A Culinary Puzzle …

Every year when wild garlic comes into season again you know that it won’t be long until another culinary favourite is back on the table again.
It can be green or white, thick or thin, long or short. You can boil it, grill it, steam it, mash it or fry it.
Have you guessed which seasonal vegetable we are talking about?
We’ll give you one more clue: For those of you who are counting calories, it is THE vegetable par excellence.
You’ve probably guessed by now. The vegetable behind all these facts is asparagus!
There are countless ways of serving asparagus apart from in the well-known fashion with potatoes and sauce hollandaise. If you fancy trying something different, you can use asparagus to make risotto, serve it as soup, make a sauce out of it or use it as an ingredient in a refreshing salad.
If you would prefer someone else to do the cooking for you, then dining out at our WIMBERGERs wia z'Haus restaurant is doubly rewarding at the moment. Our current menu not only includes the universally popular asparagus, we’re also offering fresh strawberries creatively prepared by our kitchen brigade to bring out their full flavour.

Follow this link to get to our seasonal menu

Our executive chef recommends …

Have you invited friends for a meal but don’t know what to cook for them? Have relatives said they are coming to see you on Sunday and you want to offer them a fantastic meal as well as the pleasure of your company?
If so, we’ve got the perfect solution!

Creamy veal goulash with gnocchi 
Serves 4 

Ingredients:
1 kg veal (shoulder cut)
200g onions 
2 tsp paprika powder (sweet) 
1 tbsp. tomato paste  
250 ml whipped cream  
20 g maizena
125 ml white wine  
Salt, pepper, 1 bay leaf 
1/16 litre oil (to brown)

Gnocchi Dough:
300 g flour (sponge flour) 
3 eggs  
150-200 ml milk (depending on the consistency of the dough) 
Salt, pepper, nutmeg 


Preparation:

Cut the meat into bite-size cubes and dice the onions. Heat the oil in a pan and then lightly brown the onions. Stir in the tomato paste, add the paprika powder and deglaze with wine. Add water. Add the bay leaf, salt and pepper and leave to simmer for approx. 15 minutes. Add the meat, stew until tender over a low heat for approx. 90 minutes. Remove the meat from pan when tender. Add a little cold water to the maizena and stir to a smooth paste; add to the sauce. Put the meat back into the pan and briefly heat again. Season with salt and pepper. 

To make the gnocchi dough, mix the eggs with the flour and milk, adding a pinch of salt, pepper and nutmeg to season.
Bring salt water to the boil and press the dough through a sieve. Boil until the gnocchi float to the surface. Quench with cold water so that they do not form clumps. Melt butter in a pan and toss the gnocchi in it. 
Serve and enjoy!

The ARCOTEL Wimberger Vienna team wishes you BON APPÉTIT!