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Rinder-Rouladen mit Kartoffeln & Rosenkohl | Madame Cuisine Rezept

Rinder-Rouladen mit Kartoffeln & Rosenkohl

Rinder-Rouladen mit Kartoffeln & Rosenkohl | Madame Cuisine Rezept

You don't need to travel to Munich to eat this traditional German dish called Jägerspätzle! This Bavarian classic is often served at the Oktoberfest and makes for a seriously exciting family dinner. They are small dumplings made from flour, eggs and milk. The sauce is a delicious rich Mushroom gravy, perfect for fall! My recipe was handed down to me by my Bavarian grandmother, so it's 100% authentic and tastes simply amazing.

Jägerspätzle, Bavarian classic is often served at the Oktoberfest via recipe was handed down to me by my Bavarian grandmother, so it's authentic and tastes simply amazing.

Traditional German Sauerbraten. Takes 3 days to make, but SO worth it and a nice change from conventional pot roast!

Traditional German Sauerbraten with Gingersnap Gravy!Takes 3 days to make, but SO worth it and a nice change from conventional pot roast!

Du möchtest ein Rinderfilet richtig garen oder wissen, warum dein Filet beim Braten zäh wird? In diesem Rinderfilet Guide erfährst du alle Tipps und Tricks.

Rinderfilet braten: So gelingt dir das beste Stück vom Rind

Du möchtest ein Rinderfilet richtig garen oder wissen, warum dein Filet beim Braten zäh wird? In diesem Rinderfilet Guide erfährst du alle Tipps und Tricks.

Pilzgeschnetzeltes

Pilzgeschnetzeltes - [ESSEN UND TRINKEN]

Vegetarisch: Pilzgeschnetzeltes Vegetarian mushroom dish but can add chicken breast to it and is good over rice or pasta

Das Rezept für Jägerschnitzel-Auflauf mit Champignon-Porree-Rahm und weitere kostenlose Rezepte auf LECKER.de

Jägerschnitzel-Auflauf mit Champignon-Porree-Rahm

Das Rezept für Jägerschnitzel-Auflauf mit Champignon-Porree-Rahm und weitere kostenlose Rezepte auf LECKER.de

schwedische-a koettbullar-13

Köttbullar: Schwedisches Wohlfühlessen & eine Neuigkeit

Saumagen -  is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp.

Saumagen, the German sausage dish that has a similarity to the Scottish haggis in that it can use the stomach of a sheep to contain the sausage.

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