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Girardi-Rostbraten (Sirloin Steak à la Girardi)

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Girardi-Rostbraten is Viennese classical dish that was named after the popular artist Alexander Girardi, who did not like beef unless cooked in this particular way. The sirloin steak à la Girardi is first a bit fried and then cooked in the oven, accompanied by bacon, mushrooms and onions, sauteed with wine, garlic, lemon zest and different types of seasonings. The sauce consists of cream mixed with flour, mustard and parsley. Sirloin Steak à la Girardi is usually served with potatoes - both boiled and fried, noodles or rice. You can also try different types of vegetables and salads as a garnish.

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Girardi Rostbraten - Österreich,