Updated: Aug 8, 2021
Food from Austria mixes Central European produce, textures, and flavors. Most of these influences date back to more than six centuries of Habsburg Empire.
While savory Austrian food focuses on meat, poultry, root vegetables, and dairy,
Austrian desserts mostly use chocolate, soft cheese, yeast, compotes and jams.
Goulash is a stew of meat -usually beef- seasoned with paprika ,red sweet pepper, sour cream, onions, cumin and marjoram..
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.
In the traditional recipe, a little bit of tomato sauce is added to the recipe.
But in the Austrian recipe, more onions but no tomatoes or other vegetables are used,
It is served with bread or dumplings (Semmelknödel).
Sometimes you can find goulash with more broth to make it a soup dish.
This dish is perfect for a cold winter's day.
It is a Semolina dumpling soup.
It consists of beef soup, semolina dumplings, and chives.
Frothy butter is mixed with eggs and semolina to make oval dumplings then cooked in salted water.
Then, these semolina dumplings are served with beef soup and decorated with chives.
Carrots can be used in the beef soup, also grated lemon zest, bay leaf, ginger slices, pepper, or chili peppers are used for the flavor.
Erdäpfelsalat "Potato Salad"
Potato salad is considered a side dish.
It is prepared from boiled potatoes and white wine vinegar, a bit of mustard, red onions, chives, and a dash of salt and pepper, there's no mayonnaise to be found in this fresh salad.
Some recipes also include a bit of chicken or meat stock.
Traditionally the Viennese schnitzel is made from veal but very often it is also available with pork, chicken, or turkey meat.
Wiener Schnitzel is made of a thin, breaded, pan-fried meat cutlet.
It is one of the national dishes of Austria.