John Myers
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Old Viennese Baked Meat
The perfect old viennese baked meat recipe with a picture and simple step-by-step instructions.
for the breading
- Salt and pepper
- Kremser mustard
- Horseradish fresh
- Flour
- 1 whole Egg
- 1 whole Crumbs
- 1 whole Clarified butter
potato salad
- 8 piece Potatoes
- 100 ml Beef broth
- 100 ml Apple Cider Vinegar
- 100 ml Olive oil
- Salt and pepper
- Sugar
- 1 whole Spring onion
- 1 whole Chives
First of all ….
- There are 2 options for the old Viennese baked meat: either you prepare it with a boiled boiled boiled beef, or you use fresh, tender beef from roast beef or beef … but in any case the meat has to be cut thinly (approx. 5-6 mm)
preparation
- the meat (in my case it was boiled boiled boiled beef) is seasoned with a little salt and pepper and then coated with mustard on both sides – freshly grated horseradish is applied to the mustard layer (more or less depending on the desired spiciness)
- Now a breading line is being prepared – the pieces of meat are first turned in flour, then “bathed” in a whisked egg and finally rolled in the breadcrumbs – then immediately baked in hot clarified butter over a moderate heat
a lukewarm Viennese potato salad goes well with it
- the potatoes boiled in the skin are peeled and marinated while still hot in a marinade consisting of hot beef soup, apple cider vinegar, salt and pepper, a pinch of sugar, as well as spring onions, chives and olive oil
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