World Flavors Cookbook

Austria Recipes

Austrian cuisine is a refined blend of Central European traditions, famous for its elegant pastries and the iconic Wiener Schnitzel. Vienna's coffee house culture is a UNESCO-listed social institution.

Recipes from Austria

• Wiener Schnitzel

  Austria's national dish: a thin, breaded, and pan-fried veal cutlet, served with a slice of lemon and traditional potato salad.

• Apfelstrudel

  A classic Viennese pastry made of paper-thin dough filled with tart apples, cinnamon, raisins, and toasted breadcrumbs.

• Käsekrainer (Cheese Sausage in Bread)

  A popular Austrian street food: a lightly smoked pork sausage with small chunks of Emmental cheese inside, served in a crusty roll.

• Tafelspitz

  Boiled beef at its finest: tender prime cut of beef simmered with root vegetables and served with horseradish and apple sauces.

• Sachertorte

  The world's most famous chocolate cake: a dense chocolate sponge with a thin layer of apricot jam, coated in dark chocolate ganache.

• Kaiserschmarrn (Shredded Pancake)

  Light, fluffy shredded pancakes caramelized in butter and served with plum compote (Zwetschkenröster).

• Wiener Würstel (Vienna Sausage)

  The original Vienna sausage: long, thin parboiled sausages with a signature "snap," served with mustard and a roll.

• Erdäpfelgulasch (Potato Goulash)

  A thick, vegetarian-friendly (or with sausage) potato stew flavored with sweet Hungarian paprika and caraway.

• Palatschinken (Austrian Crepes)

  Thin, delicate crepes rolled with apricot jam or sweet cottage cheese filling.

• Semmelknödel (Bread Dumplings)

  The quintessential Austrian side dish: round dumplings made from dried bread cubes, milk, and fresh parsley.

• Wiener Eiskaffee (Viennese Iced Coffee)

  A decadent summer coffee treat: cold black coffee with vanilla ice cream and a mountain of whipped cream.

• Wiener Backhendl (Fried Chicken)

  Viennese-style fried chicken: spatchcocked chicken breaded exactly like a schnitzel and deep-fried.

• Kaspressknödel (Cheese Press Dumplings)

  Tyrolean flat bread dumplings mixed with pungent mountain cheese, pan-fried until crispy.

• Marillenknödel (Apricot Dumplings)

  Whole apricots encased in a light potato or curd dough, boiled and rolled in buttery cinnamon breadcrumbs.

• Wiener Salonbeuschel

  A refined Viennese ragout of veal heart and lungs in a creamy, sour sauce with capers.

• Gugelhupf

  A distinctive ring-shaped yeast cake with raisins and almonds, the symbol of the Austrian coffee table.

• Germknödel

  Large steamed yeast dumplings filled with plum jam, served with melted butter and poppy seeds.

• Fiakergulasch

  A special Viennese goulash served with a fried egg, a fan-cut pickle, and a frankfurter sausage.

• Linzer Torte

  Said to be the oldest cake in the world: a shortbread crust with ground nuts and spices, filled with redcurrant jam.

• Kardinalschnitte (Cardinal Slice)

  A heavenly dessert of alternating stripes of meringue and sponge cake, filled with coffee-flavored cream.

• Tiroler Gröstl

  A traditional Tyrolean pan-fry of potatoes, onions, and beef or pork, topped with a fried egg.

• Topfenstrudel

  A sweet strudel filled with a creamy, lemon-scented cottage cheese and raisin mixture.

• Vanillekipferl

  Crescent-shaped Christmas cookies made with ground walnuts and heavily dusted with vanilla sugar.

• Viennese Melange

  The definitive Viennese coffee: one part espresso, one part steamed milk, topped with a little foam.

• Salzburger Nockerl

  A spectacular sweet soufflé representing the three snow-capped mountains surrounding Salzburg.

• Frankfurter mit Saft

  Vienna sausages served in a pool of rich goulash gravy.

• Brettljause

  A traditional snack board served on a wooden plank, featuring cold meats, cheeses, and pickles.

• Knoblauchcremesuppe (Garlic Cream Soup)

  A velvety, intensely flavorful cream of garlic soup, topped with crispy croutons.

• Topfenknödel

  Sweet curd cheese dumplings with a breadcrumb coating.

• Wiener Brotsuppe (Bread Soup)

  An ancient, rustic soup made from leftover rye bread, broth, and eggs.

• Frittatensuppe (Pancake Soup)

  Clear beef broth with thinly sliced savory pancake strips.

• Zwiebelrostbraten (Onion-Crusted Roast Beef)

  A classic Viennese roast beef topped with a mountain of crispy fried onions.

• Steirischer Backhendlsalat (Styrian Fried Chicken Salad)

  Fresh mixed greens topped with warm strips of fried chicken and drizzled with Styrian pumpkin seed oil.

• Wiener Suppentopf (Vienna Soup Pot)

  A rich, celebratory soup featuring clear beef broth, meat pieces, noodles, and root vegetables.

• Tiroler Speckknödel (Tyrolean Bacon Dumplings)

  Hearty bread dumplings from Tyrol, flavored with smoky Alpine bacon.

• Rösti

  Switzerland's golden, crispy potato cake — grated potatoes pan-fried in butter until shatteringly crisp outside and tender within.

• Kartoffelknödel (Potato Dumplings)

  Austrian potato dumplings — pillowy balls of potato dough, often filled with croutons, served alongside roasts and stews.

• Wiener Schnitzel

  Austria's most iconic dish — a large, thin veal cutlet coated in flour, egg, and golden breadcrumbs, fried in butter until the coating puffs away from the meat in delicate, crispy waves. Served with a lemon wedge and potato salad.