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German Beef Goulash: The Long-Braised One-Pot You Will Keep Making
Beef shin, sweet onions, caraway, and paprika cooked low and slow until the broth turns glossy. German goulash is different from Hungarian, and both are worth knowing.
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Wiener Schnitzel: How to Get the Coating to Puff Properly
Veal pounded thin, breaded in a three-stage coating, and fried in clarified butter until the crust souffles away from the meat. There is one technique that makes the difference.