HISTORY OF GERMAN GASTRONOMY

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 GASTRONOMY GERMANY

history :

German gastronomy varies a lot from one region to another of the territory and is very influenced by the cultural and social environment, for example, the southern regions of Bavaria and Swabia share many styles and dishes with the Swiss and Austrian neighbors. In the west the influences with the French cuisine are much more pronounced and have wine influences with this country, while in the eastern regions there are influences from Eastern European countries and the northern ones with the Dutch, especially in the coastal areas where you can find an abundance of fish dishes, there are however many elements in common with the Scandinavian recipes.

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RINDERROULADE

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RINDERROULADE Rinderroulade or rindsroulade (German for 'veal roulade') is a traditional Sunday dish from Germany and Austria. The dish is prepared almost the same everywhere. It is usually accompanied by red cabbage and, depending on the region, salted potatoes, mashed potatoes or klöße.Rinderrouladen are made with large fillets of veal shank, mainly topside (oberschale) or stifle (kugel), seasoned with salt, pepper and mustard. They are stuffed with bacon, onion and gherkin, and sometimes with minced meat, rolled up and tied or fastened with toothpicks, so that they remain closed while they are lightly braised and fried.Variations of the rinderroulade are possible using different fillings, substituting rice and vegetables or, in Austria, carrots for the bacon and gherkin. Mustard and onion appear in most recipes, as well as sour cream and cucumber after frying. This results in the typical spicy rouladen sauce. Small pieces of rinderrouladen are called fleischvogel ('meat ...
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