Table of contents for Taste of Austria in Delicious

Kaiserschmarrn is a popular Austrian dessert that is similar to a sweet, shredded pancake. The name “Kaiserschmarrn” translates to “emperor's mess” in English, and it is said to have been a favorite of the Austrian Emperor Franz Joseph I. To make Kaiserschmarrn, a batter is prepared from flour, milk, eggs, and sugar, and then cooked in a large skillet until it is golden brown and crispy on the outside. The pancake is then shredded into small pieces using a spatula or fork and mixed with raisins, rum-soaked raisins, or other dried fruit. The Kaiserschmarrn is typically sprinkled with powdered sugar and served with a fruit compote or jam on the side. Ingredients: • 1 cup all-purpose flour • 1 cup milk • 4 eggs, separated • 1/4 cup granulated sugar…

Apfelstrudel is a traditional Austrian pastry made with a thin, flaky dough that is filled with a sweet, cinnamon-spiced apple filling. It is a popular dessert that is enjoyed in Austria and other countries throughout Europe. The dough for Apfelstrudel is made by mixing flour, water, oil, and salt together until a smooth, elastic dough forms. The dough is then rolled out very thinly, almost transparent, and stretched by hand until it is large enough to cover a large surface. Ingredients: • 2 cups all-purpose flour • 1/2 cup lukewarm water • 2 tablespoons vegetable oil • 1/4 teaspoon salt • 4 large Granny Smith apples • 1/2 cup sugar • 1 teaspoon ground cinnamon • 1/2 cup bread crumbs • 1/2 cup butter • Powdered sugar for dusting Instructions:…

Schweinshaxe is a traditional Austrian and German dish that consists of a roasted pork knuckle, which is typically seasoned with salt, pepper, and caraway seeds. The pork knuckle is first boiled or braised until it is tender, then roasted in the oven until the skin is crispy and golden brown. The meat is often served with sauerkraut and mashed potatoes or dumplings, and is sometimes accompanied by a rich gravy made from the pan drippings. Ingredients: • 4 pork knuckles (each around 1.5-2 pounds/750-1000g) • 2 tablespoons of salt • 2 teaspoons of black pepper • 2 teaspoons of caraway seeds • 4 cloves of garlic, minced • 4 tablespoons of vegetable oil • 4 cups of water • 2 cups of beer (optional) For serving: • Sauerkraut • Mashed…

Eipferl Lebkuchen is a type of traditional Austrian and German Christmas cookie that originates from the region of Bavaria. It is a small, crescent-shaped cookie that is made from a combination of ground nuts, flour, and spices, and is usually topped with a glaze or icing. To make Eipferl Lebkuchen, ground nuts, typically hazelnuts or almonds, are mixed with flour, baking powder, and a blend of spices, including cinnamon, cloves, and nutmeg. Butter and sugar are creamed together until light and fluffy, and then the dry ingredients are gradually added to the mixture to form a dough. Ingredients: • 1 cup ground hazelnuts or almonds • 1 cup all-purpose flour • 1 teaspoon baking powder • 1 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground nutmeg…

Wiener Schnitzel is a famous Austrian dish that consists of a thinly pounded and breaded piece of veal that is fried until crispy and golden brown. The term “Wiener” refers to Vienna, Austria's capital city, where the dish originated. To prepare Wiener Schnitzel, a thin slice of veal (traditionally from the hind leg) is pounded until it is flat and thin. The veal is then dredged in flour, dipped in egg, and coated with breadcrumbs before being fried in hot oil or clarified butter until crispy and golden brown. The dish is typically served with a slice of lemon and a side of potato salad or warm potato salad with bacon and onions, cucumber salad, or lingonberry sauce. Ingredients: • 4 veal cutlets, pounded thin • 1 cup all-purpose flour…

Goulash is a traditional stew that originated in Hungary and is now popular in many other Central European countries. It is typically made with beef or pork, onions, paprika, and other spices and vegetables such as carrots, potatoes, and bell peppers. The meat is first browned in a pot or Dutch oven, then the vegetables are added and sautéed until soft. Next, the spices and broth or water are added, and the mixture is left to simmer for several hours until the meat is tender and the flavors have melded together. Ingredients: • 1 pound beef stew meat, cut into bite-sized pieces • 1 large onion, chopped • 2 cloves garlic, minced • 2 tablespoons tomato paste • 2 tablespoons sweet paprika • 1 teaspoon caraway seeds • 1 teaspoon…

Austrian Knödel (also known as Knödeln or Kloß) are traditional dumplings made from potato or bread dough, and are commonly served as a side dish or as a main course in Austrian cuisine. The potato Knödel is typically made from grated or mashed potatoes, flour, eggs, and salt, which are formed into a ball-shaped dumpling and boiled until cooked through. They are often served with meat dishes, such as goulash, and are sometimes filled with meat or vegetables. Ingredients: • 1 kg potatoes • 200g all-purpose flour • 2 eggs • 1 teaspoon salt • 1 tablespoon butter Instructions: 1. Peel and boil the potatoes in salted water until they are tender. 2. Drain the potatoes and let them cool slightly, then mash them well. 3. In a mixing bowl,…

Marillenknödel, also known as apricot dumplings, is a traditional Austrian dessert that consists of sweet dough wrapped around a fresh apricot, coated in a buttery breadcrumb mixture, and then boiled. This dish is typically served as a dessert or a sweet main course and is popular throughout Austria. To prepare Marillenknödel, you start by making the dough from flour, eggs, salt, and milk or water. The dough is kneaded until smooth and then left to rest for about 30 minutes. While the dough is resting, fresh apricots are washed and pitted. You can also use canned apricots or other fruits such as plums or peaches, but fresh apricots are the traditional choice. Ingredients: • 4 fresh apricots, pitted • 1 cup all-purpose flour • 1/4 teaspoon salt • 1/4 cup…

Faschierter Braten is a traditional Austrian meatloaf made from ground meat, bread crumbs, and a variety of seasonings. It is typically served with sides such as roasted or mashed potatoes, steamed vegetables, and gravy. To make Faschierter Braten, ground meat, usually a combination of beef and pork, is mixed with bread crumbs, milk, eggs, onions, and spices such as garlic, salt, pepper, and nutmeg. The mixture is then formed into a loaf shape and baked in the oven until cooked through. Ingredients: • 1 pound ground beef and pork mixture • 1/2 cup bread crumbs • 1/2 cup milk • 1 small onion, finely chopped • 2 cloves garlic, minced • 2 eggs, beaten • 1 teaspoon salt • 1/4 teaspoon black pepper • 1/4 teaspoon nutmeg • 2 tablespoons…

Reindling is a traditional Austrian sweet bread or cake that is typically eaten during the Lenten season or as a dessert. The name “Reindling” is derived from the word “Reindl,” which is a traditional baking dish that is used to bake this bread or cake. Reindling is made from a yeast dough that is flavored with a variety of ingredients such as rum-soaked raisins, cinnamon, and lemon zest. The dough is then rolled out into a rectangular shape and spread with a mixture of sugar, cinnamon, and butter. The dough is then rolled up tightly and placed in a greased baking dish, where it is allowed to rise until doubled in size. Ingredients: • 2 cups of all-purpose flour • 2 tablespoons of sugar • 1 package of dry yeast…

Brezen (also known as Brez'n or Brezel in German) is a traditional Austrian baked good that is similar to a pretzel. It is typically made from flour, water, yeast, salt, and malt, and is formed into a distinctive knot-like shape before being boiled in a solution of water and baking soda, which gives it its unique flavor and texture. Ingredients: • 4 cups all-purpose flour • 1 and 1/2 cups lukewarm water • 1 tbsp active dry yeast • 1 tbsp granulated sugar • 2 tsp salt • 1/4 cup baking soda • Coarse salt for sprinkling • 1 egg, beaten Instructions: 1. In a large mixing bowl, dissolve the yeast and sugar in the lukewarm water. Let it sit for 5 minutes until it becomes foamy. 2. Add the…

Schweinsbraten is a traditional German and Austrian dish that consists of roasted pork. The name “Schweinsbraten” literally translates to “roasted pork,” and the dish typically features a large cut of pork that is seasoned with a variety of herbs and spices, then slow roasted until it is tender and juicy. To make Schweinsbraten, a pork roast is typically seasoned with a mixture of salt, pepper, caraway seeds, and other herbs and spices, such as thyme, rosemary, and garlic. The roast is then placed in a roasting pan and cooked in the oven at a low temperature for several hours, until the pork is fully cooked and tender. Ingredients: • 3 lbs boneless pork shoulder or pork loin • 1 onion, chopped • 2 cloves garlic, minced • 1 tablespoon caraway…

Kaiserschmarren is a traditional Austrian dessert that consists of shredded, caramelized pancakes served with a fruit compote or sauce. The name “Kaiserschmarren” means “Emperor's mess” in German, and it is said to have been a favorite dish of Emperor Franz Joseph I of Austria. To prepare Kaiserschmarren, you start by making a batter from flour, eggs, milk, sugar, and vanilla extract. The batter is whisked until smooth and then cooked on a griddle or in a large skillet until golden brown on both sides. Once the pancakes are cooked, they are shredded into small pieces using two forks or a spatula. The shredded pancakes are then caramelized in butter until they are golden and crispy. Ingredients: • 4 eggs • 1 cup all-purpose flour • 1 cup milk • 2…

Kasnudeln is a traditional dish from the Austrian region of Tyrol that consists of small pockets of pasta filled with a mixture of cheese and herbs. The dish is typically served with a sauce and topped with grated cheese and fried onions. To make Kasnudeln, a simple pasta dough is prepared using flour, eggs, and water, and is then rolled out into thin sheets. The filling is made by mixing together a soft cheese, such as ricotta or cottage cheese, with grated hard cheese, such as Parmesan or Grana Padano, and herbs, such as parsley or chives. The cheese mixture is spooned onto the pasta sheets, which are then folded over to create small pockets. Ingredients: For the pasta dough: • 2 cups all-purpose flour • 2 large eggs •…

Schnitzel Cordon Bleu is a popular dish in many parts of the world, including Austria, Germany, Switzerland, and France. It consists of a breaded and pan-fried schnitzel that is filled with ham and cheese, then baked until the cheese is melted and bubbly. To make Schnitzel Cordon Bleu, a boneless cutlet of meat, usually veal, pork, or chicken, is pounded thin, then seasoned with salt and pepper. The cutlet is then topped with a slice of ham and a slice of cheese, such as Swiss or Gruyere, and rolled up tightly. Ingredients: • 4 boneless cutlets of meat, pounded thin (veal, pork or chicken) • 4 slices of ham • 4 slices of cheese (Swiss or Gruyere) • 1 cup of breadcrumbs • 2 eggs • 1/2 cup of all-purpose…

Fleischlaberl, also known as Fleischpflanzerl, is a traditional Austrian meat dish that is similar to meatballs or patties. It is made from ground beef, pork or a combination of both, mixed with bread crumbs, onions, eggs, and various herbs and spices. The mixture is typically formed into small, flattened discs or balls and then panfried until browned on the outside and cooked through. Some variations may also include diced bacon, grated cheese, or grated potatoes in the mixture. Ingredients: • 1 pound ground beef • 1/2 pound ground pork • 1 cup fresh breadcrumbs • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 tablespoon chopped fresh parsley • 1 tablespoon chopped fresh thyme • 1 teaspoon smoked paprika • 1 teaspoon salt • 1/2 teaspoon black…

Bierfleisch is a traditional Austrian dish made with beef that is cooked in a rich and hearty beer-based sauce. The dish typically consists of tender chunks of beef that are slowly braised in a mixture of beer, beef broth, onions, and spices until the meat is tender and the flavors have melded together. Ingredients: • 1 kg beef chuck, cut into bite-sized pieces • 2 tbsp vegetable oil • 2 onions, chopped • 2 garlic cloves, minced • 2 tbsp flour • 500 ml beef broth • 500 ml beer (lager or ale) • 2 bay leaves • 1 tsp dried thyme • 1 tsp smoked paprika • Salt and pepper to taste Instructions: 1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.…