Viennese Apfelstrudel : Austrian National Food
Upon coming to Austria, you must definitely try Austria’s National Food, the famous Viennese Apfelstrudel. The Apfelstrudel is a traditional pastry dessert that dates back to the 1800s, where a type of thin dough pastry known as Baklava was invented to make strudel-like desserts in the Middle East and Balkans.
Along with the rise and expansion of the Ottoman Empire in the 15th and 16th Century, this technique of making strudel-thin pastries reached Central Europe and Vienna, eventually becoming a favourite staple in not only Vienna, but the whole of Austria. The two most important components of a Viennese Apfelstrudel is the sweet apple filling and the perfect thinly, flaky pastry layers surrounding the filling, topped with powdered sugar. For Breakfast, tea time or dessert, this delicate pastry is the best way to start the day.
The Amazing Wiener Schnitzel
Think of a succulent and tender veal ( or chicken, but the traditional Wiener Schnitzel is made of veal) cutlet marinated with a crispy breaded batter that melts in your mouth. It is usually served with a lemon slice, french fries, fresh vegetables or boiled potatoes. That’s Wiener Schnitzel, another traditional and national dish of Austria that is loved by many!
The origins of eating a thinly pounded meat cutlet came from the ancient Romans, who started tenderizing meat by pounding and frying it in breaded batter. The type of meat chosen, which is Veal, was a popular meat in Northern Italy and also Austria in the Middle Ages. Just like the Apfelstrudel, the Wiener Schnitzel was introduced in Vienna and today, Austrians take their Schnitzel seriously - they even have a National Wiener Schnitzel Day that is celebrated on September 9.
Austria’s very own Viennese Sausage
Just like the neighbouring Germans, Austrians are very good at making their own sausages. So what do we call a Austrian sausage - a hotdog, a Frankfurter, or Wiener? Well, the Viennese Sausage is commonly known as “Frankfurter sausages”, whereas outside of Vienna and Austria, it is called“Wiener Würstchen” ( which stands for “small viennese sausage”).
It all started when a butcher from Frankfurt moved to Vienna and started the first “Lahner’sche Würstel”, also known as Lahner sausages, and that’s where the Frankfurter sausages came about. There are various types of ways to make this delicious sausage, and most notably, the Austrian sausage has a similar taste and texture as a North American Hot Dog. They are thin, smaller sized parboiled sausages that are traditionally made of pork, beef, turkey or horse meat. Then, they will be cooked and smoked over the fire and served as either a street food or an artisan delight. Upon coming to Austria, simply find any Würstelstand ( sausage stand) and savour these delicious juicy sausages!
A traditional Austrian breakfast - wake-me-up in the best way
What is better than to wake up to a scrumptious traditional Austrian Breakfast? There are several different versions, but the main elements of an Austrian Breakfast are Semmeln ( a type of bread roll), butter, honey or jam for a spread, coffee or tea, muesli and most importantly, cold cuts! (The food choices varies with the restaurant or hotel breakfast provided)
There are different types of bread used for breakfast - besides the popular Semmel, one of the most commonly eaten bread for breakfast has to be the Schwarzbot, a black bread that is made of rye and wheat flour. Other popular types of bread include Kornspitz and Mehlspeisen.
Austrian Goulash
Originated from Hungary, this stew delicacy has grown to be an iconic dish all over Austria. The Austrian Goulash consists of tender beef topped with a rich, delicious gravy along with tomatoes, onions and paprikas. Most of the time, the beef goulash will be topped with boiled potatoes or Semmelknödel ( known as dumplings). This dish is a family favourite during the winter season or Christmas - a scoop of soothing beef stew that warms the soul!
