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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Searching for a specific German recipe. Don't know the name.
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    Searching for a specific German recipe. Don't know the name.

    Chef #1537400
    Sat Jan 30, 2010 6:14 pm
    Newbie "Fry Cook" Poster
    My husband has asked me to recreate a favorite German dish that he had years ago. It consisted of chunks of beef, sour cream and lemon. It was not traditional stroganoff. A light creamy, distinct lemon flavor that he really enjoyed. Does this sound familiar to anyone? I'd love to find a site for international recipes and be able to do an ingredient search, now that Recipes Down Under folded! Thanks everyone!
    HeatherFeather
    Sun Jan 31, 2010 10:49 pm
    Food.com Groupie
    Where in Germany did he taste it? Many things can be quite regional in the variations.

    The first thing that came to mind would be Zitronenschnitzel, but there isn't usually any cream in that. It is a veal dish with lemon though. Here is a link with a photo, I can translate if it turns out to be what he is looking for - however it doesn't really seem like it is. The meat in this is like a cutlet, not chunks of beef.

    http://www.essen-und-trinken.de/rezept/11820/zitronenschnitzel.html
    Chef #1537400
    Mon Feb 01, 2010 10:46 am
    Newbie "Fry Cook" Poster
    Thank you Heather. We had a family German restaurant in our community here in the California mountains for many years. That's where he had this dish. Since we haven't had any luck in locating a recipe, my husband is wondering if this is an original recipe concocted by the restaurant's chef. Thank you for the link. I'll have my husband read it when he gets up. He's still sleeping!
    HeatherFeather
    Mon Feb 01, 2010 10:42 pm
    Food.com Groupie
    Hmm - I wonder - if you know the name of the restaurant, they might be some info online to search for - such as the menu with at least the name of the dish or perhaps info about the owners, to get an idea which part of Germany they were from, to get an idea of where to look for a recipe. Sometimes German restaurants in the US are run by Austrian owners as well, and they serve food native to both countries.

    I have several cookbooks all in German and some old family recipes as well, so I can look through and see if I can find anything.
    Chef #1537400
    Tue Feb 02, 2010 10:12 am
    Newbie "Fry Cook" Poster
    Unfortunately, the restaurant closed many years ago, so no way to to find them now. I often will look up a restaurant on line, if they have a web site, to check out their menu, etc. We eat out so infrequently that when we do, I want it to be an interesting, tasty experience. I love to cook and we have found that so many restaurants these days are just so pedestrian, appealing to bland palates, not ours! I forgot that they may have been Austrian, Heather, good thought. Thank you for helping me on my quest!
    BecR
    Wed Feb 03, 2010 8:20 pm
    Food.com Groupie
    These are obviously not chunks of beef --but rather meatballs in a tangy, delectable
    creamy lemony caper sauce! A great recipe originating in Northern Germany,
    during the Middle Ages! Nowadays, they are popular throughout Germany. Close??

    Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)



    icon_biggrin.gif Becky
    Chef #1537400
    Wed Feb 03, 2010 8:46 pm
    Newbie "Fry Cook" Poster
    Oh Becky! This is very close!!! My husband said that he remembers chunks of beef, not meatballs, but all of the other ingredients are basically the same!! Thank you so much! I feel like I just hit a goldmine! I will use your recipe and trade the meatballs for chunks of chuck roast so it will be nice and tender. We also make Swedish meatballs with ground veal, pork and beef in a sour cream-mushroom sauce.
    Thank you again! You have made us very happy!
    BecR
    Wed Feb 03, 2010 8:53 pm
    Food.com Groupie
    [quote="Chef #1537400"]Oh Becky! This is very close!!! My husband said that he remembers chunks of beef, not meatballs, but all of the other ingredients are basically the same!! Thank you so much! I feel like I just hit a goldmine! I will use your recipe and trade the meatballs for chunks of chuck roast so it will be nice and tender. We also make Swedish meatballs with ground veal, pork and beef in a sour cream-mushroom sauce.
    Thank you again! You have made us very happy![/quote]

    Oh I am so happy to hear that this is close, at least the sauce! I certainly hope that you and your husband enjoy!!
    The Swedish Meatballs sound good too! Cheers icon_biggrin.gif Becky
    Koechin (Chef)
    Thu Feb 04, 2010 5:17 pm
    Forum Host
    It sounds like a veal goulasch my mother used to make. It did have cream and lemon! I will see if it is in one of my German cook books and post it here if I can.
    Koechin (Chef)
    Thu Feb 04, 2010 5:43 pm
    Forum Host
    I think this might be what you are looking for!

    Veal Stew (Swabian Style) Serves 4
    1 lb. veal stew meat, 1" cubes I think my mother use veal shoulder??
    1 T butter
    2 T flour
    1-2 c veal or beef stock or more as needed
    1 small onion, studded with 4 cloves
    1 slice lemon, 1/2" thick
    juice of 1/2 lemon, or to taste
    1 bay leaf
    salt, Pepper to taste
    2 egg yolks, beaten into 1/2 c heavy cream
    2 T capers opt.
    white wine to taste.

    Sprinkle meat with salt and lightly brown on all sides in the butter. Turn down heat. Sprinkle with flour and stir until flour is absorbed and light golden. Add as much stock as is needed to cover the meat.Add onion, lemon slice and lemon juice. and bay leaf Cover and simmer for 1 hour. Or until meat is tender. When tender, remove lemon slice, onion and bay leaf. Whisk in the egg yolk-cream mixture. Taste for more salt, pepper, lemon juice and some white wine. Until the flavor is quite piquant. Stir in the capers and heat through for a few more minutes. My mother also added sliced mushroom, that had been lightly sauteed in some butter.
    BecR
    Thu Feb 04, 2010 6:38 pm
    Food.com Groupie
    Koechin (Chef) wrote:
    I think this might be what you are looking for!

    Veal Stew (Swabian Style) Serves 4
    1 lb. veal stew meat, 1" cubes I think my mother use veal shoulder??
    1 T butter
    2 T flour
    1-2 c veal or beef stock or more as needed
    1 small onion, studded with 4 cloves
    1 slice lemon, 1/2" thick
    juice of 1/2 lemon, or to taste
    1 bay leaf
    salt, Pepper to taste
    2 egg yolks, beaten into 1/2 c heavy cream
    2 T capers opt.
    white wine to taste.

    Sprinkle meat with salt and lightly brown on all sides in the butter. Turn down heat. Sprinkle with flour and stir until flour is absorbed and light golden. Add as much stock as is needed to cover the meat.Add onion, lemon slice and lemon juice. and bay leaf Cover and simmer for 1 hour. Or until meat is tender. When tender, remove lemon slice, onion and bay leaf. Whisk in the egg yolk-cream mixture. Taste for more salt, pepper, lemon juice and some white wine. Until the flavor is quite piquant. Stir in the capers and heat through for a few more minutes. My mother also added sliced mushroom, that had been lightly sauteed in some butter.


    Koechin, that sounds wonderful!! I would love to try this, do you have the recipe posted? icon_biggrin.gif Becky
    Chef #1537400
    Thu Feb 04, 2010 7:08 pm
    Newbie "Fry Cook" Poster
    This must be it! I will now try Becky's recipe with the meatballs now that I have an even closer match. Both sound amazing! Thank you, friends. I believe my quest is completed!
    Koechin (Chef)
    Thu Feb 04, 2010 8:01 pm
    Forum Host
    No! The recipe is not posted.This is it's 1st appearance! icon_biggrin.gif wave.gif
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