Beef

Collection by Nino Shaya Weiss

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Nino Shaya Weiss
Goulash — Vienna’s Beef Stew: Recipe for the Best Uber-Authentic Austro-Hungarian Paprika Gravy Beef Ragoût Austrian Recipes, Hungarian Recipes, Jewish Recipes, Hungarian Food, Austrian Food, Beef Ragout, Paprika Recipes, Goulash Recipes, Beef Goulash

Jewish Viennese Food

Hi, I'm Nino Shaye Weiss, an unbridled foodnik kibbitzing (aka blogging) from Vienna, the city of dreams, the home Sigmund Freud loved and hated, the uncanny home of many world-famous Jews like Theodor Herzl, Gustav Mahler, Viktor Frankl, Martin Buber, Stefan Zweig, Ludwig Wittgenstein, Arnold Schoenberg, etc. In memory's kitchen, I'm cooking up an armchair therapy for a fictitious restaurant made of recipes and stories from Jewish Viennese cuisine and its eclectic influences — Italian…

Farfelach (farfel are Jewish egg barley or tarhonya in Hungarian) served with goulash. Sweet Bell Peppers, Stuffed Sweet Peppers, Hungarian Recipes, Jewish Recipes, Beef Ragout, Hungarian Paprika, Stefan Zweig, Goulash, Stew

Jewish Viennese Food

Farfelach (farfel are Jewish egg barley or tarhonya in Hungarian) served with goulash.

Beef/Steak Tartare: Sigmund Freud’s Breakfast, and Favorite Dish of Claude Lanzmann and Thomas Bernhard Knead Bread Recipe, No Knead Bread, Steak Tartare, Worcestershire Sauce, Beef Steak, Ketchup, Vienna, Starters, Bread Recipes

Jewish Viennese Food

First off, you may be wondering why I am talking about steak tartare on a Jewish-Viennese cultural food blog: Is it some rite of passage, an infamous entry gate to cannibalism? Will I speak about two raw-meat-eating Jews, Freud and Lanzmann, to address some anti-Semitic medieval stereotypes of Jews

Steak Tartare from beef on the breakfast menu as served at Freud's favorite coffee house, Café Landtmann in Vienna. Steak Tartare, Stefan Zweig, Breakfast Menu, Beef Steak, Vienna, Starters, Restaurant, Dishes, Coffee

Jewish Viennese Food

First off, you may be wondering why I am talking about steak tartare on a Jewish-Viennese cultural food blog: Is it some rite of passage, an infamous entry gate to cannibalism? Will I speak about two raw-meat-eating Jews, Freud and Lanzmann, to address some anti-Semitic medieval stereotypes of Jews

A Kaiser roll with a plate of goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew Sweet Bell Peppers, Stuffed Sweet Peppers, Beef Ragout, Hungarian Paprika, Hungarian Recipes, Goulash, Vienna, Gravy, Stew

Jewish Viennese Food

A Kaiser roll with a plate of goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew

Freud and his Cholent: The Austrian Origins of the Jewish Bean Stew טשאָלנט Bean Stew, Jewish Recipes, Baked Beans, Tandoori Chicken, Origins, Lunch, Stuffed Peppers, Dishes, Kitchens

Jewish Viennese Food

In his youth, Sigmund Freud enjoyed many traditional Jewish foods, including challah, gefilte fish, and above all, cholent (tshoolnt in Southeastern Yiddish), the bean stew traditionally served on the Sabbath. Cholent is the Jews’ version of baked beans, a Jewish kind of French cassoulet.Th

Beef/Steak Tartare: Sigmund Freud’s Breakfast, and Favorite Dish of Claude Lanzmann and Thomas Bernhard Whole Salmon Recipe, Bake Frozen Salmon, Tartare Recipe, Healthy Salmon Recipes, Healthy Food, Steak Tartare, Salmon Dinner, Cooking Salmon, Beef Steak

Jewish Viennese Food

First off, you may be wondering why I am talking about steak tartare on a Jewish-Viennese cultural food blog: Is it some rite of passage, an infamous entry gate to cannibalism? Will I speak about two raw-meat-eating Jews, Freud and Lanzmann, to address some anti-Semitic medieval stereotypes of Jews

Goulash — Vienna’s Beef Stew: Recipe for the Best Uber-Authentic Austro-Hungarian Paprika Gravy Beef Ragoût Beef Ragout, Mutton Meat, Goulash Recipes, Cooking Dishes, Hungarian Recipes, Stuffed Sweet Peppers, Vegetable Dishes, Casserole Dishes, The Best

Jewish Viennese Food

Goulash competition - Chef Wolfgang Puck versus Chef Kurt Gutenbrunner - goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew

Viennese cuts of Beef (Wiener Teilung des Rindfleisches) from an old cookbook Boiled Beef, Gustav Mahler, The Uncanny, Dream City, Vienna, Meat, Theodor Herzl

Jewish Viennese Food

Viennese cuts of Beef (Wiener Teilung des Rindfleisches) from an old cookbook

Root vegetables are added to the poaching meat towards the end of the cooking time, so as to get perfectly cooked while still keeping their specific flavors Boiled Beef, Root Vegetables, Pot Roast, Cooking Time, Paleo, Vegan, Ethnic Recipes, Food, Kitchens

Jewish Viennese Food

Root vegetables are added to the poaching meat towards the end of the cooking time, so as to get perfectly cooked while still keeping their specific flavors

Here I served a finger-thick slice of simmered tafelspitz meat with just-cooked root vegetables and my favorite cold apple-horseradish sauce. Sprinkle the slice of meat with coarse sea salt. A high-quality finishing salt would be most appropriate here! Beef Soup Recipes, Herb Recipes, Veggie Recipes, Kinds Of Vegetables, Root Vegetables, Veggies, Boiled Beef, Horseradish Sauce, Stew

Jewish Viennese Food

Here I served a finger-thick slice of simmered tafelspitz meat with just-cooked root vegetables and my favorite cold apple-horseradish sauce. Sprinkle the slice of meat with coarse sea salt. A high-quality finishing salt would be most appropriate here!

To sauce with a piece of fresh Kaiser roll is a must while sampling Goulash from Chef Wolfgang Puck and Chef Kurt Gutenbrunner - goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew Hungarian Food, Hungarian Recipes, Sweet Bell Peppers, Stuffed Sweet Peppers, Beef Ragout, Hungarian Paprika, Chana Masala, Gravy, Beef Recipes

Jewish Viennese Food

To sauce with a piece of fresh Kaiser roll is a must while sampling Goulash from Chef Wolfgang Puck and Chef Kurt Gutenbrunner - goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew

The Freuds’ Tafelspitz – Vienna’s Imperial Simmered Beef: Sigmund Freud, his wife Martha Bernays and their butcher Siegmund Kornmehl (Recipe) Boiled Beef, Coarse Sea Salt, Emperor, Beets, Fork, Potato, Food And Drink, Apple, Vienna

Jewish Viennese Food

Eating like the emperor, only with my fork, this extra tender, juicy and lean Viennese poached beef cut called "Mageres Meisel (or Mäuserl), a typical cut served as boiled beef. I serve it with a bit of soup, topped with chives, coarse sea salt, a potato rösti (a latke) on the side and, of course, horseradish, apple-horseradish or, like here, beet-horseradish are my favorites.

Adding bones and even meaty bones to the poaching liquid before the meat will enhance the soup a lot. Boiled Beef, Kai, Bones, Bacon, Soup, Cooking, Breakfast, Recipes, Kitchens

Jewish Viennese Food

Adding bones and even meaty bones to the poaching liquid before the meat will enhance the soup a lot.

Stiring the stew pot with the onions, the spices, the garlic, the tomato paste and the meat for goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew Austrian Recipes, Hungarian Recipes, Casserole Dishes, Casserole Recipes, Beef Ragout, Goulash, Stuffed Sweet Peppers, Vegetable Dishes, Stew

Jewish Viennese Food

Stiring the stew pot with the onions, the spices, the garlic, the tomato paste and the meat for goulash (gulyás) Wiener Saftgulasch Vienna's gravy paprika beef stew

Goulash — Vienna’s Beef Stew: Recipe for the Best Uber-Authentic Austro-Hungarian Paprika Gravy Beef Ragoût Sweet Bell Peppers, Stuffed Sweet Peppers, Beef Ragout, Hungarian Paprika, Goulash Recipes, Hungarian Recipes, Shank, Vienna, Gravy

Jewish Viennese Food

The choice of meat is of the utmost importance: It should not have too much grain but have connective tissues, to produce a great sauce, reminds us Gerd Wolfgang Sievers in the introduction to his Viennese gravy goulash recipe in the well informed "Wiener Beisel Kochbuch". Best use boneless shank or shin, "wadschinken" as both are called in Vienna.