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Old Viennese Znaim Roast Beef | Tenderly braised with gherkins
(0)
115 min
Masterpiece
Gurkerl Küche
Ein kaiserlicher Klassiker der Wiener Wirtshausküche: Zarte Rindsschnitzel langsam geschmort in einer sämigen Wurzelsauce mit feinen Essiggurkerln, Speck und Kapern.
Ingredients
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the beef cutlets dry, lightly score the edges (so they do not curl during frying), season both sides with salt and pepper, and spread thinly with mustard.
Finely dice the onions and carrots. Cut the bacon into thin strips. Halve the gherkins lengthwise and cut into slices. Briefly drain the capers.
Searing & braising
Heat the clarified butter in an ovenproof roasting pan. Sear the beef cutlets on both sides over high heat for 2–3 minutes each, remove and keep warm on a plate.
Chef's tip
For an even richer flavor, you can use a splash of white wine or some pickle brine for deglazing.
Classic side dish recommendation: Homemade butter spätzle, wide ribbon noodles, or fluffy bread dumplings pair wonderfully with this.
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