Yumundi
English
AT

Austrian Recipes

22 recipes

Austrian cooking grew out of the Habsburg empire, and the table still shows it: goulash, dumplings, pancakes and layered pastries from across Central Europe sit beside Alpine cheese dishes and Viennese classics. Pork, veal and beef are the main meats, often breaded, boiled or braised, and potatoes, called Erdäpfel, turn up as salads, dumplings and pan-fried hashes. Dumplings and noodles made from bread, semolina, curd cheese and flour are everywhere, both savory and sweet. Clear soups open many meals. Flavors lean on caraway, marjoram, paprika, horseradish, vinegar and dark pumpkin seed oil from Styria. Sweet food matters as much as savory: cafés serve strudel and cakes in the afternoon, home cooks make sweet main courses such as Kaiserschmarrn, and Christmas means trays of vanilla crescents and other butter cookies.

Staple ingredients

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Drinks

Common questions

What is Austrian food known for?

Wiener Schnitzel, Tafelspitz (boiled beef), goulash, dumplings, Kaiserschmarrn and strudel. Coffee-house cakes such as Sachertorte are a big part of the reputation, and so are hearty Alpine dishes like Käsespätzle.

What is the national dish of Austria?

Wiener Schnitzel, a thin breaded veal cutlet fried in fat, is usually named as the national dish. Tafelspitz, boiled beef with apple horseradish, is another strong contender, especially in Vienna.

Is Austrian food the same as German food?

They overlap, especially with Bavaria, in dishes such as dumplings, spaetzle and roast pork. Austrian cooking leans more on Habsburg-era influences: goulash, strudel, Palatschinken, a stronger pastry culture and more veal.