Hearty Styria

The speciality is the "STERZ". In the ancient Styrian cook books one can find over 100 different variations in preparation.

Basically, the recipe is the following:
Roast flour in butter and pour hot salted water over it. The mixture forms small crumbles that are cooked for a short while. A Sterz is always eaten together with a liquid, that is poured over it, as for example coffee or tea, soup, milk, wine or fruit juice.

Other specialities from Styria are Steirisches Wurzelfleisch (pork with root vegetables Styrian style), Zwieback (sweet, dry bread made of yeast dough).

STEIRISCHE KALBSZUNGE

Preparation:
cook two calves’ tongues in salted water with a bay leaf and an onion util tender, take from the juice and skin. Dice 4 carrots, ½ celeriac, 4 onions and with the same quantity of quartered potatoes, cook until soft in the tongue stock.
Season with salt, pepper and basil. Cut the tongue along the length in three slices. Serve with vegetables, gravy and grated horseradish.