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Austria (Austrian Recipes)

World Cuisine Recipes

   In the main, Austrian cuisine is derived from that of the Austro-Hungarian Empire overlaid on native traditions. There are also strong influences from Hungarian, Czech, Jewish, Italian and Bavarian cuisines. As such it can be argued that Austrian cuisin is one of the most natively trans-cultural in Europe.
Wiener Schnitze
four escalopes of 120 g each
For the breading:
2 eggs
Oil or lard for frying
Cooking Instructions:
Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.
   Breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
1 kg potatos
1 red onion
Cooking Instructions:
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.
Servings: 4
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
Cooking Instructions:
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.
Servings: 4
6 eggs
200 g cake or pastry flour
50 g sugar
250 ml milk
Pinch of salt
20 g or raisins
Powdered sugar
Plum or apple puree
Cooking Instructions:
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.
Topfenkolatsche (Cheese Danish)


1 package active dry yeast
1/2 cup warm milk
1 3/4 cup bread flour
1/2 teaspoon salt
2 tablespoon sugar
1 egg
2 tablespoon butter, melted
1 egg white, lightly beaten
2 tablespoons ground or chopped almonds
2 tablespoon butter, soft
8 oz. cream cheese (Topfen)
2 eggs, separated
1/2 cup sugar
Grated zest of 1 lemon
1 tablespoon golden raisins
Cooking Instructions:
Pastry: Proof yeast in warm milk. Sift flour and salt together into large bowl. Add sugar and stir in yeast mixture. Beat in egg and butter and work into a dough using a wooden spoon; dough should be smooth and elastic and not stick to sides of bowl. Cover bowl with a cloth and let rise in a warm place until double, about 1 1/2 hours. Turn dough out onto floured surface, punch down, knead until smooth and elastic. Roll out into rectangle about 1/2" thick. Cut into 3" squares. Arrange squares on greased baking sheets about 1" apart.
Filling: Combine butter, cheese, egg yolks, sugar, zest and beat (or process in machine) until smooth. Beat egg whites until stiff and fold into mixture. Stir in raisins.
Put 1 tablespoon filling into the center of each dough square and fold corners in toward center, pressing lightly to hold the filling in. Let rise in warm place for about 45 min. Preheat oven to 400 degrees. Brush buns with egg white and sprinkle with almonds. Bake for 30 min. or until well browned.
300 g bread flour
Pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)
2 kg apples (Golden Delicious)
150 g granulated sugar
30 ml dark rum
150 g raisins
1/8 tsp. ground cinnamon
2 lemons (juice and peel)
Buttered breadcrumbs:
300 g butter (unsalted)
300 g bread crumbs
Cooking Instructions:
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.
Salzburger Nockerln

4 tsp. unsalted butter
4 tsp. currant or grape jelly
Whites of 9 large eggs, at -room temperature
1/2 c vanilla sugar
Zest of 1/2 lemon
4 grated egg yolks
1/4 c granulated sugar
1/2 c sifted all purpose flour
Cooking Instructions:
Preheat the oven to 450 degrees F. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden. Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

150 g butter
210 g flour
80 g ground hazelnuts or almonds
80 g powdered sugar
One whole egg
60 g powdered sugar
3 tablespoons vanilla sugar
Cooking Instructions:
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 color. Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot.

World Cuisine Recipes


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