Recipes from the culinary region around the Untersberg

Specialty of Austrian cuisine. They are traditionally served as a side order to dishes such as roast pork. There are a variety of dumpling - especially popular: bread dumplings.

Preparation:
Roast the bread cubes, onions and parsley in the fat until they are crispy. Mix the milk, eggs and salt using a whisk, and pour the mixture over the cubes, allowing it to absorb the liquid. Add flour as needed, mix gently and form 6-8 dumplings. Place the dumplings in boiling salt water and cook for about 10 minutes.

Tip: First make a test-dumpling, adding more flour or semolina as needed.

Ingredients:
250 g of bread cubes or bread stuffing cubes
one onion
green parsley
60 g of pork lard or butter
1/4 - 1/2 liter of milk
1-2 eggs
salt
50 g flour
saltwater

Bacon dumplings are a heartier and tasty variety of classic dumplings. In addition to the traditional dumplings bacon or smoked meat is added. The dumplings thus receive a smoky note.

Preparation:
Roast the bread cubes, onions and parsley in the fat until they are crispy.  Mix the milk, eggs and salt using a whisk, and pour the mixture over the cubes, allowing it to absorb the liquid. Add in the cooked meats (cut into cubes) and allow the mixture to firm. Add flour as needed, mix gently and form 6-8 dumplings. Place the dumplings in boiling salt water and cook for about 10 minutes.

Tip: First make a test-dumpling, adding more flour or semolina as needed.

Ingredients:
250 g of bread cubes or bread stuffing cubes
120 g of salted and smoked meat cut into cubes
one onion
green parsley
60 g of pork lard or butter
1/4 - 1/2 liter of milk
1-2 eggs
salt
50 g flour
saltwater

The pretzel dumplings represent another variety of traditional Austrian dumplings. Instead of dumpling bread, pretzels are used. These give the dumplings a very special taste.

Preparation:
1. Cut the pretzels into cubes of about 1 cm each.
2. Bring the milk to a boil, then let cool before adding the eggs. Pour mixture over the pretzels.
3. Sauté the chopped parsley and onions in 20 g of butter and use a cooking spoon to carefully spread it over the pretzel mixture.
4. Add salt, pepper and nutmeg to taste.
5. Allow to rest.
6. Brush a large piece of aluminum foil with butter. Roll out the pretzel mixture into a long roll of about 3 cm diameter and wrap in the aluminum foil. Pinch the ends tight so that the roll is water tight.
7. Cook the dumpling roll in a pot of lightly boiling water for a period of 30 minutes.
8. Allow to cool slightly and then remove the foil.

Served hot:
Cut the roll diagonally about as thick as a finger and fry in hot butter until golden brown. Serve with hearty dishes such as wild game ragout, roast pork or organ meats.

Served cold or as leftovers:
Cut the cold pretzel dumpling as you would sausage into thin slices (as with carpaccio) and place them on a plate with small slices of onions, tomatoes and fresh parsley. Enjoy with a light marinade of apple vinegar and kernel oil.

Freeze and save:
The dumplings freeze very well. The best method is to freeze them right after cooking in the foil wrapping. When ready to use, thaw the dumplings out, cut them into slices and sauté in hot butter.

Ingredients:
150 g soft pretzels, fresh or stale, but without salt
100 ml milk
3 eggs
1 bunch of parsley
1 small union diced
20 g butter
spices: salt, pepper (ground), nutmeg

Gröstl is a traditional Austrian dish that is typically made with cooked potatoes and cubed pieces of beef or pork (shoulder and neck). Tiroler Gröstl or Blunzengröstl are common variations of this Austrian favorite.

Preparation:
In a pan, sear the strips of bacon and the onions that have been finely chopped for you by local shepherds on the Untersberg. Add the cubed, cooked potatoes and fry them until they are crispy. Once the Kaiser’s lovely daughter has measured the length of string beans to make sure they are perfect, add the beans to the skillet and sprinkle in the spices given to you by the mountain gnomes. Continue to fry the mixture.

Cut the beef into thin strips, add in salt, pepper and garlic. Using a second pan, sear the beef strips rapidly on both sides in oil.
Dish out a heaping portion for each guest and top-off the plates with strips of beef. Gather your noble knights and ladies around a festive Untersberg table and enjoy this delicious meal. This dish is often served topped with a fried egg.

Ingredients:
4 medium-sized cooked potatoes
1 onion
8 slices of bacon
about 400 g green string beans
about 350 g beef
Oil, salt, pepper, marjoram, thyme, caraway seed, and garlic 

Preparation Pork filet:
Start by acquiring an onion and some garlic from the nearby village of Walserfels, and of course, select herbs from a local witch on the Untersberg mountain. Instruct the diligent Untersberg gnomes to chop the onion and garlic finely and to combine them with the cream cheese, egg yolks, and bread crumbs into a paste. Add salt and pepper to taste. Brown the pork medallions lightly on both sides and spread the paste mixture generously on the top side of each filets. Ask a friendly giant to fire-up the wood-burning oven, and when the over reaches 200 °C, bake the medallions until the crust is golden brown.

Preparation Mushroom ragout:
Gather a small basket of mushrooms from the mysterious, magical forests on the Untersberg mountain. Be careful though – don’t let the local mountain hags or ogres catch you! Sauté the finely chopped onion, add the mushrooms (cubed), and fry the mixture. Stir in the wine you got from Kaiser Karl’s wine cellar and then add the heavy cream, Crème Fraîche, and butter. Add salt and pepper to taste. Garnish with parsley.

For the extra hungry giant among your guests, we recommend adding spätzle, dumplings, rice or croquettes as a side dish.

Ingredients Pork filet:
Pork filets, about 800 g, cut evenly into 12 medallions
200 g cream cheese
4 egg yolks
1 clove of garlic
1/4 onion
Fresh herbs (rosemary, thyme, tarragon)
Bread crumbs as desired
Salt, pepper

Ingredients Mushroom ragout:
400 g of mushrooms (your choice of porcini mushrooms, button mushrooms, chanterelle, etc.)
1/2 onion
300 ml heavy cream 32% fat
50 ml white wine
70 g Crème Fraîche
40 g butter
Parsley, salt, pepper