Recipezaar: Austrian,Main Dish recipes

Wiener Schnitzel

Fri, 15 Oct 1999 03:46:00 -0400

Osman's Weiner Schnitzel

Mon, 26 Aug 2002 19:25:39 -0400

Osman's is a tiny restaurant in Mobile, AL with "old world" European style cooking. This recipe is a house specialty and is also served with a mushroom sauce as Jaeger Schnitzel. The co-owners have shared the recipe on their website. -- posted by Recipewrestler

Wiener Schnitzel

Mon, 09 Sep 2002 19:19:07 -0400

This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening. -- posted by PanNan

Ham Viennese

Mon, 14 Oct 2002 22:16:23 -0400

Incredibly easy and equally satisfying. I loved this as a kid growing up and is our kid's often requested dinner. -- posted by Kent Anderson

Savory Meat Strudel

Mon, 31 Mar 2003 20:08:26 -0500

I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort. -- posted by LastBaron

Wiener Schnitzel

Mon, 05 May 2003 20:11:10 -0400

This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge. -- posted by Daydream

Fish Baked with Sour Cream

Sat, 23 Aug 2003 20:00:23 -0400

Although I haven't made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I'm glad I found this cookbook (Betty Crocker's New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it's not very colorful, but it does have a nice flavor, and when made with light sour cream, isn't too detrimental to the waistline! It's described as both Hungarian and Austrian in its origin, "betyar fogas", and the note says that it's often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland! -- posted by Lizzie-Babette

Wiener Schnitzel (Veal)

Sat, 13 Dec 2003 20:01:35 -0500

I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic! -- posted by Alan Leonetti

Boiled Beef with Horeradish Sauce..Austrian

Thu, 29 Jan 2004 20:01:15 -0500

boiled beef an Austrian dish with a nice tangy sauce, serve with boiled potato ans green beans... -- posted by andypandy

Wine-Braised Brisket of Beef With Caramelized Pearl Onion and Dr

Thu, 07 Jul 2005 20:51:56 -0400

. -- posted by Mimi Bobeck

Chicken in Curry Sauce With Fruit

Tue, 13 Sep 2005 16:02:35 -0400

This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish. -- posted by greenery

Vorarlberg Cheese Spaetzle (Drop Noodles)

Sun, 18 Dec 2005 16:47:06 -0500

I lived in western Austria for a good long while. This is a traditional dish that really needs to be made with the local cheeses. In this country I've found Appenzeller (a firm alpine cheese) at Murray's in New York -- and they have a mail order service. Use a spaetzle maker if you can locate one. It looks like an oblong piece of metal with holes the size of peas, with an attached funnel to hold the batter that slides back and forth to force the batter through. If not, you can force the batter through through any colander with larger holes, or simply use a spoon to push small chunks (no bigger than a piece of elbow macaroni) into the boiling water. The crisply fried onions are crucial to flavor and texture. Serve with a green or cucumber salad. Note the measurements are metric. -- posted by greenery

Grilled Shrimp With Cool Cucumber Salad

Fri, 02 Jun 2006 16:29:18 -0400

This is from Everyday with RR. I havent tried it yet, but I am typing it up for ZWT II. 4 servings. 25 minutes -- posted by dicentra

Pork for Peasants

Thu, 26 Oct 2006 16:15:20 -0400

This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food! -- posted by Divaconviva

German Sausage Fry

Tue, 13 Feb 2007 16:14:10 -0500

DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said "I'll have what they are having!" Unfortunately they were having the last available servings of a house special. He was crushed. The "house" wasn't into sharing their recipe. Just based on "eye-balling" the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this. -- posted by Catte Nappe

Gröstel (Groestel, Gröst'l or Groest'l)

Thu, 15 Feb 2007 14:48:21 -0500

The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well. -- posted by Santa Ynez Valley Chef

Baeckoefe

Mon, 23 Apr 2007 21:06:52 -0400

My 3 friends and I tried a lot of different dishes when travelling in Austria. Our policy was to always order something different - and never the same dish twice. This is a tasty meat and potato stew. I do forego the 'pastry lid' as I have a pretty good oven casserole dish and little steam escapes. -- posted by evelyn/athens

Chicken Paprika in Yogurt Sauce

Thu, 17 May 2007 21:26:01 -0400

This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining). -- posted by Sharon123

Braised Leg of Veal With Paprikas Sauce

Thu, 07 Jun 2007 22:05:32 -0400

This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder. -- posted by Leslie in Texas

Strawberry Dumplings (Filled)

Wed, 11 Jul 2007 14:21:39 -0400

As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting. -- posted by MarraMamba

Potato Goulash

Tue, 28 Aug 2007 16:01:15 -0400

The family recipe -- posted by CountryMouse

Spaetzle

Fri, 07 Dec 2007 19:36:59 -0500

An Austrian exchange student gave us this recipe--we had to convert it from metric! -- posted by MaxineCheeseburger

Kaisergulyas Kerzenstuberl

Fri, 18 Jan 2008 02:05:37 -0500

Supposedly the recipe for the Kaisergulyas made at the Restaurant Kerzenstubel in Vienna, Austria. Found typewritten in my Grandmother's recipe box. Easy to make and tasty too. -- posted by Celticevergreen

Tafelspitz (Boiled Beef Austrian Style)

Fri, 18 Jan 2008 02:07:05 -0500

On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz. -- posted by Celticevergreen

Kalbsgulyas

Wed, 20 Feb 2008 01:58:15 -0500

This wonderful recipe is from a magazine article. The recipe is a dish served at the St Stephens Restaurant, Haas Haus, Vienna, Austria. -- posted by Celticevergreen

Gulyasch Soup

Wed, 20 Feb 2008 20:25:35 -0500

Classic Austrian recipe served at the Rotosserie Coq D'Or in Vienna, Austria. I believe it is probably a form of Hungarian Goulash since Austria used to rule Hungary a while ago. From a clipping out of my grandmothers recipe box. -- posted by Celticevergreen

True Wiener Schnitzel (Breaded Veal Scallops - Austria)

Wed, 28 May 2008 20:28:18 -0400

The ingredients are basic and simple but the method is what gives you a perfect schnitzel. Simplicity at its best. Use the best meat and fresh oil or lard. There are others with these ingredients but I have not found one yet that focuses on the importance of the preparation. You need to have a light shell of breading, rather than a heavy coating. See the prep notes. -- posted by MarraMamba

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Breaded Pork Chops (My Way)

Sat, 31 May 2008 00:30:56 -0400

Tender Breaded Pork Chops ready for my Onion-Mushroom Gravy -- posted by Marty M

Caraway Cabbage With Sausage and Potatoes

Mon, 07 Jul 2008 02:56:35 -0400

This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind. -- posted by sanguis

Chicken Paillard

Mon, 18 Aug 2008 18:20:00 -0400

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. -- posted by Vicki in CT

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Cabbage With Noodles and Poppy Seed

Thu, 11 Dec 2008 09:06:54 -0500

Another version of cabbage and noodles. This recipe is from Teresa Givens in the St. Boniface Centennial Cookbook from Stuart, Nebraska. She specifies 1 small green cabbage. -- posted by Chef #932192

Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

Thu, 22 Jan 2009 01:20:00 -0500

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking. -- posted by swissms

Bacon Onion Spaetzle

Thu, 29 Jan 2009 23:25:39 -0500

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni). -- posted by swissms

Sabine's Farina Dumplings

Fri, 06 Feb 2009 00:43:19 -0500

I think I've tried every dumpling recipe on RecipeZaar in an effort to duplicate my friend's soup. Yesterday, I "caught" her making them for her boys. Maybe the one-on-one lesson did the trick. Here is her "recipe" -- posted by Kirste

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

Vegetable Pancakes

Mon, 28 Sep 2009 01:34:50 -0400

These are savory pancakes filled with grinded vegetables. Be sure to use fresh vegetables. I have used carrots and turnips and a spice combination of basil and curry. But please do not be shy to try yur favorite vegetables with this, i think anything really would work. This is perfect if yu have some things in your fridge you need to use up, it is really easy to make and great comfort food. -- posted by Iceland

Fiaker Goulash With Sacher Sausages

Wed, 09 Dec 2009 19:16:52 -0500

Continuing with my love of Vienna - Goulash is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, goulash found its way into Viennese cuisine. The Fiaker goulash is a special Viennese version of this fiery-spicy delicacy from the Puszta. Although 2 1/2 hours stovetop and 45 minutes in the oven seem like a long time, the results are excellent. This is one of the richest tasting goulash I've ever ate and it is my husband's favorite. The addition of fried egg (sunnyside up) really adds too. You can omit the sausage but be sure to have the egg and fanned gherkins. -- posted by Rinshinomori

Simple Viennese Beef Goulash

Tue, 19 Jan 2010 11:57:28 -0500

Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure. -- posted by D. Todd Miller