In Vienna, what do they use for herbs and spices when making a steak? And what would be some side dishes?

Question

Thank you very much!
Peace & Love

Answer 1

hi yeah my mum was brought up in Austria during the war and they still use the old receipts still today ,they use all fresh herbs like parsley ,chives and cream.and there side dishes are salad but not what we call salad it's tomato salad in oil and vinegar onion and garlic and sometime cucumber salad which is cucumber in sour cream ,and potato salad but not are salad there's is done in oil,vinegar and onions and garlic very nice.i love it i'm from torquay and i make traditional Austrian food regular as it taste so nice.
hope this help's
maria.p

Answer 2

Wiener Rostbrauten, or strip steak cooked in the Viennese style.
½ cup grapefruit juice
¼ cup red wine vinegar
5 shallots, peeled, 2 coarsely chopped for marinade and 3 cut into long, thin slivers for pan sauce
3 sirloin steaks, about 7 ounces each
½ cup all-purpose flour
½ cup corn oil
Salt and ground pepper to taste
1 cup chicken stock
1 cup red wine
2 tablespoons rice wine vinegar
2 tablespoons Japanese mustard paste (wasabi) or strong Dijon mustard
Sugar, as needed
1. One day in advance, marinate the steak: in a baking dish, blend together grapefruit juice, red wine vinegar, and the chopped shallots. Place steaks in dish and turn those several times to coat them with marinade. Cover dish and refrigerate for 24 hours.
2. Remove steaks from marinade, brush off shallots, and pat dry with paper towels. Carve steaks on the bias into slices about 1 inch thick. Put flower in a shallow bowl, and dredge steak slices in flour, shaking off excess.
3. Heat a high-sided sauté pan over high heat. Add the corn oil. (You will be pan-frying the steak here, as opposed to merely sautéing it; therefore, it is important that the oil be hot enough for frying.) When oil is smoking hot, add the steak slices all at once and flash-fry by cooking 1 minute per side for rare meat or 2
minutes for well-done. Transfer slices to paper towels and sprinkle with salt and pepper. Tent with aluminum foil to keep hot.
4. Drain all but 1 tablespoon of oil from the sauté pan and lower heat to medium. Add slivered shallots and sauté for 2 minutes. Pour in chicken stock, red wine, and rice wine vinegar, and use a wooden spoon to release any flavorful steak bits from bottom of pan. Increase heat to medium-high and cook until sauce has
reduced by half. Whisk in mustard. Taste, and season with salt, pepper and sugar if needed.
5. Transfer pan-fried steak to individual plates or a single large platter. Spoon pan sauce with shallots over steak. Serve hot.
Technique
Pan-Frying
Unlike with deep-frying, pan-fried food is not fully submerged in fat. The fat should come a third to halfway up the sides of the food being cooked – any less than this and it’s a sauté.

Answer 3

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