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Hunter Schnitzel Receipe

Hunter Schnitzel Recipe

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Hunter Schnitzel

Servings: 12

12 five oz. veal cutlets

4 cups mushrooms, sliced

1 medium red onion, finely chopped

3 tablespoons parsley, finely chopped

8 ounces butter (4 ounces for sauteeing the schnitzel & the rest for the sauce)

3 cups veal or chicken stock (canned chicken broth is ok)

1 cup Marsala wine or fruity white wine

1 teaspoon Worcestershire sauce

1/2 cup heavy cream

1/2 cup sour cream

Season to taste lightly with marjoram, basil, tarragon
Season the meat with salt and pepper
Season veal cutlets with salt and pepper.
Dip veal cutlets in flour on one side, shake excess off.
Heat skillet, add butter and when the skillet is very hot, without burning the butter, add veal cutlets with the flour side down and brown the cutlets lightly on both sides.
Do one or two cutlets at a time and remove from skillet when done, set aside and keep warm.
Add more butter to the skillet and saute onions until light gold in color.
Add the mushrooms and saute with the onions to cook out the liquid of the mushrooms.
Deglace with wine and add the veal or chicken stock, and reduce by one third.
Season to taste.
Add veal cutlets and simmer for 3 to 4 minutes.
Remove veal cutlets and add heavy cream and sour cream.
Adjust seasoning and return cutlets to skillet for a few minutes.
Set up the veal cutlets on a hot plate, top with sauce, and garnish with parsley.
Serve with spaetzle, noodles, or rice

Hungarian Goulash Soup Receipe

Goulash Soup at Rudi Lechners

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Goulash Soup

Servings: 12

2 pounds INSIDE ROUND OF BEEF

1 pound DICED ONIONS

1/3 cup OIL

2 ounces PAPRIKA

1 gallon WATER

1 1/2 pounds DICED POTATOES

1/4 cup TOMATO PUREE

1 teaspoon CRUSHED CARAWAY SEEDS

8 cloves CRUSHED GARLIC

3 tablespoons CORN STARCH

1 tablespoon VINEGAR

THYME, MARJORAM, SALT, CAYENNE

 

Slice the inside round into 1/4 inch cubes.

Heat the oil and add the onions. Saute the onions until light browned.

Add the inside round and continue to saute while adding the paprika.

Deglaze with vinegar and add the tomato puree, water and spices.

Cook for 40 minutes. Add the potatoes and cook for an additional 5 minutes or until the potatoes are done.

Combine the starch with water and add to soup to thicken as needed.

Simmer for 5 minutes and season to taste.

Roesti receipe

Roesti Receipe from Rudi Lechners

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12 servings

Makes 12 4oz. Roesti @ 4″ diameter, 1/8th inch thick

 

4 lbs starchy potatoes, unpeeled

1 pint vegetable oil

1/2 lb. onions, thinly sliced

salt and freshly ground black pepper

1 table spoon caraway seed

 

Cook the unpeeled potatoes al dente (not to soft), preferably one day before.

Let them cool down gradually and DO NOT cool them down in cold water!

Peel the potatoes and roughly grate them on a ‘Roesti’ grater (a coarse cheese grater works just as well).

Grate onions and add the potatoes, mix well. Season with caraway seed, salt and pepper and set aside.

Heat cast iron skillet or heavy frying pan with oil, add potato-onion mixture and form a nice round flat cake, in pressing it tight together.

Pan-fry on both sides until golden brown. Transfer to serving plate

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