Girardi Rostbraten

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Girardi roast or roast à la Girardi is after the Viennese actor Alexander Girardi named, braised roast beef ( roast beef ) with capers and mushrooms.

Roast beef à la Girardi, served without a side dish

History of origin

The following anecdote is told about the story of the origins : The actress Katharina Schratt would always have a piece of beef in her Ischl villa in order to be able to entertain Emperor Franz Joseph I. One day, her colleague Alexander Girardi came to visit unannounced, but he didn't like beef. Schratt had instructed her cook to hide the piece of beef under all sorts of ingredients so skillfully that Girardi should not notice the dizziness. The court is said to have tasted excellent.

preparation

The roast during the braising process

For preparation, first slices of roast beef are floured and fried with onion . Then the roast beef is covered with mushrooms and capers and braised in a dark meat stock . The sauce is bound and seasoned with mustard and lemon juice . Girardi roast is served with serviette dumplings , roasted potatoes or croquettes .

According to the actor, the preparation is à la Girardi for fish named: a green herb sauce with oysters , shrimp and mushrooms.

literature

  • Gerhard Tötschinger : Would you like to dine? A culinary foray through the countries of the Austrian monarchy. 2nd, revised and expanded edition. Amathea Verlag, Vienna 2003, ISBN 3-85002-384-2 .
  • Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 24th, expanded edition. Pfanneberg , Haan-Gruiten 2009, ISBN 978-3-8057-0587-5 (first edition: 1907, anniversary edition with CD-ROM).

Web links