Cooking the Austrian Way by Helga Hughes

Author:Helga Hughes
Language: eng
Format: mobi, epub, pdf
Tags: Austrian, Cookery
ISBN: 9780822541028
Publisher: IB Dave's Library
Published: 2004-04-08T07:00:00+00:00

D i n n e r / M i t t a g e s s e n

Austrians have traditionally eaten dinner, the biggest meal of the day, at noon. But because many Austrians work outside the home, dinner is often served in the evening during the week. On weekends, how

ever, dinner is usually served at the traditional time. A typical menu would start with a clear broth, followed by an entree of meat or fish served with dumplings, noodles or potatoes, fresh vegetables, and a salad.

After a heavy meal, Austrians seldom serve rich desserts. Instead, light, fluffy baked delicacies called Mehlspeisen are served. For a tasty, satisfying chicken entree, try the baked paprika chicken recipe on page 37. 35

Egg Custard Soup/ Eierstich Suppe

This delicious soup is a nice way to begin a festive dinner. 2 eggs

1. Preheat oven to 350degF.

4 tbsp. milk *

2. Combine eggs, milk, salt, nutmeg,

and parsley, beating well.

o tsp. salt

3. Grease two small ovenproof cups or

Pinch of nutmeg

bowls with butter, and pour half of

1 tbsp. parsley, washed and finely

egg mixture into each.

chopped

4. Place cups in a shallow pan half

6 c. water

filled with water and bake for 25

4 beef bouillon cubes **

minutes. Turn off heat, cover cups

with foil, and leave in oven for

another 15 minutes, until a knife

inserted in middle of the custard

comes out clean. Remove from oven

and cool.

5. Turn out custard and slice into long,

thin strips.

6. Bring 6 c. water to a boil, drop in

bouillon cubes, and continue to

boil.

7. Add custard strips to boiling broth.

Turn off heat and cover for 5

*To reduce the fat content of this

minutes.

dish, use skim milk.

8. Pour into soup dishes and serve.

**To make this a vegetarian soup,

use vegetable bouillon cubes.

Preparation time: 20 minutes

Cooking/baking time: 50 minutes

Serves 4

36

Paprika Chicken/ Paprika Hendl

12 pieces skinless chicken, washed

Chicken:

in cold water and patted dry

with paper towels

1. Lightly sprinkle chicken with salt,

pepper, and paprika.

salt and pepper, to taste

2. Pour melted butter into shallow

paprika, to taste

bowl. Dip chicken pieces in butter,

8 tbsp. butter or margarine, melted

coating well. Put 2 pieces of chicken

at a time in a plastic bag with flour.

2 c. flour (place in plastic bag)

Close the bag, and shake it gently

1 lemon, halved

until chicken is coated with flour.

2 c. hot water

3. Place chicken in greased baking pan

and sprinkle with more paprika,

2 chicken bouillon cubes

salt, and pepper. Squeeze juice from

1 c. sour cream*

half a lemon over chicken, then

bake at 400degF for 1 hour.

4. Turn oven off. Put chicken pieces

on ovenproof serving platter and

return to oven to keep warm.

Gravy:

1. Pour drippings from baking pan

into a saucepan and heat. Sprinkle 2

tbsp. flour from bag over drippings

and stir until brown.

2. Add hot water, bouillon cubes, a

pinch of salt, pepper, paprika, sour

*To reduce the fat content of this

dish, substitute some or all of the sour

cream, and juice from other lemon

cream with low-fat yogurt.

half. Stir until ingredients are

blended. Serve with chicken.

Preparation/cooking/baking time: 2 hours

Serves 4 to 6

37

Breaded Veal/ Wiener Schnitzel

Except in Vienna, where boiled beef is popular,Wiener schnitzel is the favorite meat in Austria. The word schnitzel simply means "a sliver," and thrifty cooks make their schnitzels from thin slices of pork or beef.

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