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Cooking For Fun
Austrian Main Dishes

Gekochtes Rindfleisch (Boiled Beef)
Shared by Sherie

4 to 5 pounds beef for boiling
   (first-cut flanken, brisket or chuck)
1 veal knuckle or marrow bone (optional)
1 large carrot
1 stalk celery, with leaves
1 small knob celery root, trim off straggly roots, peel and rinse
1 small parsnip, scraped and cut in half lengthwise
1 parsley root, scraped
1 tablespoon salt, or as needed

The meat should be tied with string so that it will retain its shape.  Bring 3 to 4 quarts of water to boil in a kettle.  Place tied meat and bone (if used) in large soup kettle or dutch oven and pour boiling water over it.  There should be about 6" of water above surface of meat.  If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process.  Cover pot and simmer slowly but steadily 2 hours, skimming as necessary.  Add vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer.  When meat is done, taste broth and season as needed.  Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it.

Wiener Backhendl (Fried Breaded Chicken)
Shared by Sherie

3 small young chickens, quartered or halved
½ cup flour
3 eggs, beaten
½ teaspoon salt
1 cup very dry bread crumbs

Lightly salt chicken. Dredge first in flour then in eggs beaten with salt, finally in bread crumbs - press on crumbs firmly with palm of hand and shake off excess. Fry quickly (so a good crust forms) in hot lard deep enough so chicken swims. Lower flame and continue frying about 15 minutes or until chicken is done.

Braised Beef Steaks with Lecso
Shared by Sherie

4 steaks of about 180 grams each
30 grams oil
80 grams onions
80 grams lean bacon
1 1/2 cups beef stock or water
1 tablespoon tomato paste
1 teaspoon paprika
1 crushed garlic clove
1/2 cup white wine
salt and pepper

Trim and pound steaks, salt and pepper them, brown quickly on both sides in hot fat and set aside. Sauté bacon and diced onions in the same fat, add white wine, tomato paste, garlic, paprika and stock and let simmer until tender. Shortly before the end of the cooking time, add lecso and simmer for another 5 minutes. Season to taste.

Shared by Sherie

300 grams green peppers
150 grams onions
30 grams oil
2 garlic cloves
200 grams peeled, seeded tomatoes
1 cup beef stock
1 tablespoon minced parsley
salt and pepper

Sauté sliced onions and sliced pepper in hot oil, season with salt, pepper, and crushed garlic. Add stock and let simmer for another five minutes, add coarsely cut tomatoes and simmer. Season to taste and sprinkle with parsley.


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