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Tafelspitz (German
Tafelspitz,
pronounced [ˈtaːfl̩ˌʃpɪt͡s] ; top of the table) is
boiled veal or beef in broth,
served with a mix of
minced apples and...
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Viennese cuisine:
Wiener schnitzel (veal
coated in
breadcrumbs and fried),
Tafelspitz (boiled beef),
Beuschel (a
ragout containing veal
lungs and heart), and...
- Schnitzel, Schweinsbraten, Kaiserschmarren, Knödel, Sachertorte, and
Tafelspitz.
There are also Kärntner Kasnudeln,
which are
pockets of
dough filled...
- pie —
round steak with
Guinness stout, bacon, and onions, in pie
crust Tafelspitz —
Austrian dish of
boiled veal,
prepared from the top part of the round...
- the
frying pan, with a
variety of ****es and accompaniments.
Churrasco Tafelspitz, an
Austrian and
Bavarian preparation of the same cut by
boiling or simmering...
-
traditionally served.
Rindsuppe (beef soup), a
clear soup with
golden colour Tafelspitz, beef
boiled in
broth (soup),
often served with
apple and horseradish...
-
though is a
cutlet of veal.
Other examples of
Viennese cuisine include Tafelspitz (very lean
boiled beef),
which is
traditionally served with Geröstete...
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considered to be the
national dish of
Austria along with
Wiener Schnitzel and
Tafelspitz.[citation needed]
Strudel (in Yiddish, שטרודל, pron. shtrudl) is also...
- the same name as the
traditional and po****r
Bavarian and
Austrian dish
Tafelspitz,
which serves it
boiled with horseradish. In Spain, it is
often grilled...
- Dish
containing both
seafood and meat Svíčková – Meat and
vegetable stew
Tafelspitz – Dish made of
boiled meat in
Viennese cuisine Tarta de seso – Beef brain...
