Roast beef
In the original, is roast (also High sirloin or roast Ried ) is a Viennese specialty from the flat roast beef . In general, however, the method of preparation using the upper shell has prevailed, which also corresponds to Austrian cuisine (“steamed beef schnitzel”). The meat slices are plated and fried, then poured with jus and simmered.
In Swabian cuisine , it is usually garnished with fried onions and served with fried potatoes , spaetzle or sauerkraut . Other dishes known as roast beef are:
Roast beef in Austria
In Austrian culinary art , roast beef from the Hohen Beiried (also called Rostbratenried) weighing 160 to 180 g is prepared, sometimes as a rolled roast. Baked roast beef is breaded and baked, roast beef on the grill is grilled and served with maid's butter.
Typical is the Viennese roast (also: roast beef with onions ), for which a finger-thick slice from the ribeye ( sirloin steak ) of beef with salt and pepper seasoned and floured in butter sauteed with onion slices and garlic cooked over and the gravy with a little vinegar and butter is mounted . Other Austrian roast beef varieties are:
- Esterházy roast beef
- Girardi Rostbraten
- Hunyadi roast beef
- Italian roast
- Roast roast
- Machine roast , also pure roast (or as a diminutive : pure roast )
- Roast beef à la Tegetthoff
- Roast beef, officer's style
- Anchovy roast
- Tyrolean roast beef
- Hungarian roast beef
- Vanilla roast
- Gypsy roast
- Znojmo roast beef .
Web links
- Roast beef . Entry no. 181 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
literature
Franz Maier-Bruck : Das große Sacherkochbuch, Wiener Verlag, Vienna 1975, pp. 238–246.
Individual evidence
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 210 .