Vanilla roast

The vanilla roast is a classic dish of Austrian and especially Viennese cuisine , which is similar to the onion roast in its preparation .

Contrary to its name, it is not seasoned with vanilla but with garlic , which can be explained by the fact that vanilla was only upscale at the time this dish was created due to its high price, which was due to the costly transport from Mesoamerica and the absence of artificial substitutes Layers was accessible. When vanilla became popular at the European aristocratic courts, garlic was jokingly referred to as the vanilla of the little man or the vanilla of the poor (see also: vanilla “worth knowing” ).

To prepare to become thin plated, with salt , pepper and garlic flavored slices of roast beef (also roast or sirloin called) single dusted with flour and fried. Then a juice is made from the roast set with the addition of brown stock , garlic and other spices, which is then assembled with butter flakes to the sauce, in which the meat is steamed buttery soft in the old Viennese manner.

Classic side dishes are fried potatoes .

literature

• Ewald Plachutta , Christoph Wagner : The good kitchen. The Austrian cookbook of the century. Orac, Vienna 1993, ISBN 3-7015-0310-9 .