Austrian Recipes

• Wiener schnitzel - A thin slice of tenderized meat, dipped in wheat flour, eggs and breadcrumbs and then fried in butter or lard. Traditional Wiener schnitzel is made with veal, but pork is often used now a days, and there are even variants made using turkey. Wiener schnitzel is traditionally served with potato salad and a slice of lemon as accompaniments.
  
  
• Tafelspitz - Beef boiled with root vegetables - the rump of a young ox is typically used. Tafelspitz is the name of both the dish, and the particular meat cut.
  
  
• Knödel - Dumplings made from potatoes (Kartoffelknödel) or dried/stale bread with milk and egg (Semmelknödel). A variation made with chopped bacon as well (Speckknödel) is sometimes used as an ingredient in soups.
  
  
• Goulash - The Austrian version of the traditional Hungarian meat stew. Made from beef, onions, and red peppers, and flavored with paprika.
  
  
• Vanillekipferl - A traditional Viennese biscuit, vanilla-flavored, and made from ground almonds or hazelnuts. The biscuits are crescent-shaped, and are supposed to have been originally created to celebrate a victory of the Austrian army over the Ottoman Turks in one of the many wars between the countries.
  
  
• Palatschinken - A traditional Austrian thin pancake. Palatschinken are traditionally filled with apricot jam and sprinkled with sugar, but other fillings, sometimes even savoury fillings, may also be used.
  
  
  
• Kaiserschmarrn - A dessert made from shredded pancakes with raisins, served with fruit compotes and sprinkled with powdered sugar.
  
  
  
• Apple strudel (German: Apfelstrudel) - A pastry-based dessert. A pastry jacket is filled with apples, sugar and raisins. Cinnamon and/or rum may also be added for flavor.
  
  
• Sachertorte - A chocolate cake with a layer of apricot jam in the middle and dark chocolate icing. The cake was originally invented in 1832 by Franz Sacher, a Jewish baker, who was in the employee of the famous statesman, Prince Klemens Wenzel von Metternich.

• Austrian Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Osterreichs Kuche: 43 Rezepte - Austrian Cuisine: 43 Recipes (Deutsch - English) By Risch-Lau & Gebr. Metz Risch-Lau & Gebr. Metz Paperback (47 pages)   Product Description: Text in German and English. Illustrated with color photographs.

Country Cookbook By Dolores E. Kupsh Fundcraft Publishing, Inc. Spiral-bound (126 pages)   Product Description: The cooking skills of our ancestors from Czechoslovakia, Germany, Bavaria and Austria have been combined along with the "Proud to Be An American" way of food preparation. Sections include: Appetizers, Relishes & Pickles, Soups, Salads & Sauces, Main Dishes, Meats, Poultry & Seafood, Breads, Rolls, Pies and Pastry, Cakes, Cookies, Frostings & Confections, Desserts, Beverages, Sandwiches & Miscellaneous, Kids Dishes.

To Set before the King: Katharina Schratt's Festive Recipes (Iowa Szathmary Culinary Arts) By Gertrud G. Champe University Of Iowa Press Hardcover (236 pages) List Price: $27.95* Lowest New Price: $67.79* Lowest Used Price: $14.13* *(As of 18:51 Pacific 10 Mar 2010 More Info) Click Here Product Description: For 32 years actress Katharina Schratt was friend, companion, and confidante to Franz Joseph I, emperor of Austria and king of Hungary. Written in 1905, Katharina's kitchen notebook contains over 200 recipes for soups, appetizers, main dishes, and a wealth of desserts, ices, and punches. It is a concrete remnant from the paradoxical world of turn-of-the-century Vienna. 15 photos.