Authentic Austrian Wiener Schnitzel & Potato Salad (Erdäpfelsalat) | Classic Recipe from Scratch

Preheat the oven to 200°C.

Prepare the stock by laying out chicken carcasses and beef leg in a tray.

Sear the beef leg in a stock pot with clarified butter until browned on all sides.

Remove the beef leg and set aside.

Add vegetables (parsnips, carrots, parsley, leek, garlic) to the stock pot and brown them.

Deglaze the pot with a little water to scrape up the browned bits.

Return the beef leg and vegetables to the pot, fill with water, and bring to a boil.

Reduce to a simmer and cook for several hours, skimming off any foam that rises to the top.

Strain the stock into another pot, reserving the meat and vegetables.

Equipment Needed

Dietary

Allergens