Donauschlinge Schlögen © Oberösterreich Tourismus / Steininger

DANUBE UPPER AUSTRIA
moved. touched.

Accommodation Booking

Children
Travel period: 2Nights
Detailed search options
Search by location:
Search by location
Search for accommodation
Loading accomodations ...

Your enquiry

Please fill in all fields marked *.

The information you provide (email address, enquiry; optional: form of address, title, prename, surname, telephone number) is exclusively used by WGD Donau Oberösterreich Tourismus GmbH to process your request and is only disclosed if the request is to be answered by third parties (e.g. tourism service providers). See also the Privacy Notice.

Tafelspitz (Boiled Beef)

with potato marrots, bread sauce with horseradish and cream spinach

Ingredients:

1kg beef steak (Tafelspitz)
4 rolls
10 potatoes
horseradish
whipped cream


Preparation

Cook the beef for about 3 hours slowly and not too much (otherwise the soup will become cloudy). Season the water with bay leaves, juniper berries and lovage. Salt only at the end, otherwise the meat will turn red! Prick the meat with the meat fork, if it loosens easily again, it is ready. 

Boil the potatoes, then peel them, cut them into leaves, roast with the onions until golden brown and season with salt, pepper, nutmeg and marjoram.

For the bread sauce, dice the breadcrumbs or use ready-made dumpling bread. Add the beef soup with the whipped cream to the dumpling bread until the desired creaminess is achieved. Then add horseradish, salt and pepper. Chef's tip: A fresh egg additionally loosens the breadcrumbs, a pinch of cinnamon gives a special touch.

For the cream spinach, melt two tablespoons of butter, add two to three tablespoons of flour and fry briefly. Add milk, spinach and salt, pepper and nutmeg.

The following photo gallery can be navigated with the arrow keys (left, right).