/ck/ - Food & Cooking

[Anonymous No.4931792]

sup co/ck/s

/int/ welcome
/trv/ welcome

so I'm building a European cookbook as a Christmas gift (I'm an Amerifat), and I am looking for any and all recipes that you find tasty. Ease of preparation or preparation time is not an issue. Name of the dish along with the country is appreciated because I plan to divide it by nation.

I have so far (hardly anything):

Czech Republic:
Svíčková na Smetaně
Koprova omacka (Dill Gravy)

Sweden:
Kalops
Meatballs (too stereotypical, I know)

United Kingdom:
Spiced Parsnip and Ham Soup
Scotch Quail Eggs

The Netherlands:
Dutch Split Pea Soup (Snert)
Dutch Tuna Toasty

Denmark:
Roasted Pork with Parsley Sauce

I have these recipes because I have prepared them myself before, but I need a lot more if I want the book to be useful. If anyone wants a link to the recipes I just named, just name it and I'll post the one I used.

[Anonymous No.4931798]

bumping for good measure, then I'll let it be for a while.

[Anonymous No.4931815]

just buy a halal cookbook, the work's already been done for you.

[Anonymous No.4931818]

>>4931815
How does one make döner at home, anyway?

[Anonymous No.4931823]

>>4931798
i giggled m8

[Anonymous No.4931824]

>>4931815
haha, I suppose it has.

[Anonymous No.4931838]

>>4931818
A rotating spit is necessary.

[Anonymous No.4931847]

Slovenia:
Potica:
http://allrecipes.com/recipe/potica/
Štruklji:
http://centers.law.nyu.edu/jeanmonnet/archive/coatofmanycolors/kocjan_recipe.html


Balkan general:
Burek:) (sort of pie with meat, cheese, or veggies)
http://easteuropeanfood.about.com/od/maincourses/r/cheeseburek.htm
http://easteuropeanfood.about.com/od/appetizers/r/meat-burek-3.htm

burek is quite an easy dish (if u buy already prepared dough). struklji are not too hard in my experience, never tried to make potica though...
enjoy, hope this helps:)

[Anonymous No.4931861]

>>4931847
awesome, thank you.

[Anonymous No.4931885]

I'll contribute with a Finnish macaroni casserole that has been in my family for years.

half a kilo of ground beef
1 clove of garlic
2. chopped onion to taste (a small yellow onion is fine)
5dl of macaroni
5dl of milk
1 egg
250g of a firm, sliceable and preferably sharp processed cheese (google koskenlaskija for reference)
Spices (garlic powder, salt pepper)

1. Boil macaroni until done, set aside.
2. Fry onion and garlic in a pan and then add the beef and brown it.
3. Combine browned beef and cooked macaroni in a deep dish.
4. Beat the egg in to the milk and add spices to the mix.
5. pour the milk mixture over the macaroni and beef.
6. Slice the processed cheese and put it in to the mix and make sure it goes deep in to the mixture and not just on top of it.
7.(Optional) add some shredded cheese on the surface of the mixture if you feel like it.
8. Throw your creation in a 200°C oven and bake for about 30 to 40 minutes depending on your oven.

[Anonymous No.4931886]

Belgium:
Waterzooi: http://www.foodnetwork.com/recipes/rachael-ray/waterzooi-de-poulet-recipe/index.html
Beef stew:http://frenchfood.about.com/od/soupsandstews/r/flemishbeefstew.htm

[Anonymous No.4931900]

>>4931886
ah yes, the beef stew I had in Brugge once. It was fantastic. Thanks for this one.

>>4931885
and thanks for this one, it looks amazing.

[Anonymous No.4931910]

Belgium (or south-west Netherlands);

>Moules-frites
Blue mussels with carrot, celery, leeks and onion, steamed over white-wine and apple cider, served with fries and ravigote sauce.

Mainly Belgian:
>Waterzooi
Fish- or chicken stew with carrot, celery, onion, parsley, thyme. Bound with vegetable broth, thickened with cream and egg.

>Carbonade flamande/Stoverij
Beef stew with onions and sweet brown beer, seasoned with bayleaf, thyme and juniper berries, often served over fries or boiled potatoes.

I'm trying to think up some more, I'll be back if I do.

[Anonymous No.4931917]

Switzerland - Muesli

[Anonymous No.4931948]

>>4931910
saved, thanks.

>>4931917
I've looked up recipes for this and it seems that pumpkin seeds are included, is that standard? I actually have some sitting around so this is perfect for my own morning routine

[Anonymous No.4931960]

>>4931917
wow
such recipe

[Anonymous No.4931972]

>>4931960
OP here, I'm happy enough with the name and country so I can look it up. pleased with the names

[Anonymous No.4931979]

>>4931917
If you're gonna go Swiss, at least go for cheese fondue or raclette.

[Anonymous No.4931984]

You'll be really overwhelmed when you start researching Portuguese, Spanish and Italian cuisine.
Also, don't skip Catalan cuisine. It's top.

[Anonymous No.4931985]

>>4931948
Pseudo-Swiss here (mum's Swiss, I was born abroad and never applied to be a Swissizen).
You can put whatever nuts or hulled seeds you like. Honestly, I don't think I've ever seen one with pumpkin kernels, but put them, if you'd like. I make mine with honey-roasted sunflower kernels because they're super cheap. Usually, it's filberts or almonds, but walnuts and others are all fine.

[Anonymous No.4931988]

>>4931979
>raclette

elaborate please

fondue is easy.

>>4931985
Can you name a couple of them from each country, maybe? Not that I'm too lazy to search, I just want to have the best ones for this book that I am making.

[Anonymous No.4931989]

>>4931792
feel free to skip british cuisine.

[Anonymous No.4931998]

>>4931988
Raclette is basically where you heat cheese by open fire untill it's just melted, you scrape of the molten part onto a plate, and eat it with dried meats, nuts, potatoes and the likes. Officially, raclette requires a specific type of cheese, but any semi-hard cheese like gruyere or emmenthaler should work.

[Anonymous No.4932046]

Netherlands
Main:
Boerenkool with Rookworst
Zoervleisj and fries
Slavink

Desert:
Bossche Bol
Moorkop
Abrikozenvlaai (Apricot Pie)
(Here is some regional diversity)

Greece:
Mousakas
Kontosoufli

German:
Speatzle

[Anonymous No.4932069]

>>4932046
The Dutch are also really great at baked goods, so if that's not an issue for you, look into;
>Tompouce
>Poffertjes
>Spekkoek ('stolen' from Indonesians)
>Suikerbrood
>Zeeuwse bolus

[Anonymous No.4932088]

>>4932069
all fantastic. the recipient loves baking, so she will love these.

>>4932046
thanks, looks good. Added a few to my own book.

[Anonymous No.4932100]

Finland:
Karelian hotpot
500g cubed chuck
500g cubed pork shoulder
2 big onions
3 carrots
Water
Salt and pepper to taste

Get your duch oven out and pre-heat your oven to 225C/430F throw the meats to the dutch oven and in the oven. At this point you should probably cut the veggies to around the same size as the meat. Check the meat after 10 minutes and mix it a bit, let sit in the oven untill the meat is browned. Turn the oven down 80C/175F, throw the veggies, salt, pepper and just enough water to cover everything in the dutch oven and put the lid on. Throw it in the oven and let sit at least 8 hours, traditionally it's left in over night. Enjoy with mashed potatoes and cranberry/lingonberry jam (not the sweet kinda, you want semi-sweet but acidic)
Also if you are in a hurry you can turn the oven to 150C/300F and let it sit 2-4 hours, you can also brown the meat in a pan, but this is the way I was taught to do it and I believe 'traditional' way.
It is downright delicious, easy as shit to make and hard to fuck up.

[Anonymous No.4932101]

>>4932088
>the recipient loves baking

Irish. Soda bread. Very distinctively Irish, but goes with anything.

[Anonymous No.4932104]

Coddle

From Ireland

The stuff is made of simple ingredient and tastes fucking amazing. Good cold for breakfast to.
Pearl barley and ox tail stew.

Pretty sure it's from the uk.

The exact combination isn't traditional but they both make for great stews.
Sticky toffee pudding

If it ain't from britan I don't care, it's one of our classics.

[Anonymous No.4932107]

>>4932101
yeah she loves irish soda bread. brought back the recipe when I spent 2 weeks in NI.

>>4932104
thanks

[Anonymous No.4933862]

Bump

[Anonymous No.4933887]

Here are some names from polish cuisine off the top of my head:

Gołąbki
Pierogi
Barszcz Czerwony
Flaki
Żurek
Kapuśniak
Kopytka
Bigos
Kotlet Schabowy

[Anonymous No.4933890]

>>4932100
aw yiss this is one i'm personally gonna try out, not even OP man thanks for the contribution. i've always wanted to learn one hotpot recipe and this looks to be it.

[Anonymous No.4933999]

anything from Germany or Austria?

[Anonymous No.4934007]

>>4933999
Austria;
>Apfelstrudel
>Wienerschnitzel
>Sachertorte
>Knödel

Germany;
>Bratwurst/currywurst
>Spärgel (asparagus)
>Brezel/pretzel
>Schweinshaxe
>Schupfnudel
>Käsespätzle
>Potato and bacon soup

Nothing sophisticated to be had there, just filling, rustic comfort food. Great for winter.

[Anonymous No.4934011]

>>4932100
brown the meat with top on or off of dutch oven?

[Anonymous No.4934016]

>Norway
Time for stickmeat!
I'd do that instead of one of the other cultural dishes a lot of people wouldnt actually eat

[Anonymous No.4934053]

>>4933999
>>4934007
add to Austria:
Tafelspitz
Kaiserschmarrn
Marillenknödel
Zwiebelrostbraten

[Anonymous No.4934066]

Spain - Arrós negre

[Anonymous No.4934112]

Prepare your anus for this one:
Dirggnwirga (roughly translates to choking corn)

500ml water
500ml milk
about 400 gram polenta

Water and milk into a pot, heat it until it nearly boils, stir it a bit until so the heat is distributed properly. When it nearly boils, slowly pour the polenta into it and stir like a motherfucker. You'll need nearly no heat for that.
Stir for about 5 to 8 minutes, until the whole mess is really smooth. Proceed to put the mass into a bowl and add loads of butter. You can either eat that with a soft cheese or marmalade/jelly/honey.
Either way a glass of milk is appropriate since this stuff will leave you choking easily.

From Austria. But nearly nobody knows how to do it.

[Anonymous No.4934188]

>>4931792
>roasted pork with parsley sauce

wise choice

[Anonymous No.4934392]

bamp

[Anonymous No.4934452]

Pitepalt. This shit right here is mighty delicious. http://www.grouprecipes.com/16762/pitepalt.html

[Anonymous No.4934492]

>>4931815
But Pork is not Halal, and very few nations can rival north European pork consumption.

If we go by a pork per capita, the US is 2'5 times more moslem than Denmark.

[Anonymous No.4934494]

>>4934007
No Labskaus?
Could tag both Denmark and Germany with that one.

[Anonymous No.4934503]

>>4934452
As a swede, I second this.
Might also want to try Isterband with Skånsk Potatis.

[Anonymous No.4934534]

>>4931792
>Germany
Sauerbraten
You should use horse meat

[Anonymous No.4934574]

>>4931792
quoftche for albania

[Anonymous No.4934588]

Here you go OP. Perfect for christmas.
http://en.wikipedia.org/wiki/Fl%C3%A6skesteg

[Anonymous No.4934593]

>>4934588
>Dat crackling

Motherfucker needs to git in mah belly.

[Anonymous No.4934595]

>>4934588
Oh yes,
I just came back from Denmark, opening the years first christmas village (Tonder). Too bad people down there only eat that green cabbage thing with some sausage.. I miss a proper Flæskesteg

[Anonymous No.4934600]

>>4934595
Yeah, gonlankål, did they slother it in... cinnamon?

That shit's rank.

[Anonymous No.4934604]

>>4934595
>gronlangkål

>pls no

[Anonymous No.4934606]

>>4934600
They did not. However, Vensterpartiet offered us some rice porridge with an insane amount of cinnamon and suger and... butter?
As a swede, having butter on porridge just felt wrong.

[Anonymous No.4934609]

>>4934604
That doesn't taste good? It looks amazing. Like an Denmark version of soul food. I want some collard greens and spinach like crazy, now.

[Anonymous No.4934608]

A French/German specialty that's really easy to make would be Elsässer Flammkuchen ( translates roughly to "Alsace tarte flambée" ).
It's extremely simple and extremely delicious. It's basically thinly rolled out bread dough with S&P'd sour cream, raw onions and bacon. Add additional ingredients to your liking.

[Anonymous No.4934613]

>>4934606
Risengrod is delicious.

[Anonymous No.4934619]

>>4934613
We eat that, too, but we don't add butter. We use the sauce similar to the one you use with Ris á la Mande (spelling?).
Yeah, it was good, but it felt so wrong.

[Anonymous No.4934622]

>>4934609
In my opinion, no. The smell of it is bad, the taste even so. Put a load of cinnamon on top and you're ready for a shitty meal.

[Anonymous No.4934625]

>>4934606
Aah yes, Rinsengroed, I'm one of the apparently few Danes that don't worship it, I only tolerate it's use as the base for rice a l'amande

>>4934609
It can be, however some buy the cheapest shit ro mistreat ti so that it's the consistency and flavor like something pulled from the inside of a lawnmower, so to disguise it, they dump sugar in until that's the only flavor.
So sickeningly sweet green mush with hard plant stalks that cling to the throat.

[Anonymous No.4934624]

>>4934609
If it is what I think it is, it's actually pretty delicious

[Anonymous No.4934628]

>>4934619
Cherrysauce or whatever, yeah. Risalamande is actually just risengrod with cream and vanilla.

[Anonymous No.4934629]

>>4934628
And a dickload of almond shards. Every damn time I got one I thought it was the real almond.
I didn't get it.
I never do.
It's kind of sad.

[Anonymous No.4934630]

>>4934628
And almond splits.
"l'amande"

[Anonymous No.4934637]

>>4934629
>>4934630
Of course, forgot that part.

[Anonymous No.4934640]

>>4934011
You want it off at that point, gives it bit of dat roast flavor. I heard some even cook it uncovered to intensify the roast flavor, but that also will cause the liquid to no be clear which, again isn't the 'traditional' way.
>>4933890
Glad I could help anon

[Anonymous No.4934661]

Ireland:
Báirín breac/barmbrack
Bake a ring in it and eat it at Hallowe'en for extra authenticity

[Anonymous No.4934827]

>>4931792
>Estonia
you grab some bear or elk meat.
put that shit into the oven.in a pot or something.
cover with dark beer,possibly something with a strong taste, about a pint for a kilo(2 pounds).
cook at 150-200 celsius for 3 hours, the longer the better.add more beer as is appropriate to not let the meat burn.eat with baked carrots,potatoes/rice and gravy.drink a pale ale.
feel white as fuck.

[Anonymous No.4935115]

Add Dutch apple pie to the Netherlands along with speculaas (spiced cookies) and the stuff in >>4932069, and mind telling me what a 'Dutch Tuna Toasty' is? I'm kinda curious

[Anonymous No.4935126]

>>4935115
>and mind telling me what a 'Dutch Tuna Toasty' is? I'm kinda curious

Seconded.

Also, we Dutch are pretty decent at 'stroopwafels', 'bitterkoekjes', and 'pepernoten', when it comes to baking.

[Anonymous No.4935518]

bamp

[Anonymous No.4935519]

When you are done making this book, please come back and post it. It's sounding delicious

[Anonymous No.4935522]

>>4935519
will do. Plan to have it bound. I will post it all.

[Anonymous No.4935543]

>>4935115
Tuna Toasty:

http://dutchcommunity.com/2013/02/25/tosti-met-tonijn-tuna-toasty/

[Anonymous No.4935869]

>>4934492

>very few nations can rival north European pork consumption
judging by your presumpion, you've never been to a balkan country, have you?

[Anonymous No.4935884]

>>4931815

[Anonymous No.4935919]

>>4931792
Hungary
Gulyás soup (obligatory)
Székelykáposzta (cabbage leaves stuffed with pork)
Somlói galuska (light&dark sponge soaked in rum, with raisins, chocolate and whipped cream)

[Anonymous No.4935949]

Bulgaria:
Stephanie Roll (AKA stuffed meatloaf)

Ingredients:
2kg (or little over 4 pounds) pork mince
1 onion, chopped
6 eggs
dried oregano, thyme and summer savory each (savory is one of the balkans' traditional herbs, you can find it on amazon and is really inexpensive)
a cup of fresh breadcrumbs
dash of milk
3-4 pickles
one large carrot
grated cheese

Prep:
In a large mixing bowl put 2 eggs, the mince, the chopped onion, 3-4 large pinches of each herb, the breadcrumbs and a dash of milk. Mix together until everything is well combined.

Boil the remaining 4 eggs (soft or hard, depending on your preference) and carrot (part boiled for some texture) and chop the pickes in strips for the filling. You can mix and match other vegetables for the filling if you feel like it, but generally root veg work best as well as peas, part boiled or blanched or even a duxelles of mushroom. Peal the eggs from their shells (keep them whole) and chop the carrot at roughly the same size as the pickles.

Take half of the mince mixture and put it on greaseproof paper. Flatten it to about an inch thickness and in a rectangular shape (the length should be about as long as the 4 boiled eggs put side by side, lengthways). Make a well in the middle from side to side. Start layering the veg and put the boiled eggs on top, side by side. When done take the other half of the mince mixture and seal the top. In the end you should be left with a huge rectagular lump of mince, with no visible vegetables or eggs. Also rounding off the edges helps cook the mince evenly. Top with some grated cheese.

Transfer to a baking tray with a rack and put in a heated over at 190 Celcius for 45-60 minutes.

Serve with creamy mashed potatoes.

The end result should be something like this.

[Anonymous No.4935952]

>koprova
That sounds like "eat horseshit" in Greek.
lulz

[Anonymous No.4935994]

>>4935952
coprophagia all the way bro

[Anonymous No.4936112]

When I was in Sicily I had the opportunity to try arancini di riso, it's like a rice croquette. It's one of the best things I've ever had. I would include this recipe if you can find a good one, unfortunately I have nothing more than the name to contribute.

On the same trip, I got to try this potato pizza in Rome, if you're looking to beef up your Italian section. That was interesting and also delicious, but the arancini I thought was better.

[Anonymous No.4936139]

>>4931792
>European cookbook

Right. And next you're going to make an Asian cookbook.

[Anonymous No.4936152]

As a dessert, you could add Æbleskriver under your danish dishes.

[V for Vegan !!nAmNWZ0IHoS No.4936420]

>>4936152

7.5/10

[Anonymous No.4936433]

Dutch Bitterballen (must have god tier), since tuna toasty isn't even a dutch thing.

Step 1:
>lightly fry an onion in some butter
>add finely sliced beef or pork, and I mean really finely sliced beef.
>add some spices, nutmeg and thyme are always good, chili powder could work, pepper and salt go without saying.
>Add flour until a really thick dough forms
>Put mixture in fridge to really cool down
>You can freeze if you like to use later

Step 2:
>Beat some eggs
>Get some breadcrumbs ready
>Get some flour ready
>Get your mixture out of the fridge, should be (as good as) solid right about now
>Make about 4 inch long, 1.5 inch thick rolls out of your mixture
>Scoop through flour, dump in eggs, dump in breadcrumbs
>Do this twice per roll, so they're perfectly coated everywhere
>You can freeze this too, stays fresh forever

Step 3:
>Deep fry this shit in oil at around 180 degrees Celsius
>Serve with mustard and a glass of good beer. No Heineken.

[Anonymous No.4936437]

>>4936433
Whoops, meant kroketten. Bitterballen are basically the same thing, only round in stead of bars.

[Anonymous No.4936446]

>>4936433
Add 2:
Step 1, after adding spices, add fluids along with your flour, or else you'll fuck up your concistency. Dark beer works, a beef stock works as well. A combo of those could work as well.

[Anonymous No.4936629]

How about some more stuff from France?

And thanks a lot to everyone that has contributed so far, this is great.

[Strayaboo !7O7CnRxAvI No.4936636]

>>4931792
/int/ here

Birne, Bohnen und Speck

classic north German recipe
serves 4

prep: 20 mins
cook: ca. 50 mins unattended

broad green beans, 1kg
pears, small firm ones, 500g
potatoes, waxy, preferably small, 500g
smoked pork belly, four thick slices (ca. 400g), Gelderländer Speck is best if you can find it
summer savory, substitute thyme and/or parsley, 2 tbsp
salt (go easy on it, adjust according to your speck)
black pepper (freshly ground)

Trim and wash the beans. Cut them into ca. 5cm long pieces. Peel the potatoes. If you have big ones, cut them into chunks. Wash the pears, but don’t peel or cut anything off. Mince your herbs. In a big pot, place the speck slices and cover with cold water, around 2 cm. higher above the slices. Add pepper. Bring to a boil over medium heat and let simmer for 10 minutes.

Add the beans, potatoes, pears and the savory, fill up with water if too much has boiled away. Let cook, over medium-high heat, for another 20 to 30 mins, until the beans and the potatoes are done and the water has pretty much boiled down. This is not a soup, but some liquid is necessary. Adjust salt. You can sprinkle some more herbs over individual bowls.

[Anonymous No.4936639]

You might actually have more success if you posted this thread on /int/.

[Anonymous No.4936642]

>>4936420
Is that good, or bad?

[Anonymous No.4936643]

>>4936437
And having an entirely different filling.

But apart from that, yeah, same thing.

[Anonymous No.4936653]

Sweden:
Fried Herring
Janssons Frestelse
Sautéed Reindeer
Skagentårta

[Anonymous No.4936660]

Dutch kale and mashed potatoes:

http://www.coquinaria.nl/english/recipes/DutchWinterfare.html

[Anonymous No.4938127]

Chicken and Chestnut Mushroom Risotto, it's fucking tasty and pretty easy to make, just find the principles to cook risotto online and apply to these main ingredients. It's fairly standard for some of Italy so good cookbook material.

[Anonymous No.4938890]

Borsht :)

[Anonymous No.4938971]

>Sweden

Toast Skagen for an appetizer, it's one of the tastiest things there is.

[Anonymous No.4939025]

>>4938127
looks bomb, making this for din-dins tomorrow :)

[Anonymous No.4939956]

>>4931792
Britland
Liver and Onions
Toad in the Hole
Sticky Toffee Pudding

France
Lapin a la Royale
Confit de Canard
Cassoulet

[Anonymous No.4939967]

Hungary
Esterhazy cake.

[Anonymous No.4940099]

>>4939956
>France
>Lapin a la Royale
>Confit de Canard
>Cassoulet

Le french fag here
Those are a pain in the ass to make there is so many easy french recipe to make

I'm not putting any recipe here cause 'i'm lazy as fuck but you should search for those

Gratin dauphinois
Quiche lorraine
Bœuf bourguignon

And for the dessert

tarte tatin
clafoutis aux cerises
Crepe ( suzette or not)

[Anonymous No.4940150]

>>4936636
I just don't get this dish. Why the whole unpeeled pears? What does the skin add? Aren't you just wasting some perfectly good fruit? Why add them at all? The other ingredients are enough as they are.

[Anonymous No.4941301]

reposting my shit from my european dishes threads, hope it helps OP. Would be awesome if you release a .pdf here on /ck/ when you're finished.

Kärntnernudeln
Carinthian raviolis (or whatever)

filling:

1kg pot cheese (quark could be used too, if pot cheese is too hard to find - it should be very dry, so if isn't, just wrap it in a dishcloth, put it in a sieve in your sink and let it there over night)
2-3 big potatoes
mint
(chervil - optional)
salt
pepper

dough:

1kg flour
2 eggs
3 tbsp. oil (eg. olive)
salt
water

Make a nice pasta dough with the ingredients above. Let it rest for 20-30 minutes.

Cook the potatoes, peel and mash them. Add the pot cheese, mint (and chervil), salt, pepper and mix it together.

Roll out the dough, cut out squares, put a heap of filling on them and close them on one side.
The real carinthian way of closing them is called "krendeln", see the image, but just pressing it down with a fork, and removing the rest with a pizza cutter/knife works just as good.
Cook the raviolis in lightly boiling water, for around 10-15 minutes until their are all floating on top.

Serve with hot brown (garlic) butter.

You get a lot of raviolis out of that, but they can be frozen and don't loose much of their taste. I always make more and freeze them for easy food after a long workday. Just cook them for a bit before freezing.

[Anonymous No.4941302]

>>4941301
it's all austrian, or austrian/hungarian, K&K fuck yeah

Wiener Saftgulasch
Viennese Goulash

1kg beef (or pork, venison, lamb - whatever fancies your taste)
1kg onions
4 cloves of garlic
1 tsp. caraway
1 tbsp. marjoram
4 tbsp. paprika
1 tbsp. vinegar
1 tsp. tomato paste
stock
butter / oil
salt
pepper

Dice the onions as fine as possible. Roast them to a dark brown color, but don't let them get burned.
Add caraway, marjoram, paprika, tomato paste, vinegar and the garlic (either diced or squeezed(?), however you like).
Stir it, let the tomato paste and paprika unfold their full taste. Add diced meat (don't dice it too small) and stock until everything is just covered (you can add more later, if needed).

let it simmer for at least 1h, 2-3h are preferred to get the meat really tender.

serve just the goulash, or with some rice, white bread or some bread dumplings.


Some anon posted the following:
Some tricks to achieve the perfect Viennese goulash:

1) Use pork fat to roast the onion (yellow one)
2) Use beef brisket, cut in about 1-1,5 inches cubes
3) Throw beef in and put 2-3 spoons of flour on it, ground black pepper and salt, let it go slightly brown
4) Use shitload of paprika and roast it without oil on a separated small pan, before it starts burning throw tomato paste, roast it and then throw it in the main pot
5) Throw in dried marjoram, caraway and garlic (not sure if vinegar is necessary)
6) Pour the stock in and let it simmer on medium heat till the meat is easily disolved with a spoon, it will take a few hours(2-3)

EXTRA: A 50-100ml (1,5-3,5 fl oz.) of dark strong beer(added with stock) will give the goulash that right heavy bread-like body

[Anonymous No.4941303]

>>4941302
Traditional austrian dessert, served in almost all mountainous areas.

Kaiserschmarrn
empe- not even gonna try to translate that

100g raisins
5 tbsp. Rum, or Cognac (or Water)
6 eggs
1 package vanilla sugar (bourbon)
1 tbsp sugar
salt
250g flour
1/2 l milk
50g butter
powdered sugar

Put the raisins into the alcohol of your choosing (or water), and let them sit there for 30 minutes.
Beat the yolks, vanilla sugar, a bit of salt and sugar fluffy, add the flour and milk bit after bit, not everything at once and keep mixing it together all the time.
Add the melted butter.
Beat the egg whites until it's firm and mix it gently with rest.
Strain the raisins and add them to the mix.

Heat a pan, add some butter and fill it with the mix (about to 1cm in height). Bake until golden on one side (just lift it up a bit and look), cut it into quarters and turn them around. Again bake until finished.
When finished, cut them up into smaller pieces.
Serve with powdered sugar on them. Traditionally served with some plum jelly/purree - but you can use whatever you want.

This should serve 4-6.


There was a question in the last thread I couldn't answer before the thread went into the archives.
Q: Is there anything that can be used instead of raisins?
A: You don't HAVE to use raisins, you could try it with different dried fruits or just without, but it won't be the same. (But to be honest, in most places they serve both variants, with and without raisins)

[Anonymous No.4941306]

>>4941303
Reisfleisch
Rice'n'meat

As always with the austrian cuisine, meaty.
You'll need:

500-600g pork (go for the shoulder)
2 big onions
2 tbsp. paprika (sweet)
1 tbsp. paprika (hot) (this is optional)
1 tsp. caraway
1 tbsp. majoram
2 cloves of garlic
stock
oil/butter
salt
300g rice (take what you like, long grain is the standard)

Cut the pork into cubes, not too small, let's say 3x3cm.
Dice the onions and roast them in oil for a bit.
Add the the meat and roast it too.
Reduce the heat and add the paprika, stir it and let it roast too for a bit.
Add the stock until everything is covered and add the majoram, caraway and garlic while you are at it.
Let it simmer on low heat.
Now, either you let it simmer for about 40-45 minutes and cook the rice separately.
Or you are the same lazy fuck as I am and just add the uncooked rice after about 30 minutes of simmering - one dish less to clean.

Serve with some chopped chives (or basil) and freshly grated parmesan.

You can add some vegetables if you'd like - I like it with some carrot and bell pepper, either prepared separately or cooked with the meat.
As you see, it's pretty much the same as a goulash, but doesn't take as long, pork instead of beef in the original and not as much onions - but we use the starch in the rice, and the rice itself to bind everything nicely together.
As always use herbs and spices as much as you like. I always use alot more majoram, just fucking love it.

[Anonymous No.4941308]

>>4941306

Buchteln

Time for something sweet.

Dough:
500g flour
1 cube of yeast (about 42g, you can use dry yeast too of course)
60g sugar
bit of salt
75g butter
1 package vanilla sugar
250ml warm (not hot) milk
1 egg

Filling:
200g plum puree (or any kind of fruity puree or marmelade, jam, etc)

40g butter, melted


Make a soft yeast dough from the ingredients above, let it rest for about 45 minutes.
Roll out the dough about 1cm in height and cut ~7cm long squares from it.
On each dough square put a tsp. of the filling and close the square around the filling.
Take a baking form of your choosing, it should be rather deep and grease it thoroughly.
Put each doughball close to each other until your form is filled out. (With the amount in this recipee it should be around 20 balls)
Let the dough rest again for around 30 minutes.
Preheat an oven to 200°C.
Pour the melted butter over the doughballs and put the form into the oven.
Bake for ~20 minutes.

Let them cool down for a bit before serving.
Serve them with powdered sugar OR (and in my opinion the better choice) make some thick vannilla pudding sauce.

You can also eat them cold, with some butter for breakfast, with some coffee for dessert, etc.
Pretty awesome shit.

[Anonymous No.4941314]

>>4941308
>>4941306
>>4941303
>>4941302
>>4941301

and before anyone starts again with:'that shit isn't austrian.'
not shit sherlock, austria has been a culinary melting pot for a long time - it's pretty fucking small and we are surrounded by awesome countries with awesome food.