Exploring Austria's Culinary Delights: Traditional Foods To Try

Austrian cuisine is a rich tapestry of hearty dishes, sweet pastries, and comforting soups. It is heavily influenced by its neighbouring countries, including Germany, Hungary, and Italy, and is known for its robust flavours, generous use of meats and root vegetables, and decadent desserts. Here are some of the most popular dishes to try in Austria:

- Wiener Schnitzel: A cornerstone of Austrian cuisine, this dish consists of a thin slice of breaded and fried veal, served with a wedge of lemon and a side of potato salad.

- Tafelspitz: A traditional dish of boiled beef in broth, served with minced apples and horseradish.

- Goulash: A hearty stew or soup made with tender chunks of beef, onions, and a blend of paprika and other spices.

- Knödel: Dumplings made from bread or potato dough, filled with a variety of flavours such as bacon, cheese, spinach, or apricot.

- Kaiserschmarrn: A fluffy, caramelised pancake torn into bite-sized pieces, dusted with powdered sugar, and served with a side of apple or plum compote.

- Sachertorte: A rich, dense chocolate cake filled with apricot jam and coated in dark chocolate icing.

- Apfelstrudel: Flaky pastry filled with cinnamon-infused sliced apples, raisins, and nuts, served warm with a sprinkle of powdered sugar.

Wiener Schnitzel

History

The designation "Wiener Schnitzel" first appeared in the 19th century, with the earliest known mention in a cookbook from 1831. In Katharina Prato's popular southern German cookbook, it was referred to as "eingebröselte Kalbsschnitzchen" (breaded veal cutlets). According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857, although this has been disputed by linguist Heinz-Dieter Pohl. Pohl argues that the dish is likely native to Austria, as other "imported dishes" in Austrian cuisine, such as goulash or palatschinke, retain their foreign names, whereas the schnitzel does not even appear in specialised cookbooks about Italian cuisine.

Recipe

To make Wiener Schnitzel, start with slices of veal, butterfly cut, about 4 mm (3⁄16 in) in thickness. Lightly pound the slices flat, and season with a little salt. Then, roll the meat in flour, dip it in whipped eggs, and cover it with breadcrumbs. The breadcrumbs must not be pressed into the meat, as they need to stay dry and separate from it. Fry the schnitzel in lard or clarified butter at a temperature of 160–170 °C (320–340 °F) until it turns golden yellow or brown. The schnitzel must be fully submerged in the fat so that it cooks evenly. During frying, the schnitzel should be tossed around the pan and scooped with fat from the pan and poured over the meat.

Serving

Vienna Sausage

In Austria, Vienna Sausage is usually referred to as "Frankfurter Würstl", and is a common street food, often served in a long bun with condiments such as mustard and horseradish. The sausages are also used in main dishes, or simply fried and served as a snack.

Austrian Dumplings

Speckknödel are dumplings from the Tyrol region of Austria, packed with bacon and boiled to perfection. They are usually served in a warm broth or with tangy sauerkraut and a fresh salad on the side. Spinach dumplings, or Spinatknödel, are another popular variety, often served with cheese and butter. These dumplings are also a great way to use up leftovers and are beloved in Austria and Germany.

Another type of dumpling is the Marillenknödel, which is an apricot dumpling. This combines an originally Chinese fruit (the apricot) with sugar from Southeast Asia and a Bohemian method of preparation (the dumpling). It is the cultural icon of Austria's picturesque Wachau Valley.

Egg dumplings, or Eiernockerl, are a beloved traditional Austrian dish, similar to Italian gnocchi. They are quick to make, requiring only four ingredients and 20 minutes to prepare. They are a popular vegetarian meal of Viennese cuisine and are often served as a side dish to Austrian beef goulash.

Dumplings are a versatile and comforting food, and Austrians have certainly mastered the art of creating delicious varieties.

Goulash

Austrian goulash, also known as "Wiener Saftgulasch" or "Viennese gravy goulash", is known for its thick gravy base. Unlike its Hungarian counterpart, which often has a soupy consistency and includes bell peppers or potatoes, the Austrian version typically contains only beef and onions. The gravy is dark, smooth, and thick, achieved without the use of thickening agents like flour or roux. Instead, the natural dissolving of onions and the use of collagen-rich beef give the gravy its distinctive texture.

When preparing Austrian goulash, it is essential to use tough cuts of beef with plenty of collagen and fat, such as beef shank, chuck (beef shoulder), or short rib. These cuts are ideal for stews and will result in tender meat and rich gravy when cooked slowly over low heat.

The key to a successful Austrian goulash lies in the preparation of the onions. They should be sliced into thin half-moon shapes and cooked until golden brown. The addition of spices like marjoram, caraway seeds, and paprika is crucial, but be cautious not to overcook the paprika as it can turn bitter. Blending the onions is an optional step but will result in a smoother, thicker sauce.

While the goulash can be served immediately, it is recommended to prepare it a day or two in advance to enhance the flavours and further tenderize the meat. Reheating the dish will only make it better, and it can be enjoyed with a crunchy Kaiser roll and Austrian-style pasta like Spaetzle or Nockerl.

Austrian goulash is a comforting and hearty dish, perfect for cold days. Its rich flavours and tender meat make it a favourite among Austrians and those seeking an authentic taste of traditional Austrian cuisine.

Austrian Desserts

Austria is famous for its desserts, with the Sachertorte (or Sacher Cake) being the most popular. This rich chocolate cake was first created in 1832 by Franz Sacher, a 16-year-old apprentice chef, for Prince Wenzel von Metternich. It features dense chocolate sponge cake layers with apricot jam and dark chocolate icing.

Another famous Austrian dessert is the Apfelstrudel (or Apple Strudel). This dessert is made by wrapping thinly rolled puff pastry around a filling of apples, raisins, and almonds. It is usually served with cream, but it is even better when paired with warm vanilla sauce.

• Kaiserschmarrn (Emperor's Mess): Sweet and doughy shredded pancakes, served with sweet plum jam, apple sauce, or just powdered sugar.
• Buchteln: Sweet yeast rolls that can be served with vanilla custard sauce or filled with apricot jam.
• Germknödel: Sweet steamed dumplings filled with plum jam, served with vanilla sauce.
• Marillenkuchen (Apricot Cake): A light cake base topped with bright, juicy apricots.
• Krapfen: Austrian-style jam-filled doughnuts, especially popular during carnival season and on Fat Tuesday.
• Salzburger Nockerln: Light and fluffy soufflé-like vanilla-flavoured cakes with a long history, having been created in Salzburg in the 17th century.
• Topfenstrudel (Quark Strudel or Cheese Strudel): Flaky, paper-thin layers of hand-stretched dough wrapped around a creamy filling of fresh farmer cheese flavoured with lemon and vanilla, and finished with sweet raisins.
• Palatschinken (Crêpes): A happy middle ground in the pancake world—wider than French crêpes but thicker than the American version.
• Linzer Torte: A crumbly hazelnut crust filled with raspberry jam and topped with a lattice.
• Esterházy Cake: A Hungarian cake made of hazelnut meringue layers and rich custard buttercream.
• Kardinalschnitten (Cardinal Slices): A popular dessert in Vienna, with layers of meringue, thick cream, and cornmeal butter, topped with coffee flavour and fresh berries.

Frequently asked questions