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Main Dishes |
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Main Dishes
Wiener Schnitzel (Viennese Cutlet)
2 pounds boneless leg of veal,
cut into ¼ inch-thick slices, pounded thin
1 cup lemon juice
1 teaspoon salt
¼ teaspoon freshly ground pepper
3 eggs
3 tablespoons milk
½ cup all-purpose flour
1 cup dry bread crumbs
1 ½ cups lard or clarified butter
lemon slices
parsley sprigs
Arrange veal in single layer in large baking dish. Pour lemon juice over veal; let stand 1 hours, turning veal twice. Drain veal; pat dry. Sprinkle veal with salt and pepper. Beat eggs and milk in pie plate. Coat veal with flour; dip in egg mixture; coat with crumbs; shake off excess.
Refrigerate at least 20 minutes. Heat lard in large heavy skillet until it begins to smoke (about 300°). Fry 1 cutlet at a time in lard until golden brown, about 2 minutes each side; drain on paper toweling; keep warm until all cutlets are cooked. Garnish with lemon slices and parsley springs.
(photo: © Österreich Werbung / Wiesenhofer)
Tiroler Knödel (Tyrolean Dumplings)
5 diced hard rolls
100gm/3.5 oz. lean bacon
1 onion
1bunch of parsley
1-2 eggs
½ pint milk
50 gm/2 oz. flour
150 gm/5.5 oz. smoked meat
(can also be smoked sausage)
salt
white pepper
Brown the onions, parsley and small cubes of bacon and pour over the diced rolls, Whisk the milk and eggs, salt and pepper and fold in to the mass. Mix well and let rest about ½ hour. Work in the flour and finely chopped smoked meat or smoked sausage. Form dumplings and cook in salted water for approx. 12 minutes. Serve in beef bouillon.
(photo: Kobako / 2005 / Creative Commons)
Frittatensuppe (Sliced Pancake Soup)
½ pint milk
4 oz. flour
1 egg
pinch of salt
1 oz. cooing fat
Make a smooth paste of the cold milk and flour, stir in the egg and salt. Heat enough fat in an omelette pan to cover the bottom of the pan; spoon into the pan enough batter to cover the bottom thinly and evenly. Fry until crisp on both sides. Add more fat before frying each pancake. When cold,
the pancakes are rolled up individually and cut into thin strips.
Add to the hot beef broth.
(photo: © Österreich Werbung / Lehmann H.)
Girardi-Rostbraten (Sirloin Steak à la Girardi)
About ½ cup clarified butter for sautéing
6 (7-ounce) slices of sirloin
6 tablespoons finely diced smoked ham
1 white onion, peeled and finely chopped
½ cup finely diced mushrooms
1/3 cup dry white wine
1 bay leaf
½ cup heavy cream
¾ cup brown beef stock
1 tablespoon butter
1 teaspoon Dijon Mustard
½ bunch parsley, finely chopped
1 tablespoon capers, drained
salt and freshly ground white pepper to taste
sour cream (optional, for a garnish)
Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat. Add onions and sauté until golden. Add the mushrooms and sauté 4 to 5 minutes.
Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency. Swirl in the butter and whisk in the mustard- Do not allow the sauce to boil again or the mustard will have a bitter taste. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag.
(photo: Kobako / 2005 / Creative Commons)
Zwiebelrostbraten (Steak with Crispy Onions)
oil
1 white onion, peeled and cut crosswise into thin round slices
flour
2/3 cup clarified butter for sautéing
6 (7-ounce) slices of sirloin
1/3 cup cognac
¼ cup tarragon vinegar
1 cup brown beef stock
1 tablespoon butter
1 tablespoon Dijon mustard
salt and freshly ground white pepper to taste
Heat oil deep frying. Meanwhile, dip the onion slices in some flour and pat to remove the excess. When oil is hot, fry onions until they are golden. Remove the onions from the oil, drain on paper towels, and keep warm on the stove top – Heat 2/3 cup clarified butter in a skillet and sauté the sirloin slowly over medium-high heat until brown outside and medium-rare inside. Keep the sirloin warm on a covered plate.
Degrease the skillet by wiping it out with a paper towel and add the cognac and vinegar. Reduce almost all of the liquid. Add the beef stock and reduce by half. Lower the heat. Whisk in the butter and mustard at the same time. Be sure to whisk well to avoid having clumps of mustard. Add any meat juices from the sirloin on the covered plate and stir well. Season with salt and pepper to taste. Place the meat on warm plates. Pour the sauce over the meat and sprinkle with fried onions.
(photo: © Österreich Werbung / Trumler)
Wiener Rindsgulasch (Viennese Beef Goulash)
3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water
Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.
(photo: © Österreich Werbung / Lehmann H.)
Tafelspitz (Boiled Beef with Horseradish Sauce)
Rich Beef Broth
4 meaty beef knuckle bones
4 quarts water
4 large mushrooms, cut in half
3 large carrots, pared, cut crosswise into thirds
2 tomatoes, cut into quarters
2 turnips, pared, cut in half
2 leeks, cleaned
2 onions, cut in half
2 ribs celery with leaves, cut in half
2 cloves of garlic
2 sprigs parsley
2 tablespoons salt
½ teaspoon dried thyme leaves
12 black peppercorns
4 whole cloves
1 bay leaf
Sauce:
½ cup freshly grated horseradish
2 egg yolks
1 teaspoon salt
¼ teaspoon freshly ground white pepper
1 sliced bread, crust removed
¼ cup milk
1 cup olive oil
3 tablespoons sherry wine vinegar
1 beef brisket tip (about 3 pounds)
3 marrow bones
3 ounces beef liver
1 leek, cleaned, cut crosswise into thirds
1 onion, cut in half
cooked carrot slices
snipped fresh chives
Rich Beef Broth: Sauté bones in 8-quart stockpot until dark brown on all sides. Add remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 3 hours. Strain broth. Refrigerate covered until cold, about 6 hours. Remove and discard.
Horseradish Sauce: Whisk horseradish, egg yolks, salt and pepper in medium-size bowl. Soak bread in milk in small bowl 1 minute. Remove bread, squeezing out excess milk. Whisk bread into horseradish mixture. Whisk in ¼ cup of the oil drop by drop. Whisk in remaining oil in slow, steady stream. Whisk until sauce is thick. Whisk in vinegar.
Heat broth in large stockpot to simmering. Add brisket, bones, liver, leek and onion. Barely simmer covered, without allowing broth to bubble, until brisket is tender and center is medium.rare, about 3 hours. Remove bones from broth. Remove marrow from bones; slice marrow; transfer to platter. Strain and degrease broth; spoon about ½ cup over meats. Serve meats with carrots; garnish with chives. Reserve remaining broth for other use.
(photo: © Österreich Werbung / Eisenhut & Mayer)
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