See Ingredients

Esterházy Roast Beef

  1. Snip the roast beef several times around the edge and beat gently. Season on both sides with salt and pepper and coat one side in flour. Cut the shallots into fine strips.
  2. Heat some fat in a pan, place the meat in with the floured side facing down and fry off briefly on a high heat. Turn the meat, remove it again after 2 minutes and place in a greased roasting dish with a lid (or heatproof casserole dish).
  3. Lightly brown the shallots in the same pan, adding some more butter as needed. Pour in some beef stock or water, bring to the boil and pour over the slices of beef. Steam the meat at a low heat in the cooker or in a pre-heated oven at 180 °C for 60–90 minutes until soft, turning occasionally and topping up with liquid as required.
  4. Meanwhile, slice the cleaned root vegetables into very fine strips and fry off with the bacon in some hot fat. Add just a dash of beef stock and steam the vegetables until al dente.
  5. Lift the meat out of the dish. Mix the flour with the soured cream until smooth, pour into the juices and flavour with capers and grated lemon rind. Allow to reduce. Put the meat back into the dish again briefly. Arrange and garnish with the sliced root vegetables. Sprinkle with parlsey before serving.

Serve with pasta, fried potatoes or Schupfnudeln (finger-shaped potato dumplings) dipped in butter

Cooking time: 70–100 minutes



Source: Austrian National Tourist Office


Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.


Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?


  • 4 slices roast beef or beef loin, each approx. 180 g
  • 6 shallots or 2 onions
  • 1 small carrot, ½ root parsley
  • 1 small turnip and 1 small piece of celery heart
  • 1 tsp of chopped capers
  • 50 g bacon cubes
  • 4 tbsp soured cream
  • ½–1 tablespoon flour for the sauce
  • 300–400 ml beef stock or water
  • Grated lemon rind
  • Flour for coating
  • Salt, pepper
  • 2-3 tbsp butter, clarified butter or oil
  • Chopped parsley to garnish

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