Pinzgauer Specialities to cook by yourself

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recipes from the pinzgauer kitchen

to cook yourself. to refine. to enjoy

There are dishes that simply taste like holiday. So that you can bring a piece of your holiday back home in your pot and pan, we have delicious recipes for every taste.

Enjoy cooking and wallowing in memories!

  • "Erdäpfelnidei" made of potatoes with Sauerkraut

  • Chanterelle-goulash

"Erdäpfelnidei" made of potatoes with Sauerkraut

Recipe for 4 portions



  • 800 g potatoes (floury)
  • 0,5 tsp. salt
  • 1 finger twist ground nutmeg
  • 2 pc. eggs
  • 200 g flour
  • clarified butter for cooking


  • 500 g Sauerkraut
  • 1 finger twist salt
  • 60 g bacon
  • 1 finger twist caraway seeds
  • 1 pc. bayleaf
  • 1 finger twist sugar
  • 5 pcs. juniper berries
  • 1 pc. onion
  • 1 tsp. butter
  • 1 pc. garic clove
  • 250 ml consommè
  • 1 finger twist pepper

And so it suceeds:

  • Dice bacon, shell onion and garlic and hackle them
  • sweat them with butter, add sugar and stir it
  • wash the Sauerkraut in a colander, squeeze it and roast it in a pan
  • douse with consommé
  • add caraway, juniper berries and bay leaf
  • taste with salt and pepper
  • wash potatoes and boil them in plenty saltwater
  • shell potatoes and press them through a ricer
  • add salt, nutmeg, flour and eggs
  • knead well
  • roll dough into sausages the size of a thumb, cut off 3 cm pieces
  • bake in clarified butter until they are golden yellow
  • allow the "Erdäpfelnidei" to drop off onto kitchen roll and serve them with Sauerkraut.

Have a lot of fun and success with cooking and enjoy your meal!


Recipe for 4 portions


  • 1 kg chanterelles (cleaned, washed)
  • 1 pc. garlic clove (finely chopped)
  • 1 finger twist flour (to thicken)
  • 0,125 l sour cream
  • 500 ml consommé
  • 1 finger twist salt & pepper
  • 2 pc. onion (big one)
  • 1 tsp. parsley (chopped)

And so it succeeds:

1. Dice onions and roast them in a pan until they are golden brown.

2. Put the cleaned and washed chanterelles to the onions into the pan. Due to the high moisture in the chanterelles, water is formed. Roast as long until no more water comes out of the chanterelles. Add a finger twist of flour (= to thicken) and stir again briefly.

3. Add the finely chopped garlic to the chanterelles, add the consommé and stir again.

4. Let the whole thing boil briefly, refine with sour cream and let it boil gently till it is thickened.

5. If the sauce is not creamy enough, you can thicken it with flour sweat or with a mix of cornstarch and water.

6. Season the chanterelle sauce with salt and pepper and add the chopped parsley.

This basic recipe can of course be varied and refined as you wish with personal secret ingredients. We in Pinzgau usually serve the chanterelle-goulash with bread dumplings.

We wish you a lot of fun cooking and "Moizeit".


Tourist office Viehhofen
Dorfplatz 104
A-5752 Viehhofen


Tel.: +43 6542 685 59
Fax: +43 6542 685 59-4




Monday to Friday 8.00 - 12.00 am


Summer (29/06/20 - 06/09/20):                         

Monday to Saturday 8.00 - 12.00 am & 4.00 - 6.00 pm

Sunday 8.00 - 12.00 am