baking sheet.
  • Bake at 350 for 20 minutes.
  • The last minute, turn on broiler to brown meatballs.

Gravy:

  • Boil gravy mix as directed.
  • Add mushrooms and gently cook for a minute or two.
  • Mix in sour cream and Worcestershire sauce.
  • Arrange meatballs in casserole dish and pour gravy on top.

 

*Best made a day ahead and reheated.

 

 

By

Veal Steaks

Veal is the meat of young cattle (calves), as opposed to beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds.

Meat steaks are usually grilled, pan-fried, or broiled. Steak can also be meat cooked in sauce. (Wikipedia)

Effort: Easy

Ingredients:

  • 2 tablespoons whole wheat flour
  • 1/4 teaspoon pepper — freshly ground
  • 4 boneless veal loin steaks (1 inch thick) — (4 oz)
  • Vegetable cooking Spray
  • 1 teaspoon Olive Oil
  • 1/2 cup canned no-salt-added beef broth — undiluted
  • 1 1/2 tablespoons Capers
  • 2 teaspoons Dijon Mustard
  • 1/2 cup sour cream

How to Prepare:

  • Combine flour and pepper; dredge veal steaks in flour mixture. Coat large nonstick skillet w/cooking spray; add oil. Place over medium-high heat until hot. Add veal and cook 2 minutes on each side or until browned.
  • Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet w/paper towel. Return veal to skillet.
  • Combine beef broth, capers and mustard; pour over veal. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender. Transfer veal to serving platter and keep warm.
  • Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or utnil mixture is reduced by 1/2. Remove from heat; add sour cream, stirring until blended. Spoon over veal.

 

Save

Save

By

Asian Lamb

Sheep meat prepared for food is known as either mutton or lamb. Throughout modern history, “mutton” has been limited to the meat of mature sheep usually at least two years of age; “lamb” is used for that of immature sheep less than a year. Sheep meat and milk were one of the earliest staple proteins consumed by humans. (Wikipedia)

 

Serves: Five
Effort: Easy

 

 

Ingredients:

  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon dried onion — minced
  • 5 pounds leg of lamb

 

How to Prepare:

  • Combine all ingredients expect lamb. Rub mixture over outside of lamb.
  • Place leg, fat side up, on a rack in a shallow pan.
  • Roast at 400 degrees for 2 hours, or until done to your tastes.

 

By

Lamb Patties

A patty is a flattened, usually disc-shaped, serving of ground meat or meat alternatives. The meat is compacted and shaped, cooked if applicable, and served. Patties can be eaten with a knife and a fork, but are typically served in a sandwich. (Wikipedia)

 

Serves: Four
Effort: Easy

 

 

Ingredients:

  • 454 grams minced lamb
  • salt and pepper
  • chopped mint or sugar free mint sauce
  • 4 pieces feta cheese

 

How to Prepare:

  • Season the minced lamb with plenty of salt and pepper.
  • Form into eight patties all the same size.
  • Place a teaspoon of sugar free mint sauce and a piece of feta on 4 of the patties.
  • Place the other 4 on top and press around the edges to seal.
  • Cook on a hot griddle, under a hot broiler or in a lightly oiled frying pan.

 

Save