Valentine´s Gastronomy Austrian Style

Today I cooked Hubby`s favourite meal for Valentine´s Day - Rindsrouladen or beef olives. The recipe is typical of this region and was given to me, orally, as it has been handed down through generations by demonstration.

Beef schnitzels are pounded very thin and spread generously with mustard. A small stick of carrot, a stick of dill pickle and a strip of bacon are placed at one end then rolled up and secured with a toothpick. Finely sliced onion and garlic are sautéed, then the beef rolls are browned. Cover with water or stock in a pressure cooker, add caraway seeds, salt and pepper. Cook for 25 minutes, reduce pressure, add some cream and then thicken with a       g´machtl (a paste made from some of the cream and flour). Served with Semmelknödel   (bread dumplings) and a cucumber salad. This was washed down with some red wine - a Blauer Portugieser for me and a dealcoholised cab sav for Hubby.
Unfortunately, there was nothing left to blip as everything turned out perfectly and disappeared. 
Actually, it didn´t look as good as it tasted so I have blipped dessert which was Kardinalschnitte with pistachio and white chocolate ice cream. Kardinalschnitte (or Cardinal slice) is a Viennese dream made from sponge, coffee cream and meringue, so called as the gold and white represents the colours of the catholic church. (I didn´t make the Kardinalschnitte and have no intention to try, by the way.)