Kartoffelknoedel (potato noodles)
Shared by Sherie
Kronen Zeitung Koch Buch, Vienna, 1977

500 grams potatoes -- cooked
40 grams butter -- softened
1 each egg
50 grams semolina
flour, as needed
salt

Grate (or use a potato press)  the cooked potatoes.  Mix the butter and egg together then add the semolina and salt.  Mix this with the potatoes, adding flour as needed until you have a firm dough mixture. Form into balls (a little smaller than a baseball) and boil in salt water for 10 minutes.

Great as a side dish with gravy and meat.

Steirisches Wurzelfleisch (Styrian Pork & Vegetable Stew)
Shared by Sherie

1 ea. Garlic clove
1/2 ea. Bay leaf
1 t  Salt
Water
1 lg. Onion - chopped fine
4 lg. Potatoes - peeled, quartered
2 ea. Carrots - julienne
1 T  Vinegar
1/4 c  Celery root - sliced thick
1 T  Horseradish - grated
1 ea. Rutabaga - cut in wedges
2 T  Parsley - chopped
1/8 t  Pepper, white
1 3/4 lb Pork - boneless, cubed
2 ea. Cloves, whole

Crush garlic in salt. Combine pork cubes, garlic-salt mixture, onion, carrot, celeriac, rutabaga, white pepper, cloves and bay leaf.  Cover with water, bring to a boil - simmer 30 minutes.

Add potatoes to pork mixture, cook 20 minutes or until potatoes are tender. Remove bay leaf - season to taste with salt, horseradish, salt and white pepper.

Cover and continue cooking until pork is tender. Serve with chopped parsley scattered over the top.

Leberknodelsuppe (Liver Dumpling Soup)
Shared by Sherie

8 ea. Bread rolls, thinly sliced
2 ea. Eggs, slightly beaten
Salt
1/8 ts Marjoram, dried
3/4 c  Milk, warm
1/8 ts Pepper, white
1 tb Butter
2 qt Water
1/2 ea. Onion, finely chopped
Bread crumbs, dry
2 tb Parsley, chopped
3 1/2 c  Beef stock
3/4 lb Beef liver, ground
Parsley, chopped

Place bread slices in large bowl, sprinkle w/1 tsp. salt. Pour milk over top, cover, let stand 1 hour.

Sauté onion and 2 T parsley in butter until limp. Set aside to cool.

Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture.  Blend thoroughly.

Bring water and 1/2 t salt to a gentle boil. Make 1 t. liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs.  Shape into 8 dumplings.

Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon; keep hot.

Serve hot dumplings in heated stock, garnish with parsley.
 
 

 

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