Austrian Avalanch Recipes

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AUSTRIAN AVALANCH



Austrian Avalanch image

Make and share this Austrian Avalanch recipe from Food.com.

Provided by momaphet

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

1 ounce cream
1/2 ounce simple syrup
1 1/2 ounces vodka
1/4-1/2 ounce Chambord raspberry liquor
2 ice cubes
extra ice

Steps:

  • Pour Vodka, Chambord, Simple Syrup, and cream into an iced mixing glass. Shake ingredients vigorously and strain into a chilled rocks glass (8oz) half-filled with ice cubes.
  • Optional : Garnish with three skewered raspberries.

AUSTRIAN GOULASH



Austrian Goulash image

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.

Provided by FoodieWife

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 lbs stew cut meat, cut into bite-sized chunks
flour seasoned with kosher salt & cracked pepper (about 1 cup flour, 1 Tbsp salt & pepper)
2 large onions, sliced thin
olive oil, for searing
1 tablespoon hungarian hot paprika
1 -2 teaspoon mild paprika
2 garlic cloves, sliced thin
1 small lemon, zested
1 tablespoon caraway seed
2 tablespoons tomato paste
4 cups tomato sauce (large can)
1/2 cup beef (or water) or 1/2 cup chicken stock (or water)
kosher salt & pepper
flour (for searing meat)

Steps:

  • You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.
  • Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.
  • Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.
  • Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice.
  • When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so.
  • Add the tomato paste and paprika, and cook for 1-2 minutes.
  • Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.
  • Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.
  • Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.
  • This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:.
  • http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.

AUSTRIAN HASH



Austrian hash image

Known as gröstl, this is bacon, onion and potato fry-up is a real hunger-stopper and great served with fried egg

Provided by Diana Henry

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 ½ tbsp corn, sunflower or vegetable oil
400g smoked bacon lardon (or use cooked ham)
1 onion , cut into chunks
500g cooked potato (preferably waxy ones), cold and cut into small chunks
1 tsp caraway seed
1 ½ tsp hot, sweet paprika (if you can't find this use sweet paprika mixed with a pinch of chilli powder)
small handful parsley , roughly chopped

Steps:

  • Heat the oil in a large frying pan, then fry the bacon and onion together for 10 mins until the bacon is golden. Lift out of the pan onto a plate, then add the potatoes and fry for 10 mins more until golden.
  • Tip in the caraway and paprika, season well, then fry for another min, stirring to release their fragrance.
  • Return the bacon and onion, taste for seasoning, then add the parsley. Serve hot.

Nutrition Facts : Calories 379 calories, Fat 26 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 3.26 milligram of sodium

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