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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
Viennese Roastbraten
Description
When I was 14 years old, my Opa and Oma presented me with a cookbook from the Hungarian Chef Louis Szathma`ry. They knew that I had the culinary bug, something I inherited from my Dad. I wore the pages out, reading and cooking when I was allowed in the kitchen. This is a recipe I did not try in those days, but have put it to the test recently with great results, and updated for today’s kitchen. My husband has already requested that this menu be served again soon! Please make sure to read the notes that follow the recipe.
Ingredients
- 4 boneless strip-sirloin steaks, 6 to 8 oz each
- Chef’s salt (see recipe that follows, as well as my notes), or prepared salt
- 1 tbsp. Tarragon mustard or other prepared mustard
- 4 tbsp. oil
- 1 tsp. Kitchen Bouquet or Maggi Seasoning
- 4–6 oz crispy french fried onions (may be found in most grocery stores)
Instructions
- Pound the steaks until twice their size. Spread with a little mustard, then sprinkle with Chef’s sale and pepper.
- Mix the Kitchen Bouquet and the oil and brush the steaks on both sides.
- Place the steaks in a container or a freezer bag and let stand at least two hours.
- Pre heat a large frying pan. Cook the steaks on both sides, two to three minutes per side.
- Place cooked steaks on a platter and pile the crisp french fried onions on top. Serve immediately.
Notes
Finding the true Austrian mustard is nearly impossible in the US. I used Dusseldorfer mustard with great results. Do not use a sweet mustard as it will change the flavor. Tarragon mustard can be found on Amazon. I’ve ordered some and will compare the results.
The original recipe called for the cook to fry the onions in oil, set aside, then fry again until crisp. I’ve tried this many times without success. One possible solution is to buy an air fryer or a deep fryer. I think the best solution is to buy the crispy french fried onions at the grocery store.
Kitchen Bouquet is not readily found on the store shelves these days, so I used Maggie Seasoning with great results. Kitchen Bouquet can be purchased on Amazon.
Chefs Salt:
1 c salt
1 Tbs paprika
1 tsp black pepper
1/4 tsp white pepper
1/4 tsp celery salt
1/4 tsp garlic salt
Mix all together and enjoy in many recipes!
One additional note: I tried this using Miracle Blend instead of Chef’s Salt and it turned out great. It is a Michigan Made blend of herbs that includes many of the ingredients in Chef’s salt.
Here is a link to the ingredients mentioned in this recipe, available from Amazon. I subscribe to the Amazon Affiliates network.
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
