Old Viennese Baked Meat with Potato Salad

For the Old Viennese baked meat with potato salad, first cut the potatoes into fine slices. Peel the onion and cut into fine cubes. Carefully mix both in a large bowl with the remaining ingredients.

Thinly pound out the beef with a meat tenderizer or plating iron. Coat both sides with mustard and season with horseradish, salt and pepper. Then coat first in flour, then in egg and finally in breadcrumbs.

Heat a pan with vegetable oil. Hold a wooden spoon in the fat to test: If many small bubbles rise briskly, the fat is at the right temperature. Fry the breaded Beiried slices one after the other on both sides in the fat and let them drip off on kitchen paper.

Serve Altwiener Backfleisch with potato salad.

Preparation Tip:

Serve with old Viennese baked meat with potato salad also a lemon wedge.

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