Austria's Favorite Foods: A Cultural Culinary Adventure

Austria's culinary scene is a melting pot of diverse influences from its neighbouring countries, including Germany, Italy, Hungary, and Switzerland. The country's cuisine is characterised by rich flavours and an abundance of meats and carb-dense foods. From fried schnitzel to hearty goulash, Austrian food has something for everyone. So, what are some of the most popular dishes in Austria?

Wiener Schnitzel

The dish is prepared by pounding butterfly-cut veal slices to a thickness of about 4mm. The slices are then lightly salted and rolled in flour, whipped eggs, and breadcrumbs. The breadcrumbs must not be pressed into the meat, so they stay dry and can be "souffléd". Finally, the meat is fried in lard or clarified butter at a temperature of 160–170 °C until it is golden yellow.

In Austria, Wiener Schnitzel is traditionally served with a kopfsalad (a form of salad) or a cucumber or potato salad. It can also be served with fried potatoes and sour cream and onions. According to Austrian law, a Wiener Schnitzel must be made of veal. If it is made with pork, it is called Wiener Schnitzel "vom Schwein" or Schnitzel Wiener Art ("Viennese-style schnitzel").

The designation "Wiener Schnitzel" first appeared in the 19th century, with the first known mention in a cookbook from 1831. According to a tale, the dish was brought to Vienna in 1857 by Field Marshal Joseph Radetzky von Radetz. However, linguist Heinz-Dieter Pohl proved in 2007 that this story was likely invented.

Austrian Sausages

Another popular sausage in Austria is the käsekrainer, which is a sausage filled with small cubes of cheese. The name "käsekrainer" comes from the German word for cheese, "käse", and the sausage is traditionally fried or grilled, melting the cheese inside. The käsekrainer is often served with mustard, horseradish, a bread roll, and sometimes sauerkraut. It has become a staple at food stalls in Austrian cities and is widely available at most Wurstlstands throughout Vienna and Berlin.

Liver sausage is also popular in Austria, often served in the form of a Leberkäse Semmel sandwich. This sandwich consists of a sizeable slice of liver sausage (made with corned beef, bacon, and onions) and an airy emperor roll, usually seasoned with gherkins or mustard.

Other types of sausages consumed in Austria include the following:

• Frankfurter, a sausage without a casing, made with beef and pork
• Debreziner, a spicy sausage without a casing
• Vulcano smoked bacon
• FrierSS Original Carinthian Sausage, a coarse, peppery, and aromatic sausage smoked over beech wood
• FrierSS Duroc pork bratwurst
• FrierSS Original Venison Sausage, a delicious wild game specialty smoked and slowly matured

Austrian Dumplings

Tiroler Dumplings

Tiroler dumplings are a type of dumpling that is popular across Eastern Europe. They are made from stale bread cubes, which are soaked in hot milk and then kneaded with a mixture of onions, meat, herbs, and spices. The mixture is then formed into small dumplings, which are boiled and served in a beef broth, or larger dumplings which are served with sauerkraut or salad.

Tiroler Speckknödel (Austrian Speck Dumplings)

Speck dumplings are made from stale bread cubes, mixed with speck (a dry-cured, lightly smoked ham), herbs, and spices. The mixture is formed into compact balls and then boiled. They can be served in a variety of ways, including in a beef broth, with a salad, or with sauerkraut.

Marillenknödel (Apricot Dumplings)

The apricot dumpling is considered a cultural icon of Austria's picturesque Wachau Valley. This sweet dumpling is made with apricots, sugar, and a Bohemian-style dumpling recipe.

Egg Dumplings

Austrian egg dumplings, or 'Eiernockerl', are a beloved traditional Austrian dish. They are similar to Italian gnocchi and are made with a soft pasta dough, which is stirred together in a bowl and then spooned into simmering saltwater. The dumplings are then pan-fried in butter, with eggs cracked over them and stirred. They are often served with a green side salad.

Austrian Potato Salad

Ingredients:

• Waxy potatoes (white, red, fingerling, or Yukon Gold)
• Onion (red or yellow)
• Broth (beef, chicken, or vegetable)
• Oil (vegetable, canola, sunflower, or rapeseed)
• Vinegar (white wine, apple cider, or a combination of both)
• Mustard (tarragon, spicy brown, or Dijon)
• Salt
• Pepper
• Sugar (optional)
• Chives or parsley, for garnish

Method:

First, peel and slice the potatoes into thin, even slices. Boil these in salted water for 20-25 minutes, or until tender. Drain and leave to cool.

While the potatoes are cooking, prepare the dressing. For a basic dressing, combine vinegar, broth, mustard, oil, and seasoning. For a more complex flavour, cook the onion in butter until translucent, then deglaze with vinegar and add the broth and salt.

Once the potatoes are cool enough to handle, add them to the dressing and stir gently. Leave the potato salad to rest for at least 30 minutes so that the potatoes absorb the dressing. The salad can be served warm (after 30 minutes) or chilled. Before serving, taste and adjust the seasoning, then sprinkle with chopped chives or parsley.

Austrian Goulash

To make Austrian goulash, you will need the following ingredients:

• Beef, ideally a tough cut like chuck, short rib, or beef shank, which contains plenty of collagen and fat.
• Onions—the amount of onions used should be equal to the amount of beef and they should be sliced into thin half-moons.
• Sweet Hungarian paprika—this gives the goulash its distinctive reddish-brown colour.
• Tomato paste—this adds depth of flavour and colour to the dish.
• Caraway seeds—these can be ground or crushed and add a unique flavour to the goulash.
• Garlic—crushed or minced garlic cloves add a savoury kick to the dish.
• Salt—season to taste, but a good starting point is 3/4 teaspoon of fine salt.
• Bay leaves—these are optional but add a subtle earthy flavour to the dish.
• Oil or fat for frying—you can use clarified butter, vegetable oil, or lard.

• Cut the beef into 2-inch cubes, trimming off any excess fat.
• Heat a large pot over medium-high heat and add your chosen oil or fat.
• Sear the beef in batches, turning occasionally, until it is nicely browned. Transfer the browned beef to a plate and set aside.
• Add the sliced onions to the pot and cook over high heat, stirring frequently, until they are golden brown and soft. This should take around 25 minutes.
• Add the tomato paste, marjoram, caraway seeds, and paprika to the onions. Stir well and cook for a further 20 seconds to 1 minute. Be careful not to overcook the paprika as it will turn bitter.
• Add a cup of water and vinegar to the pot and stir to combine. Let this mixture reduce until almost all the liquid has evaporated.
• Blend the onion mixture with an immersion blender until smooth. Alternatively, you can use a regular blender, but be sure to add a cup of cold water to facilitate the blending process.
• Return the blended mixture to the pot and add the beef, including any accumulated juices. Stir to combine, then cover the pot and return to a low simmer.
• Braise the beef for approximately 3 hours, or until it is tender. The sauce will thicken and darken during this time.
• Once the beef is tender, season the goulash with salt to taste.
• For the best results, let the goulash cool overnight in the refrigerator and then reheat it the next day. This allows the flavours to develop and enhances the texture of the dish.
• Serve the goulash with a crunchy Kaiser roll and Austrian-style pasta such as Spaetzle or Nockerl. Enjoy!

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