Austrian Delicacies: A Food Lover's Guide

Austrian cuisine is a melting pot of flavours and influences, with neighbouring countries like Germany, Italy and Switzerland strongly influencing its food. The country boasts a diverse range of dishes, from the fried Wiener Schnitzel to the hearty Goulash.

Austrian food is heavy on proteins and carbs, with popular meats being beef, pork, chicken, turkey and goose. Game is also common, as Austrians were traditionally avid hunters. Many Austrian dishes use the whole animal, including offal, snout and trotters.

The country's desserts are also famous, from the Sachertorte to the Linzer Torte.

- Wiener Schnitzel

- Vienna Sausage

- Knödel

- Tafelspitz

- Tiroler Gröstl

- Käsespätzle

- Kaiserschmarrn

- Buchteln

- Sachertorte

- Wiener Würstchen

- Erdäpfelsalat

- Martinigansl

Wiener Schnitzel

History

The designation Wiener Schnitzel first appeared in the 19th century, with the first known mention in a cookbook from 1831. However, the dish predates the term Wiener Schnitzel, with the first mention of the word itself coming in 1893. According to a tale, the recipe was brought to Vienna from Italy by Field Marshal Joseph Radetzky von Radetz in 1857, although this has been disputed.

Recipe

Serving

Variations

A popular variation is made with pork instead of veal, as pork is cheaper. To avoid confusion, Austrian law requires that Wiener Schnitzel be made of veal. A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese-style schnitzel').

Austrian Sausages

Sausages are a staple of Austrian cuisine, and Vienna is dotted with sausage stands called Würstelstand, which are a part of the traditional fabric of the city. The Austrian term, Würstelstand, literally translates to "sausage booth", and these standalone snack bars sell a variety of ready-to-eat sausages and drinks.

The two most popular sausages in Vienna are the Frankfurter and Käsekrainer. The former is the workhorse of the Würstelstand, cooked in water or broth and then served with a roll, mustard, and ketchup. It is usually made from pork and/or beef and is available in a variety made from turkey meat (German: Pute). The latter, Käsekrainer, is a coarser sausage with bits of cheese in it. It is fried, melting the cheese and creating a gooey, mouthwatering interior. The Käsekrainer is usually pre-sliced to prevent a volley of melted cheese from contravening hand weapon regulations!

Other varieties of sausage available at the Würstelstand include the Sacherwürstel, a darker, higher-quality, and longer version of the Frankfurter; the Grillwurst, similar to Bratwurst but more heavily spiced; the Currywurst, a recent import from Germany consisting of a Bratwurst with curry; the Waldviertler, a dark, thick-skinned, smoked sausage from the Waldviertel lowland region of Austria; and the Klobasse or Burenwurst, a parboiled sausage similar to the Käsekrainer but without the cheese.

The sausages are usually served on a paper plate with bread (a basic white roll or slices of dark bread), mustard, and ketchup. Vegan and vegetarian sausage alternatives are becoming increasingly available.

Austrian Potato Salad

Ingredients

• Waxy potatoes
• Red onion
• Vegetable stock powder
• Oil (e.g. rapeseed or sunflower oil)
• Apple cider vinegar
• Mustard
• Salt and pepper
• Fresh chives

Method

• Place the potatoes in a pot of cold water and bring to a boil. Cook for about 20 minutes.
• While the potatoes are cooking, prepare the dressing by mixing the diced onions, vegetable stock powder, oil, vinegar, mustard, salt, and pepper in a bowl.
• When the potatoes are done, rinse them in cold water, then peel and slice them while they are still warm.
• Pour the warm dressing over the warm potatoes and stir gently.
• Let the potato salad sit at room temperature for at least an hour so that the flavours can develop.
• Sprinkle with fresh chives before serving.

Tips

• Don't slice the potatoes too thinly, or they will break.
• The potato salad can be prepared in advance and tastes even better the next day.
• For a non-vegan version, you can use chicken or beef broth instead of vegetable stock.

Goulash

Ingredients:

• 2 pounds of lean ground beef
• 2 large yellow onions, chopped
• 6 cloves garlic, chopped
• 2 (15-ounce) cans of tomato sauce
• 2 (14.5-ounce) cans of diced tomatoes
• 1/2 cup sofrito sauce (such as Goya)
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Italian seasoning
• 1 tablespoon seasoned salt, or to taste
• 2 1/2 cups uncooked elbow macaroni
• Bay leaves
• Salt and pepper, to taste

Instructions:

• Heat a large pot or Dutch oven over medium-high heat.
• Add the ground beef and cook until browned, about 10 minutes.
• Stir in the onions and garlic and cook until the onions are translucent, about 10 minutes.
• Add the tomato sauce, diced tomatoes, sofrito sauce, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20 minutes, stirring occasionally.
• Add the uncooked macaroni to the pot, cover, and continue to simmer until the macaroni is tender and the flavours are blended, about 25 minutes.
• Remove the bay leaves and discard them.
• Taste and adjust seasoning, if necessary.
• Serve the goulash with a side of bread or dumplings.

Dumplings

Spinach Dumplings (Spinatknödel)

Spinach dumplings are a comforting and inexpensive vegetarian dish that is perfect for those looking for a hearty meal. The main ingredients are bread rolls, spinach, eggs, onion, garlic, and Parmesan cheese. The dumplings are simmered in salty water and served with brown butter, grated Parmesan, and chopped chives.

Egg Dumplings (Eiernockerl)

Egg dumplings are a beloved traditional Austrian dish, similar to Italian gnocchi. They are quick and easy to make, requiring only four ingredients: flour, milk, eggs, and butter. The batter is stirred together in a bowl and then spooned into simmering saltwater. After cooking, the dumplings are pan-fried in butter, and eggs are cracked over them, creating a delicious coating.

Tiroler Speck Dumplings (Speckknödel)

These dumplings are made with leftover bread cubes, speck (a type of dry-cured, lightly smoked ham), herbs, and spices. The ingredients are combined and formed into compact balls, which are then simmered in water. Tiroler Speck Dumplings are typically served in a rich beef broth but can also be paired with a salad, sauerkraut, or gravy.

Marillenknödel (Apricot Dumplings)

Marillenknödel combines Chinese apricots, sugar from Southeast Asia, and a Bohemian preparation method to create a cultural icon of Austria's Wachau Valley. These dumplings are made with potato, cottage cheese, or flour dumpling dough and stuffed with apricot halves. They are served with melted butter and a sprinkling of powdered sugar, or with cinnamon sugar, poppy seeds, or gingerbread crumbs.

Powidltascherl (Plum Jam Dumplings)

Powidltascherl are dumplings made from potato dough and filled with plum jam. The dough is rolled out, cut into circles, and folded into half-moon shapes over the jam. They are then cooked in boiling water and served with icing sugar, butter, and breadcrumbs.

Frequently asked questions