Monday, February 23, 2009

Rahmgulasch (Creamy Veal Gulasch)

This is a part of Amiexpat's series, The Real German Cuisine. This week we made Rahmgulasch or Creamy Veal gulasch.

One of the ingredients is something called clarified butter. I wasn't sure what it was or where I could find it, but luckily we found it at the store. I took a picture of it in case other expats wanted to see how it is packaged. I also found some ways to make it at home but for this time, we saved time and bought it.


I started out by browning the beef. In case you don't know, browning the beef means letting in sit under medium high heat with the clarified butter. For impatient people like myself, RESIST ALL URGES TO STIR! The Scientist had to step in and remind me to wait. It is also important to do it in separate batches (cue the impatience again) so the pan doesn't get too crowded and the meat can brown nicely.

After it was a delightful brown (I only had to do 2 batches of meat), I added the tomatoes, paprika and onions. It smelled heavenly...

I took other pictures of the rest of the cooking process but they didn't turn out very well. I will leave pictures and smells to your imagination. Yummy!

We served it over whole wheat Bandnudeln which resemble egg noodles but I am not quite sure exactly what the translation would be.


Bon Appétit!


VERDICT: 2 thumbs up! This is a KEEPER! The sauce had depth and substance. The meat melted in your mouth. This was gobbled up by all members of the family.

Notes:
  1. Crème fraîche is not only easy to find in Germany, it is also very cheap!
  2. The only change I made was that I added parsley to my sauce near the end when I added the citrus zest.
  3. I found that after I added the Creme fraiche, it only took 6-8 min more to thicken up.
  4. This recipe, like Christina pointed out, is very flexible and forgiving. For example, if you can't find creme fraiche, use sour cream.
This is one of those dishes that after eating this, I would never be able to commit myself to becoming a full-fledged vegetarian. :)

Thank you again Christina for having this great idea!

MY BAND WAGON

Those of you who know me, know that we eat vegetarian as much as possible for many reasons - the main one being that we don't agree with factory farming methods. The link will take you to one of my favorite authors who has written many books on this subject.

However, there are ways to get around this. We used to buy 1/2 a cow from a collague of mine who ran a small farm. This meat was purchased from a butcher shop, while slightly more expensive, that only deals with small local farmers. I won't delve too much more into this subject because I still believe people need to make choices for themselves on what they decide is best for their families (and budget!).

However, I have heard that the conditions in Germany are much better than in the US. I wondered if anyone out there has any information about this?

6 comments:

Christina | AmiExpat.com said...

Good idea to put up a picture of the Butaris, I didn't even think about doing that.

I get the impression animals are treated better in Germany. There's no beef cattle in our village, but there are farms with sheep, chickens and dairy cows. They seem to be pretty well taken care of and happy. The sheep have plenty of grazing area and the chickens are all free-range. I also generally try to buy organic meat when I can (and am not buying at the local butcher shop, which I also try to do as often as possible), since I think they are often treated just a notch better.

Jientje said...

I had no idea one could buy clarified butter? At least not in Belgium! That recipe is indeed a keeper, I will make it many more times, I'm sure! Yours looks delicious with the noodles!

C N Heidelberg said...

Isn't ghee just clarified butter, or is there a difference? You can usually get ghee where Indian food is sold.

Stephanie said...

looks great! I am loving seeing how it was served with each of us - rice, noodles, semmelknodel, it all looks yummy!
FYI - Clarified butter can be made by melting the butter and taking off the white foamy layer at the top (that is the simplified way - and the easiest!!!)

arturgreensward said...

I'm pretty sure that ghee and clarified butter are the same thing. And really not hard to make either way.


And I can't speak for Germany but I know here in Belgium there are also lots of cute village farms with animals that appear to be leading relatively happy lives. However if you buy non-organic meat at the store you're still getting factory-fed animals of a similar nature to the US (but most likely with less antibiotics for whatever that's worth).

Sandy said...

Clarified butter (geklärte Butter) is better known as Butterschmalz in German. You'd find it at many grocery stores.