Liptauer spread is based on a soft sheep’s milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
Make and share this Potato Goulash recipe from Food.com.
There are many varieties of this dish. The Hungarians cook it a lil different, than the Austrians and Viennese people have their own Gulash recipes going on. So if you order the same dish in Vienna and in Hungary you probably are going to get 2 different dishes. Here I talk about a Gulash based on a Austrian / Viennese Style. It’s basically beef broth, Hungarian Paprika powder (it really makes a difference what kind of paprika powder you use.. so don’t expect it to come out that great – in Austria we grave that dish – if you substitute the paprika powder with anything you have at home that comes close ). I like that dish cause you can use it in so many ways. We eat dumblings, potatoes, spaetzles (its a german style pasta), Franks, rolls with it and it makes us very happy.
This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder.
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!
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