Romantik Blog

Veal heart with cream with Chive Dumplings, Buttermilk and Elderberry

Veal heart with cream

Veal cream heart with chive dumplings, buttermilk and elderberry.

Offal is part of traditional Austrian cuisine! Chef Florian Dornstauder from the Romantik Hotel Die Gersberg Alm reinterprets traditional cuisine with love and creativity!


  • 800 g veal heart (wash, cut in half and clean)
  • Roughly chop the onion, carrots, leek, celery
  • Coriander, white pepper, bay leaves and apple cider vinegar


  1. 1.
    Simmer the heart in water with coriander, white pepper, bay leaves and apple cider vinegar for approx. 2 hours - skim off foam then cool the heart and strain the stock through a sieve, cut thinly into strips
  2. 2.


    Sauté shallots in butter, deglaze with white wine and reduce, refine with crème fraîche.
  3. 3.

    Chive dumplings

    Mix 500 g curd cheese with 120 white bread crumbs, 1 egg, 2 yolks, 50 g flour, 30 g chive butter, salt and nutmeg to a smooth dough and refrigerate for at least 4 hours.

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