AUSTRIAN CUISINE

Austria 



Austria is geographically located in the center of Europe. The culinary tradition of the Habsburg Empire is linked to its central location and its history. The Habsburg Empire exerted great influence in Europe for centuries, first leading the Holy Roman Empire (from the 15th to the 19th century) and then, after the age of the French Revolution and Napoleon, as Austrian Empire (from 19th to 20th century). The Austrian culinary tradition is based on the typically 'multinational' structure of the empire. The Habsburg Monarchy counted more than 16 nations  with different gastronomic traditions from each  province of the Empire.

 The influence of the Ottoman Empire was also very important. Even if the Turks never made it to Vienna, it was thanks to them that coffee was introduced to Austria. Coffee has become a tradition in the  traditional “Viennese Cafès”. 

Furthermore, each region of Austria has developed specific characteristics. Carinthia, on the border with Italy and Slovenia, cultivates a particular white asparagus and a tradition of filled pasta, the "Taschen"; Styria, rich in forests and lakes, has developed a rich and fish-based cuisine. Characteristic for Austria is pumpkin seed oil. This traditional culinary specialty is also present in some Croatian and Hungarian regions. It has obtained the protection of the European Union through the PGI mark (Protected Geographical Indication). Pumpkin seed oil has particular phytotherapeutic and nutritional qualities.

The main river of Austria is the Danube, which crosses the "Niederösterrerich", an area rich in vineyards and fruit where the famous apricots (Marillen) are grown, whose jam is used in the preparation of the Sacher Torte. The capital of the "Salzkammergut" region is Salzburg, famous for Knodel, savory or sweet, filled with meat, vegetables or fish. A specialty is the “Marillenknödel”, sweet potato-based dumplings filled with apricots, served with melted butter and cinnamon.

Meats are also very important in Austrian cuisine. Perhaps the most famous dish is the Wienerschniztel (Viennese schnitzel). According to a legend, Wiener Schnitzel is a dish of Italian origin. A variant of the Milanese cutlet brought to Austria by Josef Radetzky when the Italian regions of Lombardy-Venetia were under the rule of the Habsburg Empire.

One of the famous meat-based dishes is the Wiener tafelspitz, lean boiled beef cooked in a vegetable broth;

To remember is the "Zwiebelrostbraten" or beef steak with onions and the "Kalbsgulasch", a veal stew. This dish has Ottoman influences. It is in fact slightly spicy and is served with abundant peppers.

Austria is rich in forests and for this reason "game meat" has a very special place. Wild boar, chamois and roe deer meat are often accompanied by blueberry-based sauces which give them a unique taste.

Traditional cuisine has been rediscovered and valued in recent years. The less expensive meats are in fact the basis of tasty dishes of the Austrian culinary tradition such as Bruckfleisch (beef entrails stew), or the various types of Beuschel, based on heart and lungs.



The Austrian diet

Popular ingredients in Austria cuisine are:


Pork:

Traditional dishes based on beef are: 


Beef: 

Traditional dishes based on beef are: 


Chicken:

Traditional dishes based on chicken  are: 

 

Goose 

Traditional dishes based on goose   are: 


Fish

Traditional dishes based on fish are: 


Vegetables

Traditional dishes based on fish are: 

Popular vegetables  are onions, carrots, cucumber lettuce, cabbage, and asparagus 



Fruit

Traditional dishes based on fish are: 



Cheese and dairy products

Traditional dishes based on fish are: 


Herbs and sauces 

Traditional herbs used in austrian dishes:

Parsley

Dill

Mustard



Traditional  Austrian recipes


Wiener Schnitzel 

Ingredients

800 g veal rump

flour

bread crumbs

2 eggs

  butter

salt and pepper– Put the butter in a low and wide saucepan and let it melt. Prepare the breadcrumbs, the flour and the beaten eggs.

Take a slice of veal about 5mm thick.

Coat the cutlet starting by passing it in the flour, then in the egg and finally in the breadcrumbs.

Dip the cutlet in the butter and let it fry for about 5 minutes on each side.



Käsespätzle  

Ingredients 

For the spaetzle:

250 g of flour

5 eggs + 1 yolk

A good pinch of salt

2-3 tablespoons of water (if needed)

30 g of butter

150 - 200 g grated cheese (Emmenthaler, Gruyere or similar)

For the onions

70 g of butter

2 medium sized onions, cut into rings

Combine flour, eggs and salt and mix. Cut the spaetzle and cook the spaetzle for about 2-3 minutes until they come to the surface.

  Put the spaetzle in the pot then add the cheese and mix well. Add the browned onions and chopped chives.


Tafelspitz 

Ingredients for 4-6 portions


1 kg of beef

3 beef bones with marrow

1 golden onion

1 leek

3 carrots

1 stalk of celery

2 bay leaves

8 grains of black pepper

4 juniper berries

2 cloves

salt

chives


Erdäpfelgulasch –  stew with potatoes.

Ingredients:

500 g of potatoes

50 g of smoked lard

1 white onion

1 clove of garlic

1 teaspoon paprika powder

½ teaspoon cumin

1 tablespoon of white vinegar

1 teaspoon of tomato paste

1 bay leaf

pinch of marjoram

200ml of water


Preparation:

Cut the potatoes into small pieces. In a saucepan, prepare the minced lard, then add the onion and garlic. Add the paprika and blend with the white vinegar. Add the potatoes, bay leaf, marjoram, cumin and tomato.

Sachertorte, 

INGREDIENTS FOR AN 18 CM MOLD

60% dark chocolate 75 g

Yolks (about 3) 60 g

Egg whites (about 3) 90 g

Butter 65 g

Flour 00 65 g

Icing sugar 20 g

Sugar 90 g

Vanilla pod 1

Salt 1 pinch

FOR THE FILLING

Apricot jam 150 g

FOR COVERAGE

Dark chocolate 60% 185 g

Liquid fresh cream (preferably 30-35% fat) 125 g


Apfelstrudel, 


Ingredients

Flour 250 g

Eggs 1

Sugar 100g

Butter 150 g

Raisins 50 g

Rennet apples 800 g

Salt 1 pinch

Bread 3 tbsp

Pine nuts 50 g

Ground cinnamon 1 tsp

Powdered sugar 1 tsp

Lemon zest 1


Esterhazy  torte 

Ingredients

240 g of flour

9 egg whites

180 g of chopped hazelnuts

180 g of sugar

For the vanilla cream:

2 yolks

150g Butter

100 g of sugar

350ml of milk

2 tablespoons of flour

2 tablespoons of rum or brandy


For the glaze:

150 g of icing sugar

2 egg whites

50 of milk chocolate

3 tablespoons of lemon juice



Eating Habits in Austria

In Austrian cuisine, a complete lunch includes a soup, a dish of meat or fish with pasta or rice and vegetables and rarely a dessert, in the form of fresh or cooked fruit, while the real dessert is normally enjoyed in the afternoon with coffee .

Vegetables. pasta, rice and potatoes are served as side dishes.

There is also the appetizer which, however, does not fall within Austrian food habits and is often substituted for a soup.

As a drink, fruit juices and beer or wine are usually served.