Vanillerostbraten

The vanilla roast is a classic dish of the Austrian and especially Viennese cuisine, which is similar to roast beef in its preparation.

Contrary to his name, he is seasoned not with vanilla, but with garlic, which can be explained by the fact that vanilla at the time when this Court due to their high price, which was attributable to the costly transport of Mesoamerica and the absence of artificial substitutes, only upscale layers was accessible. Was garlic, became popular as vanilla to the European noble courts, jokingly referred to as the little man vanilla or vanilla of the poor (see also: vanilla " to know ").

To prepare spiced with salt, pepper and garlic slices of roast beef are thinly plated, (also roast or sirloin called ) single dusted with flour and fried. Subsequently, a juice is made from the pan drippings with the addition of brown ground, garlic and other spices, which is then fitted with flakes of butter to the sauce in which the meat is again steamed buttery soft after old Viennese style.

Classic side dish are fried potatoes.