Leslie Massey
Austrian cuisine is a melting pot of multicultural and transcultural influences, borrowing from Hungarian, Czech, Jewish, Italian, Balkan, and French culinary traditions. While there are many dishes that are synonymous with Austrian cooking, Wiener Schnitzel is considered by many to be the national dish. This simple yet tasty dish is made by coating thin cutlets of veal or pork in breadcrumbs and frying them in butter or lard until golden brown. It is typically served with a wedge of lemon and a side of potato salad, cucumber salad, or French fries.
| Characteristics | Values |
|---|---|
| Name | Wiener Schnitzel, Vienna Schnitzel, Weiner Schnitzel mit Beilagen |
| Ingredients | Veal or pork cutlet, bread, egg, milk, flour, breadcrumbs, vegetable oil, curly parsley, lemon, potatoes |
| Preparation | Cutlets are tenderized, salted, coated in flour, egg mixture, and breadcrumbs, and then fried |
| Accompaniments | Potato salad, cucumber salad, French fries, sour cream, onions, fried potatoes |
| Variants | Weiner Schnitzel is served with different sauces and sauteed vegetables |
| Origin | The dish has roots in Venice, Italy, and was brought to Austria by Austrian field marshal Count Radetzky |
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What You'll Learn
Wiener Schnitzel
To make Wiener Schnitzel, thin cutlets of meat are lightly coated in breadcrumbs and deep-fried in butter or lard until golden brown. The cutlets are typically seasoned with minced parsley, salt, pepper, and nutmeg. The dish is then garnished with lemon slices.
There are several variations of Wiener Schnitzel, including the use of pork instead of veal due to the lower cost of pork. To avoid confusion, Austrian law requires that Wiener Schnitzel be made with veal. A schnitzel made with pork can be called "Wiener Schnitzel vom Schwein" or "Schnitzel Wiener Art."
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Saftgulasch (juicy stew)
Saftgulasch, also known as Austrian or Viennese goulash, is a beloved dish in Austrian cuisine. It is a rich and hearty beef stew known for its succulent and tender meat cooked in a flavorful gravy. The name "Saftgulasch" refers to the juicy sauce that coats the beef. This dish is an Austrian twist on the traditional Hungarian goulash.
To make Saftgulasch, cut the beef into small cubes and lightly fry it in batches in a large pot with enough oil to cover the bottom. It is important to fry the meat in batches as adding it all at once will cause the meat to stew instead of fry. Once the meat is browned, set it aside and keep it warm. Next, using the same pot and oil, add the chopped onions and fry them over medium heat for at least 10 minutes until they are a lovely light golden colour. Be careful not to burn the onions, stirring frequently. The large quantity of onions is what gives the dish its thick, dark brown sauce.
Once the onions are ready, add tomato paste, caraway seeds, and paprika to the pot and stir to combine. Then, add the beef back to the pot along with beef broth and, if desired, red wine. It is important to note that the meat is not browned before adding it to the sauce. Cover the pot and let the stew simmer on low heat for at least three hours. The slow cooking process allows the flavours to develop and meld together, and the sauce to thicken. The meat will become very tender and the sauce will reduce and intensify in flavour.
Saftgulasch is typically served with traditional Austrian accompaniments like buttered noodles (Spätzle), dumplings (Knödel), or crusty bread. It is the perfect comforting and satisfying dish for colder weather.
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Austrian cakes and pastries
Cake and pastries are an integral part of Austrian cuisine and are considered a cultural asset. The Sachertorte is perhaps the most famous Austrian cake. It is a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. The cake was first baked in 1832 by baker's apprentice Franz Sacher, but it was his son Eduard Sacher who made it famous.
Another famous Austrian cake is the Linzer Torte, which is said to be the world's first cake recipe to be written down. The Linzer Torte is named after Linz, the Upper Austrian capital. The Esterhazy Torte is another well-loved cake, named in honour of Prince Esterházy. It is delicately layered. The Dobostorte is also popular, with a caramel flavour.
Austrian cakes are often served with coffee in the country's many coffee houses. The most famous of these coffee houses is perhaps the Konditorei (café-confectionery). The Kardinalschnitte, Erdbeer Obers Torte (strawberry cream cake), and Mozart Torte are all popular cakes served in these coffee houses.
Other well-known Austrian pastries include the cream cheese strudel, the Gugelhupf (bundt cake), and the Stollen, a famous Viennese Christmas pastry.
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Viennese sausage
The iconic Viennese sausage, or Wiener Würstchen, is an essential part of Austrian cuisine. It is traditionally made from a mixture of pork and beef encased in sheep's intestine. These thin parboiled sausages are a variation of the traditional German Frankfurter Würstchen (Frankfurter sausage).
While the Wiener Würstchen is a beloved part of Austrian cuisine, consumption of Vienna sausages has declined since their peak from the 1940s to the 1970s. Nevertheless, they remain a classic and tasty treat, perfect for a quick bite or a hearty meal.
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Austrian dumplings
While there is no consensus on Austria's national dish, dumplings are a common feature of Austrian cuisine.
Spinach Dumplings
Austrian spinach dumplings, or Spinatknödel, are a traditional Austrian dish. They are made with spinach, bread rolls, parmesan, chives, and butter. Spinach dumplings are a comforting and inexpensive meal, perfect for eating after a long hike in the Austrian Alps. They are often served with brown butter and grated parmesan on top.
Egg Dumplings
Austrian egg dumplings, or Eiernockerl, are another popular vegetarian dish. They are made with eggs, milk, flour, and butter, and are usually served with gravy. The dish is easy to prepare, requiring only a bowl and a spoon, and can be ready in just 20 minutes. The batter is dropped into simmering saltwater and cooked for 1-2 minutes before being pan-fried in butter. The eggs are then cracked over the dumplings and stirred until they form a coating.
Bread Dumplings
Semmelknödel are delicious Austrian bread dumplings made with leftover bread, eggs, milk, and herbs. They are usually enjoyed with gravy and are a great way to use up old bread. The bread rolls used are typically Kaisersemmeln or Brötchen, but regular crusted white bread can also be used. It is important to ensure that the bread is at least one day old, as fresh bread will not work in this recipe.
Apricot Dumplings
Famous in the Wachau Valley, Marillenknödel are small dumplings filled with apricots and topped with warm, butter-fried breadcrumbs. They are a cultural icon of Austria, combining Chinese apricots with sugar from Southeast Asia and a Bohemian preparation method.
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Frequently asked questions
There is no definitive national dish of Austria, but the Wiener Schnitzel is considered one of the country's most important dishes.
Wiener Schnitzel is a thin, fried veal or pork cutlet, coated in breadcrumbs and served with sides like potatoes, salad, or French fries.
Yes, several! Some other iconic Austrian dishes include:
- Saftgulasch (juicy stew)
- Krautfleisch (a ragout of pork and sauerkraut)
- Marillenknödel (apricot dumplings)
- Linzer Torte (a cake)
- Sachertorte (a chocolate cake)
- Käsespätzle (Austria's answer to macaroni and cheese)
- Wiener Würstchen (Viennese sausage)
Austrians tend to enjoy sweet breakfasts, so it is common to eat bread with ham and cheese in the morning.
