Cherry & Dennis Helper Habitat

Austrian Beef Broth with Pancake Strips

奧地利牛肉清湯配薄餅絲

Austrian Beef Broth with Pancake Strips — finished dish

Total time: 95 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Austrian Beef Broth with Pancake Strips is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.

01

Ingredients

Main ingredients

500 g beef
1200 ml beef stock
2 pieces carrot
2 stalk stalks celery
1 piece onion
120 g all-purpose flour
2 pieces egg
250 ml milk
2 tbsp parsley

Seasoning

1 tbsp cooking oil
1 tsp salt
1/2 tsp Black pepper

Austrian Beef Broth with Pancake Strips — ingredients overview

02

Tools

knife
cutting board
stockpot
frying pan
mixing bowl
whisk
ladle
strainer
measuring cup
measuring spoons
serving bowl

Austrian Beef Broth with Pancake Strips — tools overview

03

Steps

Austrian Beef Broth with Pancake Strips — Dry beef and cut into large pieces

Step 1

Dry beef and cut into large pieces

Pat the beef dry and cut it into four large, even pieces.

Austrian Beef Broth with Pancake Strips — Cut carrot, celery and onion

Step 2

Cut carrot, celery and onion

Cut both carrots and both celery stalks into 3 cm chunks and quarter the onion.

Austrian Beef Broth with Pancake Strips — Bring beef, vegetables and stock to a gentle simmer

Step 3

Bring beef, vegetables and stock to a gentle simmer

Put the beef and prepared vegetables in a stockpot, add all of the beef stock, and bring slowly to a gentle simmer.

Austrian Beef Broth with Pancake Strips — Skim foam and simmer gently for one hour

Step 4

Skim foam and simmer gently for one hour

Skim the foam, keep the broth at a bare simmer for 60 minutes, and never let it boil hard.

Austrian Beef Broth with Pancake Strips — Whisk flour, eggs, milk and half the salt into batter

Step 5

Whisk flour, eggs, milk and half the salt into batter

Whisk the flour, both eggs, milk and exactly half of the salt into a smooth, pourable batter.

Austrian Beef Broth with Pancake Strips — Lightly oil the frying pan

Step 6

Lightly oil the frying pan

Brush a 24 cm frying pan with all of the oil and heat it over medium heat.

Austrian Beef Broth with Pancake Strips — Cook the first thin savoury pancake

Step 7

Cook the first thin savoury pancake

Pour one thin layer of batter and cook the first pancake for about 90 seconds per side until set but still flexible.

Austrian Beef Broth with Pancake Strips — Cook remaining batter into thin pancakes

Step 8

Cook remaining batter into thin pancakes

Cook the remaining batter the same way, stacking each thin pancake on a clean plate.

Austrian Beef Broth with Pancake Strips — Roll pancakes and slice into thin strips

Step 9

Roll pancakes and slice into thin strips

Roll the cooled pancakes tightly and slice them crosswise into 5 mm strips.

Austrian Beef Broth with Pancake Strips — Strain the beef broth until clear

Step 10

Strain the beef broth until clear

Lift out the beef and vegetables, then strain the broth through a fine sieve into a clean pot so no solids remain.

Austrian Beef Broth with Pancake Strips — Season broth with pepper and remaining salt

Step 11

Season broth with pepper and remaining salt

Return only the clear broth to low heat and season it with all of the pepper and the remaining half of the salt.

Austrian Beef Broth with Pancake Strips — Place pancake strips in bowls and add hot broth and parsley

Step 12

Place pancake strips in bowls and add hot broth and parsley

Divide the pancake strips among bowls, ladle over crystal-clear hot broth, and finish with all of the parsley; add no meat or vegetables.

Common mistakes

Hard-boiling the beef or skipping the foam removal clouds the broth, while slicing warm pancakes makes thick sticky strips.

Tips

Keep the broth at a bare simmer and strain it; roll and thinly slice cooled pancakes, adding them only just before serving.