Recently became a landlady and already a victory: Monika Hattinger won the OÖN delicacy election in the Linz region with her homemade goulash. She actually didn’t want to take part until next year, because the 51-year-old only took over the “HausCafé” right next to the Ikea parking lot in the Haid model house park in August. But her husband simply registered her, probably because he also particularly likes the goulash. Then the regular guests she already has will have mobilized strongly for Hattinger. “The consultants here in the model house development also really enjoy eating my goulash,” she says. Her secret: The meat is soft and tender because she lets it sit for hours. As a side dish you can choose from bread dumplings, spiral noodles or simply two rolls from the bakery.
“I didn’t expect it”
When the call came with the decision, she was “extremely happy” and “the whole day because I wasn’t expecting it.” In addition to passion, Hattinger brings a lot of experience in the catering industry. She worked for 13 years in the hotel in Enns, where she also learned, and then she worked in a café in the Haid Center for ten years. “I love dealing with people. I just like that, I learned that, that’s who I am,” she says.
The specialty is the cardinal cuts
The café has 25 seats and a large terrace, and the well-kept park is a highlight. Your guests are not just customers who look at the model homes, but also come from the surrounding area. In addition to a daily lunch menu, from roast veal to egg dumplings, Hattinger offers homemade pastries. Her specialty is the cardinal cuts, where, in her opinion, the most important thing is the sponge cake. It also offers a catering service and the café can be rented for events. In any case, the victory in the delicacy election is an “incredible motivation” for Hattinger.
OÖN readers were able to nominate and vote for their favorite dishes and restaurants in the “delicacy election”. You can find the result at nachrichten.at/schmankerlwahl
Monika Hattinger’s goulash recipe
Monika Hattinger usually cooks ten portions at once, using two kilos of wadschinken and a little more than two kilos of onions, mixing white and red ones because the red ones are easier to digest. Then “according to your feeling”, but at least more than in the usual recipes, sweet and hot peppers are added. Then it is deglazed with vinegar and beef soup is added, which is “normal” but, like many things at Ms. Hattinger’s, is homemade. She lets the beef sit for a few hours so that it becomes really soft. She also adds bay leaves, juniper berries and of course salt.
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