When runner beans, beef, pumpkin seed oil and seasoning get together, you are guaranteed a very special taste experience: Runner Bean Beef Bowl! New German means Austrobowl and gives the tried and tested a modern touch. These dish are down-to-earth, honest and refined. And even if these traditional “Schmankerl” might not need that, it looks pretty good aswell! So try it out!



For the runner bean salad:

  • 800 g beef
  • root vegetables (coarsely chopped)
  • 1 onion (with skin, halved, dark roasted on the cut surfaces without fat)
  • 1 bay leaves
  • 4 peppercorns
  • 3 juniper berries
  • salt

For the runner bean salad:

  • 250 g runner beans
  • 3 paprika (cut into strips)
  • 2-3 green onions
  • 4 tbsp white wine
  • 80 ml beef stock
  • 60 ml pumpkin seed oil
  • salt
  • pepper

Directions for Runner Bean Beef-Bowl

  1. First put all the ingredients for the beef into a pot. Fill with cold water until the meat is well covered and season with salt. Bring to the boil, reduce temperature and cook for approx. 1 hour at ½ until soft.
  2. Remove the meat and chill. Let the soup simmer until it has a more intense flavour. Add some seasoning if necessary.
  3. Simmer runner beans in unsalted water for approx. 50 minutes until soft, then drain, rinse with cold water and drain.
  4. Put a little green onion aside as decoration.
  5. Mix runner beans with the remaining ingredients and season to taste with salt and pepper.
  6. Pour the Runner Bean Salad into a bowl. Cut the boiled beef into fine slices and arrange nicely on the salad.
  7. Sprinkle with young onion rings and pumpkin seed oil.


Halve the runner beans for even more taste. If the beans are whole, it is only the outsides which are covered by the dressing. If, on the other hand, they are halved, the insides of the beans will also absorb the dressing which creates an even more intense flavour.


Everything out of the bowl! We know Buddha Bowls, Poke Bowls and Smoothie Bowls only too well by now – but do you already know our Austrobowls, like Classic Tafelspitz-Bowl or sweet Mohnnudeln with Stewed Plum-Bowl. Are you already spooning out of the bowl or are you still thinking about?

Austrian Tafelspitz requires good beef, a few vegetables, aromatic seasoning and plenty of water for cooking. Served with roasted potatoes.
Typical Austrian Tafelspitz requires good beef, a few vegetables and aromatic seasoning. Here we show you the classic with a modern touch: Tafelspitz-Bowl!

Credit: Blanka Kefer / ichkoche.at
Austrian Mohnnudeln are made from potato dough served with a poppy seed-sugar mixture.
Everyone is familiar with gnocchi! But sweet gnocchi? No? Then continue reading and take a look at this Austrian recipe: Mohnnudeln with Stewed Plum-Bowl!

Credit: Blanka Kefer / ichkoche.at