RECIPES
Gerostete Erdapfel (Roasted Potatoes)
Wiener Rindsgulasch (Viennese Beef Goulash)
Sachertorte (Sacher Gateau)
Vanillekipferl
Wiener Schnitzel
Leberknodelsuppe (Liver Dumpling Soup)
GEROSTETE ERDAPFEL (ROASTED POTATOES)
INGREDIENTS:
½ cup clarified butter
6 large russet potatoes, pared, grated, soaked in ice water, drained well
Salt
Freshly ground pepper
Snipped fresh parsley
DIRECTIONS:
Heat oven to 450°. Heat 2 tablespoons of the butter in ovenproof heavy 9-inch skillet until hot; add a quarter of potatoes. Press in even layer on bottom of pan. Sprinkle with salt and pepper. Cook, pressing firmly with spatula, until brown on bottom, about 5 minutes. Add remaining potatoes in three layers. Drizzle each layer with 2 tablespoons of the butter, sprinkle each with salt and pepper and press firmly.
Bake covered 20 minutes. Remove cover; bake until cooked and light brown on side, about 20 minutes. Let stand 10 minutes. Invert onto platter. Garnish with parsley.
Source: http://www.austria.org
WIENER RINDSGULASCH (VIENNESE BEEF GOULASH)
INGREDIENTS:
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
Frated 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
DIRECTIONS:
Heat the oil in a medium sized pot and brown the 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 and 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.
Source: http://www.austria.org
INGREDIENTS:
5 oz. butter
5 oz. Baker’s Chocolate
3 ½ oz. castor sugar
8 egg yolks
8 egg whites
2 oz. sugar
5 oz. flour
Pinch of salt
DIRECTIONS:
Beat the butter, chocolate and sugar until fluffy, stirring in the egg yolks one by one. Whisk the egg white, add the sugar and fold carefully into the butter mixture adding the flour as you go along. Butter a cake tin, sprinkle with flour, put in the cake mixture and bake slowly for 1 ½ hours. Turn out on to a cake rack and allow to cool. Glaze the top of the cake with hot apricot jam and cover with chocolate icing.
Icing: Bring 7 oz. sugar and 7 fluid oz. water to a boil until the mixture candies, then add the chocolate and boil until the mixture is thick, but fluid. Spread this with wet knife over the cake.
Source: http://www.austria.org
INGREDIENTS:
½ pounds unsalted butter, softened
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
2 cups sifted all-purpose flour
1 ½ - 2 inches vanilla bean
1 ¼ cups ground unblanched almonds
1 ½ - 2 cups confectioners’ sugar
DIRECTIONS:
Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon or with an electric mixer set at medium speed until light and fluffy. Beat in the flour ½ cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. Preheat the oven to 350°F. Lightly butter two 12-by15-inch baking sheets.
Pinch off walnut-sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and ½ inch thick. This will make it about 2 ½ inches long. Shape each piece into a crescent by bending it into a semicircle.
Arrange the crescents at least ½ inch apart in the baking sheets. Bake in the middle of the oven for 15 or 20 minutes, or until lightly colored.
While crescents are baking, combine confectioners’ sugar with vanilla bean.
Note: If vanilla bean is not available, use 2-3 tablespoons concentrated vanilla sugar combined with confectioners’ sugar.
Remove the sheets from the oven and leave the crescents on them to cool for about 5 minutes. When slightly cool, gently put several crescents in prepared sugar-vanilla mixture, cover them with it, and transfer to a plate. When completely cool, store crescents in an airtight container. If kept in a cool place, they will keep fresh for many weeks – if they last that long! Makes 36 crescents.
Source: http://www.austria.org
INGREDIENTS:
4 escallops (thin slices) of veal or pork
Salt
Ground Pepper
Flour
Breadcrumbs
2 whole eggs
Oil to deep fry
1 lemon
Cranberry Sauce (optional)
DIRECTIONS:
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed.
The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.
Season with ground pepper.
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s surface is coated with breadcrumbs. Again, lift it off plate and shake a little so loose crumbs fall off.
Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it.
When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before. It is ready to serve.
It is very tasty to let it fry a bit in real butter after deep frying. You can deep-fry ready boiled potatoes with the schnitzels. They get a nice crunchy skin; or break them up with spatula and cook as hash browns.
Source: http://www.bernhards.at
LEBERKNODELSUPPE (LIVER DUMPLING SOUP)
INGREDIENTS:
1 lb (~ 500 g) liver (pig's, calf's or beef's)
3 eggs
2 cups (~ 120 g) white bread, dried and cut into cubes (like for bread dumplings)
½ cup ( ~ 80 g) breadcrumbs
2 Tablespoons chopped parsley
1 Tablespoon marjoram
Salt
Pepper
DIRECTIONS:
Process liver until smooth. Add eggs and season with marjoram, salt and pepper. Mix well, add breadcubes and breadcrumbs and stir them in.
Let this mixture stand for at least 20 minutes so that the bread soaks up all that liquid and binds the mixture.
Form dumplings with a diameter of about 2 inches (5 cm) and bring a pot with water to heat, salt the water. When all dumplings are formed put the dumplings into the boiling water. Let come to boil again, cover with a lid, reduce heat and simmer more than cook the dumplings for around 20 minutes.
Serve with clear broth and sprinkle with freshly chopped chives.
Source: http://www.bernhards.at