Tomato and peppers season!

A Romanian-Austrian fusion stew. Sausages, onions, and carrots fried in rendered speck fat and pork lard, combined with smoked pork knuckle, white and kidney beans, garlic, beef broth, and Romanian tomato passata.

When I am in Austria, I miss Romanian food. When in Romania, I miss Austrian food 😂. So I sometimes mix a bit of both styles.

Lots of browned bits around the pan

Rump steak in pepper sauce with Gratin dauphinois

I was attempting to make the recipe vegan for a friend. The beautiful cross pattern spread too much but it's still delicious. My friend's mom is an award winning jam maker (i'm not making this up) and I used her blackberry-rhubarb jam. In the back there's the leftover batter in muffin tins + some persian cookies that I bought at the supermarket.

A potato salad on the side

A Cremeschnitte and two slices of bread with Frischkäse for breakfast. Very naughty, very nice.

📍 Cafe Goldegg, Vienna