Any nice food receipes from Austria/Germany?!
Answers:
One good Austrian dish is Braised beef!. This recipe is enough to serve six!.
INGREDIENTS:
* 3 lb beef in one piece (chuck or brisket)
* 2 carrots
* 1 small celery root
* 1 parsley root (also called Hamburg parsley or turnip-root parsley)
* 1 medium-sized onion
* 1 Tablespoon mustard
* 1 Tablespoon tomato paste
* 2 cups red wine (or alternates)
* 4 cups vegetable or beef broth (water can also be used)
* salt, pepper, 2 bay leaves, 4 juniper berries, dry mustard
PROCEDURE:
Clean the root vegetables; peel the onion and chop all into ? inch pieces!. Now rub the meat with dry mustard and season it with salt and pepper!. Heat vegetable oil very hot in your pot and fry the meat on all sides until it has a nice color!. The color on the meat is secondary; what we actually want is the remains in the pan!. Lift out the meat and put all root vegetables in the pot!. Thoroughly fry them on a steady, moderate heat!. All that frying produces the major taste at the end!. Add tomato paste and continue frying; then add wine and reduce slightly!. Now stir up all the dark brown remains sticking on the bottom of the pan to combine with the wine; fill up pot with 4 cups of broth or water!. Add the meat, bay leaf and juniper and cover the pot, cooking on moderate heat until the meat is done and tender!. Take out the meat, discard juniper and bay leaves and puree the gravy in a blender or kitchen processor!. The sauce will probably be too thick now; add some broth, water or even milk and cream to reach the desired consistency!. Adjust seasoning, cut the meat into slices and pour sauce over it!. Some carrots and sticks of celery root, boiled and then sautéed in butter and any pasta or boiled potatoes will be a good accompaniment for this dish!. I wish you success and "Mahlzeit!" -- enjoy!
For more Austrian recipes, go to http://www!.bernhards!.at/recipes/
As for a German recipe, I'll be telling you about Baked Potatoes Filled with Herring Salad!.
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-!.!.!.
4 middle-size potatoes
4 herrings, soaked
100 g small-size cooked French beans
1 onion, chopped
1 bunch parsley, finely chopped
50 g shrimps
100 g cream
1 tbsp!. mustard
1 tbsp!. butter
1 tbsp!. vinegar
salt, pepper to taste
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-!.!.!.
Heat the oven to 200 degrees Celsius, wash the potatoes thoroughly, dry on a paper towel, pierce each potato all over with the fork, and grease with butter!. Keep in the oven for about 40 min!. Meanwhile blend cream and mustard, add vinegar, salt and pepper!. Mix in finely chopped herring fillet, shrimps, beans, onion und parsley!. Cut the potatoes in halves, make a hole in each of them with a spoon, fill with the herring salad and serve!.
For more German recipes, visit http://www!.germanculture!.com!.ua/recipes/!.!.!.
Hope this helps!Www@FoodAQ@Com
INGREDIENTS:
* 3 lb beef in one piece (chuck or brisket)
* 2 carrots
* 1 small celery root
* 1 parsley root (also called Hamburg parsley or turnip-root parsley)
* 1 medium-sized onion
* 1 Tablespoon mustard
* 1 Tablespoon tomato paste
* 2 cups red wine (or alternates)
* 4 cups vegetable or beef broth (water can also be used)
* salt, pepper, 2 bay leaves, 4 juniper berries, dry mustard
PROCEDURE:
Clean the root vegetables; peel the onion and chop all into ? inch pieces!. Now rub the meat with dry mustard and season it with salt and pepper!. Heat vegetable oil very hot in your pot and fry the meat on all sides until it has a nice color!. The color on the meat is secondary; what we actually want is the remains in the pan!. Lift out the meat and put all root vegetables in the pot!. Thoroughly fry them on a steady, moderate heat!. All that frying produces the major taste at the end!. Add tomato paste and continue frying; then add wine and reduce slightly!. Now stir up all the dark brown remains sticking on the bottom of the pan to combine with the wine; fill up pot with 4 cups of broth or water!. Add the meat, bay leaf and juniper and cover the pot, cooking on moderate heat until the meat is done and tender!. Take out the meat, discard juniper and bay leaves and puree the gravy in a blender or kitchen processor!. The sauce will probably be too thick now; add some broth, water or even milk and cream to reach the desired consistency!. Adjust seasoning, cut the meat into slices and pour sauce over it!. Some carrots and sticks of celery root, boiled and then sautéed in butter and any pasta or boiled potatoes will be a good accompaniment for this dish!. I wish you success and "Mahlzeit!" -- enjoy!
For more Austrian recipes, go to http://www!.bernhards!.at/recipes/
As for a German recipe, I'll be telling you about Baked Potatoes Filled with Herring Salad!.
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-!.!.!.
4 middle-size potatoes
4 herrings, soaked
100 g small-size cooked French beans
1 onion, chopped
1 bunch parsley, finely chopped
50 g shrimps
100 g cream
1 tbsp!. mustard
1 tbsp!. butter
1 tbsp!. vinegar
salt, pepper to taste
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-!.!.!.
Heat the oven to 200 degrees Celsius, wash the potatoes thoroughly, dry on a paper towel, pierce each potato all over with the fork, and grease with butter!. Keep in the oven for about 40 min!. Meanwhile blend cream and mustard, add vinegar, salt and pepper!. Mix in finely chopped herring fillet, shrimps, beans, onion und parsley!. Cut the potatoes in halves, make a hole in each of them with a spoon, fill with the herring salad and serve!.
For more German recipes, visit http://www!.germanculture!.com!.ua/recipes/!.!.!.
Hope this helps!Www@FoodAQ@Com
austrian jam cookies
INGREDIENTS
115 g butter
100 g white sugar
5 ml vanilla extract
1 egg yolk
190 g all-purpose flour
65 g chopped almonds
340 g raspberry jam
DIRECTIONS
In a medium bowl, cream together the butter and sugar!. Add the vanilla and egg yolk; mix until fluffy!. Stir in the flour, and refrigerate dough for 2 hours!.
Preheat oven to 300 degrees F ( 150 degrees C )!. Grease cookie sheets
Measure out the dough by teaspoonfuls, and roll into balls!. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart!. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag!. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown!. Remove from pan after baking to cool on a wire rack!.Www@FoodAQ@Com
INGREDIENTS
115 g butter
100 g white sugar
5 ml vanilla extract
1 egg yolk
190 g all-purpose flour
65 g chopped almonds
340 g raspberry jam
DIRECTIONS
In a medium bowl, cream together the butter and sugar!. Add the vanilla and egg yolk; mix until fluffy!. Stir in the flour, and refrigerate dough for 2 hours!.
Preheat oven to 300 degrees F ( 150 degrees C )!. Grease cookie sheets
Measure out the dough by teaspoonfuls, and roll into balls!. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart!. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag!. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown!. Remove from pan after baking to cool on a wire rack!.Www@FoodAQ@Com
SAURBRATED with Sauted Cabbage by Alton Brown
We have an Octoberfest Party every year, this is what I make and my friends rave about it!.
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds!. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes!. Set aside to cool!.
Pat the bottom round dry and rub with vegetable oil and salt on all sides!. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side!.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade!. Place into the refrigerator for 3 days!. If the meat is not completely submerged in the liquid, turn it over once a day!.
After 3 days of marinating, preheat the oven to 325 degrees F!.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours!.
Remove the meat from the vessel and keep warm!. Strain the liquid to remove the solids!. Return the liquid to the pan and place over medium-high heat!. Whisk in the gingersnaps and cook until thickened, stirring occasionally!. Strain the sauce through a fine mesh sieve to remove any lumps!. Add the raisins if desired!. Slice the meat and serve with the sauce!.Www@FoodAQ@Com
We have an Octoberfest Party every year, this is what I make and my friends rave about it!.
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds!. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes!. Set aside to cool!.
Pat the bottom round dry and rub with vegetable oil and salt on all sides!. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side!.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade!. Place into the refrigerator for 3 days!. If the meat is not completely submerged in the liquid, turn it over once a day!.
After 3 days of marinating, preheat the oven to 325 degrees F!.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours!.
Remove the meat from the vessel and keep warm!. Strain the liquid to remove the solids!. Return the liquid to the pan and place over medium-high heat!. Whisk in the gingersnaps and cook until thickened, stirring occasionally!. Strain the sauce through a fine mesh sieve to remove any lumps!. Add the raisins if desired!. Slice the meat and serve with the sauce!.Www@FoodAQ@Com
Normally, sauerbraten would marinate for several days, and then be served with a gravy that's thickened with gingersnaps!.!.!.but here's a quick version of it:
QUICK STEAK SAUERBRATEN
1-1/2 lb!. round or top sirloin steak
1 TB!. fat
1 envelope brown gravy mix
2 c!. water
1 TB!. minced onion
2 TB> EACH wine vinegar & brown sugar
1/2 tsp!. salt
1/4 tsp!. pepper
1 tsp!. ground ginger
1 tsp!. Worchestershire sauce
1 bay leaf
Cut meat into 1" squares; and brown on all sides in hot fat!. Remove from skillet; then add gravy mix and water!. Bring to a boil, stirring constantly!. Stir in remaining ingredients!. Return meat to skillet!. Cover and simmer 1-1/2 hrs, stirring occasionally!. !.!.!.!.!.!. Serves 5-6Www@FoodAQ@Com
QUICK STEAK SAUERBRATEN
1-1/2 lb!. round or top sirloin steak
1 TB!. fat
1 envelope brown gravy mix
2 c!. water
1 TB!. minced onion
2 TB> EACH wine vinegar & brown sugar
1/2 tsp!. salt
1/4 tsp!. pepper
1 tsp!. ground ginger
1 tsp!. Worchestershire sauce
1 bay leaf
Cut meat into 1" squares; and brown on all sides in hot fat!. Remove from skillet; then add gravy mix and water!. Bring to a boil, stirring constantly!. Stir in remaining ingredients!. Return meat to skillet!. Cover and simmer 1-1/2 hrs, stirring occasionally!. !.!.!.!.!.!. Serves 5-6Www@FoodAQ@Com
ugh you didn't just lump me in with Austria did you!? LOL
I have this hate/hate relationship with it!.!.I really really really really really really hate Austria!!!!
ARGH It won't let me post my links!!!!!!!
OMG Plato, are you trying to kill me!?!? I thought we were friends!.!. I'm German of course!.!.!.HMPF!.!.(pouting)Www@FoodAQ@Com
I have this hate/hate relationship with it!.!.I really really really really really really hate Austria!!!!
ARGH It won't let me post my links!!!!!!!
OMG Plato, are you trying to kill me!?!? I thought we were friends!.!. I'm German of course!.!.!.HMPF!.!.(pouting)Www@FoodAQ@Com
A new dish gaining popularity in Austria is!.!.!.!.!.!.!.
Gassed child wrapped in a brick cellar!.Www@FoodAQ@Com
Gassed child wrapped in a brick cellar!.Www@FoodAQ@Com
hows about a deep fried german sausage,
i can do one of them, :)
or a snizzy burger smothered in broon sauce,lolWww@FoodAQ@Com
i can do one of them, :)
or a snizzy burger smothered in broon sauce,lolWww@FoodAQ@Com
The only thing I know about Austrian and Germans is how to eat em!.Www@FoodAQ@Com
Vienna schnitzels!. that is veal escalopes fried in breadcrumbsWww@FoodAQ@Com
Yeah, I hear Scotch Mist likes a big German Sausage now and again!.!.!.! lol!
I'll stick with the Apple Strudel thanks!Www@FoodAQ@Com
I'll stick with the Apple Strudel thanks!Www@FoodAQ@Com
spaetzle!!!!!!Www@FoodAQ@Com