Tafelspitz

Rosa geschmorter Kalbstafelspitz auf Erbsenmousse mit Kaffee – Pfeffersauce und gebackenem Trüffelrisotto

€29.80

Entler Ein Restaurant · Vienna

Cereals containing gluten
Eggs
Milk
Celery
Sulphur dioxide and sulphites

Nutrition

≈ 490 kcal± 30% · per portion of about 534 g

Protein52 g
43%
Fat15 g
29%
Carbohydrates34 g
28%

of which saturates: 9.1 g
of which sugars: 7.4 g
Fibre: 4.9 g
Salt: 2.3 g

Vitamins and minerals, % of reference intake

Vitamin B12 119%
Zinc 91%
Potassium 75%
Vitamin A 63%
Iron 52%
Vitamin C 32%
Vitamin B1 26%
Magnesium 24%
Vitamin E 20%
Vitamin D 18%
Folate 18%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

History of the dish

Austria

Origin: Austria

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

Sources: Wikidata (CC0) · Wikipedia ·

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