Best Austrian Style Steak With Potato Salad Recipes

Austrian Potato Salad image

Yield 6 servings (side dish)

Number Of Ingredients 9

2 lbs waxy potatoes (1 kg), all about the same size, rather small to medium ones
1 medium yellow onion, diced finely (1 cup / 3 ½ oz / 100 g)
2 tablespoons unsalted butter (28 g)
1/3 cup white wine vinegar or mellow apple vinegar (80 ml)
¾ cup + 1 tablespoon vegetable broth (200 ml)
¾ tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
5 ½ tablespoons sunflower oil (substitute neutral-tasting oil) (80 ml / 72 g)
1 teaspoon table salt (8 g)
chopped, flat parsley for garnish

Steps:

Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
Deglaze onion with vinegar, add soup and salt.
Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

Warm Steak and Potato Salad image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 medium red potatoes, quartered
1/4 cup grape tomatoes, halved
1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
1/4 cup shredded Cheddar cheese
Sour Cream-Bacon Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons sour cream
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 strips bacon, cooked until crisp and then chopped
2 green onions, chopped
Kosher salt and freshly ground black pepper

Steps:

Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
Preheat the oven to 400 degrees F and heat the grill to hot.
In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

Austrian-Style Potato Salad (Cook's Illustrated) image

Provided by Wish I Could Cook

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs yukon gold potatoes, peeled and cut into 1/2-inch-thick slices (about 4 large)
1 cup vegetable broth
1 cup water
1 pinch salt
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion, chopped fine (about 3/4 cup)
6 cornichons (about 2 tablespoons) or 6 baby dill pickles, minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1 pinch ground black pepper

Steps:

Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 1.9, Sodium 1270.8, Carbohydrate 53, Fiber 5.7, Sugar 7, Protein 5

Potato Sterz - Austrian image

Provided by PanNan

Categories Austrian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs russet potatoes (or other starchy potato)
1 cup all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil (can use lard, bacon fat, clarified butter or combination for extra flavor)
1/2 sour cream

Steps:

Boil potatoes in their skin until tender. Let cool. (Ideally, refrigerate overnight.) When cool, peel potatoes and grate them.
Add flour and salt and mix thoroughly. You should end up with floury crumbles.
Place the oil (or other fat) in a large frying pan over medium low heat. Gently fry and flip until the crumbles are nicely browned but not burned. Remove from the pan and serve with a dollop of sour cream on top. Tastes great with refreshing apple sauce.