Delicious Austrian Delicacies You Must Try

Austria's culinary scene is a melting pot of flavours and influences, with neighbouring countries like Germany, Italy, Switzerland, Hungary, Bohemia, and Northern Italy strongly impacting its cuisine. Austrian food is known for its rich flavours and is dominated by meats and carb-dense foods like pastries and breads. From fried schnitzel to hearty goulash, there's something for everyone. Here's a list of must-eat foods when visiting Austria:

- Wiener Schnitzel: This fried delight is synonymous with Austrian cooking and is considered one of the country's national dishes. It is typically made with veal and served with fried potatoes, sour cream, and onions.

- Vienna Sausage: This parboiled sausage, made with pork and beef and then smoked at low temperatures, is an authentic Austrian food. It can be used in main dishes or simply fried and served in a bun.

- Knödel: These dumplings are popular across Eastern Europe and can be found in both sweet and savoury varieties in Austria. The savoury version is often served as a side dish or in soups, while the sweet version is made with plums.

- Tafelspitz: A classic Austrian dish, Tafelspitz consists of beef boiled in a broth of vegetables and spices. It is typically served with minced apples, horseradish, or sour cream with chives.

- Käsespätzle: This cheesy delight is Austria's answer to macaroni and cheese. It consists of soft egg noodles in a creamy cheese sauce, often topped with butter-caramelised onions.

- Viennese Apfelstrudel: While the Germans may claim it as their own, Austria has wholeheartedly embraced this sweet, flaky pastry filled with apples, cinnamon, sugar, and raisins. It is a beloved street food and one of the country's national foods.

- Sachertorte: This rich, dense chocolate cake, with a layer of apricot jam and coated in dark chocolate icing, is considered one of the world's most famous cakes. It is traditionally served with unsweetened whipped cream.

- Goulash: Originating in Hungary, this hearty stew is made with beef, vegetables, and spices, and is often served with dumplings or bread.

- Kaiserschmarrn: A sweet treat, Kaiserschmarrn is a fluffy shredded pancake served with fruit compote.

- Marillenknödel: These dumplings, filled with apricots and covered in streusel and powdered sugar, are a speciality of the Wachau Valley.

Wiener Schnitzel: Fried veal cutlet, often served with potato salad or French fries

Wiener Schnitzel is a traditional Austrian dish and a national dish of Austria. It is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. The term schnitzel refers to any meat cutlet made from veal, chicken, pork, or turkey that has been pounded thin, breaded, and fried. The name schnitzel comes from its crispy and golden outer layer.

To make Wiener Schnitzel from scratch, you first need to thinly pound the veal cutlets. The cutlets are then dredged in flour, dipped in beaten eggs, and coated in breadcrumbs. The breadcrumbs should not be pressed into the meat, as this will moisten them and prevent a crispy coating from forming. The cutlets are then deep-fried in butter or lard until golden brown. The dish should be light, tender, and delicate, so it is important to fry the meat in enough oil and at a high temperature.

Wiener Schnitzel is typically served with a wedge of lemon and a variety of side dishes, including potato salad, cucumber salad, and French fries. It can also be served with Jager sauce, Zigeuner sauce, or Frankfurt green sauce. According to Austrian law, Wiener Schnitzel must be made with veal. If it is made with pork, it is called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').

Austrian Dumplings: Filled with apricot jam, topped with streusel and powdered sugar

Austrian dumplings, or Marillenknödel, are a must-eat food in Austria. They are one of the country's most popular dishes and for good reason. These dumplings are a delightful combination of sweet and tangy flavours, with a soft and fluffy texture. The process of making them is just as delightful as eating them!

The Dough

The dough for these dumplings can be made with either potato or cheese. For the cheese option, you can use Topfen (an Austrian variety) or quark (more common in Germany). If you can't get your hands on either of those, cream cheese or Greek yoghurt are suitable substitutes. The potato dough is made from cooked and mashed potatoes.

The Filling

The traditional filling for Marillenknödel is apricot, specifically the Wachau apricot variety native to Austria. These apricots are small and packed with flavour. When preparing the fruit, cut the apricots in half, remove the stone, and place a cube of sugar in the centre before sealing the fruit back up. This will give the dumplings that extra burst of sweetness. If you can't find small apricots, you can use plums or strawberries instead.

Shaping the Dumplings

Once your fruit is ready, it's time to shape the dumplings. Take a portion of dough, flatten it with well-floured hands, and place the apricot in the centre. Wrap the dough around the fruit, sealing the edges tightly to form a ball. Make sure there are no air pockets inside, as these can cause the dumplings to float instead of sinking to the bottom of the pot during cooking.

Cooking the Dumplings

Cooking these dumplings is simple but requires a bit of patience. Bring a large pot of water to a boil, then reduce the heat so the water is only simmering. Carefully place a few dumplings at a time into the water and cook them for about 12-15 minutes. Be sure to stir them occasionally to prevent sticking. You'll know they're done when they start floating to the top. Remove them with a slotted spoon and set them aside to drain.

The Toppings

Now for the best part—the toppings! There are two traditional toppings for Marillenknödel: a breadcrumb mixture and powdered sugar. For the breadcrumb mixture, melt some butter in a pan and add breadcrumbs, cooking until they are golden brown. Remove from the heat and stir in light brown sugar and a pinch of cinnamon. Roll the cooked dumplings in this mixture to coat them evenly. Finally, sprinkle some powdered sugar on top for a truly indulgent treat.

These dumplings are typically served as a light summer dish, either as a main course for lunch or as a dessert. They are best enjoyed fresh, but if you have any leftovers, you can store them in the fridge and reheat them the next day.

Goulash: A hearty stew of beef, vegetables and spices, served with dumplings or bread

Goulash is a must-try when visiting Austria. This hearty stew, full of flavour and spice, is a comforting dish perfect for cold days. Goulash is typically made with beef, vegetables, and spices, and is served with dumplings or bread.

The beef is cut into bite-sized cubes and seasoned with salt and pepper. It is then seared in a pan with oil, butter, or lard until browned. The beef is set aside, and the vegetables—usually onions, garlic, and carrots—are cooked in the same pan, scraping up any meat bits from the bottom. The beef is then added back to the pan, along with a broth or stock, chopped tomatoes, and spices like paprika, caraway seeds, and tomato paste. The mixture is brought to a boil and then simmered for about 1-2 hours, until the beef is tender.

For the dumplings, a simple dough is made with flour, baking powder or bread, milk, and eggs. The dough is formed into small balls and boiled in salted water for about 15 minutes until cooked through. The dumplings are then added to the stew and served together.

Goulash can also be served with bread, specifically a crusty loaf or roll, to soak up the rich and spicy broth. This dish is a comforting and satisfying meal, perfect for warming up on chilly days.

Tafelspitz: Boiled beef in broth, served with apple and horseradish sauce

Tafelspitz is a classic Austrian dish that has been a staple in the country's cuisine since the 19th century. It is made by boiling beef in a vegetable and spice broth, with the key ingredients being tri-tip, sirloin, or rump cuts of beef. The dish is then served with a creamy apple-horseradish and chive sauce, along with sides of potatoes and carrots.

The name "Tafelspitz" refers to a specific cut of beef, which means different things depending on whether you're in a restaurant or a food market. While Tafelspitz was initially a delicacy enjoyed by the upper class at formal dinners, today it is accessible to people from all walks of life and can be found on many restaurant menus, especially in Vienna due to its imperial history.

Tafelspitz is a hearty, flavourful, and satisfying meal that is often served as a main course. The recipe and cooking method have remained unchanged since their inception, making it a beloved classic that has stood the test of time.

If you're visiting Austria and want to experience some of the country's rich culinary traditions, Tafelspitz is a must-try. Head to Plachutta Wollzeile in Vienna to sample this delicious dish.

Kaiserschmarrn: Shredded pancake, served with fruit compote

Kaiserschmarrn is a traditional Austrian dessert, but it is also often served as a main dish. It is a simple yet sweet and indulgent treat that will satisfy any sweet tooth. The name of the dish is derived from the German words 'Kaiser', meaning 'king', and 'Schmarrn', meaning 'nonsense'. It is said to have become a favourite of the Austro-Hungarian Emperor Franz Joseph I in the 19th century.

To make Kaiserschmarrn, a thick pancake is prepared and then shredded into small pieces. The shredded pancakes are then fried until golden and crispy and served with a generous helping of raisins and a dusting of powdered sugar. It is typically accompanied by a fruit compote, usually made from stewed plums called Zwetschkenröster.

Kaiserschmarrn is a delicious and indulgent dessert, perfect for satisfying a sweet craving. It is a tasty treat to try when visiting Austria and a great way to experience the rich culinary traditions of the country.

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