Austrian Recipes (Page 2)

Bacon dumpling soup
Bacon dumpling soup For the Tiroler Speck Knödel soup boil a strong beef broth. If you want to cook a larger amount of meat broth and double the ingredients, you can also cook the bacon dumplings directly in the broth. ...
Baked chicken - chicken
Baked chicken - chicken For Back Hendl - Chicken it is best to use a meaty chicken. Clean the chicken of offal and fat. ...
Beef Goulash / Viennese Juice Goulash
Beef Goulash / Viennese Juice Goulash is braised for approx. 3 hours, which makes the meat particularly tender. The sauce does not need to be bound separately, as the onions boil and the sauce becomes creamy, as can be seen in the picture above. ...
Boiled beef with chives sauce
Boiled beef with chives sauce For boiled beef with chives sauce pour water into a saucepan. Soups Clean vegetables, cut into thick strips and put into the pot. ...
Boiled beef with fried potatoes
Boiled beef with fried potatoes Green beans and apple horseradish taste great with Tafelspitz and fried potatoes. Soups Vegetables and onion clean, roughly crush and in a large pot fill. ...
Cream schnitzel
Cream schnitzel For cream escalopes it is best to use escalopes from the topside. With the flat side of the meat beater tap a little thinner. ...
Cream veal goulash with bread dumplings
Cream veal goulash with bread dumplings is a festive meal that is easy to prepare. Cut veal goulash into equal pieces. ...
Curd cheese strudel
Curd cheese strudel is the Austrian name for curd cheese strudel because curd cheese is called curd cheese in Austria. It is best to use lean quark with a fat content of approx. ...
Donauwellen sheet metal cake
Donauwellen sheet metal cake Danube waves can be prepared very well for celebrations, since they remain very juicy for at least 4-5 days and taste better the longer the cake can go through. It is best to use a baking frame or a high fat pan or large rectangular baking tins, because the dough expands high. ...

(C)opyright by Marions Kochbuch