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Old Viennese Tafelspitz (boiled beef)

with classic chive sauce


For 4 persons:


1 Tafelspitz (boiled beef, 2.5 – 3kg)

  • 300g of vegetables (celeriac, carrots, root of parsley)
  • 200g of unpeeled onions
  • ½ leek
  • 15 peppercorns
  • Salt, some lovage,
  • approx. 4.5l of water
  • 1kg of beef bone
  • Sea salt from the mill
  • 4 tbsp. of chopped chives


Preparation: cut onions in halves, roast in a pan (cut end) until dark, almost black. Wash and peel vegetables.

Wash Tafelspitz and bone with warm water, boil water and add Tafelspitz, bone and peppercorns. 1 hour before cooking is finished, add vegetables, leek, lovage and onions. Skim off froth continuously.

Take ready-cooked meat from the soup. Season soup and strain (sieve or cloth). Cut meat into finger-thick pieces (against fraying) and add soup. Dredge with chives and sea salt….we always serve a warm cream of dill-white wine with our Tafelspitz, but also recommend a classic “Plachutta” cream of chives according to the following recipe.

  • 100 grams white bread, without curst
  • 200 ml milk
  • 2 egg yolks, raw
  • 2 egg yolks, boiled
  • 2 tbsp. chives, chopped
  • 400 ml vegetable oil
  • salt
  • vinegar
  • pepper, white
  • tarragon mustard
  • 1 touch of sugar

Soak white bread in cold milk and squeeze. Strain boiled egg yolks with the white bread, add raw egg yolks and all seasonings and mix to a thick sauce while continuously adding oil. Add chives shortly before serving.

    Sous-Chef and Küchenleiter Hr. Richard Hofwimmer and Küchenchefin Frau Monika Eichhorn vom:

    k.u.k. Landgasthof "Zur Post"
    Weyregger Str. 75

    4852 Weyregg am Attersee

    Tel. +43 (0)7664 2202-0

    Fax. +43 (0)7664 2653-55