Anyone who has traveled to Germany knows that hearty eating is in order and being carnivorous is handy. A popular dish in all the Guesthouses and most restaurants is schnitzel served in a variety of ways. Wiener style is simply breaded and fried served with lemon wedges. Rahm is in a cream sauce similar to a chicken fried steak. Jaeger is “hunter style” with a brown mushroom sauce. Zweible is with onions. Papricka is with sweet peppers. Schnitzel can also be done with veal or pork pounded out thin. In Hungarian cooking though “Papricka” is more about the spice itself rather than adding peppers and in the last minutes of simmering the meat in the reddish/brown sauce, you remove the pan from the heat, and stir/whisk in a couple of heaping spoons of sour cream, being careful to blend it thoroughly so you don’t have white streaks. When the mixture is smooth, you return it to the heat for only long enough to make sure everything is hot. (The chilled sour cream can reduce the temperature of the dish).

In actuality, the German dish is also referred to as Zieguener style to avoid confusion with the Hungarian version. We have some sweet peppers in the fridge we really need to use and I had said we would have Paprika Schnitzel tonight. I wasn’t sure if there would be veal at the store or only pork and was glad to see they did have veal. I also toyed with the idea of getting sour cream to do a hybrid of the dishes and decided not to bother with it. Had I really been on the ball I would have found the aisle where they have Spaetzle, the little dumplings Hubby really likes. I’d already been out for a while, and with the way they rearranged the store a few months back, I still haven’t found all the new locations of items, so I didn’t go on a hunt. Roasted potatoes will do s a side. (Okay, they’re the frozen type)   Hmm, I do have crispy crowns in the freezer, too. We’ll see which way we go with that.