5 Popular Lunch Recipes from Germany

How often do we want to try to cook something unusual and delicious! We cook dishes, sometimes not even knowing that they actually belong to foreign cuisine. In this article, I suggest you get acquainted with 5 options for cooking meat dishes of German cuisine. You will definitely like them

Did you ever think that cutlets can be cooked with a filling? I never even thought of it until I tried this recipe! I assure you, these are the most delicious cutlets I have ever tasted. Treat your family with this dish, and you will not be disappointed!
Compound:

• 600 g ground beef
• 1 onion, finely chopped
• 1 egg
• 5 tbsp breadcrumbs
• 1 tbsp mustard
• 100 g cream cheese
• 1 tbsp. chopped parsley
• salt and pepper to taste
• vegetable oil for frying

Preparation:
Mix the minced meat with onion, raw egg, breading and mustard. Season with salt and pepper to taste. Form 8 patties from the resulting mass.
In a separate bowl, mix cream cheese with herbs and lightly salt.
Make a hole in each cutlet with your thumb and put 1 teaspoon of curd mixture in it. Put some minced meat on top to cover the cheese.
Heat 2 tbsp vegetable oil in a frying pan and fry the cutlets for 7 minutes on each side.
Serve with baguette and salad.

Austria is the birthplace of schnitzels. Cook the meat according to this recipe and find out why the people of this wonderful country love it so much!
Compound:

• 4 veal chops (150 g each)
• salt and pepper to taste
• 3 eggs
• 50 g flour
• 200 g breadcrumbs
• 300 g lard
• 2 lemons, cut into wedges (for serving)

Preparation:
Wash and dry the meat. Beat lightly. The pieces should be no thicker than ½ cm. Salt and pepper on both sides.
Beat the eggs well. Separately, in a small bowl, place the flour and breading. Dip the schnitzels alternately in flour, egg, and then breading.
Melt the lard over medium heat and fry on both sides for 3-4 minutes until golden brown. Don't skimp on the lard - the schnitzels should float in it without touching each other. Place the finished meat on a paper towel to remove excess fat.
Serve hot with your favorite side dish.

Another great dish. It's a bit like a stew, but believe me, it's much tastier! The recipe is quite simple, you just need to stock up on time - goulash cooks for about 45 minutes.
Compound:

• 800 g pork neck
• 150 g celery
• 250 g potatoes
• 160 g red onion
• 80 g champignons
• 2 ½ tbsp tomato paste
• 250 ml meat broth
• 2 cloves of garlic
• 8 juniper berries
• 2 bay leaves
• 1 chilli pepper
• 300 ml vegetable broth
• 2 ½ tbsp. olive oil
• herbs, salt and pepper - to taste

Preparation:
Clean the mushrooms. Peel the celery and potatoes and cut everything into cubes. Peel and chop the onion. Cut the chili pepper and garlic into rings. Cut the meat into cubes and crush the juniper in a mortar.
Fry the onion in hot olive oil, add the meat and tomato paste. Fry until golden brown and pour in the meat broth. Bring to a boil, add the garlic, bay leaf, some juniper and vegetable broth. Cook for about 20-25 minutes on low heat.
Add celery, potatoes and mushrooms and cook for another 10 minutes. Season with salt, black and red pepper. Stir and remove from heat.
Pour the finished goulash into portioned plates, sprinkle with crushed juniper and serve!

This mouth-watering roast will not leave any meat lover indifferent. Serve this treat with French mustard, which will perfectly highlight its taste!
Compound:

• 1 kg pork tenderloin
• salt and pepper to taste
• 2 tbsp vegetable oil
• 500 ml dark beer
• 2 onions, diced
• 2 cloves of garlic, peeled
• 1 tsp marjoram
• 1 tbsp honey

Preparation:
Preheat the oven to 180 degrees. Rinse the tenderloin, dry it and make cuts on top in the form of diamonds. Salt and pepper. Grease a high baking sheet with vegetable oil and put the meat in it with the cuts facing up. Bake for 1 hour, pouring beer from time to time.
Sprinkle the meat with onion, garlic and marjoram and reduce the temperature to 150 degrees. Add 500 ml of water to the pan. Simmer the meat for another 90 minutes. Half an hour before it is ready, brush the roast with honey - this will make its crust crispy.
Serve the roast with potatoes and salad from sauerkraut.

The last and most delicious dish. These meatballs can be served with mashed potatoes or boiled rice, and in each case they will be in perfect harmony with the side dish.
Compound:

• 20 g butter
• 2 eggs
• 4 tbsp flour
• 300 g milk
• a bunch of parsley
• a pinch of salt
• 250 g bread, cut into cubes
• 250 g smoked bacon
• 1 onion

Preparation:
Finely chop the onion and fry in butter. Cut the smoked bacon into small cubes.
Mix the bread, eggs and milk with the remaining ingredients. Let the mixture sit for about 10 minutes. Then form the meatballs.
Cook in salted water for about 10 minutes.
Serve with sauerkraut.

You are probably already drooling and deciding what you will cook first. German and Austrian cuisines offer us many more wonderful dishes, so I hope we will return to them. Have you already cooked such dishes? Tell us about it in the comments.

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