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Viennese Vanillerostbraten | Classic with Garlic Sauce
(0)
35 min
Under an hour
Gurkerl Küche
Der Wiener Vanillerostbraten ist ein echter Klassiker der österreichischen Wirtshauskultur: zartes Rindfleisch in einer unvergleichlich aromatischen, feinen Knoblauchsauce, serviert mit knusprigen Braterdäpfeln. Ein herzhaftes Traditionsgericht mit Geschichte und vollem Geschmack.
Ingredients
Preparation method
Preparation
Peel the potatoes and cut them into approx. 5 mm thick slices. Peel the garlic cloves and crush them finely with a pinch of salt or chop them very finely until a creamy paste forms. Wash the parsley, shake dry and chop finely.
Pat the striploin or rump steak slices dry, lightly score the edges (so they do not curl up during frying), season with salt and freshly ground pepper, and lightly dust one side with plain wheat flour.
Preparing Roasted Potatoes
Heat 1 tbsp of clarified butter in a pan and slowly fry the potato slices on both sides over medium heat until golden brown and crispy. Season with a pinch of salt and keep warm in a warm oven at approx. 80 °C.
Chef's tip
The name 'Vanillerostbraten' comes from old Viennese lore: because genuine Bourbon vanilla was unaffordable for ordinary folk, the intensely aromatic garlic was humorously called 'the poor man's vanilla'.
For a particularly juicy result, let the meat rest in the oven at 80 °C for 5–10 minutes after searing so that the juices distribute evenly.
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