Würzfleisch Recipe from the DDR
Ingredients
- 500 gr. Cooked Chicken I used one good sized boneless chicken breast
- 40 gr 4 TBL Butter
- 2 TBL Flour
- 1 Cup Chicken Broth
- 1/2 cup minced Mushrooms optional
- Salt and Pepper
- Worcestershire Sauce few dabs
- White Wine or Lemon Juice 4 - 6 teaspoons
- 200 gr I used a few handfuls Gouda Cheese (or what you have)
- Serve with Bread
Instructions
- Preheat the Broiler
- In a larger Saucepan- Melt the butter, and add the flour.
- Stir until the flour is absorbed and bubbly. (Don't let it brown!)
- Slowly pour in the Chicken Broth while stirring.
- This will make a smooth and thick sauce.
- Season it with salt, lots of Pepper, Worcestershire Sauce, and wine or lemon juice.
- Stir to combine.
- (Taste for flavor)
- Add the finely diced Chicken
- If you want to add mushrooms, now is the time.
- Stir until it's all combined.
- Fill into OVEN SAFE bowls (they are going under the broiler!)
- Top with Shredded Cheese
- Broil until browned and bubbly on top... about 5 minutes? Keep your eye on it!
- Serve with Slices of bread or Toast.
Notes
When I was first served Würzfleisch, it came in a small-ish dish. And believe me, a little goes a long way. The recipe is for 4 people (when served with bread and salad on the side). The dish if incredibly rich and flavorful. It's perfect in Winter, but I REALLY enjoyed it in Summer as a small meal.
If you don't have little ramekins or oven proof dishes, put it all in a smaller casserole dish, cover with cheese, and broil. Then serve family style.