5 Famous Austrian Recipes You Must Try

When we think of Austria, images of snow-capped mountains and the legendary tunes of Mozart often come to mind. Yet, beyond its breathtaking landscapes and cultural heritage, Austria boasts a culinary tradition that's both rich and mouth-wateringly delicious. From savory schnitzels to sweet Sachertorte, here's a gastronomic guide to five famous Austrian recipes you must try, each steeped in history and flavor.

Wiener Schnitzel

Let’s start with the national dish of Austria, the Wiener Schnitzel. This breaded veal cutlet, fried to golden perfection, is more than just a meal; it’s an institution.

• Ingredients:
• 4 veal cutlets
• 1 cup flour
• 2 eggs, beaten
• 1 cup bread crumbs
• Salt and pepper to taste
• Lemon wedges for serving
• Parsley for garnish

Preparation:

1. Tenderize the veal with a meat mallet to an even thickness.
2. Season both sides with salt and pepper.
3. Dip each cutlet in flour, then in the beaten egg, and finally coat with bread crumbs.
4. Fry in hot oil or lard until golden brown on both sides.
5. Serve with lemon wedges and a sprinkle of parsley.

📝 Note: Traditional Wiener Schnitzel uses veal, but pork or chicken can also be used as substitutes.

Apfelstrudel (Apple Strudel)

Apfelstrudel or apple strudel is an iconic dessert that layers thinly sliced apples with sugar, cinnamon, and raisins in a delicate puff pastry.

• Ingredients:
• 6 large apples, peeled, cored, and thinly sliced
• 2 tbsp lemon juice
• ¹⁄₂ cup sugar
• 1 tsp ground cinnamon
• ¹⁄₂ cup raisins
• 6 sheets of phyllo dough
• Melted butter for brushing
• 1 cup breadcrumbs
• Icing sugar for dusting

Preparation:

1. Mix apples with lemon juice, sugar, cinnamon, and raisins.
2. Layer phyllo sheets, brushing each with melted butter and a sprinkle of breadcrumbs.
3. Place apple filling along the long side, roll up, and tuck in the ends.
4. Bake at 375°F (190°C) for about 45 minutes until golden.

Kaiserschmarrn

Known as Emperor's mess, Kaiserschmarrn is a fluffy, thick pancake shredded into bite-sized pieces and served with a sprinkle of sugar and plum compote.

• Ingredients:
• 1/4 cup raisins (optional)
• 2 tbsp rum or orange juice (to soak the raisins)
• 4 eggs
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• Butter for frying
• Confectioners' sugar for dusting
• Plum compote for serving

Preparation:

1. Soak raisins in rum or orange juice for 30 minutes.
2. Whisk eggs, milk, sugar, and a pinch of salt. Add flour to make a batter.
3. Melt butter in a frying pan, pour in the batter, and cook until the bottom is golden.
4. Flip, break into pieces with spatulas, and continue cooking until golden brown.
5. Dust with confectioners' sugar and serve with plum compote.

Sachertorte

Arguably one of Vienna's most famous exports, Sachertorte is a decadent chocolate cake known for its rich, dense texture and the delicate apricot jam filling.

• Ingredients:
• 125g dark chocolate, chopped
• 125g butter, room temperature
• 5 eggs, separated
• 1/2 cup granulated sugar
• 1 cup flour, sifted
• 1 cup apricot jam
• 150g dark chocolate for the glaze
• 1/2 cup heavy cream

Preparation:

1. Melt chocolate in a double boiler, cool slightly.
2. Cream butter with sugar, then add egg yolks one by one. Stir in melted chocolate.
3. Whip egg whites to stiff peaks, fold into the chocolate mixture gently.
4. Bake in a preheated oven at 350°F (175°C) for about 50 minutes.
5. Let cool, slice horizontally, fill with apricot jam, and ice with a glossy chocolate glaze.

🚫 Note: For the best results, use high-quality chocolate and ensure the cake is fully cooled before adding the jam and glaze.

Tafelspitz

Tafelspitz, a celebration of simple ingredients, is a beloved beef dish, simmered in broth with root vegetables, and traditionally served with horseradish and apple sauce.

• Ingredients:
• 1.5 kg top round of beef
• 2 onions, quartered
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 leek, chopped
• 2 cloves
• Bay leaves
• Peppercorns
• Salt
• Parsley for garnish

Preparation:

1. Bring water to a boil with onions, root vegetables, and spices.
2. Add the beef, reduce to a simmer, and cook for about 2-3 hours until tender.
3. Serve sliced beef with some of the cooking broth, horseradish, and apple sauce.

In conclusion, exploring Austrian cuisine is like taking a culinary tour through history and culture. These five dishes - Wiener Schnitzel, Apfelstrudel, Kaiserschmarrn, Sachertorte, and Tafelspitz - showcase Austria’s ability to turn simple ingredients into unforgettable meals. They’re not just food; they’re a taste of Austria’s legacy, perfect for any occasion, be it a festive dinner or a casual brunch. With each dish offering a unique blend of flavors and techniques, trying these recipes at home can bring a piece of Austria right to your table, enriching your culinary repertoire with time-honored traditions.

Can I substitute veal with other meats for Wiener Schnitzel?

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Yes, traditional Wiener Schnitzel uses veal, but pork or chicken schnitzel are also very common and delicious alternatives.

Is Kaiserschmarrn suitable for breakfast?

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Absolutely, Kaiserschmarrn is often enjoyed as a hearty breakfast or brunch option, offering a sweet yet savory start to the day.

What makes Sachertorte different from other chocolate cakes?

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Sachertorte is distinguished by its dense chocolate base, apricot jam layer, and the rich chocolate glaze, offering a unique texture and flavor profile.