Tafelspitz
Boiled beef served in broth.
RON 110≈ €20.57
WienerHaus · Bucharest · 700g
Boiled beef in broth.
Nutrition
≈ 650 kcal± 15% · per portion of about 700 g
- Protein69 g
- Fat20 g
- Carbohydrates44 g
- of which saturates
- 12 g
- of which sugars
- 9.7 g
- Fibre
- 6.5 g
- Salt
- 3 g
Vitamins and minerals, % of reference intake
- Vitamin B12 156%
- Zinc 120%
- Potassium 98%
- Vitamin A 83%
- Iron 68%
- Vitamin C 42%
- Vitamin B1 34%
- Magnesium 31%
- Vitamin E 26%
- Folate 24%
- Vitamin D 23%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
Information about this dish is being prepared.
History of the dish
Austria
- Origin
- Austria
Read more
Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Excerpt from the Wikipedia article “Tafelspitz” · version used · CC BY-SA 4.0
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