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Travel Guide 2   >   Europe   >   Austria   >   Recipes

   
 

Austrian Recipes


Austrian cuisine is ultimately derived from that of the multi-ethnic Austro-Hungarian Empire. Consequently Austria has managed to incorporate Bavarian, Czech, Hungarian, Italian and Jewish influences into its food. Outside of the country, Austrian cuisine is principally known for Wiener schnitzel (which translated literally from the German, means "Viennese cutlet"), and of course the many excellent varieties of pastries and desserts that Austria has produced.

Some popular Austrian dishes include:
  • 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.

    Palatschinken

  • Kaiserschmarrn - A dessert made from shredded pancakes with raisins, served with fruit compotes and sprinkled with powdered sugar.

    Kaiserschmarrn

  • 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.
Here are some recipe books and cookbooks for Austrian food:


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Books about Austrian Cooking and Recipes


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Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans

By Kurt Gutenbrunner

Brand: Rizzoli
Released: 2011-10-11
Hardcover (224 pages)

Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans
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Known for his modern take on classic Austrian cuisine, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue Gans, brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint; spatzle with white corn, Brussels sprouts, mushrooms, and tarragon; and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art from the Neue Galerie to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.       

Austrian Cookbook: Tastes of Vienna and much more

By Lukas Prochazka

CreateSpace Independent Publishing Platform
Paperback (56 pages)

Austrian Cookbook: Tastes of Vienna and much more
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Austria's cuisine is characterized by its historic influences. A true melting pot of flavors. Just a little of Czech, German, Italic and Turkish culture builds up this magnificent cuisine. Here are recipes of dishes that will help you prepare genuine Austrian meals.

Austrian Cooking

By Ann Knox

CreateSpace Independent Publishing Platform
Paperback (258 pages)

Austrian Cooking
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A reproduction of an original copy of the book AUSTRIAN COOKING by Ann Knox first published in 1900. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Grandma Pleiner's Austrian & American Cookbook

By Tanya Krug Sturman

Sturman Tanya Krug
Paperback (140 pages)

Grandma Pleiner s Austrian & American Cookbook
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  • Grandma Pleiner s Austrian American Cookbook
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This is a compilation of recipes handed down over generations and collected by my great grandmother, who immigrated to America in the early 1900s. These are traditional recipes from the turn of the century. Many were handwritten in old German script. Some were clipped out of German language newspapers and some came from American newspapers. All were written or pasted into an old ledger. It is easy to imagine Christmas in Europe during the late 1800s with these gingerbread and lebkucken recipes. Baking was a large part of the tradition, including cakes, nut breads and biscuits. The ledger is full of tips from how to turn forty cents worth of milk into a dollar twenty-five worth of cheese to how to make beer and soap. Read along and enjoy the history and culinary heritage of old Europe.

Cooking the Austrian Way (Easy Menu Ethnic Cookbooks)

By Helga Hughes

Brand: Lerner Publications
Library Binding (72 pages)

Cooking the Austrian Way (Easy Menu Ethnic Cookbooks)
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An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.

All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)

By Marina Polvay

Brand: Hippocrene Books
Paperback (380 pages)

All Along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria (Hippocrene International Cookbooks)
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For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky" (Bread Dumplings), "Hungarian Goulash," "Shrimp Sophya," and "Mititei" (Romanian Sausage). Complete with b/w photos.

Fanni's Viennese Kitchen: Austrian Recipes & Immigrants

By Genevieve Davis

Davis Genevieve
Paperback (288 pages)

Fanni s Viennese Kitchen: Austrian Recipes & Immigrants
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  • Fanni s Viennese Kitchen Austrian Recipes Immigrants
Product Description:
Authentic Viennese recipes for Apricot Kuchen, Apfelstrudel, Plum Dumplings, Sauerbraten, Wiener Schnitzel. Scrumptious, delicious things to make in your own kitchen! Plus stories about why Fanni sailed to America from Vienna in 1921, never to return. And stories about how Fanni got her family through the Great Depression with her cooking and how Fanni saved her daughter “from a monster!”


 
 
 

 
 
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