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Traditional Viennese Fried Beef | Crispy Breaded Beef
(0)
30 min
Quick
Gurkerl Küche
Ein geschätztes Juwel der Wiener Wirtshauskultur: Zart gekochter Tafelspitz, verfeinert mit pikantem Senf und frisch geriebenem Kren, in goldbraunem Butterschmalz soufflierend herausgebacken. Außen unvergleichlich knusprig, innen saftig und würzig – serviert mit Zitronenspalten und frischer Petersilie.
Preparation method
Preparation & Seasoning
Slice the cooked Tafelspitz across the grain into approx. 0.5 to 1 cm thick slices (about 2 slices per portion) using a sharp knife. Pat the meat dry and season lightly with a pinch of salt and freshly ground pepper.
Finely grate the fresh horseradish. Spread mustard evenly over one side of the beef slices and sprinkle with the freshly grated horseradish to form an aromatic layer.
Wiener-Style Breading
Prepare three deep plates for the classic breading station: fill the first plate with plain wheat flour, lightly beat the eggs with a fork in the second, and put the breadcrumbs in the third.
Chef's tip
For a particularly juicy result, use well-cooked, tender Tafelspitz. The meat slices should not be too thin so that the meat stays juicy in contrast to the crispy breading.
Clarified butter gives the breading its signature delicate, nutty flavor. Gently shaking the pan causes the hot fat to swirl over the meat, allowing the breading to rise evenly and puff up.
Ingredients
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