Schienken In Wine Austrian Ham Steak In Wine Recipes

SWISS STEAK IN WINE SAUCE

Steps:

• Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce.
• Wine Sauce:.
• Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste.
• ****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking.
• Spoon some sauce over meat; pass remaining sauce.

SCHINKENFLECKERL - HAM AND NOODLES

Steps:

• Preheat oven to 350 degrees.
• combine flour and butter. Make a smooth sauce over medium heat. Take off heat and cool slightly. Meanwhile, beat the egg whites until stiff peaks form.
• Add the egg yolks to the cooled butter and flour mixture. Stir in sour cream, salt, pepper and nutmeg.
• Grease a 9x13 baking dish. Combine the cooked and drained noodles and sour cream mixture. Gently fold in the beaten egg whites.
• Bake, covered, for 20 minutes. Remove foil. Sprinkle with parmesan cheese. Cook an additional 25 minutes or until cheese starts to brown.

HAM BAKED IN WINE - SKINKE I VIN

Steps:

• Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.
• Remove ham from roaster.
• Cut away and discard tough outer skin.
• Brown mushrooms in butter.
• Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper.
• Skewer the opening to keep the filling in place.
• Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster.
• Stir over a low heat.
• Add the reserved ½ cup wine a little at a time and mix well.
• Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven.
• Baste at least every ½ hour with juices from the pan.