Tafelspitz is a traditional Austrian dish made from boiled beef and served with a variety of accompaniments such as root vegetables, potatoes, and either a clear broth or a creamy sauce. It is considered one of Austria’s national dishes and is a popular menu item in traditional Viennese restaurants.

Tafelspitz is typically made from the top round cut of beef, which is first boiled in a broth made from beef bones, onion, carrots, and leeks. The meat is then sliced and served with a variety of cooked vegetables, such as carrots, turnips, parsley root, and potatoes. A clear broth made from the cooking liquid is served on the side, or a creamy sauce made from the broth and a mixture of sour cream and flour may be used as a topping.

In addition to the boiled beef and vegetables, Tafelspitz is typically accompanied by a dish of crisp-fried shredded horseradish, a staple of Austrian cuisine, and a mixture of chopped apples and chives. Some variations also include lingonberry sauce or a sauce made from sour cream, chives, and vinegar.

Tafelspitz is often served as a traditional Sunday meal and is considered a comfort food in Austria. It is a hearty and filling dish that is perfect for cold weather, and its simple ingredients and preparation make it a popular choice for home cooking as well.

Here is a basic recipe for Tafelspitz:

Ingredients:

• 2 lbs top round beef
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 leeks, sliced
• 3 quarts water
• Salt and pepper to taste
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2 medium turnips, peeled and diced
• 2 tbsp chopped parsley root
• 2 tbsp chopped chives
• 1 medium apple, peeled and grated
• 2 tbsp horseradish, grated
• 2 tbsp flour
• 1 cup sour cream
• 2 tbsp vinegar

Instructions:

1. In a large pot, combine the beef, onion, carrots, leeks, and water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
2. Remove the beef from the pot and place on a cutting board. Strain the broth and reserve.
3. In a separate pot, bring the diced potatoes, carrots, and turnips to a boil in the reserved broth. Cook until tender, then drain.
4. In a bowl, mix the grated apple with the chives and horseradish.
5. In a saucepan, mix the flour with the sour cream and vinegar. Cook over low heat, stirring constantly, until the mixture thickens.
6. Slice the beef into thin slices and serve with the cooked vegetables, apple-horseradish mixture, and sour cream sauce.

Enjoy your traditional Tafelspitz!