cookwewill

Thank you! Glad to hear you liked my Instructable :)

Happy to hear that! :)

Very nice, let me know how you liked it! And one tip, if you struggle to get the taste right, usually it just takes a bit more salt :)

That would be one hell of a breakfast :) But why not...

Thank you :)

Instant pot would work too for sure, I don't see why not :)Knuckles are not commonly sold in all stores, you need to talk to a butcher and ask for one. This is one of those underrated cuts that are less known in some parts of the world.

Meat tenderizer would work great when the meat is kept intact without making the cuts. I've used one a few times for sure :)

Thanks! I like it a lot yes and it's so simple to make. It basically cooks itself :)

Hello, in most cases I use beef since it's richer in flavor, but chicken works too.

You can do that, the kraut will not soften that much though and you will miss part of the flavor from the drippings that mix with the kraut nicely, while baking. But I think it can still turn out great. Lemme know how it went.

"I figure for the "gas" content, go big or go home." Hehe good one and so true :) But it's still nothing compared to a proper bean soup, which is another one I love :)

Cool, let me know how you liked it :)

Hehe yes, even the best of meals have their "enough of it" moments :)

Thank you! :)

I make my own breadcrumbs sometimes, it's definitely better than the store bough types, no questions about it :)

Perfect! I'm so happy to hear that you liked it :)

Haha, siehst du, ich habe gesagt mein Deutsch ist nicht sehr gut nich mehr :)

Nice, I'm making a salad with some ham or similar meaty ingredient and hard boiled eggs too. But we're not using this one as a side, but either on a toast or some bread... we call these "topped breads". So pretty much similar to what you described, tastes great too :)

Ich schpreche ein bisschen Deutch, sicher nich perfect also entschuldigung fuer die Fehler :) Ich lebe in der Slovakei und Semmelgeback is hier einfach zu kaufen. Ich sollte das mal versuchen, Semmel geschmack wird den Schnitzel sicher einen anderen knack geben. Danke fur das Tip :)

That would work for sure and I guess it would give the schnitzel an extra smoky flavor... sounds like a good idea :)

I prefer raw onions too, but I usually saute them as my family likes the milder taste. Smoked ham? Like on top or mixed into the salad?

I've had wild boar and deer schnitzels before, never a pronghorn but I guess it might taste similar as a deer maybe?

Indeed :) It's one of our favorite "travel" meals... we fry a ton of them, pack them up and then eat them with just a slice of bread during a break, when we are driving to some distant location. Schnitzels never disappoint :)

Oh yes, variations of this dish can be found everywhere in central Europe, I think every family has their somewhat modified recipe :)

Yup, it's visible in the photo but looks like I forgot to mention it in the text :) Let me fix that!

You're welcome, glad that you found it useful :)

You're welcome!

Sunflower oil has quite high smoke point so it's ok to use it for frying, as far as I know. But I didn't run any study on this so don't take my word for it :)

Let me know how you liked it Penolopy :)

Glad to hear that you liked it Davide! :)

10 solid servings for sure, up to 15 when using smaller bowls.

Oh yes, this is great, I'm using this as a side with several dishes that come with a lot of sauce. For thin soups, I'm making a bit bigger dumplings, like a half of teaspoon and instead of flour I'm using semolina that's not as finely grained.

Doing it because of the kids, when cooking for myself I'm using hot paprika too.

If I was to upload the recipe again, I would likely drop the word classic from the name :) My intention never was to claim this is the RIGHT classic or authentic recipe and it just creates unnecessary emotions with people.I'm using several different goulash recipes, all of them are similar in many ways, but with some differences... so I wanted to show one of those that people I served it to enjoyed a lot. Yes, it's not the most authentic one... just as the pizza that I make at home is not authentic Italian pizza, but I'd still call it "pizza" :)

No hard feelings Lionall, totally get what you are saying.

Adding Sauerkraut sounds like an interesting idea, I might actually give it a go :)

Yup, this is definitely not the most "authentic" version. I like to experiment when cooking so I'm trying out all kinds of modifications. Red wine is great for sure too, I'm cooking such a variation too.Another one I love has just paprika and no other vegetables or even potatoes, so it's very thick and I serve it with a large sliced bread dumpling.I've seen dozens of various goulash recipes already, looks like every region has their own typical ones.

Thank you Jessy! :)

I use a pizza pan, bought some on sale for like 3 bucks a piece in a local store :) But I see them sold online too, for around $10. The one I have looks like this :