![]() ![]() ![]() (Mine tend to be tennis balls or racquetballs. Mix well, and roll into golf-ball or tennis-ball sized dumplings. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. Strudel dough was made so thin and flavorful in part the Austrian bakers say because of the great hard winter wheat in Hungary that has a high gluten content.First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. During the Austro Hungarian Empire ruled by the Hapsburgs. The Filo or Phyllo uses a bit of shortening and touch of vinegar. They are tissue thin and the strudel dough is skin thin. The Turkish and Greek thin dough (Filo) is very different from a Viennese Strudel dough. It would seem only likely that you would look around and want your favorite foods! By the way the Ottoman's didn't take Vienna. You don't usually think of armies leaving dough when they attack, but armies moved much slower then, attacked and sometimes settled for a while then move forward again. Very probably when Austria was attacked by the Ottomans. The tissue thin filo dough of today was probably developed by the Ottoman Sultan's chefs in the Topkapi Palace in Istanbul.The idea of the thin dough perhaps came up through Turkey into Vienna sometime between the late 15th century and the 17th century. Over time every chef out did the other by making the pastry thinner and thinner with more layers. They could fry the flat breads on each side over a campfire then butter or add chopped meat with vegetables and continue the layers.Īs early as the 11th century a dictionary of Turkish dialects (Diwan Lughat al-Turk) recorded pleated or folded bread as one meaning of the word Yuvgha which is often related to the word yufka which is often the word for a single sheet of filo. Good records show Turkish Nomads had an obsession with making layered breads to emulate the nice oven baked yeast breads of other countries. ![]()
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