© Schlögener Schlinge (c) WGD Donau Oberösterreich Tourismus GmbH/GoodMorningWorld_MSchillinger
Schlögener Schlinge (c) WGD Donau Oberösterreich Tourismus GmbH/GoodMorningWorld_MSchillinger

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Tafelspitz (Boiled Beef)

with potato marrots, bread sauce with horseradish and cream spinach


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


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.

Die nachfolgende Bildergalerie ist mittels Pfeiltasten (links, rechts) bedienbar.