Onion meat (stew)

from Wikipedia, the free encyclopedia

When onion meat a traditional dish from is meat and onions called, which is also found in various regional variations. It is usually prepared as a stew , but there are also regional variants in which the roast is seared and then boiled .

A distinction is to be made between marinated onion meat as a cold dish , which is known as cold prepared onion meat or as pickled onion meat .

preparation

To prepare, you portion the meat or prepare roasts accordingly. In addition, onions are roughly cut into rings, cubes or strips. The meat is seasoned and, if necessary, floured . Then you fry it in fat, take it out and keep it warm. The onions are then fried in the roasting set. Depending on the recipe, you add tomato or paprika pulp and extinguish it with stock , wine or water. After boiling it briefly, season the sauce base and add the meat. Then it is cooked together. Finally , you bind the sauce with flour, cream or an egg-based alloy. A characteristic of these dishes is that the sauce is neither pureed nor strained at the end . Well-known variants are onion roast beef and Bollenfleisch .

The meat used is portioned pieces of the back or the leg ( steaks or schnitzel ) or roasts of all common types of meat .

Depending on the recipe, finely chopped shallots are used instead of onions . Other ingredients can be mushrooms and soup greens .

variants

In addition to the onion roast from the Swabian and Austrian cuisine and the Bollenfleisch from the Berlin cuisine, various regional variants are known, such as:

  • Franconian onion meat . For this variant, it is preferable to use a roast from the rib of the beef. The roast joint and onions are first sautéed separately in the fat and then, poured over a little broth, braised in a saucepan. The plentiful sauce is used to pour over the obligatory dumplings.
  • Hamburger onion meat . Two types of food are known under this name - on the one hand "fried beef with braised onions and boiled potatoes", also served with tartar sauce and fried potatoes , on the other hand a cold onion meat dish , a cold cut from the belly or smoked pork or something similar with thin onion rings and marinade, eaten on bread .
  • Hungarian onion meat . For this, lean pork is used, coated with mustard, salted and generously peppered. The meat is seared, then finely chopped garlic and broth are added, sometimes onion rings and chopped peppers, and everything is cooked together. The sauce is bound with sour cream and flour. Rösti or mashed potatoes and green salad are recommended as side dishes.
  • Westphalian onion meat . In the menu sequence of a traditional Westphalian wedding meal, onion meat is served after the soup and eaten from the same soup plate. For the preparation of beef is as roast piece (z. B. boiled beef ) fried and cooked with vegetables in water or stock. The onions are cooked separately into a dark onion sauce with vinegar, mustard and spices. Before serving, the roast is cut into slices and heated in the sauce. Typical side dishes are country bread or potatoes with cucumber salad. A regional variation is the Münsterländer onion meat or Münsteraner onion meat, also known as an intermediate course in a wedding dinner , which is prepared in a similar way and sometimes served on a warm potato salad made with beef broth.
  • Viennese onion meat . Viennese onion meat is prepared in a similar way to goulash . Basically, it is beef goulash without paprika and usually also without tomatoes. However, the onion meat is bound with flour and seasoned with vinegar to taste before serving. It is a traditional dish in the Beisl , which is often offered as a lunch menu .

literature

  • The large pan, Schmarren and Gröstl cookbook . Stocker, Graz a. a. 2003, ISBN 3-7020-1025-4 , pp. 145 .
  • Franziska Hanel: Original Franconian. The best of Franconian food . Hädecke, Weil der Stadt 2014, ISBN 978-3-7750-0662-0 , p. 18-19 (German, English).
  • Peter Fischer among others: Kitchen in theory and practice . a) Main volume (incl. DVD with working techniques), b) Part: Recipes . Trauner, Linz 2015, ISBN 978-3-99033-370-9 , part: Recipes: p. 90.

Individual evidence

  1. ↑ International Association of Chefs: Large Restaurant Cookbook. A manual and reference book for the modern restaurant kitchen . 2nd Edition. Publishing house of the International Association of Chefs, Frankfurt am Main 1910, p. 601 ff .
  2. ↑ Sabine Schönberg: Healthy nutrition for every day. The big health, slimming and diet cookbook . Xenos, Hamburg 1978, p. 155 .
  3. ↑ Gourmet region Upper Franconia: Specialties: onion meat (cooked warm in the Franconian way). In: genussregion.oberfranken.de. Retrieved August 16, 2017 .
  4. ↑ GDR recipes: Hungarian onion meat. In: ddr-rezepte.net. Retrieved on August 16, 2017 (recipe from the former GDR magazine Guter Rat , “Sonderheft aus Nachbarland 1977”).
  5. ^ Annette Remberg: Change in wedding customs in the 20th century illustrated using the example of a medium-sized town. A folkloristic and sociological investigation . Waxmann, Münster a. a. 1995, ISBN 3-89325-361-0 , chapter wedding meals, pp. 194-195 and Fn 630, 631.
  6. ↑ Holger Zurbrüggen: Eating & drinking: Westphalian onion meat. In: tagesspiegel.de . May 16, 2005. Retrieved August 16, 2017 .
  7. ^ Franz Maier-Bruck : The great Sacher cookbook. Austrian cuisine . Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , pp. 254 .