Tafelspitz (Boiled Beef)
This may be considered the national dish of Austria. This particular version comes from “The New Sacher Cookbook.”
Austrian Tafelspitz
Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, “His Majesty’s private table is never without a fine piece of boiled beef, which is one of his favorite dishes.” Tafelspitz is considered to be the national dish of Austria.
Tafelspitz (Boiled Beef Austrian Style)
On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.
