Gourmet recipes in Austria
Visit one of the best Austrian gourmet restaurants
Delicious recipes
Fancy a little pre-taste for your holiday in Bregenzwald or do you want to recook some of our meals at home? We provide you with some of our traditional Austrian gourmet recipes.
Breast of veal
- ½ breast of veal (ca. 1.2kg)
- 500g carrots
- 500g onions
- 500g celery
- 2ltrs red wine
- 50g tomato paste
- 200g tomatoes
- 2 cloves of garlic
- 1ltr veal stock
- 100ml red port wine
- Thyme, rosemary, bay leaves, juniper berries, allspice
Sear the breast of veal on both sides. Peel the vegetables, cut them into tiny cubes and sear them as well. Add tomato paste and roast briefly, then glaze with red wine over and over again and reduce liquid. Add the breast of veal, the herbs and garlic and pour veal stock until it covers everything. Put the lid on the pot and stew it in the oven at 180°C with top and bottom heat for about 4 hours. Turn the breast every now and then and maybe pour more stock on it if it looks as if it is drying out. Take out the breast, cut it in half and press it into a mould and chill. Strain the sauce and reduce it together with the port wine.
After chilling cut the breast of veal into cubes and re-cook it in the hot in the sauce.
Veal tenderloin
- 400g veal tenderloin
- 50g butter
- Thyme, rosemary, bay leaves
Remove the fat from the veal and cut it in two long and thick pieces. Season it with salt and sear it in oil equally on both sides. Wrap each piece of veal along with butter and herbs in kitchen foil. Cook at 160°C with top and bottom heat until the meat reaches a temperature of 52°C. Afterwards let it rest at a warm place for another 4 minutes. Before serving cut the pieces lengthwise in half and season with sea salt and fresh pepper to taste.
Potato layered cake
- 800g peeled, cooked, floury potatoes
- 50g bacon
- 50g onions
- 100ml white wine
- 15g corn-flour
- 50g crème fraîche
- 50g flour
- 5 eggs
- Pre-ground caraway seed, curry, salt, nutmeg, pre-ground allspice, pepper
Cut the bacon and onions into tiny cubes, boil until soft in white wine and mash. Press the warm potatoes through a potato sieve. Separate the eggs and whip the egg whites with a trace of sugar. Stir the bacon-onion mash, the potatoes, corn flour, crème fraîche, corn-flour and egg yolk. Gently fold in the whipped egg whites. Put baking paper on a baking sheet (c. 10cm x 10cm) and cover the sheet with part of the mixture. Bake until golden brown and cover the dough again with part of the mixture. Repeat the procedure until there is no mixture left. Bake the layered cake again at 160°C for about 10 minutes. Before serving, cut the cake into slices.
Swede
- 400g swede
- 100g butter
- 50ml cream
- 1g agar-agar
- Breadcrumbs and egg
For the puree, boil the peeled and cube-cut swede in salt water until soft and pour off excess liquid. Heat the butter with the cream. Mix it all together until the puree has a smooth consistencey. Season with salt to taste and remove 200g of the puree, which you stir with the agar-agar and boil it. Put into moulds and freeze it for about 3 hours. Cut it into cubes afterwards and coat it with egg and breadcrumbs. Fry them in a deep fat fryer or with a lot of oil in a pan. Serve the cubes with the remaining puree.
Enjoy award-winning cuisine in Vorarlberg or at home with the gourmet recipes. Send us your no-obligation holiday enquiry or book your room at the Post Bezau Hotel online, now.
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