Nussbaumerin: Traditional Austrian Cuisine

 

Nussbaumerin is one of the best Austrian restaurants in Berlin, where in her cozy restaurant, Johanna Nußbaumer recreates a little bit of Austria in the heart of the city. Ensconced on a side street off Kurfürstendamm since 2008, it has become an institution and an essential fixture. "Authentic... Traditional... Austrian" is the motto here. Authentic Austrian cuisine prepared by owner Johanna Nußbaumer. The menu of the rustic restaurant includes classics such as Wiener Schnitzel with Vogerlsalat or Tafelspitz aspic on a shallot vinaigrette, Viennese beef goulash with bread dumplings, or apricot dumplings with sweet buttered breadcrumbs are some shining examples. The excellent selection of wines also originates in the chef's homeland. Awarded the Michelin Bib Gourmand annually since 2013, Nussbaumerin is an absolute gem, and so is she.

Nussbaumerin owner and chef Joanna Nußbaumer

The charming interior of this Austrian culinary gem

Warm homemade rye bread with Joanna's luscious paté

Glass of Schlumberger Sparkling Brut, Austria's oldest and most traditional sparkling wine producer,

using the traditional Champagne method from Austrian grapes

Joanna's Styrian Pumpkin Soup is a traditional Austrian dish characterized by its creamy texture and finished with dark green, nutty Styrian pumpkin seed oil for finishing

Frittatensuppe, a traditional beef broth with sliced pancakes

Bottle of delicious Gruner Veltliner from Austria's Wachau Valley

One of my favourite wines

Serving Tafelspitz, traditional Austrian prime boiled rump of beef

Served with with root-vegetables, grated horse radish, horse radish sauce and roast potatoes 

A traditional Austrian meal

Traditional Vienna Schnitzel with warm potato-cucumber salad

served with homemade Lingonberry compote

Palatschinken, thin, delicate, crêpes served with warm apricots and topped with iced cream

nussbaumerin.de

Nußbaumerin Salzburg Bierfleisch

Serves 4

Recipe courtesy of Joanna Nußbaumer

600 g veal

75 g bacon

100 g soup vegetables

150 g onions

1 small garlic clove

1 slice course rye bread

15 g lard

500 ml malty, dark ale

625 ml stock 

4 tbsp potato starch

1 tsp black peppercorns

1/2 tsp caraway seeds

1/2 tsp elderberries

1/2 tsp sea salt

1 tsp marjoram

25 g fresh coriander

2 small bay leaves

1 carrot for garnish

Sauté onions, garlic, soup vegetables, and bacon in a pan at high heat, and then deglaze with dark ale and vegetable and meat stock. Crush elderberries, caraway seeds, and pepper, and add to pan together with salt, marjoram, bay leaves, chopped coriander, and cubed bread. Allow to marinate overnight.

The next day, chop veal into 2-cm cubes and sauté in oil. Strain vegetable-spice stock through a sieve, and cook meat in broth until tender. When meat is cooked through, remove from broth. To thicken, gradually add potato starch and remaining 200 ml beer to broth until desired consistency has been achieved. Finally, season with salt and pepper to taste. Wash carrots, then slice and blanch. Serve Bierfleich with blanched carrots and a side dish, such as dumplings.