crispy, deep fried turnovers stuffed with seasoned ground beef

Fleischkuechle

Stuffed Cabbage

Country Style Steak

1/2 Roasted Chicken

Chicken & Dumplings

Baked Meat Loaf

served in a pool of salty Wisconsin butter

butter burgers

macaroni and cheese

crispy potatoes

peanut butter and banana sandwich

buttered Cuban bread

goetta

homemade donuts

fried chicken

Denver omelet

onion rings

chicken fried steaks

cherry pie

Cinnamon rolls

homemade corned beef hash

grilled tilapia

biscuits and gravy

blueberry pancakes

waffles

In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp sugar. Add the 4 tbs cold cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make dough

Beat 1 egg lightly and combine 3 tbs cold water and 1 tbs cold milk. Drizzle the liquid into the flour-butter mixture and mix gently with a fork until a shaggy dough forms. Add a little more water, 1 tsp at a time, only if the dough is too dry. Turn out onto a lightly floured surface, knead 6–8 turns until smooth — do not overwork.

Bring together

Form dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes the gluten and firms the butter for a flakier, crisp crust.

Rest

Heat 1 tbs vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 6–8 minutes until translucent and beginning to brown at the edges. Add the minced garlic and cook 30–60 seconds until fragrant.

Cook aromatics

Increase heat to medium-high, add 1 lb ground beef and break it up with a spatula. Cook until mostly browned, about 6–8 minutes.

Brown beef

Stir in 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp sweet paprika and 1 tsp caraway seeds (if using). Pour in 2 tbs stock (or water) and scrape up any browned bits. Continue cooking 1–2 minutes until liquid mostly evaporates and filling is fairly dry but still moist. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. Remove from heat and let cool to near room temperature before filling dough (to avoid soggy pastry).

Season and finish

Pour about 6 cups (enough to deep-fry to 2–3 inches depth) vegetable oil or lard into a heavy deep skillet or Dutch oven. Heat over medium-high to 350°F (175°C). Line a tray with paper towels for draining. Whisk 1 egg for egg wash and set near your workspace. Lightly flour your work surface with 1 tbs flour.

Prepare workspace & oil

Remove chilled dough from refrigerator and divide into 8 equal pieces (for large turnovers) or 12 pieces (for smaller). On a lightly floured surface roll each piece into a circle about 5–6 inches (12–15 cm) in diameter and roughly 1/8 inch thick.

Roll and cut dough

Place about 2–3 tablespoons of cooled beef filling on one half of each dough circle, leaving a 1/2 inch border. Brush the border with beaten egg. Fold the dough over the filling to create a half-moon and press the edges together firmly. Crimp the edge with a fork or roll and pinch to seal completely. Prick the top once or twice with a fork to allow steam to escape.

Fill and seal

When oil reaches 350°F (175°C) (or a small scrap of dough sizzles and browns gently), carefully lower 2–3 filled turnovers into the oil without crowding. Fry 2–3 minutes per side until deep golden brown and crisp, turning once with tongs. Adjust heat to maintain 325–350°F (165–175°C) to avoid over-browning.

Using a slotted spoon or tongs, transfer cooked Fleischkuechle to the paper towel–lined tray. Sprinkle lightly with 1/2 tsp salt if desired. Repeat with remaining turnovers, allowing oil to return to temperature between batches.

Drain and season

Serve hot or warm. Traditional accompaniments: mustard, pickles, sauerkraut, or a simple green salad.

Serve

all-purpose flour

salt

granulated sugar

unsalted butter, cold and cubed

cold water

milk (cold)

egg (for sealing and wash)

ground beef (80/20)

yellow onion, finely chopped

garlic, minced

black pepper, freshly ground

sweet paprika

caraway seeds (optional)

fresh parsley, chopped

beef or chicken stock (or water)

vegetable oil (for cooking filling)

vegetable oil or lard (for deep frying)

flour for dusting / rolling

egg (beaten for egg wash)

salt (for finishing, optional)

Core the cabbage heads. Bring a large pot of water to a boil. Carefully place whole cabbages in boiling water for 6–8 minutes until outer leaves are pliable and can be peeled without tearing. Remove cabbage to a bowl or tray; when cool enough to handle, peel off 12–14 large leaves (reserve smaller inner leaves for another use). Trim the thick center rib of each leaf with a paring knife so it can be rolled flat.

Prepare cabbage leaves

Rinse 3/4 cup rice under cold water. In a small saucepan combine rice with 1 1/4 cups water, bring to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff and allow to cool slightly. (Alternatively use leftover cooked rice.)

Cook rice

In a large bowl combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, chopped parsley, 1 tsp salt, 1/2 tsp black pepper, paprika and 1 tablespoon olive oil. Mix until combined but not overworked.

Mix filling

Place about 3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll tightly, tucking the edges under to form neat rolls. Repeat until filling is used, making roughly 10–12 rolls.

Assemble rolls

In a bowl whisk together 3 cups tomato sauce, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 cup water or beef broth, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Make sauce

Preheat oven to 350°F (175°C). Spread a thin layer (about 1/2 cup) of the sauce in the bottom of a large ovenproof Dutch oven or baking dish. Arrange cabbage rolls seam-side down in the dish in a single snug layer. Pour remaining sauce over the rolls and tuck a bay leaf between rolls. Cover tightly with lid or foil and bake 60–75 minutes until meat is cooked through and rice is tender. For a slightly thicker sauce, remove lid during last 10 minutes of cooking.

Layer and cook

Remove bay leaf. Allow rolls to rest 10 minutes before serving so juices settle. Taste and adjust salt and pepper as needed.

Finish and rest

Place peeled, cut potatoes in a medium pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well and return to pot off heat for 1 minute to allow excess moisture to evaporate.

Mash potatoes with butter, then add milk a little at a time until desired creaminess. Season with 3/4 tsp salt and 1/4 tsp pepper. Keep warm until serving.

In a medium skillet heat 1 tbsp olive oil or butter over medium heat. Add sliced carrots and sauté 3–4 minutes until edges begin to brown.

Add 1 tbsp brown sugar, 1/2 tsp salt and 1/2 cup water or broth. Stir, cover and reduce heat to medium-low. Simmer 8–10 minutes until carrots are tender and glazed. Uncover and cook 1–2 minutes to reduce liquid if needed. Stir in fresh thyme or parsley before serving.

Place frozen peas in a small saucepan with 2–3 tbsp water. Cover and bring to a gentle simmer for 3–4 minutes until heated through. Drain any excess water.

Return peas to saucepan off heat, stir in 1 tbsp butter, 1/4 tsp salt, 1/8 tsp pepper and chopped mint or parsley if using. Toss and keep warm until plating.

green cabbage heads (large)

ground pork

uncooked long-grain white rice

onion (medium), finely chopped

garlic cloves, minced

black pepper

paprika

olive oil

tomato sauce (plain)

tomato paste

brown sugar or honey

apple cider vinegar

water or beef broth

bay leaf

russet potatoes, peeled and cut into 1–2 inch pieces

unsalted butter

whole milk

carrots, peeled and cut on bias into 1/2 inch slices

olive oil or butter

brown sugar

water or vegetable broth

fresh thyme or parsley (optional)

frozen green peas

fresh mint or parsley (optional), chopped

Remove steaks from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towel. Mix kosher salt, black pepper, garlic powder and paprika and rub evenly over both sides of each steak.

Bring steaks to room temperature and season

Place a heavy cast-iron skillet or stainless-steel skillet over medium-high heat for 4–5 minutes until very hot. Add vegetable oil and swirl to coat.

Preheat pan

Add steaks to the hot pan without crowding (work in two batches if needed). Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, two thyme sprigs and two smashed garlic cloves to the pan (per batch). Tilt pan and spoon butter over steaks for 1–2 minutes.

Sear steaks

If steaks are thick and need more cooking, transfer pan to a 400°F (200°C) oven for 3–6 minutes more for medium-rare/medium (target 125–135°F / 52–57°C). Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes. Preserve pan drippings in the skillet for the gravy step.

With skillet off heat but warm, add 2 tablespoons butter to the pan drippings. When melted, sprinkle in 2 tablespoons flour and stir continuously over medium heat for 1–2 minutes to form a roux and cook out raw flour taste.

Gradually whisk in 1 cup beef stock, scraping up browned bits from the bottom of the pan. Add Worcestershire sauce, then simmer gently for 3–4 minutes until slightly thickened. Season with salt and pepper to taste. Strain if desired and keep warm until serving alongside rested steaks.

Place peeled, cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender.

Drain potatoes well and return to the pot. Add 4 tablespoons butter and 3/4 cup warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Bring a medium pot of salted water to a boil. Blanch the trimmed green beans for 2 minutes until bright green and slightly tender, then drain and immediately plunge into ice water to stop cooking. Drain and pat dry.

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until translucent. Add the blanched green beans and sauté 3–4 minutes until heated through and beginning to brown in spots. Season with 1/2 tsp salt, 1/4 tsp black pepper and sprinkle 1 tsp lemon zest if using. Toss and remove from heat.

Heat a skillet over medium-low heat and add 2 tablespoons butter and 1 tablespoon olive oil. Add the thinly sliced onions and 1/2 tsp salt and cook, stirring occasionally, for 20–30 minutes until deep golden brown. If onions begin to stick, add a splash (1–2 tbsp) water and stir. For a touch of sweetness, add 1 tsp brown sugar about halfway through cooking. Remove from heat and keep warm.

Slice steaks against the grain, plate with mashed potatoes, green beans and caramelized onions. Spoon pan gravy over steaks (or serve on the side). Garnish with the reserved thyme sprigs if desired and serve immediately.

beef sirloin steaks (or ribeye), 1–1.25 inch thick

kosher salt

garlic powder

vegetable oil (or canola)

fresh thyme sprigs (optional)

fresh garlic cloves, smashed

beef stock

Worcestershire sauce

russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

fresh green beans, trimmed

shallot, minced (or small onion)

lemon zest (optional)

yellow onions, thinly sliced

brown sugar (optional, helps caramelize)

Preheat the oven to 425°F (220°C). Pat the chicken half dry with paper towels—dry skin gives better browning.

Preheat and prepare

In a small bowl, combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp paprika. Rub the mixture all over the chicken, including under the skin where possible. Tuck the thyme sprigs under the skin or into the cavity. Squeeze the half lemon over the chicken and tuck the squeezed lemon half next to it in the roasting pan for aroma.

Season

Place the chicken skin-side up on a rack set in a shallow roasting pan or on a rimmed baking sheet. Roast in the preheated oven at 425°F (220°C) for 35–45 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). If the potatoes (side 1) are roasting alongside, put them on the same sheet but not overcrowded; see potato directions for timing.

Roast

Remove the chicken from the oven and let it rest 8–10 minutes before cutting. Resting allows juices to redistribute. Squeeze a little additional lemon over the chicken before serving if desired.

Rest and finish

While the oven is heating (or immediately after seasoning the chicken), toss the halved baby potatoes with 1 tbs olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper, smashed garlic cloves, and chopped rosemary or thyme if using. Spread cut-side down in a single layer on a rimmed baking sheet or in a roasting pan beside the chicken, leaving space for air circulation.

Roast at 425°F (220°C) for 25–35 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. If roasting with the chicken, start the potatoes at the same time; they will be done slightly before or around the same time as the chicken depending on size. Remove garlic cloves before serving (or leave if you prefer roasted garlic).

In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Drizzle over the salad and toss gently just before serving to avoid wilting.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath or run under cold water to stop cooking, then drain well.

Heat 1 tbs olive oil or butter in a large skillet over medium-high heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the drained green beans and sauté 3–4 minutes until heated through and slightly blistered. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Finish with a squeeze of the lemon wedge and toss to combine.

bone-in, skin-on chicken half (breast, thigh, drumstick)

freshly ground black pepper

paprika (sweet or smoked)

fresh thyme sprigs (or 1/2 tsp dried thyme)

lemon

baby potatoes, halved (Yukon gold or red)

garlic cloves, smashed

fresh rosemary or thyme, chopped (optional)

mixed salad greens

cherry tomatoes, halved

cucumber, sliced

extra-virgin olive oil

red wine vinegar

lemon wedge (for finishing)

Peel and finely dice the onion. Trim and slice the carrots into 1/2-inch rounds. Slice the celery. Smash and mince the garlic. Pat the chicken pieces dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare vegetables and chicken

In a large Dutch oven or heavy-bottom pot set over medium-high heat, add 1 tbsp vegetable oil and 1 tbsp butter. When shimmering, add chicken pieces skin side down (if skin removed, just add pieces) in a single layer and brown about 3–4 minutes per side until golden — you do not need to cook through. Work in batches if necessary. Transfer browned chicken to a plate.

Brown chicken

Reduce heat to medium. Add remaining 1 tbsp butter to the pot. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Sprinkle 3 tbsp flour over the vegetables and stir 1–2 minutes to cook the raw flour taste. Pour in 6 cups chicken broth and 1 cup water gradually while scraping any browned bits from the bottom. Add bay leaf, thyme sprigs, remaining 1 tsp salt, and 3/4 tsp black pepper. Return browned chicken to the pot, submerging pieces partially in the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through and vegetables are tender.

Build the stew

Remove chicken to a cutting board. Discard thyme sprigs and bay leaf. When cool enough to handle, remove bones from the chicken pieces (if any), shred or cut the meat into bite-sized pieces and return meat to the pot. If using frozen peas, stir them in now and simmer 2–3 minutes to heat. Adjust seasoning to taste with extra salt and pepper.

Finish stew

In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Cut 6 tbsp cold butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits remaining. Stir in 2 tbsp chopped parsley (optional). Pour in 1 cup cold buttermilk and stir with a fork just until a soft, slightly sticky dough forms; do not overmix.

Make dumpling dough

With the chicken stew simmering gently (not a rolling boil), drop dumpling dough by rounded tablespoonfuls (or use a small ice-cream scoop) onto the surface of the simmering liquid so dumplings have room and do not touch too much. Cover the pot tightly and simmer over low heat for 12–15 minutes. Do not lift the lid during this time so dumplings steam and cook through. After 12–15 minutes, remove lid and check one dumpling by inserting a toothpick — it should come out clean. If done, gently stir shredded chicken into the stew so dumplings sit throughout the pot. Keep warm until serving.

Cook dumplings in stew

Place the peeled and cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Meanwhile warm the milk with 2 tbsp butter and the minced garlic in a small saucepan until butter melts and garlic softens; do not boil. Drain potatoes well and return to the pot. Mash with a potato masher or ricer while gradually stirring in the warm milk mixture until smooth. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, taste and adjust. Keep covered and warm.

Bring about 1 inch of water to a simmer in a medium skillet with a tight-fitting lid (or use a steamer). Add trimmed green beans, cover, and steam over medium heat until bright green and tender-crisp, 4–6 minutes depending on thickness. Immediately toss with 1 tbsp butter, the lemon zest and 1 tsp lemon juice, and 1/2 tsp salt. Adjust seasoning and serve.

In a medium skillet over medium heat, melt 1 tbsp butter. Add 1 lb baby carrots (or sliced carrots) and cook, stirring occasionally, until they begin to brown slightly, about 6–8 minutes. Drizzle 1 tbsp honey over the carrots, sprinkle 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Reduce heat to low, cover, and cook 4–6 more minutes until carrots are tender and glaze is slightly thickened. Taste and adjust seasoning.

Fleischkuechle

Stuffed Cabbage

Country Style Steak

1/2 Roasted Chicken

Chicken & Dumplings

Baked Meat Loaf

Butter Burgers

Macaroni And Cheese

Crispy Potatoes

Peanut Butter And Banana Sandwich

Buttered Cuban Bread

Goetta

Homemade Donuts

Fried Chicken

Denver Omelet

Onion Rings

Chicken Fried Steaks

Cherry Pie

Cinnamon Rolls

Homemade Corned Beef Hash

Grilled Tilapia

Biscuits And Gravy

Blueberry Pancakes

Waffles