Linz Cat Screams

5 from 3 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 4 people


  • 200 g Veal
  • 200 g Beef
  • 200 g Pork meat
  • 1 Onion
  • Soup vegetables, preferably only root vegetables
  • Fat for frying
  • 500 ml Broth to pour on
  • Salt and pepper from the mill
  • 1 tsp Flour
  • 125 ml Sour cream 30% fat
  • 2 Pickles
  • 1 tbsp Capers
  • 1 tsp Grated lemon peel
  • 1 pinch Sugar


  • Cut the meat and roots into fine strips, finely chop the onion, fry everything quickly on all sides in hot fat. Pour in the broth, season with salt, pepper and cook covered until soft.
  • In between, whisk the flour with the sour cream and, when the meat is soft, add.
  • Finely chop the cucumber and stir into the sauce together with the capers. Top off with lemon zest and sugar. Nockerln or spaetzle are suitable as a side dish, but basically to taste.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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