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✨ Newdinner
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.
⏱ 200 min🔥 380 kcalMedium
★4.7(821)
6 recipes using beef — Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking.
These 6 austrian beef recipes are ready in about 162 minutes on average, with 380–580 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Austrian cuisine — Wiener schnitzel, Tafelspitz, Kaiserschmarrn — refined Central European cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Austrian cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, roasting and braising.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with carrots, onion, black peppercorns, apple, white wine vinegar and leek. The dishes here span austrian classics ready in as little as 60 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Viennese Beef Goulash (Wiener Saftgulasch) is the highest-rated dish in this collection at 4.8★ from 1,340 ratings.
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.
A rich, deeply paprika-spiced beef stew that defines Viennese coffeehouse cooking — darker, silkier and richer than its Hungarian cousin.
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.
Vienna's beloved beef sirloin topped with a mountain of crispy fried onion rings in a rich beef jus.
Vienna's beloved boiled beef with marrow bones, served with apple-horseradish sauce and chive sauce.
Viennese boiled beef served with apple-horseradish sauce and roasted bone marrow — Austria's most refined main course.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 6 Austrian beef recipes are ready in around 162 minutes from start to finish. The quickest, Austrian Zwiebelrostbraten (Beef with Crispy Onions), takes about 60 minutes, while the slower-cooked dishes run up to 200 minutes.
Across this collection they range from about 380 to 580 kcal per serving, averaging 483 kcal — Tafelspitz is the lightest option at 380 kcal.
Austrian Zwiebelrostbraten (Beef with Crispy Onions) is a great place to start — it's rated medium and comes together in about 60 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with carrots, onion, black peppercorns, apple, white wine vinegar and leek. Austrian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.