Traditional Austrian lunch: the Tafelspitz
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ingredients
1 kg beef steak – walnut 500 g beef ribs 1 kg carrot 5 pcs parsley 1/2 pcs kohlrabi 1/2 pcs celery 1 pcs onion leek 1 pcs potato 5 pcs Brussels sprouts bay leaf whole allspice whole black pepper salt
Parsley potatoes
1 kg potatoes salt oil parsley
Paghetti sauce
1 pk sour cream chives salt
step
From the meat cooked in a strong broth you make tafelspitz. Traditionally, it is served with steamed Vegetable Recipes and a sauce with chives. The other way to serve it is in a deep plate with a little broth to make the meat juicier. The meat and Vegetable Recipes are served on a second plate.
1.
Clean the Vegetable Recipes, do not cut them into smaller pieces. Halve the onion and fry briefly in the oil. Wash the meat. Boil water with spices and bay leaf. While it is heating, add the Vegetable Recipes and only when it is boiling, put the meat in. This will keep all the proteins in it and the broth will be clear.
2.
Boil the broth on a low flame for three hours to make the meat completely tender. Only after two hours of cooking, salt it, this will give it a better taste.
3.
Wash the potatoes well and boil them in their skins in salted water.
4.
Clean the boiled potatoes and cut them into small pieces. Cut the spinach into smaller pieces and heat it briefly in a pan in oil. Salt the potatoes and pour the warm oil over them with the herbs. Stir everything together.
5.
Prepare the sauce. Put the sour cream in a bowl and salt it. Chop the chives into small pieces and mix everything together.
6.
Remove the carrots and parsley from the soup. Cut them into rounds. Cut the meat into slices. You need to make them thicker because after three hours of cooking it is so soft that it will fall apart.
7.
Serve the meat and Vegetable Recipes and you can snack.
