↓Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast or it was eaten with…
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[caption id="attachment_8457" align="alignnone" width="1200"] Viennese Juicy Goulash with red cabbage and potato dumpling.Wiener Saftgulasch mit Rotkraut und Kartoffelkloß.[/caption] ↓Deutsch The term goulash (Gulyás) is originally from Hungary, and was the…
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↓Deutsch The cap of rump is a part of the beef leg, which former used to only be served cooked in Germany. A lot more happens with this cut these…
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↓Deutsch This is one of the countless Austrian pastries and probably the best known along with the Salzburger Nockerln. This is a pancake that is thick and fluffy thanks to…
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↓Deutsch The Grießklößchen soup in Germany and the Grießnockerl soup in Austria is a very well-known soup. The basis is a good beef broth, Rindssuppe in Austria, with various ingredients,…
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↓Deutsch A real Wiener Schnitzel is made of veal from the thick flank, the top side or the back. That applies at least in Austria and Germany. Other types of…
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