Beefsteak with Onions / Zwiebelrostbraten

Recipe found at www.austria.org



oil
1 white onion, peeled and cut crosswise into thin round slices
flour
2/3 cup clarified butter for sautéing
6 (7-ounce) slices of sirloin
1/3 cup cognac
¼ cup tarragon vinegar
1 cup brown beef stock
1 tablespoon butter
1 tablespoon Dijon mustard
salt and freshly ground white pepper to taste

Heat oil deep frying. Meanwhile, dip the onion slices in some flour and pat to remove the excess. When oil is hot, fry onions until they are golden. Remove the onions from the oil, drain on paper towels, and keep warm on the stove top – Heat 2/3 cup clarified butter in a skillet and sauté the sirloin slowly over medium-high heat until brown outside and medium-rare inside. Keep the sirloin warm on a covered plate.

Degrease the skillet by wiping it out with a paper towel and add the cognac and vinegar. Reduce almost all of the liquid. Add the beef stock and reduce by half. Lower the heat. Whisk in the butter and mustard at the same time. Be sure to whisk well to avoid having clumps of mustard. Add any meat juices from the sirloin on the covered plate and stir well. Season with salt and pepper to taste. Place the meat on warm plates. Pour the sauce over the meat and sprinkle with fried onions.

(photo: © Österreich Werbung / Trumler)

Viennese Beef Goulash / Wiener Rindsgulasch

Recipe found at www.austria.org

3 oz. vegetable oil
2 lbs. lean beef cubes (shoulder or shank)
2 lbs. fine chopped onions or shallots
2 tablespoons tomato puree
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
2 salt and pepper
1 pint chicken stock or water

Heat the oil in a medium sized pot and brown he beef cubes. Add the onions and cook them with the meat until they are transparent or have a shiny appearance – Add the paprika and tomato puree with all the spices and stir well – Finally fill it up with the stock or water – Stir well again – Add a little salt and pepper – it is wise to use less salt during the cooking process and correct the seasoning when the product is cooked to avoid overseasoning – Bring the whole pot to a boil then turn to medium and let the goulash simmer or cook slowly until the meat is soft or done, approximately 1-1 ½ hours – The onions are the thickening agent, so if the water evaporates, just add a little at a time to avoid a thin goulash.

(photo: © Österreich Werbung / Lehmann H.)

Roast beef with bacon / Girardi-Rostbraten

I found this recipe and photo at www.austria.org

About ½ cup clarified butter for sautéing
6 (7-ounce) slices of sirloin (beef)
6 tablespoons finely diced smoked ham (bacon)
1 white onion, peeled and finely chopped
½ cup finely diced mushrooms
1/3 cup dry white wine
1 bay leaf
½ cup heavy cream
¾ cup brown beef stock
1 tablespoon butter
1 teaspoon Dijon Mustard
½ bunch parsley, finely chopped
1 tablespoon capers, drained
salt and freshly ground white pepper to taste
sour cream (optional, for a garnish)

Heat 1/3 cup clarified butter in a skillet and sauté the sirloin over medium-high heat until brown outside and medium-rare-inside. Remove and set aside on a covered plate. Degrease the skillet by wiping it out with a paper towel, add 2 tablespoons clarified butter, and sauté the smoked ham 2 to 3 minutes over medium-high heat. Add onions and sauté until golden. Add the mushrooms and sauté 4 to 5 minutes.

Add the white wine and reduce almost all of the liquid. Add the bay leaf, cream, and stock, and reduce to a sauce consistency. Swirl in the butter and whisk in the mustard- Do not allow the sauce to boil again or the mustard will have a bitter taste. Stir in the parsley, any meat juice from the covered plate, the capers, and salt and pepper to taste. Remove the bay leaf. Place the meat on 6 warm plates, topped with the sauce. The dish may be garnished with sour cream piped through a pastry bag.

(photo: Kobako / 2005 / Creative Commons)

Carnival Doughnuts / Faschingskrapfen

I found this recipe and a little explanation to the name 'Carnival Doughnuts' at www.tourmycountry.com

Enjoy cooking and thank you for sharing!

Ingredients

6 yolks
100 g of melted butter
35 g of yeast of 1 bad of dried yeast
50 g of sugar
500 mL of warm milk
500 g of flour
1 pitch of salt
apricot jam, mixed with a dash of rum
oil
icing sugar

What Faschingskrapfen are

This Austrian-style doughnut is called "Carnival Doughnut" (Faschingskrapfen) because it is most commonly eaten during the carnival season in February. Similar doughnuts were known to the Romans, who called them "globuli" ("little balls"), dipped them in honey and poppy seeds. The Faschingskrapfen were introduced to Austria in the 17th century, supposedly "invented" by a legendary confectionary named Cäcilia Craph.

The Vienna Congress was not only the origin of the city′s obsession with balls, but also responsible for eliminating 10 Million Faschingskrapfen doughnuts in 1814/1815. Back in these days, it was a custom for a couple to share a Faschingskrapfen that the girl would break into halves upon the occasion of publicly announcing their engagement.

How to prepare Faschingskrapfen

Mix the yolks, butter, yeast, sugar and milk with the flour and let the dough sit in a warm place for about 30 minutes. Mix it and let it sit again until its volume has doubled. Then make about 20 little balls from it, which you should flatten slightly. Cover them with a kitchen towel and let them sit for another 30 minutes in a warm place.

Heat the oil in a pot and bake the Krapfen on both sides. Take them out and let the excessive oil run off. Mix the apricot jam with rum and use one of these fancy filling tools with a beak to inject the jam into the baked doughnuts. Then cover them generously with icing sugar.

Poppy Seed Strudel / Mohnstrudel

Another yummy recipe...ideal to a cup of coffee..i found this recipe on www.globetrotters.ch
Thank you for sharing!

INGREDIENTS

DOUGH

250 g flour, sieved

1 package baking powder (2 ts)

1 pinch of salt

120 g butter, soft

60 g sugar

1 egg

1 pinch of cinnamon

1/4 lemon, only peel, finely minced, a little cold milk


FILLING

250 g poppy seeds, finely ground

40 g sugar

2 tbsp honey

40 g breadcrumbs

40 g raisins (to your taste)

1 pinch of cinnamon

2 tbsp rum

1/4 l milk



PREPARATION


For the dough, sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Quickly kneed into dough adding a little bit of cold milk. Cover dough and let stand in a cool place for 1/2 hours.


For the filling, grind poppy seeds in the meantime (that's the only way to get all the poppy seed taste!) and heat with sugar, honey, raisins, cinnamon and rum in a small pan over low heat. The poppy seed filling has to be smooth and a little wet. If it turns out too wet you can dry it with adding breadcrumbs after it cooled out. If it's too dry soften it with a little bit of milk.


Roll the dough on a floured surface into a 45x40cm rectangle and cut into two equal parts. Spread poppy seed filling equally on both dough halfs and roll up into a strudel. Put the two strudels onto a baking sheet and bake for 40-45 minutes in medium heat.

Chocolatecake / Schokogugelhupf

Sorry for the not very helpful translation of the dish into english. Here is the translation from the Menu Dictionary:
'A special Viennese cake. the ideal accompaniment to a Melange and an essential ingredient of Viennese afternoon coffee'
I hope that will help ;) I found a very delicious recipe on thepassionatecook.typepad.com . And the fact that this cake includes chocolate makes my austrian heart pound a little bit faster.
Chocolate...I can't resist :) If you would like to know why it is called 'Lady Maria's Schokogugelhupf' Well, then you better visit the above mentioned website. It is a really nice story. But I've wrote enough, here is the recipe. Thank you for sharing!

Lady Maria's Schokogugelhupf

70 g chocolate*
140 g butter (room temperature)
140 g golden icing sugar
4 egg yolks
1 tbsp vanilla sugar (or add a tsp vanilla essence)
100 g self-raising flour (or add half a tsp baking powder)
70 g ground almonds
4 egg whites (stiff)
2 - 3 tbsp milk

Preheat oven to 200C.

Melt the butter in a bain marie or a glass bowl set in a pot boiling water reaching about half-way up to the bowls rim. Leave to cool slightly.

Beat the butter and icing sugar until pale and creamy. Add the egg yolks on by one. Weigh in the flour, vanilla sugar and almonds, then pour in the melted chocolate and the milk. Beat until smooth, then quickly fold in the stiff egg whites.

Transfer to a Bundt tin (I use a silicone Gugelhupf mould, if you only have a traditional tin, butter, then dust with caster sugar or flour before filling with the dough), spread evenly and place on a middle shelf in the oven.

Bake for about 35 - 40 minutes, until a skewer comes out clean.

Leave to cool, then dust with icing sugar before serving or decorate with chocolate glaze and almond slivers.

* I tend to use a dark chocolate (ca. 70%), but this is a very forgiving recipe, so I often use up left-over Easter bunnies, chocolate eggs or Santas... in which case I reduce the amount of icing sugar used to about 100g.

Cabbage and Noodles - Krautfleckerl

I found this recipe on recipezaar.com. It was submitted by Pets'R'us Check out her site ..she has got more delicous recipes at recipezaar
Thank you for sharing! :)

She wrote a little description to the dish:

This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.

SERVES 6

Ingredients

• 1 tablespoon salt
• 4 cups finely shredded cabbage (or grated)
• 1 cup finely sliced onion
• 4 tablespoons butter (vegetable oil or other fat)
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 3 cups cooked broad egg noodles, drained
• sour cream, to serve (optional)

Directions

1. Mix the salt and cabbage together and let stand 30 minutes.

2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.

3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.

4. Add the noodles and toss to blend thoroughly.

5. Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

Gröstel (Groestel, Gröst'l or Groest'l)

I found this recipe on recipezaar.com. It was submitted Santa Ynez Valley Che.
Thanks for sharing! :)

He wrote a little description to the dish:

The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well.

SERVES 4


Ingredients

* 4-5 medium potatoes
* 1 yellow onion
* 3 slices italian ham
* 1 lb fusilli
* 4 eggs
* salt
* pepper
* 5 tablespoons butter

Directions

1.Dice and boil potatoes.
2.Fry onions in 4 Tbs butter.
3.Slice ham (or speck if you can find it) into strips and cook with potatoes (add more butter if needed).
4.Boil pasta in separate pot.
5.Drain pasta.
6.Add pasta to potatoe/onion/ham and cook together for a couple minutes.
7.Salt and Pepper to taste.
8.Fry an egg to top each serving of Gröstel.

Chicken Paprika in Yogurt Sauce / Paprikahuhn in Joghurtsauce

I found this recipe on recipezaar.com . It was submitted by Sharon123.
Thank you for sharing! :)

SERVES 4


Ingredients

* 1 tablespoon extra virgin olive oil
* 1 (3 lb) chicken, cut into 4-8 pieces
* 2 onions, chopped
* 2 carrots, chopped
* 2 stalks celery, chopped
* 1 cup chicken stock or water
* 2 tablespoons paprika
* 1/2 teaspoon salt
* 2 cups plain yogurt
* 2 scallions, minced
* parsley (to garnish)

Directions

1.In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
2.Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
3.Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
4.Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
5.Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
6.With tongs, remove chicken from casserole to a heated platter.
7.Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
8.In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

Article: The differences in austrian cuisine

I found an interesting article about 'The Regional Cuisine of Austria' on tourmycountry.com. Austria consits of 9 provinces and every one got his own characteristics in cuisine. This interesting article will inform you about all the facts you have to know for your next austrian trip

As I have stated in the article on the "Wiener Küche", the "Vienna Cuisine" is sort of a national standard. Beyond that, there are many styles and dishes that are typical for a particular region of Austria. Based on the provinces, this article now shows some of the local highlights going from West to East.

Vorarlberg

The Alemannic "Ländle" ("little country") is culturally, linguistically and even ethnically a very special place. Closer related to Switzerland than the rest of Austria, Vorarlberg′s food is heavily influenced by strong cheeses and rich in carbon-hydrates.

Tables are set in a restaurant in Vienna.Gnocchi-like Spätzle get a local touch through regional cheeses, and so do cheese dumplings and fried breads. Check out Käsdönnala, Flädlesuppe, Öpfelküachle and Funkaküchle. No way I could possibly translate this into English (not even into real German, actually), you will have to try these dishes yourself.

Tyrol (Tirol)

The "heilige Land Tyrol" ("holy land Tyrol", referring to its consistently Catholic history) is famous for its dumplings. In dozens of variations they come with ham, spinach and Tyrolian mountain cheeses. The dumpling-like Spätzle are common everywhere in the Austrian Alps and get regional flavour through the cheese that is used for them. Typical Tyrolian cheese is the "Graukäse", which is also used for the excellent, but very heavy "Kaspressknödel".

Graukäse cheese is sometimes sliced, marinated with oil and vinegar and served with onion rings. Other specialities are the highly recommended "Tiroler Gröstel", a stir-fried mix of meat, potatoes, onions and herbs, often served in a heavy, cast-iron pan (this, by the way, applies to many mountain-meals and is not done only for tourists, but for actual Austrians, too). Other local goodies with untranslatable names are Kiachl (kind of a doughnut) and Melchermuas (another pan-meal).

Salzburg

My very homeland! The beautiful province of Salzburg is divided into a Bavarian-influenced North and an alpine, Tyrolian-influenced South. Until 1816, Salzburg was an independent principality under the rule of Prince Archbishops. Naturally, monastic life and Catholic eating regulations (lent) were shaping forces on Salzburg′s cuisine, as well as the trade with Italy and Bavaria.

In the South, the cuisine is similar to the one of Tyrol, with lots of cheese, very little meat or fish meals and a carbohydrate-oriented base. The mountain valleys are great for wild mushrooms. Polenta (shredded corn) and potatoes are common, too. Local fruits and berries are blended into the sweet meals of Viennese-Bohemian origin, such as blueberries, elderberries and elderflower, apple varieties or pears. "Nidai" are pieces of fried potato dough.

The food in the North is more sophisticated due to access to lakes (fish and crayfish) and a higher diversity in fruits. Cheeses are common and Salzburg is considered to be the centre of beer culture in Austria (for three reasons: it is close to Bavaria; monastic life was a big deal in this church-state; and it was too cold for raising vine). Lent specialities include fish-meals and "Bock Bier" (extra strong beer brewed before Easter and before Christmas).

Monks were also very generous with their definition of fish. Beavers were commonly eaten in days long gone by, and there is a letter in which a bishop clearly states to monks that they should refrain from throwing pigs into their well - they would not count as "fish" through that treatment. These days, northern Salzburg cares less about lent and is famous for its many posh restaurants that accommodate the demanding Salzburg Festival audience. A sweet speciality are the "Salzburger Nockerl", a soufflé.

Upper Austria (Oberösterreich)

Very similar to the excellent cuisine of bordering Bohemia, Upper Austria is famous for its dumplings. They come made of plain dough (flour or potato based) and all sorts of sweet or savoury fillings. Common sides are Sauerkraut and Kraut salads or the universally present Upper Austrian potatoes.

The Linzer Tart made it into the Vienna cuisine, but actually originates from Upper Austria′s capital. Agricultural production includes excellent schnapps and "Most" (cider, made of specific varieties of apples and pears). Fish (particularly trout) is common around the lakes of the Salzkammergut.

Beyond that, it is difficult to identify local specifics that were not absorbed by the "Wiener Küche".

Carinthia (Kärnten)

Fish is more common in Carinthia than in other Austrian provinces, clearly because lakes are more common there, too. A speciality that is very peculiar to me are the "Kärnter Kasnudeln", little bags of potato dough filled with quark and mint. Very unusual, but definitely worth trying. Schlickkrapfen are normally filled with meat. Ritschert is a stew made of beans and cereals and said to originate from Celtic times. Especially in mountainous areas Klachlsuppe soup or Reindling are common, too.

Styria (Steiermark)

The "green heart of Austria" is famous for its vast vineyards, laid-back people and atmospheric countryside pubs called "Buschenschanken" (literally "bush tavern" - a term originating from the time of Emperor Joseph II, when taverns declared their business by hanging a bush in front of their door).

A pan-fried torn omelette (Schmarrn, including the most famous one, the Kaiserschmarrn) is the Heidensterz, many fruits, cold cuts and bread spreads (Verhackert) are locally distinct.

The Schilcher wine if typical for the western part of Styria. Pumpkin seed oil is an almost black oil with a very strong, nutty aroma and flavour, excellent for many salads. Fruits and nuts are favoured by the mild climate in Styria.

Lower Austria (Niederösterreich)

The oldest province of Austria offers many culinary delights, most notably of the liquid kind: it is the producer of great wines, particularly acidic white wines. Generally speaking, much of Lower Austria′s cuisine has been absorbed by the "Wiener Küche", distinct regional specialities vary due to the province′s size from area to area.

The Marchfeld is famous for its vegetables, in particular white asparagus. The Waldviertel area raises poppy seeds. Deer is commonly eaten, so are rabbits, hares, pheasants and boars. The Wachau region, which is flanking the Danube, is famous for fruits, in particular its apricots (called "Marillen" in Austria).

Burgenland

The Burgenland is special in many terms: very non-Austrian in its flatness and mild climate, it was under Hungarian administration in the days of the Empire. The spices and vines of the pannonic plains are still very present (and pleasant) in Burgenland′s cuisine. Many meals are based on fish (such as carp) and poultry (chicken, duck and goose).

Wine is very affordable in the Burgenland and generally of high quality. Wild mushrooms, wild asparagus and herbs add distinct features to the local cuisine. Polenta and corn are also more commonly used than in other parts of Austria.

Minced Pork with Sour Cream - Faschierter Rahmbraten

I found this recipe on cookipedia.co.uk. A very traditional austrian meal. My mum always added some pickles to the minced pork..definitely one of my favourite dishes. It is easy to cook and tastes delicious.. mmhhh ..Enjoy your meal ;)

Servings

Serves 4

Ingredients

* 500 g minced lean pork
* 1 onion, minced or finely chopped
* 1 roll, soaked in milk and squeezed
* 2 eggs, beaten
* 2 tablespoons breadcrumbs
* Seasoning
* Marjoram
* Garlic to taste, crushed
* Extra breadcrumbs for coating
* 2-3 tablespoons meat stock
* Lard or oil
* 125 ml sour cream
* 1 teaspoon flour


Pre-heat oven to 220° C (425° F - gas 7)

Method

1. Mix together all but the last four ingredients until you have a fairly firm consistency.
2. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
3. Melt the lard in a frying pan and quickly brown the meat on all sides.
4. Place the meat in a baking dish and add the stock.
5. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
6. Add more stock if necessary.
7. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.

Serving suggestions

Serve with noodles or potato dumplings.

Tyrolian Eggdish / Tiroler Eierspeise

I found this recipe on cookipedia.co.uk .

Eggs, baked in layers of potato slices, eaten as a snack or first course

Servings

Serves 4

Ingredients

* 4 large potatoes, peeled, cooked and sliced
* 4 eggs, hard boiled and sliced
* 4 anchovies, chopped
* 2 tbsp parsley, chopped
* 125 ml single cream
* Pinch of salt
* Ground black pepper, to taste
* 125 g dried breadcrumbs

Mise en place

Pre-heat the oven to 180° C (350° F - gas 4).
Method

1. Grease a casserole dish and arrange one third of the potato slices on the bottom.
2. Cover with a layer of half the eggs and anchovies.
3. Repeat the layers, having the final third of the potatoes on the top.
4. Sprinkle with half the parsley.
5. Mix the cream with the remaining parsley and the seasonings and pour over the potatoes.
6. Sprinkle over the breadcrumbs and bake for 30 minutes.

Variations

Omit the anchovies if you are a vegetarian.

Liver Dumpling Soup / Leberknödelsuppe

I found this recipe and the photo on recipes.wikia.com . I like to cook soups especially during the winter. It is a good starter for lunch or if you prefer a light dinner.

6-8 servings 40 minutes preparation

Ingredients

* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour


Chop parboiled Chicken livers very fine.

Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

Beat egg whites until stiff; fold into meat mixture.

Shape into 1 1/2 inch meatballs.

Drop them into gently boiling stock.

Simmer 6-8 minutes.

Add additional parsley to stock for garnish.

Spiced Mulled Wine / Glühwein

I found this recipe visiteurope.com . What could be better as being on a christmasmarket in vienna with a gluhwein in your hands. I can't think of anything better. The Gluehwein is a spiced mulled wine that austrians love to drink during the winter season. I know that there exist many variations of the Glühwein, so if you would like to share your recipe write a post...recipes are always welcome :)

(for 10 people):

What to buy:

* 2 bottles of good quality red wine
* 2 cups of water
* juice of 2 lemons
* 6 cloves
* 2 cinnamon sticks
* 2 oranges - cut into bitsize pieces
* oranges for decoration

How to make it:
Put all ingedience in a pot and bring it close to boil.

For additional taste cut 2 oranges in to bitsize pieces and add to the wine.
Let simmer.
Remove glove, cinnamon stick before serving it into lightly prewarmed glasses. Decorate glasses with an orangeslice.
Enjoy and drink responsibly.

Liptauer Cheese / Liptauer Käse

I found this recipe on visiteurope.com .

This great spread is served in typical Heurigen wine taverns throughout Austria's wine growing regions and is served best on pumpernickel or rye bread.

Makes about 1 cup (6 to 8 appetizers):

* 8 ounces smooth farmer's cheese (at room temperature)
* 3 tablespoons finely chopped onion
* 1 tablespoon anchovy paste or finely chopped anchovies
* 1 tablespoon finely chopped capers
* 1/2 teaspoon caraway seeds
* 1/2 teaspoon paprika

Combine all ingredients in a bowl and stir with a wooden spoon until thoroughly combined. Serve on rye or pumpernickel bread and garnish with fresh cut chives.

Side Dish: Bread Dumplings / Semmelknödel

I found this recipe on homebeach.info You can find more austrian recipes on his site.

Ingredients:

4 stale rolls, 50g (2oz) fat, 50g (2 oz) onions, 1 tsp parsley, 1 tsp celery-leafs 4 tbs flour, 1 tsp salt, app. 1/4 l (8 fluid oz) milk, 2 eggs
salted water
Prepare:
Cut rolls into small cubes (1cm). Fry chopped onions in fat until golden brown, add finely chopped parsley and celery leafs, fry for 1 min. Mix rolls, flour, onions, add milk, eggs, salt. Mix very well. Shape 8 dumplings, allow them to rest for 1/2 hour. Drop them into boiling salted water, simmer 10 min.
INFO: In different parts of Austria they mix into the dumplingdough bacon, sausage, smoked meat or liver. Then these dumplings are called "Tyrolean Dumplings", "Liver Dumplings" ecc. Bread Dumplings are a main dish eaten with any vegetable or sauce. They also are eaten as side dish with meat or are served to beef broth.

Vienna Schnitzel/ Wiener Schnitzel

I found this recipe on projects.washingtonpost.com . It was tested by Bonnie S. Benwick

This is the best a veal cutlet can be: tender veal rib-eye, pounded paper-thin and breaded, then fried in clarified butter. The flavor is incomparable. It's best to have the butcher pound the meat thinly for you, but if you want or need to do it yourself, position the 5-ounce piece of veal between 2 sheets of wax paper or parchment paper. Gently at first, then more forcefully, use a flat-bladed meat pounder to pound the veal into a fairly round shape 7 to 8 inches in diameter.

Serve on warmed dinner plates accompanied by a tossed salad or potato salad with a simple oil and vinegar dressing. Pair with an Austrian Riesling or Veltliner or a good-quality beer.

4 servings

Ingredients:

• 1 cup flour
• 2 large eggs, well beaten
• 1 1/2 cups plain fine dried bread crumbs, preferably made from stale French or Italian bread
• 4 5-ounce slices veal rib-eye or eye round, pounded paper-thin to 7 to 8 inches in diameter (see headnote and related TIP)
• Salt or fine sea salt
• 12 ounces clarified butter (see NOTE*)

Directions:

Place the following ingredients in 3 separate wide, shallow bowls, such as soup plates, keeping them discrete: flour, eggs and bread crumbs.

Lightly season the meat with salt on both sides.

Using a fork or tongs to hold it, place one of the veal slices into the flour bowl. Gently press so that the flour adheres, then turn the schnitzel over and repeat.

Use the same fork or tongs and coat the meat on both sides with the beaten egg.

Place the egg-coated schnitzel into the bowl of bread crumbs, gently shaking the bowl so the underside of the schnitzel becomes coated. Turn over and repeat with the second side. Avoid pressing the crumbs into the schnitzel, which might result in a too-firm coating.
Repeat with the remaining schnitzels; be sure to clean the bread crumbs from the end of the fork or tongs between breading each one.

The schnitzels can be covered and left for 1 to 2 hours at a cool room temperature before cooking.

When ready to cook the schnitzels, line a large platter with a few layers of paper towels.

Heat the clarified butter in a medium (9-inch) saute pan over medium heat (the butter should be about 1 inch deep in the pan and should register 325 degrees on an instant-read thermometer).

Working with one at a time, cook the schnitzels for just under 2 minutes per side, until golden on each side; the meat is thin and will cook through easily. Transfer to the paper-towel-lined platter and blot the schnitzel on both sides. Serve warm.

*NOTE: To clarify a pound of butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan (a fat-separator cup can be helpful for this). Pour the cooled butter into a plastic container, cover and refrigerate. The butter may be used a second time after frying a batch of schnitzel: Pass it through a fine-mesh strainer to eliminate any solids, then cover and refrigerate as above. Use within 1 month.

Recipe Source:

Adapted from Siegfried Kroepfl, executive chef at the Hotel Imperial in Vienna, Austria.

345 calories, 24g fat, 11g saturated fat, 123mg cholesterol, 194mg sodium, 4g carbohydrates, n/a dietary fiber, n/a sugar, 26g protein.

Vanilla Crescent Cookies / Vanillekipferl

I found this recipe on actilingua.com

* 150 grams butter
* 210 grams flour
* 80 grams ground hazelnuts or almonds
* 80 grams powdered sugar
* one whole egg

* 60 grams powdered sugar
* 3 tablespoons vanilla sugar


Sieve the flour into a heap on a pastry board or into a large bowl.

Cut the cold butter into small pieces and mix with the flour. Add powdered sugar, ground almonds or hazelnuts and the egg.

Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an hour.

Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.

Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very light gold in colour.

Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. Enjoy!

Chocolatecake / Sachertorte

I found this recipe on actilingua.com

Ingredients for 12 people

Batter:

* 130 grams (4.59 ounces) butter
* 130 grams (4.59 ounces) dark chocolate
* 100 grams (3.53 ounces) powdered sugar
* 6 eggs
* 80 grams (2.82 ounces) white sugar
* 130 grams (4.59 ounces) flour
* apricot marmalade

Icing:

* 150 grams (5.29 ounces) chocolate
* 75 grams (2.65 ounces) coconut shortening

Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im Wasserbad"). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam between the layers.

Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Viennese Apple Pie / Apfelstrudel

I found this recipe on actilingua.com

Ingredients

Pastry

* 300 grams bread flour
* pinch of salt
* 30 ml vegetable oil
* 0,2 l water (lukewarm)

Filling

* 2 kg apples (Golden Delicious)
* 150 grams granulated sugar
* 30ml dark rum
* 150 grams raisins
* 1/8 tsp. ground cinnamon
* 2 lemons (juice and peel)

Buttered breadcrumbs

* 300 grams butter (unsalted)
* 300 grams bread crumbs


Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.

Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon.

Roast butter and bread crumbs.

Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough.
Tear off edges, shape strudel into roll by lifting strudel sheet.
Place strudel on a buttered baking sheet and brush with melted butter.
Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.

Sugared Pancake with Raisins / Kaiserschmarrn

I found this recipe on actilingua.com

Ingredients for 4 people:

* 6 eggs
* 200 grams cake or pastry flour
* 50 grams sugar
* 250 milliliters milk
* pinch of salt
* 20 grams or raisins

* butter
* powdered sugar
* plum or apple puree

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.

Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.

Side Dish: Potatosalad / Erdäpfelsalat

I found this recipe on actilingua.com

Ingredients

* 1 kg potatos
* 1 red onion
* vinegar
* oil
* salt
* pepper

Do not cook the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad.
Let it sit a little bit before serving.

Prime Boiled Beef / Tafelspitz

I found this recipe on actilingua.com

Ingredients for 4 people

* water
* 2 large carrots, cut into thin sticks
* 1 teaspoon salt
* 4 celery stalks, cut into thin strips
* 3 pound beef brisket
* 2 leeks, white part only
* 2 gherkins
* 1 onion - cut into rings
* parsley

Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.

Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.

Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.

Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.

Gypsy Schnitzel / Zigeuner Schnitzel

I found this recipe on cuisinecapers.com. It was submitted by Irene.
Thank you for sharing! :)

Spaetzle:

Ingredients:
2 eggs, beaten
1/2 c. milk
2 tbsp. water
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
Pinch of nutmeg grated
2 qts. boiling salted water
5 tbsp. butter
1/2 c. toasted bread crumbs

Beat eggs, milk and water. Add flour, salt, baking powder and nutmeg til well mixed.

We don’t have a spaetzle maker – we improvise and use a ricer. We fill the ricer with the dough and push it through the holes and into the boiling water. Boil for 8 minutes.

Drain, and sautee in melted butter. Sprinkle bread crumbs over the dumplings. Continue to sautee until slightly browned.

Zigeuner Schnitzel:

Ingredients:

3 slices bacon, chopped
4 veal cutlets, pounded thin
4 assorted peppers, sliced
1 large onion, sliced
3 carrots, sliced
3 – 4 small tomatoes, seeded and diced
2 tablespoons garlic, chopped
2 tablespoons paprika
1 cup red wine
2 cups beef stock
Salt and pepper to taste
1/2 cup sour cream
2 tablespoons flour

Sautee bacon til cooked through and fat is rendered. Add veal and sautee til brown. Remove veal from pan and set aside. Add vegetables except for tomato, cook til slightly soft. Add paprika, tomato, red wine and stock. Salt an pepper to taste. Bring to a simmmer. Add veal. Cover and simmer on low.

Prepare spaetzle. (recipe above)

Mix sour cream and flour together. Stir in to veal/vegetable mixture. Continue to stir til creamy gravy like consistancy is reached.

To serve, plate veal and spaetzle. Place vegetable mixture over veal. Cover veal and spaetzle with desired amount of gravy.

Serve with a nice wine. We chose a 2000 Ridge Zinfandel, Late Picked Nervo

Menu Dictionary

I found a little Menu Dictionary on globalgourmet.com that I would like to share with you. I hope it will help you when you order a menu in Austria ;)

Here are a few meals and side-dishes and their english translation you can find on the austrian menu. I hope it makes your choice a little bit easier. Mahlzeit!

Apfelstrudel
Rolled pastry filled with apple, breadcrumbs and raisins.

Girardi-Rostbraten
Roast beef with bacon.

Gugelhupf
A special Viennese cake. the ideal accompaniment to a Melange and an essential ingredient of Viennese afternoon coffee.

Kaiserschmarren (Emperor's Trifle)
A kind of desert omelet (or fluffy pancake) torn with two forks.

Knodel
Light fluffy dumplings which contain seven basic ingredients: flour, potatoes, semolina, bread rolls, ricotta, cheese and yeast.

Krapfen
Deep fried pastries, like doughnuts.

Sachertorte
A chocolate cake made according to a traditional recipe developed by Franz Sacher.

Tafelspitz
Prime beef from the rump boiled and garnished with horseradish and apple sauce, chive sauce, served with home-fried or roast potatoes.

Wiener Schnitzel
Veal cutlet breaded and fried.

Zwiebelrostbraten
Braised beefsteak with onions.

Zwetschkenroster
Stewed plums.

Article found on globalgourmet.com

Welcome / Willkommen

Hello and welcome to austrian recipes.net . I was born and raised in Vienna and want to create a unique austrian recipe site with all the delicious recipes that Austria has to offer. So you don't have to wait until the next time you get to Vienna to enjoy your Schnitzel or Apfelstrudel..now you have the chance to cook your favourite meal at home! I hope you will enjoy your homemade masterpieces and I will see you soon on austrian recipes.net!