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.
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.
Wiener Würstel "Viennese Sausages"
It is a boiled sausage traditionally made of beef and pork, in a casing of sheep's intestine, then smoked.
Served with sharp mustard, accompanied with Austrian potato salad, radishes, spring asparagus, and other fresh vegetables.
It is a variety of cold cuts, cheese, spreads, pickled vegetables, and a breadbasket.
"Jause" in Austrian means "snack" between meals, and "Brettl" is the wooden board on which the snack is served on.
It is a lightly smoked cooked sausage filled with cheese, and coarse meat from pork which is served in a bun.
It is served with mustard and freshly grated horseradish, in other variants with mustard and ketchup, optionally dusted with curry powder
It is a roast pork dish.
The pork loin comes with a crunchy crust topped with cumin and is served with white sour cabbage and bread dumplings.
Depending on the recipe, it is usually seasoned with caraway, coriander, marjoram, and garlic.
Mostly, Schweinsbraten is eaten with gravy, which can sometimes be thickened with flour.
It consists of prepared and spiced pieces of chicken, which are breaded and crispy-fried.
pepper or cumin and lemon juice can be added to the recipe.
The fried chicken is served with lemons and a green salad or potato salad or mashed potato.
Usually made from flour, bread, or potatoes.
They are often served as a side dish, but can also be a dessert such as "plum dumplings", or even meatballs in soup.
There are many varieties and variations in this recipe.
The bread dumplings known as "Semmelknödel".
It is a kind of soft egg noodle and looks like gnocchi.
The dough may be enriched with minced pork liver, spinach, or finely grated cheese.
Spätzle typically accompany meat dishes prepared with sauce or gravy,
The most famous cakes in Austria
It's a dense, rich, dark chocolate sponge cake made with thin layers of apricot jam in the middle, covered in dark chocolate icing.
It’s usually served with thick whipped cream.
Sachertorte was invented in Vienna in the 1800s
It is also called an Apple Strudel.
It is made with a light, crisp pastry dough that's stretched and thinned, filled with apples, sugar, raisins, lemon, rum, cinnamon.
It is serving with toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce.
It can be accompanied by tea, coffee, or even champagne.
It is made with a distinctive potato dough, are filled with a plum jam, rum , then topped with a mixture of breadcrumbs, butter, and walnuts.
A bit of cinnamon and vanilla add to add a special taste.
Sometimes it is served with chocolate sauce or sugar.
Palatschinken are thin pancakes or crepes usually filled with apricot jam, strawberry jam, or plum jam and then rolled.
A scoop of apricot jam or vanilla ice cream is applied to it.
The dough made from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Then sprinkled with confectioner's sugar or topped with different sauces.
It is a yeast-based cake often baked with raisins, traditionally baked in a distinctive circular shape.
Depending on the region it can contain raisins, almonds
Buchteln are sweet rolls made of yeast dough, filled with jam, and baked in a large pan so that they all stick together.
Traditionally they are filled with plum jam and served with hot vanilla sauce.
It is a shredded pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake
It contains a thick pancake with raisins, torn into giant flakes and topped with plum compote, caster sugar, and cinnamon.
It is a Poundcake, it is made with a pound of four ingredients: flour, butter, eggs, and sugar.
It is generally baked in a loaf pan and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing
It is similar to a cappuccino
Consists of one espresso shot served in a large coffee cup topped with steamed milk and milk foam.
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