Puszta - Gulyás ( Goulash )

You will need:
2 tbsp oil
3 minced onions
1 tbsp paprika
800 gr beef cut in 1" cubes
1 tbsp salt
1 garlic th. pressed
1 tsp cumin
2 cups red wine
2 green peppers
2 tomato
water.

Procedures:
sauté onions in oil, add peppers and meat. season with salt, garlic and cumin, add wine and let simmer for 1 hour, add water if necesary, meat should stay covered with liquid. 15 min befor serving add diced tomatoes. Recipe's Procedures!

Chow Min

You will need:
300 gr fine egg noodles, cooked al dente
0.5dl sunflower oil
400gr roasted pork cut in fine slices
200 gr cabbage sliced
200gr soja springs
100gr small onions cut in quarters
1 dl water
sojas auce
1/4 tsp cornstark.

Procedures:
heat noodles with a little oil, in wok or large pan heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always. open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles. Recipe's Procedures!

Emince Zurichoise

You will need:
700gr veal
100gr mushrooms
1 tbsp oil
2 tbsp flour
1 finly minced onion
salt
paprika
chervil & pepper 1/2 tsp each
2 cups white wine
1 cup cream
1 tbsp minced parsley.

Procedures:
Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serve Recipe's Procedures!

Ossobuco

You will need:
4 osso buco ( veal knuckle )
salt & pepper
2 tbsp flour
2 tbsp cleared butter
2 carrots
2 onions
1/4 celery
2 tbsp garlic
2 tomato
3 cups red wine
2 cups meat bouillon
parsly
cest of lime ( not the bitter white part )

Procedures:
Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finishing. Recipe's Procedures!

Beef Stroganoff

You will need:
300 gr beef cut in stripes
100 gr diced onions
200gr mushrooms sauted in white wine
50 gr sour gherkins cut in fine stripes
1 dl meatsauce
2 dl cream
salt
paprika
0.5 dl sunflour oil
10 gr butter.

Procedures:
On high heat brown meat shortly in oil, season meat, stir and take meat out of pan & place aside on plate, lower heat add butter in pan saute onions & gherkins add sauce and mushrooms and reduce, add cream simmer 1 min. add meat. serve. Recipe's Procedures!

Pork Chops with Sauce Robert

You will need:
4 pork chops 200gr each
10 gr oil
20 gr butter
50 gr diced onions
1 dl white wine
1 dl meat sauce
40 gr french mostard
juice of 1/2 lemon
salt
pepper.

Procedures:
Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve. Recipe's Procedures!

Grilled Porc with Mustard Sauce

You will need:
4 porc tenterloins clean 6-8 oz each 1/4 lt. cream
2 diced sour gherkins 2 tbsp Dijon mustard
1 small diced onion
1 tsp vinegar
1 tsp sugar
salt & pepper. 1 tsp flour disolved in cold water to thicken sauce.

Procedures:
1. Flavor meat with mustard, salt and pepper.
2. Grill meat and place aside.
3. Prepare sauce: heat in pan (where meat was grilled)cream with mustard, gherkins and onions.
4.Add vinegar and sugar.
5. Thicken sauce with flour.
6. ad meat back to sauce , heat up and serve. Recipe's Procedures!

Breast Of Duck with Peach Sauce

You will need:
4 breast of duck ( maigret de canard)
20gr sunflower oil
salt & pepper
1 cup beefstock brown
4 half peaches poached in redwine
20gr butter.

Procedures:
Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top. Recipe's Procedures!

Piccata Locanda Ticinese

You will need:
400 gr veal cut in slices (escalope)
flour,2 beaten eggs
50 gr parmesan
20 gr olive oil
20 gr butter
100gr ham cut in slices or diced
5 dl (1/2 litre) red wine
1 dl braun meat sauce
100 gr diced tomatoes
minced parsley

Procedures:
Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top. Recipe's Procedures!

Chickenlegs with Basil Sauce

You will need:
8 chickenlegs
salt & pepper
20gr cleared butter
1 cup dry white wine
3 cups chickenstock
50gr ice cold butter
4 - 6 fresh basil leafs.

Procedures:
salt & pepper chicken, fry in cleared butter for about 10 min. or until golden brown. set chicken aside, cover with foil and keep warm. add wine to pan and reduce, while stiring, to half. sieve liquid to sauce pan where chickenstock was reduced to half. Stir in cold butter flakes,add minced basil.serve sauce over chicken. Recipe's Procedures!

Tenderloin Cordon Rouge

You will need:
4 steaks 200gr each, cut in deep on side, 4 slices of smoked ham , 4 slices of liver terrine (pate)

Fill steak with ham and pate, close off with tooth picks, salt & pepper steak, grill and serve. Recipe's Procedures!