Tafelspitz

Tafelspitz
Place of originAustria
Main ingredientsbeef, apples and horseradish

Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.[1]

Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."[citation needed]

  1. ^ Wagner, Peter (2012-05-06). "Tafelspitz-Rezept von Hobbykoch Peter Wagner". Der Spiegel (in German). ISSN 2195-1349. Retrieved 2022-08-09.