See Ingredients


  1. Boil the carrots, potatoes and onion together in a saucepan
  2. Drain and mash
  3. Season with salt, pepper and nutmeg
  4. Finish by adding a little milk and possibly a few knobs of butter
  5. Fry the sausage and serve it with the stoemp.

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.


  • 4

Prep time

  • 5 minutes

Cook time

  • 30 minutes
  • 500 g/17,6 oz carrots
  • 500 g/17,6 oz potatoes
  • 1 coarsely chopped onion
  • sausage
  • salt and pepper
  • nutmeg
  • milk

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