Hello Friends, today we’re continuing our journey into Austria in 1972.  We started with some Eggs in Sour Cream a few weeks back and that was a great dish!  Now, I’m sure some of you might be expecting a Wiener Schnitzel as the main course.  However, as I have already shared a fancy version recently, I thought I would choose something a little different.  So today, we are dining on a dish of Veal in Cream Sauce.  This recipe sings to my soul! Capers, mustard, lemons.  As they say in Austria, a few of my favourite things! 

However, the Good Housekeeping World Cookery chapter on Austrian cuisine, gives us, a world of hearty peasant fare for mains. Now, don’t get me wrong, I adore a good, wholesome dish, but let’s be honest, ‘hearty peasant fare’ doesn’t always translate to the most Instagrammable plate.

As Jenny from Silver Screen Suppers so eloquently put it, ‘brown food is the enemy of the photographer.’ Therefore, I implore you, dear reader, to feast your eyes on the words, not the pictures, for this dish is a revelation

The cream sauce was glorious! Honestly, I could bathe in it. Furthermore, it worked perfectly with the veal, but I could see it gracing chicken, fish, and shellfish. In fact, I would have eaten it with just the potatoes and the broccoli, never mind the veal!  To accompany the veal, I served steamed broccoli, a vibrant green counterpoint to the rich sauce, and Nigella’s divine Salt and Vinegar Potatoes, a perfect accompaniment. Finally, as the good Doctor Seuss might say, ‘I would eat this on a plane, I would eat this on a train, I would eat this in a box, I would eat this with a fox!

This is how eating this made me feel!

Veal In Cream Sauce – The Recipe

As a total aside, can I say how hard it is for me to type “Austria”? My fingers automatically move to “Australia”!  I have had to correct this so many times in these posts!  I, for one, will be glad when I hit the chapter on Belgium, so that I don’t have to keep correcting my spelling! 

Have a great week!