When traveling in Austria, you must try this oozy cheesy dish. Or, you can make it yourself. If you have a spaetzle maker, that’s great, but if you don’t, you can push the dough through a colander with large holes using a spreader. Inspired by a recipe from A Wanderer’s Lust.
Make and share this Viennese Goulash (Wiener Rindsgulasch) recipe from Food.com.
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things 🙂 The farmer’s cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
This recipe is SO SIMPLE! But oh so good!!!!!!! A great way to make a quick side dish without a lot of fuss, but great flavor! My own concoction, though I think it’s Austrian…??? I think I saw Emeril?? make it years ago, but I didn’t write it down. So this is my own version. My picky hubby even likes it! 🙂 Haha! And he swears he hates Minute Rice!
A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles – oh yes, don’t forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out!
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