Austrian Style Steak With Potato Salad Food

AUSTRIAN POTATO SALAD

Steps:

• Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly.
• When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.
• Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes.
• Deglaze onion with vinegar, add soup and salt.
• Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.
• Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully.
• Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
• Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).
• Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

AUSTRIAN-STYLE WARM POTATO SALAD

Steps:

• In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
• Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
• Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
• Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

AUSTRIAN POTATO SALAD

Steps:

• Peel and cut the potatoes in 2 cm- 3 cm cubes or slice them with 1.5 cm - 2 cm thickness if you prefer.
• Place the cubed or sliced potatoes in a pan with cold water over medium heat and bring to boil.
• Lower the heat and gently simmer until the potatoes are cooked.
• While the potatoes are cooking, start preparing the sauce.
• In a small saucepan, combine the stock, vinegar, mustard, salt, sugar, pepper, and vegetable oil.
• Gently warm the sauce on low heat until the sugar resolves, remove from the heat and add the red onions.
• When the potatoes are cooked, drain the water and place the potatoes in a large bowl.
• Add the sauce to the potatoes and gently stir to combine all the ingredients until the starch from the potatoes starts to thicken the sauce.
• Check the seasoning and add more salt or vinegar if needed.
• Garnish with chopped chives and serve warm or room temperature to maintain the creamy texture of the sauce.

WARM STEAK AND POTATO SALAD

Steps:

• Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
• Preheat the oven to 400 degrees F and heat the grill to hot.
• In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
• Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
• To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
• In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.

AUSTRIAN-STYLE POTATO SALAD (COOK'S ILLUSTRATED)

Steps:

• Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
• Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
• 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.