Tafelspitz served with Bouillon-Vegetables

A classic Austrian dish where the beef or veal meat is marinated with various vegetables for at least 24 hours.  I roasted the onion halves before adding them to the marinade in order that the bouillon achieves its intense colour when cooked.  In the following recipe, I used veal meat and gently cooked it along with its marinade at a temperature of not more than 80° C over low heat.  Cooking time depends on the quantity of meat.  Generally, 1 kg meat will take about 2 hours to be cooked gently. Using some of the bouillon, I cooked the cubed vegetables which were then topped up with cold butter and chopped parsley.  The balance of bouillon can be freezed for later use.  Tafelspitz may also be served with Apfel-Rotkohl (Apple & Red Cabbage) and Meerettichsauce (Horseradish Sauce).

Ingredients (serves 4):
1.2 kg Tafelspitz (beef or veal rump in one piece)

2 medium-size onions
1 small Petersilienwurzel (parsley root), to be peeled & cut into cubes
1/2 root Knollensellerie (celeriac), to be peeled & cut into cubes
1 stalk celery, to be coarsely sliced
1 pc carrot, to be peeled & cubed
1 pip garlic, to be peeled and sliced
2 medium-size red tomatoes, to be quartered
a handful of Kerbel (chervil), to be coarsely chopped or 1 tsp dried chervil
a generous pinch of dried Majoran (marjoram)
a generous pinch of dried Liebstöckel (lovage)
2 dried bay leaves
1 tbsp white peppercorns
1 litre water

1 tsp salt
1 litre water (extra)

Method:

Cut onions into halves and roast in a small pan with the cut side down over medium heat until dark brown.

Remove fat from meat and add to a medium-size plastic bowl.  Add the rest of ingredients and cover bowl with cling film.  Store bowl in the fridge for at least 24 hours.

The next day, add meat along with its marinade in a large pot.  Add another 1 litre of water and 1 tbsp salt.  Bring to a simmer (at a temperature of 80° C) over medium heat.  Once the required temperature is achieved, adjust heat and simmer with the pot 3/4 covered with its lid for about two and a half hours. You need to skim the bouillon regularly in order that the liquid becomes clear.

Once done, transfer meat from pot to a strainer.  Then, slice meat into preferred thickness just before serving.

Bouillon-Vegetables

Ingredients:
600 g potatoes, to be peeled & coarsely cubed
1/2 root Knollensellerie (celeriac), to be peeled & coarsely cubed
180 g carrots, to be peeled & coarsely cubed
a handful of fresh parsley, to be finely chopped
20 g cold butter
salt & ground white pepper to taste

Method:
In a medium-size pot, add cubed potatoes, celeriac and carrots.  Then, pour bouillon to just cover the vegetables and bring to a boil.  Reduce heat and simmer over low/medium heat for 15 minutes.  You may notice that the bouillon has slightly evaporated.  To round the dish off, add cold butter and chopped parsley.  Check seasoning before serving!

Mix well and serve hot together with Tafelspitz, Apfel-Rotkohl and Meerettichsauce!

Bon Appetit!

Spaghetti served with Thyme Veal Sauce

A pleasant change from the usual Bolognese sauce, I prepared this simple gravy by sautéing veal strips and onion rings in Butterschmalz (ghee) until golden brown. Followed by the addition of beef stock and left simmered until veal is tender.  Lastly, Crème Fraîche and thyme are added to round up the flavour. This is a german dish which uses either marjoram or thyme.  I added thyme as hubby is not a fan of marjoram.

Ingredients (serves 4):
500 g veal meat, to be sliced into strips
1 large onion, to be peeled and sliced into rings
1 tbsp Butterschmalz (ghee) or butter
250 ml beef stock
200 g Crème Fraîche
1/2 tsp dried thyme or 1 tbsp chopped fresh thyme
salt & pepper to taste

300 g spaghetti noodes, to be cooked according to packet instructions

Method:
Heat Butterschmalz (ghee) or butter in a pan over high heat.  Add veal strips and sauté until almost brown. Add onion rings and continue sautéing until they are golden brown.

Add beef stock and bring to a slight boil.  Put on lid and simmer over medium heat for about 20 minutes.  Then, add Créme Fraîche and thyme.  Bring to a slight simmer before seasoning to taste.

Serve hot with spaghetti noodles.

Bon Appetit!

Grilled Veal with Lime Sauce

A rather healthy grilled meat version for tonight's dinner.  This dish is served with Grill Peppers stuffed with Feta Cheese & Dried Tomatoes.

Ingredients (serves 4):
4 veal cutlets à 200 g each (without bones) or other cuts
a stalk of fresh thyme
2 tbsp olive oil
ground pepper and salt to taste

Sauce Ingredients:
4 tbsp olive oil
4 tbsp lime juice
zest from 1 lime
1 pip garlic
2 tbsp capers (optional - I omit these out because my two boys dislike them)
1 pce anchovy fillet (Sardellenfilet) from glass (add 2 pcs if capers are not used)

Method:
Wash veal cutlets with cold water and pat dry with kitchen paper.  Wash, pat dry thyme and pluck the leaves.  Brush veal cutlets with olive oil and season with pepper and thyme to taste.  Marinate covered for about one hour.

In a small bowl. mix olive oil, lime juice and zest together.  Peel and mince garlic.  Add minced garlic to mixture and mix well.  Chop capers (if using) and anchovy fillet.  Add to bowl and mix well.  Leave aside.

Preheat grill.  Season the veal cutlets with salt to taste and grill for 8 to 12 minutes (both sides altogether).  Add 1 tbsp of sauce on veal cutlets before serving.

Bon Appetit!

Kalbsrahmgulasch serviert mit Semmelknödel

Literally translated, Veal Goulash is a typical Bavarian dish which is normally served with Bread Dumplings.  I also prepare Shredded Cabbage Salad (Krautsalat) on the side.

Ingredients (serves 4 persons):
700 g veal (bug), to be cut into cubes
2 big onions, to be peeled and diced
1 tbsp tomato puree
1 tbsp flour
1 tsp Paprika edelsüß (sweet paprika)
1/4 litre beef or vegetable stock
200 ml fresh cream
salt and pepper to taste
2 tbsp chopped parsley
2 tbsp oil

Method:
In a medium-size pot, heat oil and add half the amount of veal cubes.  Brown all sides over high heat.  Once done, remove to a plate and repeat with the other half.

Then, add diced onions to pot and stir-fry over low heat until translucent.  Add tomato puree, flour and paprika.  Stir-fry for about one minute.  Then, add stock and veal cubes.  Bring to a slight boil.  Cover pot and reduce heat.  Cook for about one hour or until meat is tender.

Lastly, add fresh cream and season to taste.  Serve with salad and dumplings.


Krautsalat (Shredded Cabbage Salad)
Ingredients (serves 4 persons):
1 small cabbage (about 700 g)
1 tsp salt

100 g bacon or turkey bacon, to be finely diced - optional (note:  I omitted this ingredient)
1 small onion, to be peeled and diced
1/8 litre beef or vegetable stock
3 tbsp white wine vinegar
4 tbsp cooking oil
1 tsp hot mustard
1/2 tbsp cumin grains (Kümmelkörner)
salt and black pepper to taste

Method:
Quarter, clean and wash cabbage.  Shred cabbage by using a vegetable slicer into a big bowl.  Add 1 tsp salt and mix well.  Cover bowl and leave aside while the rest of the ingredients are being prepared.

In a small pot over low heat, add bacon.  Stir-fry until the fat oozes out.  If not using bacon, heat 1 tbsp oil.  Add diced onions and stir-fry until translucent.  Then, add stock and vinegar.  Bring to a slight boil and keep stirring at the same time.  Add cumin, mustard and oil.  Mix well.

Pour mixture to the shredded cabbage and mix well.  Cover bowl and leave aside for about 3 hours at room temperature.  Season with salt and plenty of freshly ground pepper before serving.


Semmelknödel (Bread Dumplings)
Ingredients (serves 4 persons):
7 Semmeln or Brötchen (bread buns), to be sliced - one can also use ready-made "Knödelbrot" which comes in 400 g bag in the supermarkets
1/4 litre hot milk
1 tsp salt

3 tbsp chopped parsley
1 medium-size onion, to be peeled and diced
1 tsp butter

2 eggs
1 tbsp flour

Method:
In a large bowl, add hot milk and salt to bread slices.  Mix well and cover bowl.  Leave aside for about 20 minutes.

In a small pan, heat butter and add diced onion.  Stir-fry until translucent before adding chopped parsley.  Remove from heat and add to bread slices.  Add eggs and flour.  Mix well.

By using wet hands, make 8 dumplings and leave aside.  Bring a big pot of water to boil.  Add a little salt.  Then, add dumplings and reduce heat to medium.  Cook for about 15 minutes or until the dumplings rise to the surface.  Remove to a serving bowl.

Bon Appetit!

Wiener Schnitzel served with Warm Potato Salad

Wiener Schnitzel or Veal Cutlets is a typical Austrian dish where about 4 mm thin and lightly hammered veal slices are slightly salted, peppered and rolled in flour, beaten eggs and breadcrumbs in that order.  Some restaurants will either serve it alone with a lemon wedge or accompanied with a warm potato salad.  This dish is one of our family's favourites and the following recipe serves 4.

Ingredients:
4 veal slices (about 4 mm thin - tell your butcher that you are making Wiener Schnitzel)
flour
2 eggs, to be lightly beaten
breadcrumbs
salt and ground pepper
enough oil that the Schnitzel can swim in it

Method:
Place veal slices on a wooden board and lightly hammer them.  Lightly season with salt and pepper. Coat the veal slices one at a time in flour, then in beaten egg and lastly, in breadcrumbs.  Fry the veal pieces until golden brown before turning over to brown the other side.

Warm Potato Salad

Ingredients:
500 g potatoes
a little salt
1 small onion, to be peeled and cut in small cubes
50 ml chicken stock
2 tbsp vinegar
2 tbsp cooking oil
1 tsp hot mustard
salt, sugar and pepper to taste
chives, to be coarsely chopped

Method:
Wash and clean potatoes thoroughly.  Place potatoes (skin on) in a pot and add enough water to cover potatoes.  Cook for 20 minutes or until potatoes are tender.  Strain water and leave aside to cool.

Peel potatoes and cut into slices into a bowl.  Lightly heat the chicken stock in a small pot.  Add in vinegar, oil, mustard and season to taste.  Pour mixture over potato slices and mix well.  Then, add the onion cubes and chopped chives.  Mix thoroughly and season again to taste.  Note:  I didn't add chopped chives to my potato salad.

Bon Appetit!