Austrian cuisine

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

brand of energy drinks sold by Red Bull GmbH

Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

dish of cabbage leaves with a filling

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

breaded veal schnitzel

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

culinary traditions of Austria

Spätzle (), Spätzla or Spatzen, also called nokedli (), are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly i

Schnitzel () is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as Wiener schnitzel and is very similar to other breaded meat dishes.

single slice of bread with food items on top

Palačinka (plural Palačinke) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central-, and Eastern-Europe.

Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served tepid, mostly as a breakfast pastry or with tea. In the 19th century, they could be boiled similar to dumplings.

Whole chicken or large pieces of meat cooked by boiling or fried

Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.

multilayered, laminated sweet pastry

'''''' are Austrian, German, Swiss, Czech, Slovak and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

A powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

thumb|Logo thumbnail|right|Bottles of Almdudler thumbnail|right|Almdudler house, Vienna Almdudler () is the brand name of a popular herbal carbonated soft drink from Austria.

Chinese soup of wispy beaten eggs in boiled chicken broth

speciality coffee drink similar to a cappuccino

thumb|267px|Corned Eisbein, with Sauerkraut thumb|267px|Ham hock position

Schupfnudel (German; : Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

Tafelspitz (German Tafelspitz, ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.

thumb|Beim Heurigen in Grinzing, painting by [[Rudolf Alfred Höger (1900)]] In eastern Austria, a Heuriger (; Austrian pronunciation: Heiriga, Hungarian: Kurta kocsma) is a tavern where local winemakers serve their new wine under a special licence in alternating months during the growing season. Each state in Austria has slightly varying rules on how many Heuriger of a town can be open at any given time and for how long in total during the year. The Heurige are renowned for their atmosphere of Gemütlichkeit shared among a throng enjoying young wine, simple food, and – in some places &nda

Semmelknödel () are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria, Slovenia and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).

Flädle is a southern German garnish and soup ingredient from the region of Baden-Württemberg consisting of savory pancakes, cut into ribbons.

Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled

Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.

thumb|right|200px|Flank-steak roulade being browned thumb|right|200px|Sliced-beef roulade filled with bacon, onion and pickled cucumber thumb|right|200px|Cooked flank-steak roulade thumb|right|200px|Salmon and dill mini-

type of meat cut

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.

It resembles a hot dog, consisting mainly of a Bratwurst sausage, onions and a blend of mustard and/or tomato ketchup and curry powder (Curry ketchup).

Kartoffelkäse or in Austria usually Erdäpfelkäse (literally: potato cheese) is a spread from the regions of Bavaria and Austria. Its ingredients include potatoes, onions and sour cream.

food

thumb|Backhendl

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

thumb|right|Käsekrainer. Käsekrainer () is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at sausage stands as well as being available in shops for home consumption and barbecues. It is a variety of Carniolan sausage. Käsekrainer was invented by two people from Upper Austria, chef Herbert Schuch from Buchkirchen and Franz Thalhammer in the late 1960s.

traditional fish dish

pastry

style of wine in the European country of Austria

thumb|Mohnnudeln in detail

Kartoffelklöße () or Erdäpfelknödel are a type of potato-dumpling. They often contain a crouton-, ham-, or sauerkraut-filling.

Allerheiligenstriezel () or simply Striezel or Strietzel (regional names include Allerseelenzopf, Seelenspitze, Seelenbrot, or Allerseelenbreze) is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.

regional cuisine

thumb|Steckerlfish in Munich Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper. It is considered a speciality of Austria, Bavaria, and Franconia. The dish is commonly served in beer gardens and on folk festivals and is unrelated to the dried stockfish.

choux pastry croutons served with soup

Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl, and in Ladin as Cutla or Fanziëuta.

American roasted beef dish

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]

Beuschel () is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.

thumb|upright=1.2|Modern Würstelstand at the Albertina A Würstelstand (literally "sausage stand"; plural Würstelstände) is a traditional Austrian street food retail outlet selling hot dogs, sausages, and side dishes. They are a ubiquitous sight in Vienna.