German food is more than Sausage, Rouladen, and big roasts. Home cooks in Germany are especially good at making something delicious out of what they have. The goal is to fill the tummy and satisfy the soul. Since I’m not a “fancy” person when it comes to food. Comfort foods done well will make me smile every time. This is why I was absolutely delighted when I stumbled across a dish called Würzfleisch while I eating at the Gaststätte Holzwürm in Seiffen. Thanks to my friend Katja and her extraordinarily helpful parents, who sent me a Würzfleisch recipe, I was able to recreate this dish at home. This DDR specialty is fairly easy to make, is fancy looking enough for company, and is yummy to satisfy even the pickiest of eaters.

Würzfleisch Recipe

Würzfleisch shows up in some cookbooks as Ragout Fin, a more complex dish from France that contains veal, sweetbreads, brain, marrow, and tongue. The recipe traveled to Berlin, where it became known as Würzfleisch (which means ‘Seasoned Meat’). And since I’m not much of an offal person, I’m happy that the people in East Germany shortened the steps and changed up the ingredients. Today, Würzfleisch is made with Veal or Chicken. Some still use tongue, but I would be chasing my family around the table with it if they thought I put tongue in their meal (cowards!).

Cooked cubes of meat are added to a sauce made from a light roux (butter and flour) with chicken broth. Season it up with pepper and Worcestershire sauce, and if you are feeling fancy, some white wine (wine goes in the sauce, as does the chef). You can stretch it a bit more by adding some sauteed mushrooms. The meaty sauce goes into small baking dishes/ramekins, is topped with Gouda Cheese, and is stuck under the broiler.

If you don’t have small ramekins, you can use a casserole dish and serve family style.

Serve with bread for dunking and a salad on the side, and you have a meal fit for a king.

Würzfleisch is a great way to use the leftovers from a roast or a Costco chicken!

Würzfleisch Recipe from the DDR

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Course Celebrating German Culture in America

Cuisine German

Servings 2 -4 depending on portion size

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

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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.

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