Recipes from the culinary region around the Untersberg

Specialty of Austrian cuisine. They are traditionally served as a side order to dishes such as roast pork. There are a variety of dumpling - especially popular: bread dumplings.

250 g of bread cubes or bread stuffing cubes
one onion
green parsley
60 g of pork lard or butter
1/4 - 1/2 liter of milk
1-2 eggs
salt
50 g flour
saltwater

Bacon dumplings are a heartier and tasty variety of classic dumplings. In addition to the traditional dumplings bacon or smoked meat is added. The dumplings thus receive a smoky note.

250 g of bread cubes or bread stuffing cubes
120 g of salted and smoked meat cut into cubes
one onion
green parsley
60 g of pork lard or butter
1/4 - 1/2 liter of milk
1-2 eggs
salt
50 g flour
saltwater

The pretzel dumplings represent another variety of traditional Austrian dumplings. Instead of dumpling bread, pretzels are used. These give the dumplings a very special taste.

150 g soft pretzels, fresh or stale, but without salt
100 ml milk
3 eggs
1 bunch of parsley
1 small union diced
20 g butter
spices: salt, pepper (ground), nutmeg

Gröstl is a traditional Austrian dish that is typically made with cooked potatoes and cubed pieces of beef or pork (shoulder and neck). Tiroler Gröstl or Blunzengröstl are common variations of this Austrian favorite.

Ingredients:
4 medium-sized cooked potatoes
1 onion
8 slices of bacon
about 400 g green string beans
about 350 g beef
Oil, salt, pepper, marjoram, thyme, caraway seed, and garlic 

Ingredients Pork filet:
Pork filets, about 800 g, cut evenly into 12 medallions
200 g cream cheese
4 egg yolks
1 clove of garlic
1/4 onion
Fresh herbs (rosemary, thyme, tarragon)
Bread crumbs as desired
Salt, pepper

Ingredients Mushroom ragout:
400 g of mushrooms (your choice of porcini mushrooms, button mushrooms, chanterelle, etc.)
1/2 onion
300 ml heavy cream 32% fat
50 ml white wine
70 g Crème Fraîche
40 g butter
Parsley, salt, pepper