I adapted this from a recipe I saw at Mediterranean Cooking in Alaska. I had been looking for ideas for red cabbage with mushrooms since I had both on hand. I was intrigued by their recipe, and adapted this one out of that, with some seasoning changes. It is a variation on rotkohl and I served it with (Cottage Ham) Recipe #493933, which paired together perfectly. Bill’s German culinary roots were screaming “Ya Buddy”!
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. Filet mit Äpfeln is a simple beef tenderloin served over pan fried apples and a potato cake, topped with mushrooms.
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This side dish is a delicious and simple way to eat Brussels sprouts.
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This recipe makes a very dark, slightly bitter pumpernickel bread that is best paired with other strong flavors.
Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure.
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