Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Viennese juice goulash from the Backerl
The Austrian parade warm-up dish, almost according to the legendary original recipe from Mayer-Bruck's "Sacher Cookbook". We just rely on particularly juicy beef cheeks instead of the original Wadschunk.
Cooking time: 4 hours
Difficulty level: 2 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | Lard |
| 1 | kg | White onion, cut into rings |
| 40 | g | Paprika, sweet |
| 1 | teaspoon(s) | Rose bell pepper |
| 60 | ml | Water |
| 10 | ml | Vinegar |
| 1 | kg | Beef cheeks, cut into 4 x 4 cm cubes |
| Salt | ||
| 1 | teaspoon(s) | Marjoram, dried |
| 1 | teaspoon(s) | Caraway seeds, lightly crushed |
| 2 | Garlic cloves, crushed | |
Preparation
- Melt the lard in a heavy casserole. Slowly fry the onion until golden brown, stirring constantly - for at least 20 minutes.
- Add the paprika, stir quickly and immediately deglaze with water and vinegar. Add the meat, salt, marjoram, caraway seeds and garlic. Stew gently in its own juices over a very gentle heat with the lid not completely closed, stirring occasionally, until the meat is tender-crisp - about 3 hours. If it gets too dry, add a dash of water.
- As soon as the meat has reached the desired consistency, add a little more water and simmer for about 10 minutes. Leave to cool and serve two days later, preferably reheated.
The Falstaff wine recommendation
The Zweigelt Ried Prädium 2018, Winery Scheiblhofer
Deep dark ruby, opaque core, violet reflections, delicate brightening on the rim. Ripe plum fruit with a delicate tobacco and spice background, a hint of blackberries and cassis, fine nougat caramel. Full-bodied, fruity core, ripe cherries, fine tannins, chocolatey on the finish, good length, roasted aromas in the aftertaste, drinkable and with ageing potential.
€ 17.90; scheiblhofer.at
93 Falstaff points
