Tafelspitz is a traditional Austrian dish made from boiled beef and served with a variety of accompaniments such as root vegetables, potatoes, and either a clear broth or a creamy sauce. It is considered one of Austria’s national dishes and is a popular menu item in traditional Viennese restaurants.
Tafelspitz is typically made from the top round cut of beef, which is first boiled in a broth made from beef bones, onion, carrots, and leeks. The meat is then sliced and served with a variety of cooked vegetables, such as carrots, turnips, parsley root, and potatoes. A clear broth made from the cooking liquid is served on the side, or a creamy sauce made from the broth and a mixture of sour cream and flour may be used as a topping.
In addition to the boiled beef and vegetables, Tafelspitz is typically accompanied by a dish of crisp-fried shredded horseradish, a staple of Austrian cuisine, and a mixture of chopped apples and chives. Some variations also include lingonberry sauce or a sauce made from sour cream, chives, and vinegar.
Tafelspitz is often served as a traditional Sunday meal and is considered a comfort food in Austria. It is a hearty and filling dish that is perfect for cold weather, and its simple ingredients and preparation make it a popular choice for home cooking as well.
Here is a basic recipe for Tafelspitz:
Ingredients:
Instructions:
Enjoy your traditional Tafelspitz!
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