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I have German blood therefore a lot of my cooking at home has a German flair. This is one of my favorites. Traditionally this is made with veal and mushrooms in a wine/cream sauce and served over rice or spaetzle.
You will need:
about three chicken breasts.
Half of a medium onion
one green peeper
One red peeper
a ton of salt pepper and paprika to taste. (or you can cheat and use season all.)
Evaporated milk (I am not sure how much I used. I almost finished a small can)
corn starch.
Start by cutting the chicken into thin strips or cubes.
Season and set aside.chop pepper and onion
It helps if you have a saute pan without a nonstick coating
The trick here is to only use about a teaspoon of oil. Counterintuitively you want it to stick some
add chicken and cook over medium high hear until cooked through but not browned. Add onion and pepper and cook until chicken is browned. Be careful not to let the stuck bits (fond) burn.
Deglaze the pan with the evaporated milk, scraping the bottom of the pan with a wooden spoon make make a slurry with any remaining evaporated milk and corn starch. You may have to adjust the constancy with more milk or cornstarch. season to death with more salt pepperand paprika. Serve over rice spaetzle or other pasta of your choice. Enjoy
You will need:
about three chicken breasts.
Half of a medium onion
one green peeper
One red peeper
a ton of salt pepper and paprika to taste. (or you can cheat and use season all.)
Evaporated milk (I am not sure how much I used. I almost finished a small can)
corn starch.
Start by cutting the chicken into thin strips or cubes.
Season and set aside.chop pepper and onion
It helps if you have a saute pan without a nonstick coating
The trick here is to only use about a teaspoon of oil. Counterintuitively you want it to stick some
add chicken and cook over medium high hear until cooked through but not browned. Add onion and pepper and cook until chicken is browned. Be careful not to let the stuck bits (fond) burn.
Deglaze the pan with the evaporated milk, scraping the bottom of the pan with a wooden spoon make make a slurry with any remaining evaporated milk and corn starch. You may have to adjust the constancy with more milk or cornstarch. season to death with more salt pepperand paprika. Serve over rice spaetzle or other pasta of your choice. Enjoy
Category All / Tutorials
Species Unspecified / Any
Size 960 x 1280px
File Size 246.9 kB
It is pretty smooth gravy because of the cornstarch. But it gets gooey when refrigerated you have to as a few teaspoons of milk when you reheat it. This is something that never comes out exactly the same twice.if you do try it good luck. I wish I had a better idea of how much starch I used.I believe it was about a teaspoon
this isn't too hard really. I had to word it so people who don't know how to de-glaze a pan know what to do. on a scale of 1-10 in difficulty this is maybe 5 or 6 at most....what i really want to do post is my recipe for beef bourguignon that is an 8 out o10...or a tutorial on how to make spaetzle from scratch...that is easily a 9-10 because if the consistancy is wrong you get mush
beef bourguignon is a french beef stew with bacon mushrooms and red wing that is served with noodles
spaetzle is a german egg pasta, it is tricky to make, it was one of the skills i picked up from my omi (grandmother) you can buy spaetzle in certain supermakets but it is expensive at 4$ a bag.....i refuse to buy it if i can make it from scratch also there is no exact recipe for that either
spaetzle is a german egg pasta, it is tricky to make, it was one of the skills i picked up from my omi (grandmother) you can buy spaetzle in certain supermakets but it is expensive at 4$ a bag.....i refuse to buy it if i can make it from scratch also there is no exact recipe for that either
meatballs have a habit of doing that so many things effect cooking, the temperature, air quality and humidity of he room, the quality and brand of the ingredients. the water quality elevation..ext i did this bread recipe i have done hundreds of times in Germany, and was amazed at how different it tasted overseas.
I remember seeing this before, also looks real good >< I love to use a slowcooker for meatballs lol try Itailian style meetballs, a (12oz) jar of red chili sauce and a (16oz) jar of grape jelly and slow cook for about 5 hours, sure once in a while after the jelly and chili sauce cooks down makes some sweet meatballs, not to sweet tho. I found that somewhere before lol not sure where tho. other than that I am bad a cooking and baking lol
yeah it is really good I :D i made this for 
SoapyNaughtyPaws ..she loved it.. and she nearly fainted
SoapyNaughtyPaws ..she loved it.. and she nearly fainted
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