German & Austrian Cuisine

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

Fluffy shredded pancake, dusted with powdered sugar and served with fruit compote. Ingredients (Serves 2–3) 4 large eggs, separated 200 ml milk 100 g all-purpose flour 30 g sugar 1 pinch salt 30 g butter 50 g raisins (optional, soaked in rum or warm water) Powdered sugar, for dusting Fruit compote or apple sauce, for serving Preparation Prepare the batter: In a bowl, mix egg yolks, milk, flour, sugar, and salt until smooth. Beat egg whites until stiff peaks form and gently fo

Steamed yeast dumpling filled with plum jam, topped with melted butter and poppy seeds. Ingredients (Serves 4) For the Dough: 250 g all-purpose flour 1 packet (7 g) dry yeast 100 ml milk, lukewarm 30 g sugar 30 g butter, softened 1 egg Pinch of salt For the Filling: 4 tbsp plum jam (Powidl) ½ tsp cinnamon (optional) For Serving: 50 g melted butter 2–3 tbsp poppy seeds Powdered sugar, for dusting Preparation Prepare the dough: Dissolve yeast in lukewarm milk with 1 tsp sugar.