Best Wiener Stew Recipes

HOT DOG STEW

Steps:

• In a large nonstick saucepan, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through.

WEINER CASSEROLE

Steps:

• Preheat oven to 350°F.
• Dice onion and add to a 2 qt casserole dish that has a lid.
• Slice weiners into 1/2 inch thick coins and add to onion.
• Mix soup into weiners & onion.
• Add water and stir until soup is dissolved.
• Add rice, black pepper, parsley & stir again.
• Bake for 10 minutes with lid off.
• Remove from oven & stir.
• Bake for an additional 25-35 minutes with lid on.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

WEINER STEW

Steps:

• Melt butter in pot over low heat.
• Peel onions and potatoes and wash peppers.
• Cut vegetables into small pieces. Put onions and peppers in pot and cook until onions look clear.
• Put potatoes and 2 cups water in pot. Cover and boil 10 minutes.
• Cut hot dogs into chunksand put into pot, add green beans (juice too).
• Mix flour in a little water to make a smooth paste and pour into stew.
• Add salt and pepper to taste. Cover pot and boil gently for 10 minutes.
• Flavor with mustard or ketchup. Serves 6.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.