John Myers
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Viennese Baked Meat
The perfect viennese baked meat recipe with a picture and simple step-by-step instructions.
For the standards
- 60 g Estragon mustard
- 40 g Freshly grated horseradish
- Salt
- Breadcrumbs
- 2 Pc. Whisked eggs
- Flour
For frying
- Oil
“Gerichte-Geschichte”
- For this “old Viennese” dish you use roast lung (fillet, sirloin) of pork, beef and / or veal. A real alternative to the classic.
preparation
- Cut the Lungenbraterl into medallions and plate.
- Mix the mustard and the freshly grated krenn well together.
- Salt the pieces of meat and rub well with the mustard and krenn mixture. Briefly rest / let rest.
- Bread the seasoned meat in the classic way and fry it while swimming in oil.
garnish
- A good Viennese potato and Vogerl salad is recommended as a side dish.
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