Austrian GP - Steak & Potato Salad and Linzer Torte

I am consistently surprised and impressed with Austrian recipes and dishes. I had such a hard time choosing a recipe, there were so many amazing sounding options to choose from. 

Also, I found on my shelf a classic of American cookbooks, the TIME cookbook series: The Cooking of Vienna's Empire (!) Although there were some tempting options in there I went for something a little more contemporary... or at least updated. 

I am also tempted by the Hungarian Goulash's in this classic cookbook, but those will have to wait until the Hungarian GP!

Austrian Style Steak and Potato Salad

From Saveur

3 lb. small red or white new potatoes, chopped into ½ inch cubes
Kosher salt, to taste
1⁄4 cup apple cider vinegar
1⁄4 cup pumpkin seed oil (or 1 tbsp nut oil and 2 tbsp canola oil)
3 large shallots, thinly sliced
Freshly ground black pepper, to taste

Canola oil
2 cups plus 2 tbsp. flour
1 medium yellow onion, very thinly sliced
1 lb. beef top round, cut into 8 equal pieces
1⁄4 cup dijon mustard
1 cup beef broth
2 tbsp. cold butter, cut into small pieces
2 tsp. balsamic vinegar
Thinly sliced flat-leaf parsley leaves

1.Put potatoes into a pot; cover with salted water by 2". Boil; reduce heat; simmer until tender, 14–15 minutes. Drain; cool slightly.

2. Mix cider vinegar, pumpkin seed oil, and 1⁄4 cup warm water. Add in shallots, and salt and pepper. Toss gently with potatoes in a large bowl; cover and set aside.

3. Pour canola oil into a pot to a depth of 2"; heat over medium-high heat to 350°. Put 1 cup flour into a bowl. Toss a handful of onions in flour and shake off excess; fry until golden, 3–4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; season with salt. Repeat with remaining onions.

4. Working with 1 piece of beef at a time, pound it between 2 pieces of plastic wrap with a meat mallet until 1⁄4" thick. Put 1 cup flour in a shallow dish. Season beef with salt and pepper; coat only one side of each piece with 1⁄2 tbsp. mustard. Dredge mustard side in flour; shake off excess; transfer to plates.

5. Heat 3 tbsp. canola oil in a skillet over medium-high heat. Add half the beef; cook, turning once, until browned, 4–5 minutes. Transfer to a plate; keep warm. Clean out skillet; repeat with another 3 tbsp. canola oil and remaining beef.

6. Return skillet to medium heat; whisk in remaining flour; cook for 30 seconds. Whisk in broth; cook until thickened, about 2 minutes. Remove from heat; whisk in butter 1 piece at a time. To make smooth, strain sauce into a bowl. Stir in balsamic vinegar; season with salt and pepper.

7. Serve steaks with sauce and onions alongside the potato salad garnished with parsley.

The Linzer Torte was inspired by every website, book, or person I talked to about Austria, so I knew I had to make it. I remembered, somewhere in the back of my mind, that Smitten Kitchen shared a Linzer Torte recipe a few years ago, and as usual she did not disappoint.