Bauernfrühstück Germany - Farmers Breakfast 6 slices bacon 1 tablespoon butter 1 onion, chopped 4 potatoes, cooked and finely diced 6 eggs 1/2 teaspoon salt freshly ground black pepper 1/4 cup milk Preparation: In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked. Jägerschnitzel Germany - Breaded Veal or Pork oil 1 lb boneless pork or veal cutlet salt and pepper 2 eggs (beaten) 1/2 cup plain breadcrumbs Gravy: 5 slices bacon (diced) 4 ounces sweet onions (chopped) 8 ounces mushrooms (sliced) 12 ounces gravy (jar) 1 dash thyme 1/2 teaspoon paprika 1 tablespoon parsley pepper salt Preparation: 1. Heat oil in a large skillet over medium high heat. 2. Pound cutlets with a meat tenderizer to flatten them. 3. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. 4. Place cutlets into oil in skillet. 5. Fry until golden brown (1 or 2 minutes on each side). 6. Remove the meat from the skillet and drain on paper towels. 7. Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit. 8. Sauté bacon, onions, and mushrooms until golden brown. 9. Add gravy and sauté over a low heat. 10. Add thyme, paprika, parsley, pepper, and salt. 11. Simmer for about 5 minutes. 12. Pour gravy over Schnitzel just before serving. Goulash(Gulyasleves) Hungary Donated By Ceresse Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother who was a Gypsy decedents . Every family has its own version of Goulash. My family would NEVER consider tomato's or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, Lady Ceresse 2 lb. Beef chuck 1 tsp. Salt 2 onions, white or yellow 2 Tbsp. Lard or shortening 2 Tbsp. (Imported) sweet paprika (most important to use real Hungarian paprika for ultimate flavor) 2 bay leaves 1 Qt. Water 4 peeled and diced potatoes 1/4 tsp. Black pepper 1/2 cup of long grain rice (optional) Preparation: Cut beef into 1 inch squares, add 1/2 tsp. Salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. On low heat. Add water, diced potatoes, rice and remaining salt. Cover and simmer until potatoes and rice are done and meat is tender. Prepare egg dumpling batter: 1 egg 6 Tbsp. Flour about.1/8 tsp. Salt or to taste. Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.           Help keep Mystical Meadows on the Web! All donations will go towards the hosting fees and prizes for our SOTY. All contents of this site are copyright ©Mystical Meadows. Graphics herein made exclusively for Mystical Meadows.