German & Austrian Cuisine

Thin beef rolls filled with bacon, onions, and pickles, slowly braised in a savory gravy. Ingredients (Serves 4) 4 beef top round or rump steaks, thinly sliced Salt and freshly ground black pepper, to taste 4 tsp German mustard 4 slices bacon 1 onion, finely chopped 2–3 dill pickles (gherkins), cut into strips 2 tbsp vegetable oil or clarified butter For the Sauce: 250 ml beef stock 150 ml dry red wine 1 tbsp tomato paste 1 bay leaf Preparation Prepare the beef: Lay beef slic

Flaky pastry filled with spiced apples, raisins, and sometimes nuts, often served warm with vanilla sauce or cream. Ingredients (Serves 6–8) For the Dough: 250 g all-purpose flour 1 pinch salt 1 egg 125 ml lukewarm water 1 tbsp vegetable oil For the Filling: 750 g apples (tart varieties like Granny Smith), peeled, cored, and sliced 50 g raisins (optional, soaked in rum or water) 50 g sugar 1 tsp cinnamon 50 g breadcrumbs, lightly toasted 30 g butter, melted To Finish: 1 egg,

Hearty German potato soup with vegetables and often sausage. Ingredients (Serves 4–6) 800 g potatoes, peeled and diced 1 large onion, chopped 2 carrots, diced 1 leek, sliced 1 celery stalk, diced 1–2 tbsp vegetable oil or butter 1 liter vegetable or chicken broth 100 ml cream or milk (optional, for creaminess) Salt and freshly ground black pepper, to taste Fresh parsley or chives, chopped (for garnish) Optional Additions: Smoked sausage slices (Räucherwurst) Bacon bits Crouto

Popular Bavarian meatloaf served warm with boiled or fried potatoes and mustard. Ingredients (Serves 2–4) 500 g Leberkäse (whole loaf or thick slices) 800 g potatoes Salt, to taste Optional Additions: 1 tbsp butter Fresh parsley, chopped German mustard (sweet or medium-hot) Gravy or pan juices Preparation Prepare the potatoes: Peel and boil potatoes in salted water for 20–25 minutes until tender. Drain and keep warm. Optionally, mash with butter or serve whole with parsley. C