Austrian Cuisine
Austrian Cuisine
Verlag Perlen-Reihe
Since 2011, Perlen-Reihe publications have been produced via environmentally friendly processes using FSC-certified paper and vegetablebased inks in a carbon-neutral manner. FSC, License No.C012536, Carbon-Neutral Printing, 1.178kg compensation CO2
Publishing Information Volume 1101, First Edition © Verlag Perlen-Reihe, Vienna 2015 www.perlen-reihe.at All rights reserved Cover design: David Wagner Cover illustration: Miriam Paesler, www.miratrick.de Text editing and proofreading: Bianca-Maria Braunshofer, with the assistance of Stefanie Jaksch Translations: Douglas Deitemyer Graphic design: Sheila Ehm, www.brennheiss.at Digital image retouching: FARBPRAXIS, Thomas Gorisek, www.farbpraxis.at Images: GUSTO/Dieter Brasch: pp. 12, 26, 46, 72. GUSTO/Stefan Liewehr: pp. 10, 15, 30. 43, 49, 50, 63, 66, 69, 88, 91. GUSTO/Eisenhut & Mayer: pp. 57, 75, 81, 82. GUSTO/Theresa Schrems: pp. 16, 25, 34, 54, 58, 77, 78, 87. GUSTO/Ferdinand Neumüller: p. 53. GUSTO/Ulrike Köb: p. 29. GUSTO/Kurt Pinter: p. 33. FOTOLIA/kab-vision Tafelspitz, p. 38. FOTOLIA/weseetheworld Vanillekipferl, p. 92. shutterstock: pp. 7, 22–23, 37, 60–61, 85. Printing and binding: Druckerei Theiss GmbH, St. Stefan im Lavanttal Printed in Austria ISBN 978-3-99006-042-1
Contents Soups Beef Broth with Classic Garnishes 9 Small Semolina Dumplings 11 Tyrolean Dumplings 13 Sour-Milk Soup 14 Bregenzerwald Cheese Soup 17 Salads Cabbage Salad 18 Potato Salad 19 Viennese Salad Dressing 20 Tomato Salad 21 Main Courses Noodles with Cabbage 24 Tyrolean Hash 27 Cheese Spaetzle 28 Cabbage Strudel 31 Carinthian Cheese-Filled Ravioli 32 Fried Waldviertel Carp 35 Black Salsify Sauce 36 Classic “Tafelspitz” Boiled Beef 39 with Breadcrumb-Horseradish Sauce, with Apple-Horseradish Sauce 40 with Chive Sauce 41 Chicken with Paprika 42 with Little Buttered “Nockerl” Dumplings 44 Roasted St. Martin’s Day Goose 45 with Red Cabbage 47 Braised Veal with Rice 48 Viennese Variation 49
Stuffed Green Peppers 51 Pork Patties Wrapped in Pig’s Caul 52 Wiener Schnitzel 55 Beef Goulash 56 Potato Goulash 59 Desserts Apple Strudel 62 Sour-Cream Strudel 65 with Vanilla Sauce 67 Crêpes 68 Quark Filling with Icing 70 Quark Dumplings 71 with Stewed Plums 73 Apricot Dumplings 74 Poppyseed Noodles 76 Pastry Pockets, Viennese Style 79 Salzburger Nockerln 80 Sacher Torte 83 with Chocolate Glaze 84 Linzer Torte 86 Marbled Gugelhupf 89 Carinthian “Reindling” Cake 90 Vanilla Crescents 93 Notes on Ingredients 94 Conversions of Weights and Measures
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Perhaps you experienced Austria’s great culinary diversity on your last visit to this country. Did you sample Vorarlberg’s famous Kässpätzle, Tyrol’s dumplings, the deliciously sweet Nockerln in Salzburg, the Kasnudel in Carinthia, or the Sacher Torte in Vienna? We have collected not only these popular favourites but many other beloved Austrian specialities as well. With these recipes you can treat yourself and your loved ones – and your hungry stomachs – to a delicious piece of Austria. Mahlzeit! 7
Sour-Milk Soup Stosuppe
For 4 servings 500ml water Salt 1 tablespoon caraway seeds 250ml sour cream 250ml sour milk 30g plain flour Vinegar Black-bread croutons
Bring the water to a boil, salt, add the caraway seeds and continue to boil for several minutes. Whisk the sour cream and sour milk together with the flour and stir into the hot water with a whisk. Cook for 5 minutes. Season with vinegar if desired. Brown the black-bread croutons in a pan until dark and crisp and garnish the soup with them.
Our recommendation A dash of lemon juice gives this soup the crowning touch!
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In earlier times, Austrians called curdled milk “gestossene� milk, from which the name Stosuppe was derived. This was consumed primarily by farmers as part of their breakfast until it was replaced by malt coffee in the 1930s. It is prepared in different ways in different regions: in some areas it is made only with sour milk, in others only with sour cream, and in some places boiled potatoes are added to it. 15
Viennese Salad Dressing Die Wiener Salatmarinade For 6 servings 30ml apple cider vinegar 60ml oil A bit of fat-free, cold beef broth Salt Sugar 300g leaf lettuce of the season, such as green leaf, endive or head lettuce
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Combine all ingredients for the dressing and blend well. The dressing is ideal for all kinds of green salads. Tear or cut the lettuce leaves into bite-sized pieces, wash under cold water and blot the leaves dry with kitchen paper, or use a salad spinner. Dress the salad just before serving.
Tomato Salad Paradeisersalat
For 6 servings 900g tomatoes Freshly ground pepper 9 tablespoons wine vinegar 8 tablespoons oil Salt Sugar 90g onion 3 tablespoons chives
Cut the tomatoes into thin slices and place in a bowl. Whisk the pepper, vinegar, oil, salt and sugar together to make a dressing. Mince the onion very finely and add to the dressing. Pour the dressing over the tomatoes, making sure the liquid seeps in between the slices. Serve the salad sprinkled with chives.
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Eat warm and drink cold, then you’ll live to be a hundred years old. Austrian proverb
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Noodles with Cabbage Krautfleckerl
For 4 servings
Cook the noodles in an ample amount of salted water until al dente, strain, douse with cold water and drain. 200g Fleckerl noodles Finely chop the onions (or broad egg noodles and cut the cabbage into 1cm broken into rough squares. squares) Heat the oil or lard and 2 onions caramelize the sugar in the fat 600g white cabbage until it turns dark brown. Add 8 tablespoons oil or lard the onion and sautĂŠ, then add 60g granulated sugar the cabbage and continue to Vegetable stock or water sautĂŠ. Stir in a bit of stock or Salt water and season with salt and Pepper pepper. Cover and steam until al dente, about 30 minutes. Reheat the noodles, correct seasoning with salt and pepper and mix with the cabbage.
Our recommendation A green salad is an excellent accompaniment to noodles with cabbage!
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Tafelspitz is considered the king of boiled beef. It was a favourite of Emperor Francis Joseph, and still today it is found on the menu of nearly every good middle-class Viennese restaurant. 38
Classic “Tafelspitz� Boiled Beef Klassischer gekochter Tafelspitz For 6 servings
Bring 3 litres of salted water to the boil. Wash the meat and the bones, blot with kitchen Approx. 2kg cap of rump paper and place in the boiling 500g beef bones water along with the pepper8 peppercorns corns. Clean the root vegetables 120g root vegetables, and cut into bite-sized pieces. consisting of equal Coarsely chop the leek. Brown amounts of the onion half on its cut side celeriac until very dark. yellow carrots After the meat has cooked carrots for about 1 1/2 hours, add the parsley root root vegetables, the leek and 1/2 leek the onion and simmer at least 1 small onion 30 minutes longer. Do not skim Salt off the foam that rises to the Chives top. 60ml red wine After about 2 hours the meat is done: remove from the broth and cut into finger-thick slices. Season with a bit of salt and sprinkle with chopped chives. Season the remaining broth, pass through a sieve, and reduce with the red wine to make a syrup-like sauce. Season with salt and pepper. Drizzle 2 tablespoons of the red-wine sauce over each portion of Tafelspitz and serve. 39
A day without strudel is like a sky without stars. Emperor Francis Joseph
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Sour-Cream Strudel Milchrahmstrudel
For 2 strudels, about 10 servings Strudel dough, see p. 62 Filling 125ml milk Seeds of one vanilla pod 8 slices white bread, crust removed 70g butter 70g icing sugar 1 teaspoon vanilla sugar (see Notes on Ingredients, p. 94) Grated peel of 1/2 untreated lemon 3 egg yolks, beaten 300g quark, 20% fat (see Notes on Ingredients, p. 94) 200g sour cream 3 egg whites 1 tablespoon granulated sugar 1 handful toasted flaked almonds 40g raisins, soaked in rum
For the filling, bring the milk and the vanilla seeds briefly to the boil. Cut the white bread into cubes, place in a bowl and pour the milk over the top. Beat the butter with the icing sugar, vanilla sugar, lemon peel and egg yolks until creamy, then add the quark and sour cream. Beat the egg whites until stiff, then gradually beat in the granulated sugar. Stir the soaked bread into the egg-yolk mixture and gently fold in the egg whites. Preheat oven to 180ËšC. Brush the stretched dough with a bit of melted butter and scatter the flaked almonds over the top. Spread the filling over the bottom 2/3 of the dough and distribute the raisins evenly over the filling. Roll up the dough from the bottom to make a strudel and cut into two pieces. Seal the ends well. Place strudels with the seam side down on a baking sheet lined with baking parchment. 65
Our recommendation Warm vanilla sauce goes well with Sour-Cream Strudel as well as Apple Strudel.
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Linzer Torte Linzertorte
For 1 cake, 23cm in diameter 200g butter 120g icing sugar 2 teaspoons vanilla sugar (see Notes on Ingredients, p. 94) Grated peel of one untreated lemon 1 teaspoon ground cinnamon 1 teaspoon ground cloves Salt 4 medium eggs 40g roasted and grated hazelnuts 240g grated hazelnuts 120g grated almonds 80g flour 200g redcurrant jam Flaked almonds for sprinkling the cake Icing sugar mixed with 10% vanilla sugar (see Notes on Ingredients, p. 94)
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Preheat oven to 150ËšC. Stir the butter together with the icing sugar, vanilla sugar, lemon peel, cinnamon, ground cloves and a pinch of salt until foamy. Blend in the eggs one at a time. Carefully fold in the hazelnuts, almonds and flour. Place 2/3 of the dough in a well-greased torte ring. Spread the redcurrant jam over the top in a spiral shape, leaving 2cm free around the edge. With the remaining dough, shape finger-thick rolls and make a criss-cross pattern and a border on top of the torte. Sprinkle with the flaked almonds. Bake for approx. 1 hour in the preheated oven, let cool completely, and then dust with the icing sugar-vanilla sugar mixture.
!"Tip #
If you want to make “Linzerschnitten� (Linz Slices), simply use a jelly roll-type baking sheet or a baking frame. 87
Carinthian “Reindling” Cake Kärntner Reindling For 10 servings Dough 500g plain flour 2–3 teaspoons dry yeast 1 teaspoon salt 60g sugar 250ml milk 1 egg yolk 1 egg 60g melted butter Rum Filling 20g butter 100g sugar 90g raisins 2–3 tablespoons cinnamon Butter for greasing the mould
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Preheat oven to 180˚C. Combine the flour with the yeast, salt and sugar. Slightly warm the milk with the egg yolk, the whole egg, the butter and a bit of rum and add to the dry ingredients. Stir everything together well. Let rise for 15 minutes, then knead very thoroughly and let rise another 20 minutes. Roll out the dough to make a rectangle about 1cm thick, sprinkle with melted butter, sugar, raisins and cinnamon, then roll up, twist into a snail shape and place in a well greased baking pan. Let rise another 20 minutes. Bake in the preheated oven for 1 hour.
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In certain areas of Austria a baking pan is known as a “ Rein” or “ Reindl”, which is where the “ Reindling” cake gets its name. 91