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Austrian Recipes

Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking.

14recipes

3Easy

8Medium

3Hard

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Tafelspitz

Vienna's most elegant dish — prime beef simmered in a fragrant vegetable broth until silky tender, served with creamed spinach, rösti and apple-horseradish sauce.

Kaiserschmarrn

Austria's imperial torn pancake — a golden, airy, rum-soaked scrambled pancake dusted with icing sugar and served with warm plum compote.

Wiener Schnitzel

Austria's most iconic dish: veal escalope pounded paper-thin, breaded in a soufflé-light coating and fried in clarified butter until golden with the characteristic 'souffle' — served with lemon and lingonberry jam.

Kaiserschmarrn — Emperor's Pancake

A thick, torn and caramelised pancake with raisins, dusted in icing sugar and served with plum compote — Austria's most beloved dessert with a royal history.

Apfelstrudel (Viennese Apple Strudel)

Paper-thin hand-pulled dough filled with spiced apples, raisins and breadcrumbs — the crown jewel of Viennese pastry.

Viennese Beef Goulash (Wiener Saftgulasch)

A rich, deeply paprika-spiced beef stew that defines Viennese coffeehouse cooking — darker, silkier and richer than its Hungarian cousin.

Tafelspitz

Vienna's most elegant boiled beef dish — tender prime boiled beef simmered in aromatic broth with root vegetables, served with horseradish cream and chive sauce.

Kaiserschmarrn

Emperor's torn pancake — a thick, caramelized shredded pancake with raisins dusted with icing sugar, served with plum compote; Austria's most beloved dessert.

Wiener Schnitzel Authentic

The definitive Wiener Schnitzel — veal escalope coated in just flour, egg, and breadcrumbs then pan-fried in clarified butter until the breading puffs and rises from the meat.