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Würzfleisch - An East German HO Gaststaette Recipe for Chicken and Gravy

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DDR Wuerzfleish with Puff Pastry Crust

DDR Wuerzfleish with Puff Pastry Crust

J.McGavin

From the former East Germany, this recipe for "Würzfleisch" was a popular restaurant casserole in roadside HO "Gaststätte" (lit. guest places - state run restaurants).

The name, "Würzfleisch", is used in many different meat dishes including beef, pork and chicken. It simply means spiced meat, in this case it is meat boiled with spices and then put in a tasty, non-dairy gravy. Broiling a little cheese on top greatly enhances the appeal for many people.

This dish can be made gluten-free by making the gravy with rice flour or sorghum flour.

Serves 4

See larger image

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • ***Meat***
  • 2 chicken breasts or pieces to make 1 lb. (can use pork)
  • 2-3 c. broth or water
  • 2 stalks celery, sliced
  • 1 carrot, chopped
  • 2 stalks parsley
  • 1 bay leaf
  • 1 tsp. whole allspice
  • 1 tsp whole peppercorns
  • Salt, if using water
  • ***Sauce***
  • 2 T. butter
  • 3 T. brown rice flour or regular flour
  • 1/2 c. white wine
  • 2-3 T. lemon juice
  • 1 tsp. Worcester sauce
  • ***Extras***
  • 1 c. grated cheese, 4 oz. (Gruyere or Emmentaler or to taste-traditional) or
  • Puff pastry crust (optional) or
  • Pie crust (optional)

Preparation:

Place all ***Meat*** ingredients in a saucepan and bring to a boil. Simmer for one hour or until meat is cooked through. Remove meat from broth and cool.

Pour the broth through a sieve, discard solids and retain broth for sauce.

To make the sauce, melt the butter in a saucepan, sprinkle the flour over the butter and cook, stirring for one to two minutes. Do not brown the flour. Add 2 cups of the strained chicken broth, a little at a time, stirring after each addition to avoid lumps. Bring to a boil to thicken.

Add the white wine, Worcester sauce, lemon juice, and salt and pepper to taste.

Remove the cooled meat from the bones and chop into 1/2 inch cubes. Return meat to sauce (or gravy) and heat through.

Place the meat and sauce in a casserole dish or individual ramekins, sprinkle with cheese and place under the broiler for several minutes, until cheese forms a nice crust. Be careful not to overfill the dishes, because the sauce can easily boil over the edge while in the oven.

This is traditionally served with toast points. You may also choose to put a crust on it in the form of puff pastry or pie dough.

Turn this into a tasty chicken pot pie by adding boiled, sliced vegetables of your choice. Use about 2 cups of vegetables. My picks are carrots, celery and potatoes. Button mushrooms would also taste good.

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