Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Mealtimes
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause, and a more substantial version akin to a British "Ploughman's Lunch" is called a Brettljause after the wooden board on which it is traditionally served.
Popular dishes of Vienna
Main article: Viennese cuisine
Kaiserschmarrn with mountain cranberry sauce
Germknödel with vanilla sauce
Rindsuppe (beef soup) a clear soup with golden colour.
Tafelspitz,beef boiled in broth (soup), often served with apple and horseradish and chives sauce.
Gulasch (goulash),:21 a hotpot similar to Hungarian pörkölt – Austrian goulash is often eaten with rolls, bread or dumplings (Semmelknödel)
Beuschel (a ragout containing lungs and heart)
Liptauer,:135 spicy cheese spread, eaten on a slice of bread
Selchfleisch (smoked, then cooked meat) with Sauerkraut and dumplings.
Powidl a thick sweet jam made from plums.
Apfelstrudel, apple strudel
Topfenstrudel, cream cheese strudel
Millirahmstrudel, milk-cream strudel
Palatschinken, pancakes similar to French Crêpes, filled with jam, sprinkled with sugar etc. They are also served in savory versions e.g. with spinach and cheese.
Kaiserschmarrn, soft, fluffy pancake ripped into bites and slightly roasted in a pan, served with compote, applesauce or stewed plums.
Germknödel, a fluffy yeast dough dumpling filled with plum jam (Powidl), garnished with melted butter and a mix of poppy seeds and powdered sugar, sometimes served with vanilla cream.
Marillenknödel, a dumpling stuffed with an apricot and covered with streusel and powdered sugar. The dough is made of potatoes or Topfen.
Meat:
Schweinsbraten (roast pork) with Semmelknödel dumpling and cabbage salad
The most popular meats in Austria are beef, pork, geese and chicken. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters. Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Fledermaus (pork), named for its shape, which resembles a bat. Austrian cuisine has many different sausages, like Frankfurter, Krainer Wurst from Carniola (Krain), Debreziner (originating from Debrecen in Hungary), or Burenwurst, Blunzn made out of pig-blood and Grüne Würstl – green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called Speck, bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Leberkäse is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. Vanillerostbraten is a beef dish prepared with lots of garlic.
Popular Recipes:
Wiener Schnitzel
Vienna Schnitzel
Viennese Crescent Holiday Cookies
Chocolate Black Tea Cake
Dobos Torte
Vanille Kipferl I
Kaiserschmarrn
Austrian Tea Cakes
Beef in Bay Leaf Gravy
Austrian Peach Cookies II
Easy Sacher Torte
Rich Viennese Potato Soup
Linzer Cookies
Almond Sticks or Rings
Raspberry Linzer Cookies
9Apps 4.9
