Tafelspitz

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Tafelspitz

Place of origin	Austria
Main ingredients	beef, apples and horseradish
Media: Tafelspitz

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.^[1]

Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes."^{[citation needed]}