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Famous Food In Austria

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.

Austrian Goulash

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.

austrian goulash

Grießnockerl

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.

grießnockerl

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.

erdapfelsalat

Wiener Schnitzel

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.

wiener schnitzel

Tafelspitz

The Tafelspitz is one of the tastiest dishes in Austrian cuisine; and one of the easiest recipes for meat dishes.

It’s boiled veal or beef in a broth of spices and root vegetables like carrots, leeks and turnips, served with a mix of apple sauce and horseradish cream or with roast potatoes, cream spinach, and sour cream with chives.

A traditional way of serving Tafelspitz is together with the broth, which is to be eaten first, and the meat afterward.