Austrian cuisine

Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.


Austrian Cuisine

Austrian cuisine is a style native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cuisine, and in turn this fusion of styles was influential throughout the Empire.

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Erdäpfelpüree – Creamy Mashed Potatoes

These creamy mashed potatoes are the perfect accompaniment for Austrian meatloaf or rissoles. The fried onion rings and diced spring onions add a nice burst of flavour, but they are optional.

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Faschierte Laibchen – Austrian Rissoles

Similar to the traditional Austrian dish Faschierter Braten (Minced Pork Meatloaf), these easily made rissoles or meatballs are popular served with Erdäpfelpüree (creamy mashed potatoes) and some mixed vegetables.

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Faschierter Braten – Austrian Meatloaf

Faschierter Braten is a traditional Austrian dish, often served with mashed potatoes, caramelised onion rings and sometimes served alongside a salad. It is a tasteful, satiable and inexpensive meal of beef mince and pork mince. Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare’s back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages

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Germknoedel – Steamed Sweet Austrian Dumplings

Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.

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Gugelhupf

The Gugelhupf is the Southern German version of the bundt cake and the Italian Panettone. Traditionally, it is a cake, made with a yeast dough, and baked in a special, bundt-style cake pan.

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Kartoffelsalat – Bavarian-style Potato Salad

Here’s a delicious Bavarian potato salad, made unique by its lack of mayonnaise. This kind of potato salad would typically be served in southern Germany (Bavaria and Black Forest) and in the adjoining parts of Austria.

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Powidl – Austrian Plum Jam

Powidl (or Powidel, from Czech povidla or Polish powidła or powidło) is a plum stew. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.

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Sachertorte

Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The cake consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream.

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Sauerkraut

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.

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Tyrolean Speckknödel – Austrian Dumplings with Bacon

Dumplings are a popular feature of Austrian cuisine and made of many types of dough and a variety of fillings are use such as this Speckknödel dumpling with bacon which is a simply delicious side dish. When dumplings are served as a main course, they are often accompanied with sauerkraut.

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