Stephanie roast

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Stephanie roast with potato puree, Hofbräu to the City Hall in Vienna (2017)

The Stephaniebraten , also Stefaniebraten , is a classic of Viennese cuisine . It is a refined minced roast with eggs and small pickles , optionally also with Frankfurters .

Name and preparation

It was named after Princess Stephanie of Belgium , the wife of Crown Prince Rudolf . The stephanie roast, pronounced with an emphasis on the long a and with a short i, was originally a "poor people's meal" who could n't afford better meat even on St. Stephen's Day.

Before Princess Stephanie's arrival in Vienna, some cookbooks described the dish as a Jewish roast . The name Giselabraten is also used . The term false rabbit is also used occasionally, but correctly describes the classic minced roast without eggs, sausages and gherkins.

The Viennese daily Der Standard characterized the dish as "the finest Easter egg utilization". In addition to mixed minced meat (beef and pork), you also need dumpling bread or rolls, milk, onions, garlic and butter, a bit of belly meat or a pork net, boiled eggs, pickles and frankfurters, which many cooks leave out. It is seasoned and seasoned with tarragon mustard, ground caraway, marjoram, parsley, salt and pepper. The meat mixture with the ingredients is rolled up in a pork net and placed in the oven for around forty minutes.

Common side dishes are mashed potatoes and green salad.

literature

  • Ewald Plachutta : Cooking School, The Bible of Good Cooking, Vienna: Brandstätter 2009, 4th edition, p. 298
  • Heinz-Dieter Pohl : The Austrian kitchen language . A lexicon of typical Austrian culinary specialties (with linguistic explanations). Praesens, Vienna 2007, ISBN 978-3-7069-0452-0 . , Pp. 69 and 139

Individual evidence

  1. ↑ The Members of the Imperial Family , accessed on August 19, 2018.
  2. ↑ Oliver Grimm: A wrong rabbit named Stephanie , Die Presse (Vienna), December 28, 2015, accessed on August 4, 2017.
  3. ↑ Anni Stern-Braunberg: The Lónyay's in the history of Austria , Ed. Tau, 1996, p. 90
  4. ↑ Eva Tinsobin: Recipe for Stephaniebraten vulgo Falscher Hase , Der Standard (Vienna), April 23, 2014, accessed on August 4, 2017.