German Cuisine: Main Course
- Baked shoulder of veal with rosemary and garlic
- Beef goulash, Tyrolean style with bacon dumpling and red cabbage
- Boiled beef cheeks on cabbage salad
- Boiled beef in vegetable broth with green sauce
- Boiled beef with horseradish
- Boiled beef with spring vegetables
- Boiled chicken with vegetables
- Boiled rump of veal on marinated cannellini beans
- Braised beef cheeks with onion purée
- Braised beef cheeks with potato noodles and vegetables in season
- Braised beef with vegetables
- Calf's liver sauté with apples
- Cerf goulash with red cabbage and pilaf rice
- Chicken in beer sauce
- Creamed slice of veal with yellow boletus mushrooms
- Creamed veal escalope
- Deer medallion with cranberry sauce on sauteed Brussels sprouts
- Fillet goulash of beef and veal
- Fillet of beef with Lagrein shallots sauce on roast yellow boletus mushrooms with dumplings
- Fillet of local cerf sauté rosa
- Fillet of veal sautéed with yellow boletus mushrooms
- Fillets of ostrich with red currant sauce
- Fillets of veal sautéed in mushroom cream sauce
- Fried calf's cheeks on marinated potato salad
- Fried calf's cheeks on sauteed peppers vegetables
- Fried diced calf's head on leaf salad with tartare sauce
- Glazed shoulder of veal on rosemary gravy
- Glazed veal shank
- Glazed veal shank plain cooking
- Grilled tournedos of calf's kidney with mustard
