Austrian Cuisine: Mahlzeit 123Champignonschnitzel is a thin
slice of grilled pork served with a
mushroom cream sauce and rice;
Rahmschnitzel is covered in a
thick gravy; and Zigeunerschnitzel
(Gypsy Schnitzel) comes with
mild to hot peppers in a spicy tomato sauce.
Zwiebelrostbraten is a thin steak that is fried and then
smothered with sautéed onions.
Gulasch originated in Hungary but is a staple of Viennese
fare. Served as a soup or stew, often with dumplings or bread,
it is made with large pieces of meat in a strong paprika sauce.
Fiakergulasch comes with a hardboiled egg and is said to be
the favourite of drivers of Fiaker, the horse-drawn carriages
seen throughout Vienna.
Laibchen are tasty little meatballs, and Fachiertes Fleisch
refers to ground beef. For the adventurous, there is Beuschel,
or lung. Backhendl is a young stuffed chicken that is breaded
and fried. Grammelknödel are delicious rich dumplings stuffed
with pork and fried lard.
If you can’t decide what to order, get Bauernschmaus, a
sampler of smoked ham, roast pork, sausage, sauerkraut
and dumplings.
Fish
Freshwater fish comes from the lakes and rivers of Austria
and is commonly eaten in towns and cities outside of
Vienna. However it is prepared, the fish is usually very
good. Commonly eaten fish are Karpfen (carp), Kabeljau
(cod), Scholle (sole), Heilbutt (halibut), Flunder (flounder),
Zander (perch or pike), Lachs (salmon), Forelle (trout) and
Thunfisch (tuna).
Vegetarian Food
Vegetarians do not have an easy time in Austria, although
the situation is improving. Many menus list at least a
couple of meatless entrées, like fried Emmenthaler cheese
or dumplings. Some restaurants do offer large salads,
although many are topped with chicken, tuna or seafood.
Tafelspitz, boiled beef served with
potatoes and vegetables, was
Emperor Franz Josef’s favourite
meal (he ate it every day), and
its name translates as ‘the head
of the table’. Schweinsbraten is
juicy roast pork.