So you love comfort food, too?. And you stand in support of potatoes, bread, cheese, and meats prepared in the most delicious ways possible?.
Okay, yes. Welcome. You and I are on the same team.
This collection of Austrian recipes is everything you need right now. It is savory, it is sweet, it is full of texture, and it is going to change your dinner game.
1. Käsespätzle (Austrian Style Mac & Cheese)
You might want to toss out the boxed mac and cheese after you try this.
I am telling you that this is indulgent and delicious and totally worth the effort. It starts with homemade herb egg noodles called spätzle that you make by pushing dough through a colander into boiling water.
You add those cooked noodles to a buttery skillet loaded with caramelized onions and heaps of cheese like Emmentaler or Gruyere.
2. Wiener Schnitzel
This is the national dish of Austria and people love it.
The recipe is actually protected by law and says you must use veal. But lots of people skip the veal for moral reasons and use pork or chicken instead.
I say you should serve it with parsley potatoes or red potato salad regardless of the meat you choose.
3. Austrian Linzer Torte
These cookies and torte are named for the city of Linz in Austria. You might see people calling them German, but they are not.
The tart case is nutty and has some light spice to it. It is thicker than you might expect because it is more like a cakey cookie than a pastry.
Raspberry jam is the classic filling here. Just don’t add too much or the base won’t cook the right way.
4. Faschingskrapfen (Austrian Doughnuts)
These doughnuts are dangerous because you will want a second one immediately after the first bite.
The enriched dough uses milk, butter, eggs, rum, and citrus zest to get maximum flavor. They are delicious even without a filling.
You can fill them with apricot jam to be authentic. Or you can use custard, Nutella, or strawberry jam.
5. Erdäpfelsalat (Austrian-Style Potato Salad)
Potatoes are a huge part of the diet in Austria and this potato salad is super authentic.
This recipe does not have mayo like many European potato salads. It is not as rich and creamy as you might be used to.
It is fresh and acidic and a little spicy thanks to the vinegar and mustard.
6. Kaiserschmarrn (Scrambled Pancake)
This was the first dish I made for this list.
The idea of golden pancake nuggets with crunchy edges was just too much for me to resist. The rum soaked raisins were a huge hit too.
Serve this up with sweet jam, syrup, caramel, or Nutella.
7. Tafelspitz Recipe (Viennese Boiled Fillet)
Tafelspitz is a simple dish that uses beef. You usually use top round or rump and boil it in broth until it gets tender. You can remove and slice the beef after a couple of hours and serve it with a bowl of beefy vegetable soup.
You can also add a batch of Austrian bread rolls.
8. Marillenknödel (Austrian Apricot Dumplings)
Quark is a popular ingredient in Austria that makes the dumplings in this recipe.
You can use cream cheese, mascarpone, or silken tofu if you cannot find quark. Apricots are the traditional filling but you can try fresh peaches too.
You boil these until they are puffy and then roll them in sweetened toasted breadcrumbs.
9. Austrian Style Bread Rolls
These light bread rolls have a cool history. Only certain bakers were allowed to make them once upon a time and they are famous for the five point star on top.
The dough is enriched with butter and milk which makes it more flavorful than your standard white bread roll.
10. Wiener Apfelstrudel (Viennese Apple Strudel)
This is where you go if you want the most authentic strudel recipe. The delicate dough gives you a treat worthy of a Vienna bakery.
You have to let the dough rest and then gently stretch it until it is as thin as possible. You will see lovely flaky layers when you roll and bake it.
I like plenty of plump raisins and cinnamon in mine.
11. Austrian Liptauer Recipe
You know that Austria serves open sandwiches with lots of spreads and meats if you have ever been there.
Liptauer is a spread made using spices and cottage cheese. It is best as a dip with pretzels or on dark rye bread.
12. Semmelknödel Recipe (Bread Dumplings)
These dumplings are a cross between savory bread pudding and stuffing balls. They are a unique side for a main course.
You use stale bread soaked in a milk and egg mixture. You form them into balls and let them rest before boiling.
I like a golden crust on the outside so I pan fry them in butter once they are cooked.
13. Frittatensuppe (Austrian Pancake Soup)
This soup is exactly what it sounds like. You make a batch of thin pancakes and slice them up to serve in a bowl of hot broth.
It is a savory meal that is budget friendly and you can make it with veggie stock or beef broth.
14. Backhendl (Austrian Fried Chicken)
The cut of meat is the main difference between this recipe and the schnitzel.
You pound the meat thin for schnitzel but this recipe calls for thicker pieces. That means it takes a little longer to cook.
You should use neutral oil because butter will burn in the hot pan.
15. Topfengolatschen Mit Marillen (Austrian Apricot Kolaches)
These apricot pockets are ideal with your coffee or for breakfast. They are light and sweet and the fruity filling balances perfectly with the helping of topfen.
This recipe is vegan so the topfen calls for soy yogurt and cashews.
16. Sacher Torte
This sinful chocolate cake was made by an apprentice chef in the 1800s and is one of the most famous cakes of all time.
The mix of fruity filling, rich cake, and smooth ganache is irresistible. You can serve it with whipped cream to cut the decadence.
17. Easy Potato Goulash
Goulash is a classic stew that uses meat and potatoes and Hungarian paprika.
This version is totally vegan and meatless. It is still incredibly filling and decadent.
18. Krautfleckerl (Austrian Cabbage and Noodles)
Cabbage and noodles is surprisingly tasty even if it sounds bland. It is also cheap to make.
You add caraway seeds to bring a hint of nuts and citrus.
I like bacon on top of this. You cook the bacon until crispy and then cook the cabbage and onion in the grease for a boost of saltiness.
19. Austrian Buchteln (Sweet Yeast Rolls)
I remember that these were creamy and fluffy and sweet when I had them in Austria. It seems odd to serve bread rolls for dessert but I promise you are going to go nuts for these.
I suggest you take the time to fill the rolls with apricot jam. They are still tasty with the vanilla sauce if you do not have time.
20. Palatschinken (Austrian Crêpe)
You can try this recipe if you do not want the beefy pancake soup. Austrian pancakes are a little thicker than French crêpes and this type is usually rolled up.
You can fill them with caramel, chocolate, or jam or just leave them empty with a dusting of powdered sugar.
