But is that really goulash? It’s a curry dish, a very good one though, we have eaten that one in Malaysia. In goulash there is paprika powder, not curry spices.
OH boy, You got yourself into a very traditional pub there! I happen to know this place for 50 years now and it seemed to be an institution already back then.. During wall times that erea was the most center of the western part. It still is, i guess 😅
I always add cloves to my red cabbage. Have not seen any with cinamon before. Not saying it does not happen, just only seen it with cloves. We also add bay leaves. When I make mine at home I like to add a few whole cranberries along with the apples.
thank you again for the yummy video. by the way pork nuckel is eisbein and schweinzhaxe too, but in the north of germany, exspecially in berlin it is cooked. it is calledeisbein because in former days ice skates were made from the bone of it. in the south it is grilled and called schweinshaxe. both totally diffrent dishes but both really good. the eisbein does not look as yummy, but it is.
🇩🇪 Kalb(fleisch) = 🇸🇪 kalvkött = 🇬🇧 veal (meat) Both "Kalb" and "kalv" are cognates with the English noun "calf", which is a young cow, but its meat is called "veal" thanks to the Normans who conquered England in 1066. You had Kalb (kalv / veal) already as Döner Kebab before, and the original Wiener Schnitzel here was also veal meat.
Yes, that's an authentic one. This restaurant exists since 1936 and still has the patina 😉 I highly recommend the restaurant Max und Moritz, it still has the original tiles and furniture.
@@dananna8614 Had lunch.... Quetschkartoffeln (=squeezed potatoes) and duck breast with a sour gravy. First time we tried this type of potatoe dish, I liked it!
@ we have eaten duck breast several times in Germany, more common here than in Sweden. We call it crushed potatoes, perfect to make on leftovers potatoes and it’s delicious
Luckily I had bread rolls, salmon and horseradish cream in stock after Dan and Anna had whetted my appetite the day before yesterday ;) But this veal goulash looks very tempting indeed, I'll have to recreate it in my own kitchen soon.
Oh those waiters with a demure stance frightened a young insecure lad like myself for the longest time!! 😊😅 I felt you very hard when you were issuing the subject matter 😂😂😂
fehlt noch Hühnerfrikassee, Berliner Leber, Königsberger Klopse oder warme Leber.- und Blutwurst mit Sauerkraut und Salzkartoffeln und ordentlich Senf ❤❤❤
@dananna8614 Möhrcheneintopf mit Kassler und Grün,also Karotte+ Grün! Kartoffelsuppe, Erbsensuppe und Linsensuppe mit Apfelessig? alles mit Wurst , perfekt für die kalte Zeit ✌️
The last time I was very critical (rightfully so) about the Schnitzel you had the last time. This time the Schnitzel looks way better, had a nice colour + the breadcoat didn´t glue on the meat, although 1 thing I have to criticize as well. The fat from frying was to see on the breadcoat, and that should not be , but dapped with a kitchen paper immediately after frying, in order to avoid that the breadcoat becomes greasy. On the otherhand the Kalbsgulasch didn´t look like a Gulasch at all. A Gulasch is a stew in hungarian style (the term "Gulasch" is a hungarian loanword but the spelling is germanized, in Hungarian it is spelled Gulyàs but pronounced the same way) therefore made with Paprika powder, lots of Paprika powder actually. The Paprika powder is - the star - of any Gulasch and what actually makes a stew to a Gulasch/divides a Gulasch from being just a plain stew... And that Paprika powder dyes the stew either straight red or redish-brown in colour (depending on the type of paprika powder because the colour variates in all shades from bright red to brownish-red ) . But yours had not even a glimpse of redish colour but was light brown/beige in colour, so there was obviously no use of Paprika powder at all and therefore it was - no Gulasch - but just a plain stew = wrong labeling..no "Kalbsgulasch" but "Kalbseintopf". Nothing wrong about a good made "Eintopf", can be delicious as well but it is by all means not a Gulasch. Besides that red cabbage would not go well as a sidedish with a Gulasch at all because the tastes of both wouldn´t compliment each other but red cabbage with a stew/Eintopf fits perfectly..
Thank you once again for your amazingly comment 🙏 I understand what you mean about the gulasch, I’ve eaten the real one in Budapest and this was not the same dish, but equally delicious though.
@@dananna8614 Actually in Hungary a Gulyas is a delicious soup with lots of paprika powder with potato, onions, meat and/or sausage in it and not the stew. The stew is named Pörkölt and also a bit different prepared than how a Gulasch is prepared in Austria or Germany, mainly because in the Hungarian version are also always bell peppers in there as well. But there are many variations how to prepare it within Germany + within Austria anyway as well but usually with no bell peppers at all, but the differences are: was it made with wine or without or with cream or without, what meat was used either veal, or beef, or pork and what particular part of the meat was used, and the seasoning besides using lots of paprika powder variates a lot as well.
@ I do have an old recipe for pörkölt that I got from an old Hungarian lady for 30 years ago, have only cooked it twice but it’s delicious 😋 I will dust that recipe off, stay tuned for pörkölt 😄
Gulasch or gulai always interesting in every countries. My favourite is gulai lemak cili padi
But is that really goulash? It’s a curry dish, a very good one though, we have eaten that one in Malaysia. In goulash there is paprika powder, not curry spices.
OH boy,
You got yourself into a very traditional pub there!
I happen to know this place for 50 years now and it seemed to be an institution already back then..
During wall times that erea was the most center of the western part.
It still is, i guess 😅
We are so happy we stumbled across this amazing restaurant. Thank you for sharing🫶
Enjoy your Trip 😊Dan and Anna
Thank you very much 🙏
I always add cloves to my red cabbage. Have not seen any with cinamon before. Not saying it does not happen, just only seen it with cloves. We also add bay leaves.
When I make mine at home I like to add a few whole cranberries along with the apples.
Thank you for sharing 🙏
The lemon is actually squeezed over the schnitzel.
We know but Dan is not a lemon guy, me on the other hand loves lemon 🍋
@@dananna8614but a better taste
Jäger Schnitzel with Mushrooms and Potatoes and Gravy sauce
👍
If you looking for another great authentic German Restaurant in Berlin.I highly recommend "Dicke Wirtin" 🙂 Have a nice Day!
Thanks for the tip!🙏
thank you again for the yummy video. by the way pork nuckel is eisbein and schweinzhaxe too, but in the north of germany, exspecially in berlin it is cooked. it is calledeisbein because in former days ice skates were made from the bone of it. in the south it is grilled and called schweinshaxe. both totally diffrent dishes but both really good. the eisbein does not look as yummy, but it is.
Thanks for the info! We did ate eisbein in Chemnitz: ua-cam.com/video/sKP4nTHAqMg/v-deo.htmlsi=8bpyjMT9nm2vGHif it was huge and delicious
@@dananna8614 will watch it,thanks.
@@michaelkusica5333 please do 👍
🇩🇪 Kalb(fleisch) = 🇸🇪 kalvkött = 🇬🇧 veal (meat)
Both "Kalb" and "kalv" are cognates with the English noun "calf", which is a young cow, but its meat is called "veal" thanks to the Normans who conquered England in 1066. You had Kalb (kalv / veal) already as Döner Kebab before, and the original Wiener Schnitzel here was also veal meat.
Thank you for explaining 🙏🙏
Yes, that's an authentic one. This restaurant exists since 1936 and still has the patina 😉
I highly recommend the restaurant Max und Moritz, it still has the original tiles and furniture.
Thanks for sharing! 😄🙏
I made a mistake... it´s 3 hours til I can get lunch, and now I am hungry from watching this video... that Gulasch looks awesome!
Haha hope you get a nice lunch soon 😄😋😋
@@dananna8614 Had lunch.... Quetschkartoffeln (=squeezed potatoes) and duck breast with a sour gravy. First time we tried this type of potatoe dish, I liked it!
@ we have eaten duck breast several times in Germany, more common here than in Sweden. We call it crushed potatoes, perfect to make on leftovers potatoes and it’s delicious
Luckily I had bread rolls, salmon and horseradish cream in stock after Dan and Anna had whetted my appetite the day before yesterday ;)
But this veal goulash looks very tempting indeed, I'll have to recreate it in my own kitchen soon.
@ haha glad to hear that 👍 Please let us know how the goulash turns out
Oh those waiters with a demure stance frightened a young insecure lad like myself for the longest time!! 😊😅
I felt you very hard when you were issuing the subject matter 😂😂😂
You don’t question them what so ever 😄
fehlt noch Hühnerfrikassee, Berliner Leber, Königsberger Klopse oder warme Leber.- und Blutwurst mit Sauerkraut und Salzkartoffeln und ordentlich Senf ❤❤❤
I ate liver in Chemnitz: ua-cam.com/video/sKP4nTHAqMg/v-deo.htmlsi=8bpyjMT9nm2vGHif
And for the königsberger meatballs, just wait a few days 😉😉👍
@dananna8614 Möhrcheneintopf mit Kassler und Grün,also Karotte+ Grün! Kartoffelsuppe, Erbsensuppe und Linsensuppe mit Apfelessig? alles mit Wurst , perfekt für die kalte Zeit ✌️
@ thank you 🙏
cantiknya restoren berlin👍
So cozy restaurant 👍
The last time I was very critical (rightfully so) about the Schnitzel you had the last time.
This time the Schnitzel looks way better, had a nice colour + the breadcoat didn´t glue on the meat, although 1 thing I have to criticize as well.
The fat from frying was to see on the breadcoat, and that should not be , but dapped with a kitchen paper immediately after frying, in order to avoid that the breadcoat becomes greasy.
On the otherhand the Kalbsgulasch didn´t look like a Gulasch at all.
A Gulasch is a stew in hungarian style (the term "Gulasch" is a hungarian loanword but the spelling is germanized, in Hungarian it is spelled Gulyàs but pronounced the same way) therefore made with Paprika powder, lots of Paprika powder actually. The Paprika powder is - the star - of any Gulasch and what actually makes a stew to a Gulasch/divides a Gulasch from being just a plain stew...
And that Paprika powder dyes the stew either straight red or redish-brown in colour (depending on the type of paprika powder because the colour variates in all shades from bright red to brownish-red ) .
But yours had not even a glimpse of redish colour but was light brown/beige in colour, so there was obviously no use of Paprika powder at all and therefore it was - no Gulasch - but just a plain stew = wrong labeling..no "Kalbsgulasch" but "Kalbseintopf".
Nothing wrong about a good made "Eintopf", can be delicious as well but it is by all means not a Gulasch.
Besides that red cabbage would not go well as a sidedish with a Gulasch at all because the tastes of both wouldn´t compliment each other but red cabbage with a stew/Eintopf fits perfectly..
Thank you once again for your amazingly comment 🙏 I understand what you mean about the gulasch, I’ve eaten the real one in Budapest and this was not the same dish, but equally delicious though.
@@dananna8614 Actually in Hungary a Gulyas is a delicious soup with lots of paprika powder with potato, onions, meat and/or sausage in it and not the stew. The stew is named Pörkölt and also a bit different prepared than how a Gulasch is prepared in Austria or Germany, mainly because in the Hungarian version are also always bell peppers in there as well.
But there are many variations how to prepare it within Germany + within Austria anyway as well but usually with no bell peppers at all, but the differences are: was it made with wine or without or with cream or without, what meat was used either veal, or beef, or pork and what particular part of the meat was used, and the seasoning besides using lots of paprika powder variates a lot as well.
@ I do have an old recipe for pörkölt that I got from an old Hungarian lady for 30 years ago, have only cooked it twice but it’s delicious 😋 I will dust that recipe off, stay tuned for pörkölt 😄
Kalbsgulasch ist vom Baby von der Kuh bzw. Junges vom Rind.
Thank you for sharing 🙏
Try it Schnitzel with Bratkartoffeln !
Thank you for your tips 👍
yummy, so jealous. great video :)
Thank you 😋
Kalbsgulasch is Veal goutlast
Thank you 🙏 it was very tender 😋
👍From Malaysia 🇲🇾
♥️🇲🇾♥️
Varför förstår ni två inte tyska?
Helt enkelt för att vi inte kan tyska språket 😄
I haven't seen a schnitzel this small for a very long time
We thought this was a big one 😄😄
Jäger Schnitzel with Mushrooms and Potatoes and Gravy sauce
Sounds delicious 👍