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Traditional Bavarian breakfast sausage served with pretzels before noon. Ingredients (Serves 2–3) 4–6 Weißwürste (veal and pork sausages) 1–2 liters water 1 tsp salt 1 tsp fresh parsley (optional, for garnish) Bavarian sweet mustard (Bayerischer süßer Senf), to taste Soft pretzels, for serving Preparation Prepare the sausages: Bring water to a gentle simmer in a large pot. Add salt and remove from direct heat (do not boil). Cook the Weißwürste: Submerge sausages in the hot wa

Pan-fried beef steak topped with crispy onions and rich gravy. Ingredients (Serves 2–4) 800 g beef steak (sirloin or rump), sliced into thick portions Salt and freshly ground black pepper, to taste 2 tbsp all-purpose flour 3 tbsp vegetable oil or clarified butter For the Onions & Sauce: 3 large onions, thinly sliced 2 tbsp butter 250 ml beef stock 1 tsp tomato paste 1 tsp mustard (optional) To Serve (Optional): Fried potatoes (Bratkartoffeln) or potato rösti Pickles or gherki

Thick beef goulash flavored with paprika, traditionally served with bread or dumplings. Ingredients (Serves 4–6) 1 kg beef shin or chuck, cut into large cubes 800 g onions, finely sliced 3 tbsp lard or vegetable oil 2 tbsp sweet paprika powder 1 tsp hot paprika (optional) 2 cloves garlic, minced 1 tsp caraway seeds 1 tbsp tomato paste 500 ml beef stock or water 1 tsp marjoram 1 tbsp red wine vinegar Salt and freshly ground black pepper, to taste Optional: Lemon zest A pinch o

Semolina dumpling soup served in clear broth, a staple in Austrian cuisine. Ingredients (Serves 4–6) For the Broth: 1 liter Fleischbrühe (beef broth) or chicken broth Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish For the Semolina Dumplings (Grießnockerl): 2 eggs 60 g semolina (Grieß) 30 g butter, softened 1 pinch nutmeg Salt and freshly ground black pepper, to taste 1 tbsp chopped parsley Preparation Prepare the dumpling mixture: Beat eggs