Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

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Buttered Potatoes

In Austria, Buttered Potatoes are commonly found on the menu of restaurants.  It is comfort food to me.  My family also enjoys eating these little nuggets of goodness.  I like to use the Baby Potatoes (sometimes Baby Dutch Potatoes).  Pre-cook them in boiling water for about 12-15 minutes, or until fork tender.  Drain the water.  Let the steam evaporate for them to completely dry.  Add 3 Tbsp of butter and 3 Tbsp of olive oil to a hot skillet.  Add the baby potatoes and toss them in the butter.  Season with a few grinds of sea salt and sprinkle with parsley flakes (fresh or dried work fine).  If you like garlic add garlic powder.  Toss and stir the potatoes to coat from time to time and cook in the butter for a few minutes.  Serve.  They never last long at my house.  My husband circles my son’s plate like a vulture if he does not eat them all and then when no one is looking pops them into his mouth.  (I have eyes in the back of my head, so I know this).

Austrian Butter Fried Parsley Potatoes

  • 1 package Baby Yukon (Baby Dutch) Potatoes – even baby red potatoes will work, boiled until fork tender
  • 3 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1 – 1 1/2 tsp dried parsley flakes (or fresh if you have it)
  • Salt and pepper (Sea salt is lovely with this recipe)

In a large skillet, heat the butter and olive oil until hot.  Carefully add the cooked potatoes (make sure they are dry or they may splatter).  Toss to coat them in butter.  Add the salt, pepper and parsley flakes.  Cook for 5-10 minutes.  Serves 4-5.

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Wiener Schnitzel

I grew up in Austria.  My favorite meal was Wiener Schnitzel, which is a Breaded Veal Cutlet.  It has become difficult to find veal and often pork will be substituted for it.  Well, a Baron’s Market opened near me and while I was browsing the meat section I discovered veal cutlets.  I could not believe my eyes.  So tonight  I made Wiener Schnitzel.  The famous dish of Vienna, Austria.  Best served with a squeeze of lemon.  My first bite took me back to Austria.  Delicious.  Great with garlic roasted potatoes and a fresh green salad with a Vinaigrette dressing.

Wiener Schnitzel- Breaded Veal Cutlets

Serves 6

  • 6 veal cutlets, pounded to 1/4 inch thickness
  • salt and pepper, to taste
  • 2 eggs, beaten
  • plain dry breadcrumbs
  • lemon slices

Pound the cutlets with the smooth side of a meat mallet until it is pretty thin, but not so hard as to destroy the meat please.. it is after all veal (if you found it)  Very tender! Season with salt and pepper.  Dredge in flour, dip in beaten egg and then into breadcrumbs.  Stack the breaded cutlets onto a wire rack so they get a chance to dry a little (20-30 minutes is fine).  Heat about 1/2 inch canola oil or another vegetable oil in a large skillet (12 inch size works nicely).  When it is hot add two or three cutlets (if you can fit that many) to the oil and cook a few minutes on each side until golden brown.  Drip on a paper towel before removing to a platter and serve lemon slices on them.

They are really good with a little lemon juice squeezed on them.  If you have ever been to Austria and have had this dish, this will instantly take you back to the taste of Austria. Enjoy!

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Rahmschnitzel (German cream cutlets)

Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category).  It is a recipe for veal cutlets that are serves with a rich creamy mushroom gravy.  This is one of my favorite recipes.  The one downside is of course that veal is hard to come by sometimes.  Work with your butcher and have it ordered if you desire, but in a pinch you could even use pork. I consistently find Veal at the Baron’s Market that is nearby.  Well stocked grocery stores may also carry it from time to time though.  Or if you have a good relationship with your butcher he may be able to order some for you.

Becky’s German Rahmschnitzel


  • 2 lbs Veal Scallopini cutlets
  • 1 cup Lemon Juice
  • dash Salt
  • dash Pepper
  • Flour, as needed
  • 4 Tbsp Butter
  • 4 Tbsp Oil
  • 8 ounces Mushrooms, Sliced
  • 1/2 cup Heavy Whipping Cream


  1. In a dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so.  Remove cutlets, pat dry, pound the cutlets with the smooth side of a meat mallet, until they are thin.  Season with salt and pepper, dredge the cutlets in flour on both sides.
  2. In a heavy stainless skillet (don’t use a non stick you want some of the breading to stick to the pan for the gravy), heat butter and oil over medium -high heat until foam subsides.  Cook cutlets for 1-2 minutes each side.  Lower heat to medium and cook 5-6 minutes longer on each side.  Arrange them on a platter and set them in a 300° F oven to keep warm.  Pour off all but a film of fat in skillet, add the mushrooms to the skillet and cook them for 3-4 minutes.  Pour in the heavy cream and bring to a boil, using a whisk to loosen any browned bits from the pan.  Cook briskly until cream thickens.  Pour over cutlets and serve with Semmelknödel or Noodles along with a nice fresh green salad or sweet and sour red cabbage.

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Marillenknödel – Apricot Dumplings

Here is another very German/Austrian meal.  We would sometimes have this for dinner, but more frequently as a dessert.  A lovely cream cheese dough is wrapped around an apricot (or plum) and then it is boiled in water and rolled in toasted breadcrumbs and sprinkled with sugar.  A word of caution if you are going to eat these after you make them (that usually happens around my house) They are quite hot on the center and depending on how juicy your fruit was to start with it does tend to squirt hot juice from the fruit and can scald – so please be careful! How do you eat it? with a fork.  It is a great summer dessert.  Also beware the pit! This recipe is also from my mom.

Images: Click Here

Marillenknödel – Verna H. (Apricot Dumplings)

  • 8 ounces cream cheese
  • 1  large Egg
  • 1/2 tsp Salt
  • 6 Tbsp flour
  • 1/4 lb Butter — or margarine
  • plain dry bread crumbs (3/4 cup more or less)
  • granulated sugar, to taste
  • 8 medium Apricots (or plumbs)

Mix creamed cheese, egg, salt.  Gradually add flour.  Flour hands, take a piece of dough, pat it flat and wrap the fruit in it.  Drop in boiling, slightly salted water for about 10 minutes.  Fruit balls will float so use a large pot.
In the meantime, brown breadcrumbs in margarine.  When dumplings are done, roll them in the browned breadcrumbs and sprinkle with sugar and serve.

Dumplings using plums as center are called “Zwetschkenknoedel”

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Black Forest Cherry Cake

There are cakes that turn your head when you see them.  I think this one falls into that category.

My mother would make this cake for special occasions.  One such occasion was my leaving from NY to England for a semester of school.  It was the dead of winter and NY  had become paralyzed by a blizzard.  Flights were delayed for hours.  I met up with another friend who was flying to the same place and my parents and one of my aunts met us at the airport as well.  We had quite the party there in the airport eating Black Forest Cherry Cake in the terminal — my parents said that there were quite a few jealous looks.  This recipe is from my mom.  Enjoy.

Black Forest Cherry Cake (Authentic)

Serves 8-10          Verna H.
Crust: (bottom cookie-like crust upon which the cake is built)

  • 3/4 cups flour
  • 2 Tbps. Cocoa
  • 1 tsp. baking powder
  • Sift well then add:
  • 1/3 cup sugar
  • 1 tsp of vanilla
  • 1/3 cup butter (or mix of butter and margarine)

Pat mixture into 10-inch “spring form” lined cake pan and poke holes in it with a fork.  Bake for 15 minutes at 400°F.
Sponge Cake (for layers):

  • 4 egg yolks (beat until light yellow)  Set the egg whites aside for later
  • 2 Tbsp warm water
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp almond flavoring
  • 1/4 tsp cinnamon

Mix ingredients well

  • 4 egg whites (beat until stiff)
  • 1/3 cup sugar (beat into mixture gradually)
  • Pour the egg white mixture over the egg yolk mixture

Sift following ingredients:

  • 2/3 cup flour
  • 1/3 cup corn starch
  • 2 Tbsp. cocoa
  • 1/2 tsp baking powder

Pour over the above mixture and fold under.
Pour batter into a paper lines spring form.  Bake at 375° F for 25-30 minute and let cool.  Slice the cooled cake to make two layers.
Filling and Frosting:
Mix a bit of kirsch or rum flavoring with tart cherry pie filling.  Beat 2 1/2 cups of whipping cream together with 1/2 cup powdered sugar.  Dissolve 1 Tbps. of Knox gelatin in 2 Tbps of water.  Bring to a boil.  Add gelatin to half of the whipping cream for the outer cake frosting.
Spread 1/2 of cherry filling on the bottom crust.
Add a layer of whipped cream on top of the cherry filling.  Place sponge cake layers on top of this and add more filling and whipped cream.  Use the whipped cream mixed with gelatin to frost the cake.  Sprinkle flakes of grated chocolate bar over the frosting.  Place cherries around the outer top for decoration.  Enjoy!

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Wolfgang’s Beef Goulash

Hi my name is Becky, and I am a Food Network junkie!  This week, I’ve been posting some of my German recipes.  I made this one several times and this is a good authentic recipe from Wolfgang Puck who owns a chain of restaurants and is of Austrian heritage.  The spaetzle are very good as well – but if you would like to try something different, make the  Semmelknödel from one of my previous posts.  Put them  in the bowl and then top it with the Beef Goulash. Sprinkle with fresh parsley and you are good to go.  A salad with a vinaigrette dressing would round out the meal nicely.


Food Network Puck’s Goulash

Wolfgang’s Beef Goulash
Serves 6

Show: Wolfgang Puck Episode: Wolfgang Puck’s Austria: A Journey Home

  • 2 tablespoons extra virgin olive oil
  • 4 cups onions, thinly sliced
  • 1 tablespoon sugar
  • 3 garlic cloves, minced
  • 1 tablespoon caraway seeds, toasted and ground
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon spicy paprika
  • 2 tablespoons minced fresh marjoram leaves
  • 1 teaspoon minced fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups chicken stock
  • 2 1/2 pounds beef shank, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Spaetzle, recipe follows

In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 2 1/2  to 3 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.

  • 4 egg yolks
  • 1 egg
  • 1 3/4 cups milk
  • 1 pound (about 3 cups) all purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup peanut oil
  • Salt
  • Pepper
  • 2 ounces unsalted butter
  • 1 tablespoon fresh minced parsley

In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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German Red Cabbage

German Red Cabbage is sometimes also known as Sweet and Sour Red Cabbage.  It is a classic German dish that has bacon and sometimes apples in it.

I found this recipe in a Betty Crocker cookbook of all things but made a few changes to the original.  I cook it longer so the cabbage wilts completely and the vinegar cooks into the cabbage giving it a nice tangy taste with the sweet of the brown sugar.  Yum!  Enjoy.

Sweet and Sour Cabbage – Betty Crocker
Serves 6

  • 5 cups red cabbage, or  1  1/2 packages prepared
  • 4 slices Bacon — diced
  • 1/4 cup brown Sugar, packed
  • 2 Tbsp. Flour
  • 1/2 cup Water
  • 1/4 cup white Vinegar
  • 1 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 small Onion, diced

Prepare and cook 5 cups shredded cabbage; (to cook cabbage: heat 1 inch water with ½ tsp salt, 1 cup water, 2 Tbsp. vinegar and lemon juice) to boiling.  Add cabbage.  Cover and heat to boiling; reduce heat; boil stirring once, until crisp-tender 10-15 minutes).  I cook it another 30-40 minutes making sure the water does not all evaporate and adding more as needed, stirring from time to time so it does not stick to the bottom of the pan)

In a separate pan, cook bacon, stirring occasionally until crisp;drain on paper towels; drain fat, reserving 1 Tbsp.  Stir in brown sugar, flour into fat.  Stir in water, salt, pepper, and onion. (I cook the onions before as I do not like the taste of raw onions) Cook stirring frequently, until mixture thickens, about 5 minutes.
Stir bacon and sauce mixture into hot cabbage in sauce pan.  Heat through.  Garnish with additional crisply cooked diced bacon if desired.

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Semmelknödel – Austrian Bread Dumplings with Bacon

Here is another favorite from my childhood.  Any time we ate out at an Austrian restaurant and I could order these, I would.  They were my absolute favorite food growing up.  I still make them a few times a year, but my children do not care for them as I did.  They are great with a rich mushroom gravy.  If ever you are in Austria a tip of manners: cutting them with a knife is an insult to the cook — these should always be tender enough to cut with a fork.

Semmel are Austrian rolls that look like Kaiser Rolls, but in Austria the texture is similar to a french baguette, not soft like the Kaiser rolls common in the United States.

Semmelknödel – Austrian Cookbook/Becky

  • 1 French Baguette (they are the closest thing to the Austrian semmel and one baguette equals about 5 semmel)
  • Baking fat — optional
  • 1/4 cup fresh Parsley, minced
  • 1/2 cup Onion   — finely chopped
  • 1/2 cup Flour  — or more
  • 8 ounces Bacon — diced
  • Salt — to taste plus for water
  • 2    large    Eggs  — lightly beaten
  • 3/4    cups    Milk

Cut bacon and bread into cubes.  Cook bacon and onion in fat until cooked.  Remove bacon and roast the bread cubes in remaining fat, a little at a time until toasted (I have also toasted the bread cubes in the oven until they were dry but not browned and had good success).  In a separate bowl, combine egg and milk.  Combine bread, parsley, cooked onions and bacon together.  Mix the flour into the toasted bread cubes.  Gently mix milk mixture into bread.  Form fist- size dumplings.  Roll dumplings in flour and form again to make them into solid fist-sized balls of bread. I find they hold together better if I refrigerate them for at least an hour before cooking them.   Boil salted water and cook dumplings in water for 10-15 minutes.  Serve with gulash or mushroom gravy.

Recipe Notes
I found this in an Austrian cookbook and then I translated the measurements into US from metric.

If the Semmelknödel fall apart in the water you can still rescue them — use a slotted spoon and remove the bits and pieces, put them in foil and wrap them like a log in the foil.  Then proceed cooking it in the foil in boiling water for 20-25 minutes.  This would be called Serviettenknödel (napkin dumplings). The taste will still be the same!

A little humor: my German Shepherd Dog’s name is Kaiser.. and since I was talking about Kaiser Rolls (Semmel) I wanted to show: Kaiser roll!


German Beef Rouladen

I promised some German/Austrian recipes to a friend.  So here they are.  I may not have pictures for these yet, but as I do I will make every effort to add them.

My parents served as missionaries in Austria for over 30 years and I was in fact born in Austria during that time.  They have since retired in New Jersey where my father’s family is from, but one Christmas my parents gave me a Fissler Pressure cooker that they brought with them from Austria on a visit.  This recipe is from the booklet (which was in German). I translated it and if you have a pressure cooker, follow the recommendations on your pressure cooker, but you could also make these in a crock pot or in the oven.

Beef Rouladen – Fissler Pressure Cooker Cookbooklet
Serves 4


  • 4 slices Beef Steak — thin cut
  • 1 Tbsp.  sharp Mustard
  • Salt — to taste
  • Pepper, to taste
  • 4 slices Bacon
  • 2 large Pickles, Dill — sliced
  • 1 large Onion   — sliced
  • 1 Tbsp. Oil
  • 1 cup Water — boiling hot
  • 2-3  Peppercorns
  • 1/2 Bay Leaf
  • 2  Tbsp. Creme Fraiche

Spread the beef slices with mustard and salt and pepper to taste. Place bacon slices on top of steak and allow pickle slices to drip almost dry and slice them and the onions into sliverlike strips.
Divide the bacon, pickle and onion among the beef steaks.  Roll up the steaks and secure with toothpicks or skewers.
Get the pressure cooker heated over medium high heat.  Add oil and brown the rouladen.  Add water, peppercorns, and bay leaf to the pressure cooker.  Close the pressure cooker and heat until pressure valve closes itself and the second pressure ring on the Fissler is visible.(high pressure)  Keep at second level pressure for 20 minutes,( reducing the heat enough to keep the pressure from increasing above that).
Remove pot from stove-top.  Decrease pressure in pot by pouring water over lid.  Remove the rouladen, cover in foil and keep warm in a 300°F oven.  Remove bay leaf from pressure cooker and any film.  Add crème fraiche and additional salt and pepper if desired.
Serving suggestion:  Great with rice, red cabbage, potatoes with parsley, mixed salad.

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German Apple Pancakes

Here is a recipe I got from my dear mother-in-law when I married my husband.  She was a warm and wonderful individual with a sweet spirit and generous heart.  She was inspiring in her battle against cancer, which she lost in 1994, 12 years after her initial diagnosis.  Susan will be in our hearts and minds forever.  I am sorry my children did not get to know her. She and her husband Frank raised four terrific boys who grew into wonderful, caring men.  This past February my father-in-law also passed away.  But the legacy is carried on.  Memories of them will not be soon forgotten.

German Apple Pancakes

  • 1 egg beaten (3 eggs)
  • 1/2 tsp. salt (1 1/2 tsp. salt)
  • 1/2 cup milk (1 1/2 cups)
  • 1/2 cup flour (1 3/4 cups)
  • 2 apples, peeled, and cored (6)
  • powdered sugar

Peel, core, and slice apples into rings.  In a medium bowl, mix the egg and salt together.  Add milk, then flour to make a thin batter.  Dip apple rings into batter and fry in oil over medium heat.  Sprinkle with desired amount of powdered sugar.  Keep warm if necessary. (amounts in original recipe – which would serve a household of 4 growing boys!)

This recipe was passed down from my husband’s grandmother who was a German immigrant.  Enjoy!

Pictures still to come.

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