Hi and welcome to our Channel. Last week you got to know 8 different ways of
serving schnitzel here in Germany. This week will be cooking. If you don't know me yet -
my name is Marta from Cooking the World and I'm food guide here in Frankfurt. On this channel we help people
who like to cook, eat and travel to find traditional recipes and places to eat
traditional food. Remember that in the description box down below you're gonna
find all the recipes. So further ado - Let's just start! The first two sauces that we are going to make
is the cream one and the mushroom with bacon one. For the first one we're gonna need some
butter, chopped onion, wine and vegetable stock as well as cream - to make it creamy
and beurre manié to thicken the sauce and for the mushroom sauce we're gonna need
butter, onion, bacon, wine, mushrooms, cream and beurre manié. To prepare the sauce
you're gonna need non-sticky pan that you were heated up and melt the
butter. On the pan further away so the right one we will be preparing the cream sauce
and on the other one the mushroom and bacon one. As soon as the butter melted
we're gonna add some onion with salt and we're gonna fry them until tender. I am
using here a medium low heat. As soon as the onions are soft they ready for wine
and as soon aa they are ready you're gonna give it to them I added the wine to the
panel of the cream sauce the other one has two extra ingredients
and those are bacon and mushrooms at this point the onions for the cream
sauce fried for a bit and as you see: we've got a little bit over 1 tablespoon
of liquid in the pan and as soon as that happens - they are ready for stock. As soon
as the mushrooms are tender we can add the wine I think at this point Julia
Child would get very upset by watching me how I fry my mushrooms. But that's the
German way - don't blame me! At this point the onions for the cream sauce are ready
for the actual cream. We want to stir the whole
thing and let the liquid evaporate a bit. And at this point also the mushrooms are
ready for the stock and after two to three minutes you can add the cream
there as well at this point you still want to reduce both of the sauces for
another three to five minutes. Most of the recipes I just strain the sauce to
remove the onions I feel actually pretty sad for the onions, so I'm just gonna
blend them. Plus why would you want to get rid of something as tasty like an onion
now you want to put the sauce back to the pan and heat it up. The mushroom
sauce is ready for thickening. Remember to add beurre manié to very hot liquid and
look at this it doesn't only smell nice but it's also beautifully thick At this
point also the cream one is ready for beurre manié!
Look at me multitasking! Two cooking spoons, two pans - I think I can only
multitask while cooking. If you feel that one of the two sauces got too thick you
can add some milk. Okay so this is the thickness we want. Have a look! Isn't that
beautiful? If you like you can add additional
seasoning at this point I wouldn't go with anything else then salt pepper and
paprika powder. Oh my gosh! That was a feast! Look at this and now it's time to
show you my favorite - Schnitzel with fried onions for the sauce as you can
see we're gonna need pretty huge amount of butter
Oh but well, nothing tastes so good like butter right? At this point the butter is
melted and we're gonna add the onion that is cut in bigger chunks. I really
like it this way. We also gonna add some salt and we're gonna let it simmer.
I tend to believe that extraordinary food needs time to cook. So you want the
onions to simmer up to the point that they get really brown, so they look like
caramelized. Put the heat to the medium-low and just
enjoy the smell after the onions get soft and tender they're ready for wine
and now you want to let them rest for about 20 minutes. So this how the onion
looks like after 10 minutes of simmering and here you can see how it's supposed
to look like at the end. I feel like schnitzel with the onion sauce
is just the best thing you can ever have.
And straight after this we gonna make the Gypsy Sauce!
As soon as the butter melted we're gonna add some onions and
salt. When the onions are tender and soft we're gonna add the peppers and we're
gonna fry the whole thing for about 5 minutes. Usually I add some water when I
fry the peppers when the peppers are soft and tender we're gonna add some
wine and as soon as it evaporates we gonna add the roast sauce. As soon as the sauce
cooks we're gonna add some gherkins and at this point your sauce is ready
remember that you can make the sauces ahead of time and store them in the
fridge. When reheating you can add some milk to the creamy ones, butter to the
onion one and water to the gypsy one.
Let me know how did I do in this video by clicking like or even subscribing to our Channel!
Next week I will be taking you back to the streets of Frankfurt and I will be
showing you the street food that is available here. So stay tuned for that!
But wait on the screen you will see also 2 other videos I would like you to watch next!
I wish you happy and healthy in the next one. Bye!
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