Ham Viennese

Introduction

History

The origins of Ham Viennese are not entirely clear, but it is believed to have originated in Vienna, Austria. The dish has since become popular in many countries around the world, with variations in ingredients and preparation methods.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the onions and celery until they are tender, but not browned, to ensure a smooth and creamy sauce.

- You can customize this recipe by adding your favorite vegetables, such as bell peppers or peas.

- For a richer flavor, you can use cooked ham instead of diced ham.

Serving Suggestions

Serve Ham Viennese with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, simmering, and blending the sauce until smooth.

Ingredient Substitutions

You can substitute margarine with butter or olive oil, and sour cream with Greek yogurt for a lighter version of this dish.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce and add the diced ham before serving.

Presentation Ideas

Garnish Ham Viennese with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Ham Viennese pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Ham Viennese contains approximately 350 calories.

Carbohydrates

Each serving of Ham Viennese contains approximately 35 grams of carbohydrates.

Fats

Each serving of Ham Viennese contains approximately 15 grams of fats.

Proteins

Each serving of Ham Viennese contains approximately 20 grams of proteins.

Vitamins and minerals

Ham Viennese is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (sour cream) and wheat (cream of chicken soup), which may be allergens for some individuals.

Summary

Ham Viennese is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Ham Viennese is a comforting and flavorful dish that is easy to make and perfect for a family meal. With a creamy sauce and tender ham, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just starting out in my culinary journey. I had always loved cooking, and I had a natural talent for it. But there was something special about this particular recipe that spoke to me. It was for a dish called Ham Viennese, a delicious and savory dish that I had never tried before.

I first came across the recipe in an old cookbook that belonged to my dear friend, Mrs. Thompson. She was an elderly woman who had a wealth of knowledge when it came to cooking. She had traveled all over the world and had collected recipes from various places and people. That cookbook was like a treasure trove of culinary secrets, and I was lucky enough to have access to it.

As I flipped through the pages of the cookbook, my eyes landed on the recipe for Ham Viennese. The description of the dish sounded absolutely mouthwatering, and I knew I had to give it a try. I asked Mrs. Thompson if she had ever made it before, and she nodded with a twinkle in her eye. She told me that it was a recipe she had learned from a friend in Vienna many years ago, and that it had always been a favorite in her household.

I eagerly copied down the recipe and set out to gather all the ingredients I would need. The dish called for a ham steak, onions, mushrooms, cream, and a few other simple ingredients. It seemed like a relatively easy dish to make, but I knew that the key to its success would lie in the technique and the flavors.

I spent the entire afternoon preparing the dish, carefully following the instructions in the cookbook. I sautéed the onions and mushrooms until they were golden and fragrant, then added the ham steak and let it cook until it was perfectly tender. Finally, I poured in the cream and let the whole dish simmer until the flavors had melded together beautifully.

When I finally sat down to taste the Ham Viennese, I was blown away by how delicious it was. The ham was succulent and flavorful, the sauce rich and creamy. It was a dish that was both comforting and elegant, a perfect balance of flavors and textures. I knew right then and there that this recipe would become a staple in my own repertoire.

Over the years, I have made Ham Viennese countless times, each time adding my own little touches and variations to make it truly my own. I have served it to friends and family, who have all raved about it and begged for the recipe. And each time I make it, I am reminded of that first time I discovered the recipe in Mrs. Thompson's cookbook, and how it opened up a whole new world of flavors and possibilities for me.

I am grateful for all the recipes that I have collected over the years, but there is something truly special about the recipe for Ham Viennese. It is a dish that holds a special place in my heart, a reminder of the joy and passion that cooking brings to my life. And every time I make it, I am reminded of the kindness and generosity of Mrs. Thompson, who shared this incredible recipe with me all those years ago.

Categories

| Austrian Meat Dishes | Austrian Recipes | Canned Chicken Soup Recipes | Celery Recipes | Ham Recipes | Rice Recipes | Sour Cream Recipes |

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