Ham Viennese
Incredibly easy and equally satisfying. I loved this as a kid growing up and is our kid’s often requested dinner.
Fish Baked with Sour Cream
Although I haven’t made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I’m glad I found this cookbook (Betty Crocker’s New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it’s not very colorful, but it does have a nice flavor, and when made with light sour cream, isn’t too detrimental to the waistline! It’s described as both Hungarian and Austrian in its origin, “betyar fogas”, and the note says that it’s often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland!
Shokolade Palatschinke
Make and share this Shokolade Palatschinke recipe from Food.com.
Jan’s Austrian Gugelhupf
Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It can either be a bread or cake. The recipe I got this from was for a bread but we found it to be too dry so I started using a cake mix. We have it every Christmas. My Mom even gave me a Gugelhupf cake pan.
Filet Mit Äpfeln (Austria)
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.
