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 is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
Again a rather “traditional” Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.
Looking for something with just a little more punch or “specialness”. Came across this, made it, & declared success! Note – I used pork loin, sliced 1/2 inch thick, & then pounded, as with any escalope.
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