Alpine Village Inn Las Vegas Recipes You Must Try Today

Las Vegas is famous for its dazzling entertainment and vibrant nightlife, but hidden among the bustling Strip, the Alpine Village Inn offers a cozy retreat with hearty, authentic recipes that bring the flavors of the European Alps right to your plate.

Known for its rustic charm and old-world culinary delights, the Alpine Village Inn captures the essence of alpine cooking through dishes that are both comforting and rich in tradition. Whether you’re craving tender schnitzel, savory spaetzle, or a robust goulash, these recipes promise a taste of the mountains without leaving your kitchen.

Today, we’ll explore some of the most beloved Alpine Village Inn Las Vegas recipes, sharing their secrets and guiding you through making these classic dishes at home. These recipes are perfect for cozy dinners or festive gatherings, bringing a bit of alpine magic into your culinary repertoire.

Why You’ll Love This Recipe

The Alpine Village Inn recipes are a celebration of traditional European flavors. They combine simple, wholesome ingredients with meticulous techniques that highlight the richness of alpine cuisine.

These dishes are incredibly satisfying, often featuring tender meats, creamy sauces, and fresh herbs. Plus, they’re versatile enough to be adapted for weeknight meals or special occasions.

If you love comfort food with a gourmet twist, these recipes will quickly become staples in your kitchen. Their hearty nature makes them especially perfect for cooler weather or when you want a meal that warms you from the inside out.

Ingredients

• 1 ½ pounds pork loin (for schnitzel)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Salt and black pepper, to taste
• 1 quart vegetable oil (for frying)
• 2 cups spaetzle dough (flour, eggs, water)
• 1 tablespoon butter
• 1 large onion, finely sliced
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons paprika
• Fresh parsley, chopped (for garnish)
• 1 tablespoon vegetable oil
• 1 pound beef chuck, cubed (for goulash)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• Salt and pepper, to taste

Equipment

• Large skillet or frying pan
• Mixing bowls
• Whisk
• Large pot or Dutch oven
• Colander
• Wooden spoon
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Slotted spoon

Instructions

1. Prepare the schnitzel: Slice the pork loin into ¼-inch thick cutlets. Pound each cutlet gently until about ⅛-inch thick for tender schnitzel.
2. Set up breading stations: In one shallow bowl, place the flour seasoned with salt and pepper. In a second bowl, beat the eggs. In the third bowl, add the breadcrumbs.
3. Bread the pork cutlets: Dredge each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs gently to adhere well.
4. Heat oil: In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking (about 350°F if using a thermometer).
5. Fry schnitzel: Carefully place the breaded cutlets in the hot oil. Fry for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels and keep warm.
6. Make spaetzle: In a bowl, combine flour, eggs, and water to form a thick batter. Bring a large pot of salted water to a boil. Using a spaetzle maker or colander with large holes, press the batter into the boiling water.
7. Cook spaetzle: Once the spaetzle float to the surface (about 2-3 minutes), remove with a slotted spoon and toss with butter. Keep warm.
8. Prepare goulash: In a Dutch oven, heat vegetable oil over medium heat. Add cubed beef and brown on all sides. Remove beef and set aside.
9. Sauté onions and garlic: In the same pot, add sliced onions and cook until translucent. Add minced garlic and cook for 1 minute.
10. Add spices and broth: Stir in paprika and tomato paste. Return beef to the pot, pour in beef broth, and bring to a simmer.
11. Simmer the goulash: Cover and cook on low heat for 1.5-2 hours, or until beef is tender. Season with salt and pepper to taste.
12. Finish with sour cream: Stir in sour cream just before serving to add creaminess and depth.
13. Serve: Plate schnitzel alongside spaetzle and spoon generous portions of goulash over or beside them. Garnish with fresh parsley.

Tips & Variations

Tip: For extra crispiness on your schnitzel, double dredge by repeating the egg and breadcrumb steps before frying.

Variation: Swap pork schnitzel for veal or chicken for a different take. You can also try mushroom spaetzle by sautéing mushrooms with your buttered spaetzle.

Pro Tip: Use homemade broth for your goulash to enhance the richness, or add a splash of red wine during the simmer for deeper flavor complexity.

Nutrition Facts

Serving Suggestions

This hearty alpine meal pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Traditional accompaniments like red cabbage or sauerkraut also complement the flavors beautifully.

For drinks, consider a dry white wine like a Grüner Veltliner or a light pilsner beer to keep the meal authentic and refreshing.

Don’t forget a slice of rustic rye bread or a soft pretzel on the side to soak up the delicious goulash sauce!

Conclusion

Bringing the Alpine Village Inn’s famous recipes into your home kitchen is a delightful way to experience the warmth and tradition of alpine cooking. From the golden, crispy schnitzel to the tender, savory goulash and comforting spaetzle, these recipes are as satisfying as they are delicious.

Whether you’re planning a cozy family dinner or looking to impress guests with a unique, hearty meal, these dishes offer authentic flavors and a touch of European charm. Try them alongside other favorites like our Braised Pork Ribs With Radish Recipe or the rich and comforting Bread And Gravy Recipe for a diverse and memorable culinary experience.

Enjoy your alpine feast and happy cooking!

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