http://www.vienna-unwrapped.com/wiener-schnitzel/
Wiener Schnitzel Recipe – How To Prepare The Best Schnitzel
The Wiener Schnitzel remains at the epicentre of Austrian food and especially Viennese cuisine. It is essentially a thinly hammered and breaded veal or pork cutlet. The Schnitzel stands for our love for all things breaded and fried: from meat to fish, mushrooms, celeriac, cauliflower, and even cheese.
The best Schnitzel are either made from tenderloin pork or from leg of veal. They are between 4 and 6 mm thin. You can obviously enjoy them in all restaurants in Vienna that serve Austrian food.
History
The history of the Wiener Schnitzel has been controversial. Some say it is a cultural import from the Italian Costoletta a la milanese in the 19th century. Many historians say this is a myth. The most convincing theories state that the Schnitzel is a bourgeois invention of 18th century Vienna. At that time, the Austrians already breaded their chickens. They had plenty of pork fat to fry, and loads of breadcrumbs from the vast amounts of white bread consumed. You can find the earliest reference to breaded cutlets in the ‘Kleines Österreichisches Kochbuch’ from 1798, called Gebachene Schnitzeln.
How To Prepare Wiener Schnitzel
Ingredients for 4 people:
4 pieces of cutlets (between 130 and 200 gr)
4 table spoons of flour
5 table spoons of breadcrumbs
2 eggs
a little milk and salt
Put a few drops of vegetable oil on the cutlets. Then put them in between two sheets of cling film and flatten the cutlets with a meat tenderizer. If you don’t have one, you can use a heavy pan instead.
Make a few short cuts into the outer areas of the cutlets to prevent them from rolling up in the pan.
Prepare three plates, one with flour, one with two eggs lightly battered with a little milk and a pinch of salt, and one with bread crumbs. Instead of the eggs, some people use water or milk, though I have no experience with this.
Lightly coat the cutlets in flour on both sides, then pull them through the eggs (water/milk), and cover them with breadcrumbs. Make sure the breadcrumbs cover the entire cutlets.
Start frying the cutlets immediately in a pan with pork fat (original method) or vegetable oil. Add sufficient fat or oil to make the cutlets swim, and heat it. To get the right temperature, add a few breadcrumbs into the pan. If the oil foams, the temperature is right. Keep moving the cutlets to generate an even goldbrown colour. Turn them at least once until they are golden brown on both sides.
Put the Schnitzel on a sheet of paper kitchen towel which will absorb the oil.
Wiener Schnitzel are usually served with a wedge of lemon on top, and with warm or cold potato salad, and lettuce.
http://www.food.com/recipe/green-cabbageand-apple-saut-134043
Green Cabbage and Apple Sauté
By NcMysteryShopper Photo
Photo by Shannon V. Holmes
Prep Time: 20 minsTotal Time: 50 minsServings: 6
ABOUT THIS RECIPE
"This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight."
INGREDIENTS
3 lbs head green cabbage, halved cored and coarsely shredded ( 12 cups)
1 cup riesling wine
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1/4 cup extra virgin olive oil
1 large onion, thinly sliced
2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
salt & freshly ground black pepper
DIRECTIONS
In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
http://allthingsaustria.com/austrian-recipes/goulash-recipe/
Goulash Recipe
Goulash is a very tasty stew type meal found primarily in Austria and of course in Hungary, where it had its origin and is frequently served as a soup.
Goulash an Austrian Hungarian dish is served in a number of varieties throughout Austria
A Variation of Fiakergoulash
In Austria you’ll find goulash being served in a number of variations, ranging from goulash soup to a hardy stew, which in itself varies depending on where you go, although some of the basics are the same; cubed beef, lots of onions and Hungarian Paprika.
Goulash is also one of those dishes that’s even better as a “leftover” than when eaten freshly prepared. Here in the US, we have our own versions, which most of the time are a far cry (macaroni and ground beef, is not goulash) from the European version.
In Austria, you’ll frequently find the soup variety being served at ski resorts energy and warm up food. The goulash recipe presented here is for the Fiakergoulash, which you’ll find mostly in the Vienna and even then, you’ll find a number of adaptations, all good.
Fiaker is a horse drawn carriage and the name of a variety of goulash
Fiaker Carriage in Today's Vienna
Fiaker is the Viennese term for the licensed and numbered two horse carriage, with the first license issued in 1693. Today, you’ll find these all around the Central District in Vienna, ready to take you on a sightseeing tour, for a price of course.
Following is the recipe for a fairly typical Fiakergoulash:
Ingredients: (serves 4-6)
2 lbs marbled beef, cut in cubes
*1 lb onion, diced (want more taste – match the weight of the beef)
1/4 cup oil or lard (lard is still used extensively in the native cuisine)
1 tablespoon Hungarian paprika, hot if desired
2 garlic cloves, crushed
1 tablespoon tomato paste
2 cups beef or vegetable broth
1 tablespoon caraway seed
1 tablespoon dried marjoram
2 teaspoons flour, for slurry
1 teaspoon salt (to taste)
Preparation:
1. Heat the oil or lard in a heavy pot and add the onions and garlic, stirring the saute until very dark. Add salt.
2. Add meat in batches, brown on all sides before adding next batch. Do not let the meat steam, raise the heat and add oil if necessary.
3. Saute meat until browned on all sides, add paprika, stir until fragrant (smell those onions-yumm) but watch out so it doesn’t burn.
4. Add the broth, caraway seeds, marjoram and tomato paste and simmer until the meat is tender. Depending on the cut, this can take up to 2 hours. If it gets too dry, add some broth.
5. When the meat is tender, in a separate dish mix the flower with a few ts of water and add to the meat little by little, checking on the thickness of the sauce.
6. Simmer until the flowery taste is gone and the sauce has the perfect consistency.
This is one dish that you may want to let sit for a while, allowing the flavors to soak in.
Serve the goulash with spaetzle, dumplings or noodles.
Other adaptations include adding a frankfurter to the plate and perhaps crowning the goulash on the individual plates with a sunny side up egg.
Enjoy!
Select other Austrian Recipes
http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe.html
Rugelach
Ingredients
8 ounces cream cheese, at room temperature
1/2 -pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
