Vanilla Roast Braten

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Last Updated on May 20, 2015 by Chef Mireille

What a beautiful sunny day we have today. This weekend I went to a culinary event which I co-hosted featuring the food of Austria.
I have to say I must give credit where it is due and I had underestimated the taste value of Austrian food.

I am not really a sour cream fan. When I go out to eat at Mexican restaurants, I think I am the only person that says please hold the sour cream and guacamole (I don’t like avocados either, although I do make a really good guac sauce). When I had seen the menu, I had no intention of trying the sour cream soup, but everyone else was oohing and aahing over it and besides I am a chef – we should be adventurous!. Boy, was I really surprised. It was very mellow without the sharpness of sour cream. The balance of cream and onion and caraway was absolutely delicious.

The next highlight of the evening was Vanilla Roast Braten – no vanilla in it at all. In Austria, garlic is called vanilla. Thin slices of sirloin rubbed with garlic cloves and then pan fried with more garlic and cirspy fried onion rings. Garlic lovers must try this Austrian version of Roast Braten.

This weekend I am going to try some more Austrain food at Cafe Steinhof. I will let you all know how that compares to what I had this past weekend, which was home cooking from an Austrian, but not a trained cook/chef.

Chef Mireille
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About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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