Sterz
Mush ( Muas ) refers to a preparation of simple dishes in kleinbröckeliger form from buckwheat flour ( buckwheat mush ), corn grits ( Turks mush ), rye flour ( focal mush ), wheat ( semolina mush ), potato ( potato mush ) or beans ( beans mush ), in Bavaria , Austria , Croatia and Slovenia is widespread and with some ingredients, e.g. B. Potatoes, is also related to a Schmarrn .
The Sterz used to be a typical “poor people's meal”, and even today farmers and farm workers in Carinthia and Styria often eat Sterz with lard and greens as a forked breakfast . In earlier times, the woodworkers, the lumberjacks , in the southeast of Austria the Sterz, in Tyrol, Salzburg and Bavaria the "Muas" was the standard meal, because only flour and lard had to be taken as provisions during the often months-long stays in the woods. In Vorarlberg and Tyrol , a similar dish is called Riebel . The Ribel in Tyrol corresponds roughly to the Sterz, but the Vorarlberger Riebel is made from a mixture of corn and wheat semolina and thus deviates from the usual definition. In Croatia and Slovenia the dish under Žganci (for the dish itself, or depending on the grain used as Hajdini Žganci , Croat ., Ajdovi Žganci , Slov. For Heidensterz and Bijeli Žganci (white sterz) made from potatoes and wheat flour) is common.
Heidensterz
The Sterz is thrown onto the plate and is a crumbly dish made from heather flour (Austrian for buckwheat flour ). The knotweed buckwheat is more or less finely ground to make heather flour .
In Carinthia , the flour is first "leached" in a dry pan while stirring, and most Styrian recipes now also recommend that the flour be warmed ("linden") over a low heat before further processing, until a pleasant nutty smell arises. In Carinthia, it is then stirred with small amounts of boiling water, whereby it must be ensured that no lumps are formed, with the more Styrian "Häfensterz", however, the flour is poured or stirred in a ratio of 1: 5 into boiling, slightly salted water, so that a dumpling is formed that is cooked for about twenty minutes. Then the water is poured off and the dumpling is torn open with forks. To serve, leave out the streaky bacon and pour the greens and fat over the Heidensterz. Beef soup is ideal for this; Nowadays, Heidensterz is usually found as an accompaniment to mushroom soup or Klachelsuppe , a hearty soup with sour cream and chopped pork feet.
Dishes similar to this variant of Sterz can also be found in regions outside Austria, such as buckwheat dumplings in the Eifel .
Türkensterz
The Türkensterz , also called Gelber Sterz , is made from one part of corn grits and two parts of salted water. It is a relative of the polenta , but like the Heidensterz it is torn after cooking. It is served either sweet with milk or white coffee, with yoghurt , with sour milk or hearty with greens. Polenta roasted with bacon and cheese in a pan is known as frigga in the Austrian state of Carinthia . In Romania , a dish called Mămăligă, which is related to the Turkish tart , is very popular .
potato mush
With Erdäpfelsterz or Erdäpfelschmarrn , cooked, peeled potatoes are finely grated cold and then mixed with a pinch of salt and a little flour, so that small nodules are formed. Then the mass is fried in a pan in smoking hot oil. Can be eaten as a savory side dish or as a dessert (in this case dust with icing sugar). Also called Reblsterz (Pulkautal), because we don't stir it, but rub the grated potatoes with salt and flour, then roast them in lard and let them evaporate in the oven. There is also soured green beans (white bean salad), and in summer there is also cucumber or tomato salad.
bean mush
A variant of Sterz that is widespread in Burgenland is the Bohnensterz, where boiled beans are mixed with flour and the water in which the beans were previously cooked to make a Sterz in a pan .
