The Wiener Schnitzel is a traditional dish that officially appeared in Austrian gastronomy during the 18th century. This culinary specialty is directly inspired by its Italian model, the Milanese cutlet. It is a very thin slice of white meat dipped in egg yolk then in breadcrumbs and then fried. The Viennese schnitzel is most often accompanied by a slice of lemon, parsley and potato.
Zwiebelrostbraten is one of the most popular dishes in Austria and it is also an original way to cook beef. The slices of roast beef are served with a particularly tasty sauce made from capers and paprika. Then the meat is generously topped with an onion fondue. This dish is traditionally eaten with sautéed potatoes.
This meat and hash brown dish is a real institution in Austria. As its name suggests, this dish is a specialty of the Tyrol region. Traditionally, Tiroler Gröstl was served on Mondays in order to use up leftover meats prepared over the weekend. In this specialty, small cubes of beef or pork are mixed with potatoes and then everything is browned in butter and onions in a pan. The Tiroler Gröstl is enjoyed with a fried egg on the prepared mixture, white cabbage and a beet salad.
As for desserts, it's the traditional Austrian cake. It is also popular in Germany, Italy and throughout Central Europe. Apple strudel or apfelstrudel is a clever mix including real know-how. Indeed, if the cake consists essentially of a very thin puff pastry and apples, all the know-how lies in the delicate determination of the quantities so that the apples do not disgorge too much water during cooking at the risk of soften the puff pastry. Then it is important to know how to dose the raisins, cinnamon and grated walnut. It is also essential to serve the apfelstrudel a little warm with a spoonful of crème fraîche.
