Archive for the ‘Austrian Food’ Category
Wiener Schnitzel, Apfelstrudel, Sacher Torte and Vienna Coffee are all an integral part of Vienna and Austria. My mouth is watering just thinking about putting up authentic recipes for these and other Austrian foods.
We’ll start this series off with a Wiener Schnitzel recipe, which is as close to an Austrian national food as you can get.
In fact across the border to the north (Germany), Austrians are frequently referred to as Schitzelfressers (Schnitzel munchers).
This is a recipe for Wiener Schnitzel my mother used to make. In our house it was called the Grandma Meal by our two sons and it will surely please your pallet.
Here’s “Grandma Lilly’s” Wiener Schnitzel Recipe:
Veal cutlets (pork can be used as a substitute but is not as authentic)
Potatoes ( for mashed potatoes)
Butter, egg, bread crumbs, flour, salt, pepper, garlic powder, lemon slices
Cranberry sauce and some parsley for garnish
How to prepare “Grandma Lilly’s” Wiener Schnitzel:
You should have three ingredients ready: one with the beaten egg, one with flour and one with fine breadcrumbs.
Cut the cutlets, if necessary, into a small size portion. A person may eat 3-4 or more of these.
Take a wooden hammer and “punch/hit” it tender to a thickness of about 1/4 to 1/3 of an inch. Sprinkle some (according to your taste) salt, pepper and garlic powder on meat before applying the wooden hammer. Do wear an apron because little splatters will fly.
Dip each, now tenderized cutlet (Schnitzel) in the flour, egg and breadcrumbs respectively and put it in a skillet with hot “healthy” oil (Canola Oil) and fry till golden-brown. Some may prefer to use butter instead of oil, although for health and overheating reasons, not highly recommended.
In the meantime, cut the potatoes (peeled or un-peeled, as preferred) into chunks and boil along with some bay leaves, celery leaves and garlic cloves.
Mash the potatoes the old fashioned way, with a hand masher, add some butter and Sour Cream (optional) a pinch or two of Sea Salt and they’re ready.
Serve the Wiener Schnitzel with the potatoes and cranberry sauce and you’ll surely please your plate. Sprinkling some lemon juice on the Schnitzel, adds a bit of tang and WOW. Guten Appetit, Enjoy!
Stay tuned for Apfelstrudel next!
Yes, Austrian food and wine. You may know Austria for its spectacular scenery, skiing, music, old world charm, the Danube, its friendly people, or its pastries but, did you know that Austria has a thriving wine industry, some of the best coffee around and delicious food. Much of that comes about through its past, when it was an Empire that reached far and wide into Eastern Europe and south into Northern Italy. In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian tastes.
Austria has one of the most trans cultural cuisines in Europe. If you’ve never had a Wiener Schnitzel meal, you are missing out on a great tasting meal.
Afterwards finish it off with a slice of Apfelstrüdel (apple strudel) and a cup of Viennese Coffee and you’ll surely need a walk but, you’ll be purring. As an afternoon snack a slice of Sacher Törte (heavy on the chocolate) with that Viennese coffee is heavenly, although much more taxing on your waste.
Wine is especially interesting in that you seldom hear of Austrian wine.
Much of that is due to the fact that there are over 20,000 wine estates in this rather small Central European country, which is attributed to a 1784 decree that allowed anyone to grow and sell wine out of their estate without having to have a special permit.
When in Vienna, do take a walk along the Vienna Wine Trail, take in the scenery and do stop in in one of the Heuringens and sample some of the locally produced wines along with the local fare.
If you have some great gastronomic and wine experiences in Austria that you’d want to share, let us know and we’ll publish it.