Exquisite Burgenland

Generations of culinary skill have, for instance, gone into the art of roasting a suckling pig so that the crackling really crackles. Burgenland’s cuisine owes its richness and spiciness to the influence of neighbouring Hungary and Slovakia.

In the region known as ”Thermenland”, several distinguished restaurants have formed an affiliation specialising in reviving old and often forgotten regional recipes and preparing the dishes in accordance with modern-day nutritional principles. Each of the chefs de cuisine pampers his or her guests with these delicacies and at the same time advertises the other restaurants belonging to the scheme. It goes without saying that the finest wines of the region are available by the glass, while the menu also lists fine fruit brandies and such rarities as ”Uhudler” and Bigala.

Esterházy-Rostbraten
Esterházy Roast Beef

Ingredients:
4 slices of beef for roasting
Salt, pepper
50 g butter
250 g vegetable roots
1 onion
Red pepper
1 tablespoon flour
½ lemon
1/8 l soured cream

Preparation:
Beat the meat, make incisions along the edges, season with pepper and salt. Scald briefly on both sides. Remove meat from pan.
Fry the chopped onion and the finely diced roots in the same pan, season with the red pepper and dust with flour. Add water. Put the meat back in the pan and braise until soft, season with lemon juice, stir in the soured cream. Bring to the boil briefly.

Serve with ribbon noodles.