Search results
Results from the WOW.Com Content Network
Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34] Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish.
Sauce A either white or brown sauce that is eaten with potatoes. Berliner Weisse: Beer A cloudy, sour beer of around 3% alcohol by volume. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century. Buletten: Main course or snack A kind of meatball in Berlin. Currywurst: Snack
Simply combine cooked instant rice, diced onion, butter, frozen broccoli, canned cream of chicken soup and cheese sauce. Cover with fried onions and bake until golden-brown and crispy. Chicken and ...
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States; the original sauce which it is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce [5] has a slight variation in ingredients. A1 Steak Sauce – Brand of brown sauce condiment; Béarnaise sauce ...
The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals. In the case of pork, suckling pig played a great role. "The use of offal and the entire slaughtered animal - especially the calf - from head to toe was a special characteristic of the recipes collected in the Bavarian cookbooks.
Bull Cook and Authentic Historical Recipes and Practices (9th ed.). Ecco. Jackson, Michael (1998). Ultimate Beer. DK ADULT. Kummer, Madison (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. Mitchell, Jan (1953). Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant. Garden City, New York ...
In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring") or ...