Lyla Lindsey
Austria's favourite dish is a topic that sparks interest, especially for those eager to delve into the country's culinary scene. Austrian cuisine is known for its rich flavours, with meat and carb-dense foods taking centre stage. From the classic Wiener Schnitzel to the sweet Apfelstrudel, Austria's food culture offers a delightful exploration of tastes and traditions. In the following paragraphs, we will uncover the iconic dishes that have come to define Austria's culinary landscape and won the hearts of its people.
| Characteristics | Values |
|---|---|
| National Dish | Wiener Schnitzel |
| Other Popular Dishes | Goulash, Tafelspitz, Käsespätzle, Tiroler Gröstl, Backhendl, Marillenknödel, Apfelstrudel, Sacher Torte, Linzer Torte, Brettljause, Zwiebelrostbraten, Schlutzkrapfen, Kasnocken, Käseknödel |
| Drink | Almdudler, Holunderblütensaft, Einspänner |
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What You'll Learn
Wiener Schnitzel
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, who suggests that there were already similar dishes in Austrian cuisine before the Schnitzel, such as the popular Backhendl, first mentioned in a cookbook from 1719.
To prepare the Wiener Schnitzel, the veal cutlets are pounded to a thickness of 1/4 inch or about 4 mm, lightly salted, and then dipped in flour, shaking off any excess. The next step is to dip the cutlets in a mixture of whipped eggs, cheese, milk, and seasonings such as minced parsley, salt, pepper, and nutmeg. The cutlets are then coated with bread crumbs, either store-bought or homemade, and refrigerated for at least an hour or even overnight. Finally, the Schnitzel is fried in lard or clarified butter at a temperature of 160-170 °C until it turns golden yellow or brown. It is important that the Schnitzel "swims" in the fat to ensure even cooking and to prevent the bread crumbs from getting moist.
The Wiener Schnitzel is traditionally served with a side of butterhead lettuce tossed in a sweetened vinaigrette dressing, with optional additions like chopped chives or onions. In recent times, french fries have become a common accompaniment. In the past, it was garnished with capers and anchovies.
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Goulash
Some people like to add a cup of sour cream to the goulash to make it even creamier, and you can also add extra beef broth to make it more like a soup. It is a versatile dish, and you can adjust the seasonings to your taste. It is a great dish to make in large batches and store in the fridge or freezer for a quick, comforting meal.
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Apfelstrudel
The dish is said to have originated in Vienna, Austria, and has become popular in neighbouring regions like the Czech Republic and southern Germany, particularly Bavaria. It is a festive dessert, often served with a scoop of vanilla ice cream.
Making traditional apple strudel from scratch can be intimidating, especially when it comes to preparing the dough. The dough is stretched, not rolled, until it is incredibly thin, and the acid from vinegar or lemon juice helps to relax the gluten strands, making the dough more elastic and easier to stretch.
A traditional Apfelstrudel recipe consists of an unleavened, elastic pastry dough that is stretched paper-thin and filled with sweetened cinnamon apple filling and breadcrumbs. The apples are often a tart variety, like Granny Smith, to balance the sweetness of the brown sugar.
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Käsespätzle
The dish is typically served as a main course and can be customised with additional ingredients such as fried onions, bacon bits, or fresh herbs. The cheese used in Käsespätzle can vary, but it is essential that it melts well and has a strong flavour. Common choices include Swiss cheese, Gruyère, or a combination of cheeses for added depth.
To prepare Käsespätzle, the dough is first made by mixing flour, eggs, and milk to create a soft, sticky consistency. This dough is then pushed through the Spätzle maker directly into the boiling water, creating the distinctive dumpling shape. The dumplings are cooked in batches to avoid overcrowding, and once cooked, they are drained and layered in a baking dish with the grated cheese.
The baking dish is then placed in the oven until the cheese is melted and bubbly, creating a delicious, indulgent dish. Käsespätzle is often served with a side salad to balance the richness of the meal, and a crisp glass of Austrian wine pairs well with it.
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Linzer Torte
To make the Linzer Torte, you'll need flour, ground nuts (typically hazelnuts and almonds), sugar, butter, eggs, cinnamon, cloves, and lemon zest. The dough is typically chilled for several hours or overnight before being rolled out, filled, and baked. While the classic method involves creating a lattice top with strips of dough, some bakers get creative with their designs, cutting out stars and circles to place on top of the jam filling.
The Linzer Torte is best enjoyed after it has been allowed to develop its flavours for a few days in a cool place. This process enhances the taste, resulting in a juicy and flavourful cake.
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Frequently asked questions
There are several dishes that are considered favourites in Austria, including the famous Wiener Schnitzel, which is often considered the national dish.
Wiener Schnitzel is a traditional Austrian dish made with veal or pork. The meat is pounded thin, breaded, and then fried until crispy. It is typically served with french fries or potatoes with parsley and a slice of lemon.
Tafelspitz, a boiled beef dish cooked in broth with root vegetables, Tafelspitz, and Käsespätzle, a cheesy dish similar to macaroni and cheese, are also popular in Austria. Goulash, a hearty stew, and Tiroler Gröstl, a pan-fried potato, onion, and beef or pork dish, are perfect comfort foods.
Austrians have a variety of sweet delicacies, including the famous Apfelstrudel, a flaky pastry with apple filling spiced with cinnamon and sugar. The Sacher Torte, a chocolate cake, and the Linzer Torte are also well-known and loved.
Almdudler, a carbonated herbal lemonade with a light fruit flavour and a hint of caramel, is a favourite drink of winter sports enthusiasts. Holunderblütensaft, a drink made from elderberry syrup, is also popular, especially among hikers.
