German & Austrian Cuisine

The most iconic Austrian dish, featuring breaded veal cutlets fried until golden and crispy. Ingredients (Serves 2–4) 4 veal cutlets (about 150 g each) Salt, to taste 80 g all-purpose flour 2 large eggs 150 g fine breadcrumbs Clarified butter or vegetable oil, for frying Lemon wedges, for serving Traditional Sides (Optional): Austrian potato salad (Erdäpfelsalat) Parsley potatoes Lingonberry jam Preparation Prepare the cutlets: Place veal between plastic wrap and pound gently

Boiled beef served with potatoes, horseradish, and apple sauce; a classic Austrian specialty. Ingredients (Serves 4–6) For the Beef & Broth: 1.2–1.5 kg beef Tafelspitz (top sirloin cap or rump cap) 2.5 liters water 2 carrots, cut into chunks 1 leek, sliced 1 celery root or stalk, chopped 1 onion, halved and lightly charred 2 bay leaves 8–10 black peppercorns 1 tsp salt Traditional Accompaniments: Rösti or boiled potatoes Apple horseradish (Apfelkren) Chive sauce (Schnittlauch

Traditional German and Austrian comfort food made with soft egg noodles, melted cheese, and crispy onions. Ingredients (Serves 4) For the Spätzle: 300 g all-purpose flour 4 large eggs 120 ml water or milk 1 tsp salt For the Cheese & Topping: 250–300 g grated cheese (Emmental, Bergkäse, Gruyère, or a mix) 2 onions, thinly sliced 2 tbsp butter Salt and freshly ground black pepper, to taste Fresh chives or parsley, chopped (optional) Preparation Prepare the Spätzle dough: Mix fl

Famous German marinated beef roast, slow-cooked and served with dumplings and red cabbage. Ingredients (Serves 4–6) For the Marinade: 1–1.5 kg beef roast (top round or chuck) 500 ml red wine vinegar (or mix of vinegar and red wine) 1 onion, sliced 1 carrot, sliced 1 celery stalk, sliced 2 bay leaves 6 juniper berries (lightly crushed) 6 black peppercorns 3 cloves 1 tsp sugar For the Roast: 2 tbsp vegetable oil Marinade vegetables and liquid 250 ml beef stock Salt and freshly