(97) Austria – Jägerschnitzel

Hallstatt, Austria. Source: Finduslost.com

Getting closer to 100, how amazing the journey has been! Austria marks 97, another scenic destination in all seasons. It borders Slovenia, Italy, Switzerland, Germany, Czech Republic, Slovakia, and Hungary. This country is very mountainous containing the Northern Calcareous Alps, Southern Calcareous Alps, and the Central Alps which roughly makes up over 60% of the country. The world’s largest ice cave can be found in Werfen and spans 26 miles. As it seems pretty obvious Austria is known for its winter sports and outdoor adventures. A lesser known fact is that the beloved energy drink Red Bull was created in Austria. Now for the real good stuff..

Austrian, also known as Viennese cuisine, is a fusion of the past Austro-Hungarian Empire. Several cooking methods are used including stewing, frying, boiling, braising, and roasting. Meat is usually at the heart of the meal and common accompanying ingredients include mushrooms (especially local wild ones), Paprika is no stranger in an Austrian’s kitchen. Like many other countries the specific cuisine differs on providence.

For Austria we decided to go with a classic recipe- jägerschnitzel (which translates to hunter’s cutlets from German). Not only is it a fun word to say, but it is an adored dish in Austria and surrounding countries. It was originally made from venison or other wild game and topped with a creamy mushroom sauce. The meat is pounded until it becomes a thin cutlet and fried. The mushroom sauce contains white wine, heavy cream, and butter- name a dreamier combination? Now that you are salivating you better check out the recipe.

Ian cooked this dish which he found to be straight forward which is just how he likes it. The preparation of the sauce was crucial as this is what really brought the meal together. The mushrooms do not take long to cook, but it is important they have the opportunity to absorb all the essence from the paired ingredients.

This dish was excellent. The sauce was perfectly creamy with a buttery flavor. The mushrooms really absorbed that sweetness from the sauce which tasted divine on the pork. The pork was well seasoned and cooked perfectly. This well rounded dish deserved an 8.75/10 rating.

(26) France Day 1 – Boeuf Bourguignon (Julia Child Recipe)

It is an exciting week here at The Messy Aprons- we have arrived in France! I absolutely love French food (and wine) and can not wait to try cooking some classic French dishes. Before I dive into today’s meal I want to talk about a little more about France.

Chateau des Ducs de Bretagne- Nantes, France. Source: Trip.com

France is part of Western Europe and actually is the largest European country. It also is the most popular place to travel in the world, Paris being a top destination. France is well known for its top notch wine and cuisine along with incredible historic museums and culture. There are several French inventions that we use on a daily basis such as the stethoscope, braille, pasteurization, food preservation/tin cans, and sewing machines to name a few. Above is a picture of a medieval castle complete with water mote in Nantes, France. Nantes is were my ancestors originate from and I have a special dish dedicated to that region to finish our week!

Calling Julie and Julia fans- I channeled my inner Julia Child today when making her adored Beef Bourguignon! I definitely watched the movie the night prior to get me in the right spirit! This hearty beef stew originates in the province of Bourgogne, France where wine and beef are high quality. This dish dates back to medieval times as a common peasant food. They would combine tougher pieces of beef with vegetables cooking for long periods of time in order to save meat that may had gone to waste. Fast forward to the 1960s when Julia Child put her own spin on the dish. This recipe can be found here and to watch Julia make it herself you can find the video here. Since I don’t own a Dutch oven I opted to slow cook mine on high (this is around 300 degrees depending on your model/make) for the same amount of time.

Boeuf Bourguignon is a timely process that consists of slow cooking dried beef (key step!) that has been browned in butter then bathed in a red wine sauce.

Shallots and mushrooms are prepared separately and added into the dish once the slow cooking is complete. The red wine is an important element which brings a rich flavor to the meal. You better believe your kitchen is going to smell like a slice of French heaven by the time you’re done!

I referenced Julia’s video and recipe to get a better understanding of how to process each aspect of the meal. Julia suggests slitting the bottom of each shallot of making a small “x” prior to cooking them so they will stay whole. I simmered mine in beef stock as the recipe suggested.

Watching Julia Child for reference

As for the mushrooms I followed Julia’s video once again, taking care to wash and dry the mushrooms as she does. I will admit I am not a mushroom fan, but I was hopeful that the lovely wine sauce would help distract me from the texture.

I served my stew with a French baguette, side salad, and a glass of that red wine (obviously!). It was so savory and delicious, each part of the stew melting in our mouths!

The red wine brought a unique yet very appreciated flavor and it was well seasoned. I have to admit I did not like mushrooms, but after having this meal my mind has been changed. I mean how could something taste bad after being sautéed in butter?

We rated this dish 8.25/10 and I would definitely make it again! Next we will try another peasant dish.. the well known ratatouille!