You’re about to embark on a delicious journey through Austria’s rich culinary heritage! From cozy comfort foods to elegant desserts, these recipes bring Alpine charm right to your kitchen. Whether you’re craving a hearty meal or a sweet treat, you’ll find inspiration to explore new flavors. Let’s dive into these 33 delightful dishes that promise to warm your heart and satisfy your taste buds.
Viennese Schnitzel with Lemon and Parsley
Fancy a crispy, golden cutlet that’s surprisingly simple to make at home? This Viennese schnitzel delivers a satisfying crunch with bright lemon and fresh parsley. It’s a classic dish that feels special but comes together quickly for a weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 boneless pork cutlets (about 1 lb total), pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1½ cups plain breadcrumbs
– ½ cup vegetable oil (or any neutral oil with a high smoke point)
– 1 lemon, cut into wedges
– 2 tbsp fresh parsley, chopped (or substitute with dried parsley, using 2 tsp)
– Salt and black pepper, to season
Instructions
1. Place each pork cutlet between two sheets of plastic wrap and pound evenly to ¼-inch thickness using a meat mallet or rolling pin.
2. Season both sides of the pounded cutlets generously with salt and black pepper.
3. Set up three shallow dishes: fill the first with 1 cup of all-purpose flour, the second with 2 beaten large eggs, and the third with 1½ cups of plain breadcrumbs.
4. Dredge one cutlet in the flour, shaking off any excess.
5. Dip the floured cutlet into the beaten eggs, coating it completely.
6. Press the cutlet into the breadcrumbs, ensuring an even, thick coating on both sides. Repeat with the remaining cutlets.
7. Heat ½ cup of vegetable oil in a large skillet over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
8. Carefully place one breaded cutlet into the hot oil. Fry for 2–3 minutes per side until golden brown and crispy.
9. Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets, adding more oil if needed to maintain ¼-inch depth in the skillet.
10. Squeeze fresh lemon juice from the wedges over the hot schnitzel and sprinkle with 2 tbsp of chopped fresh parsley.
The schnitzel should be crispy on the outside and tender inside, with the lemon cutting through the richness. Serve it immediately with potato salad or a simple green salad for a complete meal.
Kaiserschmarrn with Plum Compote
Zesty yet comforting, this Austrian dessert transforms torn pancakes into a caramelized delight. Kaiserschmarrn is a fluffy, shredded pancake paired with sweet-tart plum compote, perfect for a cozy brunch or dessert.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 4 large eggs, separated
– 1 cup whole milk
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 2 tbsp unsalted butter, or use neutral oil for frying
– 1/2 cup powdered sugar, for dusting
– 1 lb fresh plums, pitted and chopped
– 1/4 cup granulated sugar, adjust to taste for compote
– 1/4 cup water
– 1 tsp lemon juice, optional for brightness
Instructions
1. In a bowl, whisk together flour, egg yolks, milk, 2 tbsp sugar, and salt until smooth.
2. In a separate bowl, beat egg whites with a mixer until stiff peaks form, about 3-4 minutes.
3. Gently fold beaten egg whites into the batter until just combined, being careful not to deflate.
4. Heat a large nonstick skillet over medium heat and melt 1 tbsp butter, swirling to coat.
5. Pour batter into the skillet and cook for 4-5 minutes until edges set and bottom is golden brown.
6. Flip the pancake using a spatula and cook for another 3-4 minutes until cooked through.
7. Tear the pancake into bite-sized pieces directly in the skillet with two forks.
8. Add remaining 1 tbsp butter and cook pieces over medium heat for 5-6 minutes, stirring occasionally, until crispy and caramelized.
9. While pancake cooks, combine plums, 1/4 cup sugar, and water in a saucepan over medium heat.
10. Simmer compote for 10-12 minutes, stirring occasionally, until plums soften and sauce thickens.
11. Remove compote from heat and stir in lemon juice if using, then let cool slightly.
12. Dust torn pancake pieces with powdered sugar and serve immediately with warm plum compote.
Kaiserschmarrn offers a delightful contrast of crispy, buttery shreds against the soft, jammy compote. The caramelized edges add a subtle sweetness, while the plums provide a tangy balance. For a creative twist, top with a scoop of vanilla ice cream or sprinkle with toasted almonds for extra crunch.
Austrian Goulash with Tender Beef
A hearty stew perfect for chilly evenings, this Austrian goulash features tender beef in a rich paprika-spiced sauce. It’s a comforting one-pot meal that simmers to perfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil (or any neutral oil)
– 2 large yellow onions, thinly sliced
– 3 tbsp sweet paprika
– 1 tsp caraway seeds, crushed
– 2 tbsp tomato paste
– 4 cups beef broth
– 2 tbsp red wine vinegar
– 2 bay leaves
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 tbsp all-purpose flour
– 1/4 cup water
Instructions
1. Pat the beef cubes dry with paper towels to ensure even browning.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches to avoid overcrowding, and sear until browned on all sides, about 5-7 minutes per batch.
4. Transfer the browned beef to a plate and set aside.
5. Reduce the heat to medium and add the sliced onions to the pot, cooking until softened and golden, about 10 minutes.
6. Stir in the sweet paprika and crushed caraway seeds, cooking for 1 minute to toast the spices and release their aroma.
7. Add the tomato paste and cook for another minute, stirring constantly.
8. Pour in the beef broth and red wine vinegar, scraping up any browned bits from the bottom of the pot.
9. Return the seared beef to the pot along with any accumulated juices.
10. Add the bay leaves, salt, and black pepper, stirring to combine.
11. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
12. In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry.
13. Stir the slurry into the goulash and simmer uncovered for an additional 30 minutes, or until the sauce has thickened and the beef is fork-tender.
14. Remove and discard the bay leaves before serving.
Oozing with deep, savory flavors, the beef becomes incredibly tender after slow simmering. Serve it over buttered egg noodles or with crusty bread to soak up the rich, paprika-infused sauce—a satisfying meal that only gets better the next day.
Sacher Torte with Apricot Jam
Packed with rich chocolate and tangy apricot, this classic Sacher Torte is a showstopping dessert that’s surprisingly straightforward to make at home. The layers of moist cake, jam filling, and glossy glaze create a perfect balance of flavors. Follow these sharp steps for a flawless result every time.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature for easy creaming
– 1 cup granulated sugar
– 6 large eggs, separated for a light batter
– 1 cup all-purpose flour, sifted to prevent lumps
– 1/2 cup cocoa powder, use high-quality for intense flavor
– 1 cup apricot jam, warmed slightly for smooth spreading
– 8 oz semisweet chocolate, chopped finely for even melting
– 1/2 cup heavy cream, heated just to a simmer
– 1 tbsp unsalted butter, added to glaze for shine
Instructions
1. Preheat your oven to 350°F and grease a 9-inch springform pan, lining the bottom with parchment paper.
2. In a large bowl, cream the softened butter and sugar together for 3-4 minutes until light and fluffy.
3. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
4. Sift the flour and cocoa powder together, then fold gently into the butter mixture until just combined.
5. In a separate clean bowl, whip the egg whites to stiff peaks, which should take about 2-3 minutes.
6. Fold the whipped egg whites into the batter in two additions to maintain airiness.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice the cooled cake horizontally into two even layers using a serrated knife.
11. Spread the warmed apricot jam evenly over the bottom layer, then place the top layer back on.
12. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chopped chocolate.
13. Let the chocolate mixture sit for 2 minutes, then stir until smooth and glossy, adding the tablespoon of butter.
14. Pour the chocolate glaze over the assembled cake, using an offset spatula to spread it evenly over the top and sides.
15. Chill the cake in the refrigerator for at least 1 hour to set the glaze before serving.
The finished torte boasts a dense, moist crumb with a sharp tang from the apricot jam cutting through the deep chocolate. Serve slices slightly chilled for a firm texture, or at room temperature to highlight the rich flavors. For a creative twist, garnish with fresh apricots or a dusting of powdered sugar just before serving.
Tafelspitz with Horseradish Sauce
Essential for any Austrian-inspired dinner, Tafelspitz is a tender boiled beef dish served with a sharp horseradish sauce. Expect a comforting meal where the beef practically melts in your mouth. This recipe keeps things straightforward for home cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef brisket, trimmed of excess fat
– 1 large onion, halved
– 2 carrots, peeled and cut into 2-inch chunks
– 2 celery stalks, cut into 2-inch chunks
– 2 bay leaves
– 8 black peppercorns
– 1 tbsp salt
– 1 cup sour cream
– 3 tbsp prepared horseradish, drained
– 1 tbsp white vinegar
– 1 tsp sugar
– 1/4 tsp salt
Instructions
1. Place the beef brisket in a large pot and cover with cold water by 2 inches. 2. Add the onion, carrots, celery, bay leaves, peppercorns, and 1 tbsp salt to the pot. 3. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer. 4. Skim off any foam that rises to the surface during the first 10 minutes of simmering. 5. Simmer the beef uncovered for 3 hours, maintaining a gentle bubble. 6. Check the beef after 3 hours; it should be fork-tender and easily pull apart. 7. Remove the beef from the broth and let it rest on a cutting board for 10 minutes. 8. While the beef rests, make the sauce: whisk together the sour cream, horseradish, vinegar, sugar, and 1/4 tsp salt in a small bowl until smooth. 9. Thinly slice the rested beef against the grain. 10. Serve the sliced beef with the horseradish sauce on the side.
Outstandingly tender, the beef has a subtle savory flavor from the broth. The horseradish sauce provides a creamy, sharp contrast that cuts through the richness. For a complete meal, serve it with boiled potatoes and the strained cooking broth as a simple soup on the side.
Linzer Torte with Nutty Crust
Kick off your holiday baking with this classic Austrian dessert, now with a modern twist. Linzer torte gets a crunchy upgrade thanks to a nutty crust that pairs perfectly with the sweet-tart raspberry filling. It’s easier than you think to make at home.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup ground almonds (or walnuts for variation)
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1 large egg yolk
– 1/4 tsp salt
– 1 cup raspberry jam (seedless preferred)
– 1/4 cup sliced almonds for topping
Instructions
1. Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
2. In a food processor, pulse flour, ground almonds, sugar, and salt until combined.
3. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
4. Add egg yolk and pulse just until dough comes together. Tip: Do not overmix to keep crust tender.
5. Press two-thirds of dough evenly into bottom and up sides of prepared pan.
6. Spread raspberry jam over dough in pan, leaving 1/2-inch border from edges.
7. Roll remaining dough into ropes and create lattice pattern over jam. Tip: Chill dough briefly if too soft to handle.
8. Sprinkle sliced almonds over lattice.
9. Bake at 350°F for 35-40 minutes until crust is golden brown and jam is bubbling.
10. Cool completely in pan on wire rack before removing.
Serve slices at room temperature to let flavors meld. The crust stays crisp with a rich nuttiness, while the jam offers a bright contrast. For a festive touch, dust with powdered sugar or pair with vanilla ice cream.
Potato Salad with Austrian Vinaigrette
Ditch the mayo-heavy versions—this Austrian-inspired potato salad swaps creaminess for a bright, tangy vinaigrette. It’s a refreshing side that pairs perfectly with grilled meats or stands alone as a light lunch. You’ll love the balance of tender potatoes and zesty dressing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes (or waxy potatoes for better hold)
– 1/2 cup chicken broth, low-sodium preferred (or vegetable broth for vegetarian)
– 1/4 cup white wine vinegar
– 1/4 cup olive oil, extra-virgin for flavor (or any neutral oil)
– 1 small red onion, finely diced (about 1/2 cup)
– 2 tbsp Dijon mustard
– 1 tbsp granulated sugar
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, freshly ground
– 2 tbsp fresh chives, chopped (or parsley as substitute)
Instructions
1. Place the potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer.
3. Cook the potatoes for 15–20 minutes until fork-tender but not mushy, testing a piece at 15 minutes.
4. Drain the potatoes in a colander and let them steam-dry for 5 minutes to prevent sogginess.
5. In a small saucepan over medium heat, combine the chicken broth, vinegar, and sugar.
6. Bring the mixture to a gentle simmer, stirring until the sugar dissolves completely, about 2 minutes.
7. Remove the saucepan from heat and whisk in the olive oil, Dijon mustard, salt, and pepper until emulsified.
8. Transfer the warm potatoes to a large mixing bowl and pour the hot vinaigrette over them.
9. Gently toss the potatoes with the vinaigrette using a spatula to coat evenly without breaking them.
10. Add the diced red onion and chopped chives to the bowl.
11. Fold the ingredients together until well combined, letting the potatoes absorb the dressing.
12. Let the potato salad sit at room temperature for 10 minutes to allow flavors to meld.
13. Taste and adjust seasoning with more salt or pepper if needed before serving.
Here’s the payoff: this salad offers a firm yet tender bite with a vibrant, tangy kick from the vinaigrette. Serve it warm or at room temperature alongside sausages or as a picnic staple—it’s versatile and keeps well. The onions add a crisp contrast, making each forkful refreshingly balanced.
Austrian Palatschinken with Fruit Preserves
Forget fussy crepes—these Austrian Palatschinken are thin, tender pancakes ready for your favorite fruit preserves. They come together fast with pantry staples and a simple batter. You’ll have a versatile base for sweet or savory toppings in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour
– 1 ¼ cups whole milk, at room temperature for easier mixing
– 2 large eggs
– 2 tbsp unsalted butter, melted and cooled slightly
– ¼ tsp salt
– 1 tbsp granulated sugar, optional for a hint of sweetness
– 1 tbsp neutral oil (like vegetable or canola), for greasing the pan
– ½ cup fruit preserves (such as apricot or raspberry), warmed for easy spreading
Instructions
1. Whisk flour, salt, and sugar in a medium bowl until combined.
2. Make a well in the center and crack eggs into it.
3. Pour in half the milk and whisk from the center outward to form a smooth paste.
4. Gradually whisk in remaining milk until batter is lump-free and thin, like heavy cream.
5. Stir in melted butter until fully incorporated.
6. Let batter rest at room temperature for 10 minutes to relax gluten for tender pancakes.
7. Heat an 8-inch nonstick skillet over medium heat (350°F surface temperature).
8. Lightly brush skillet with oil using a pastry brush or paper towel.
9. Pour ¼ cup batter into center of skillet and immediately swirl to coat bottom thinly.
10. Cook for 60–90 seconds until edges lift and surface looks dry with light golden spots.
11. Flip pancake carefully with a thin spatula and cook for 30 seconds on second side.
12. Transfer to a plate and repeat with remaining batter, stacking pancakes with parchment paper between to prevent sticking.
13. Spread 1–2 tbsp warmed fruit preserves over each pancake.
14. Roll or fold pancakes and serve immediately.
These Palatschinken are delightfully thin and flexible, with a delicate texture that cradles the sweet-tart preserves. Try them dusted with powdered sugar or filled with fresh berries for a bright twist.
Apple Strudel with Cinnamon and Raisins
Let’s make a classic apple strudel that’s easier than it looks. This flaky pastry is packed with sweet-tart apples, warm cinnamon, and plump raisins. It’s the perfect cozy dessert for any occasion.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 40 minutes
Ingredients
– 1 package (about 17.3 oz) frozen puff pastry sheets, thawed (keep cold until use)
– 4 medium Granny Smith apples, peeled, cored, and thinly sliced (about 4 cups)
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1 1/2 tsp ground cinnamon
– 1/2 cup raisins
– 2 tbsp all-purpose flour
– 1 tbsp lemon juice
– 1 large egg
– 1 tbsp water
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, raisins, flour, and lemon juice. Toss until the apples are evenly coated.
3. Unfold one puff pastry sheet on a lightly floured surface. Roll it gently into a 12×10-inch rectangle.
4. Spoon the apple mixture lengthwise down the center of the pastry, leaving a 2-inch border on each long side and a 1-inch border at the ends.
5. Fold the long sides of the pastry over the filling, then fold the ends up to seal. Tip: Press the seams firmly to prevent leaks during baking.
6. Carefully transfer the strudel seam-side down to the prepared baking sheet. Repeat with the second pastry sheet and remaining filling if making two.
7. In a small bowl, whisk the egg and water to make an egg wash. Brush it evenly over the top of the strudel.
8. Use a sharp knife to cut 4-5 diagonal slits on top of the strudel to allow steam to escape.
9. Bake for 35-40 minutes, or until the pastry is puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and immediately brush the top with the melted butter. Tip: This adds shine and extra flavor.
11. Let the strudel cool on the baking sheet for at least 20 minutes before slicing. It will firm up as it cools.
What you get is a beautifully flaky, golden pastry with a tender, spiced apple filling. The raisins add bursts of sweetness that complement the tart apples perfectly. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Buchteln with Warm Vanilla Sauce
Kick off your weekend with these pillowy sweet rolls, a comforting Austrian treat that’s easier than it looks. Buchteln are soft, jam-filled buns baked until golden, then drenched in a warm vanilla sauce for the ultimate cozy dessert.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 2 ¼ cups all-purpose flour, plus more for dusting
– ¼ cup granulated sugar
– 1 packet (2 ¼ tsp) active dry yeast
– ½ cup whole milk, warmed to 110°F (use a thermometer)
– ¼ cup unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature
– ½ tsp salt
– ½ cup apricot jam, or any fruit jam you prefer
– 1 cup heavy cream
– 1 cup whole milk
– ¼ cup granulated sugar
– 1 tsp pure vanilla extract
– 2 large egg yolks
Instructions
1. In a large bowl, whisk together flour, ¼ cup sugar, and yeast.
2. Pour in warm milk, melted butter, egg, and salt; stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface; knead for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down dough and divide into 12 equal pieces; roll each into a ball.
6. Flatten each ball into a 3-inch circle; place 1 tsp jam in the center.
7. Pinch edges tightly to seal, then roll into smooth balls; place seam-side down in a greased 9×13-inch baking dish.
8. Cover dish with a towel; let rise for 30 minutes until puffy.
9. Preheat oven to 350°F; bake buchteln for 20–25 minutes until golden brown.
10. While baking, make sauce: In a saucepan, combine cream, 1 cup milk, and ¼ cup sugar; heat over medium until steaming but not boiling.
11. In a small bowl, whisk egg yolks; slowly pour in ½ cup hot cream mixture while whisking constantly to temper.
12. Pour tempered yolk mixture back into saucepan; cook over low heat, stirring constantly, for 5 minutes until thickened to coat a spoon.
13. Remove from heat; stir in vanilla extract.
14. Serve buchteln warm, drizzled generously with vanilla sauce.
The buns emerge tender and fluffy with a sweet jam center, while the rich vanilla sauce adds a creamy, aromatic finish. For a twist, sprinkle with powdered sugar or serve with fresh berries on the side.
Sausage and Sauerkraut Stew
Bold flavors and hearty comfort define this one-pot stew. It’s a simple, satisfying meal that comes together with minimal fuss. Perfect for chilly evenings when you crave something warming and substantial.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 lb sauerkraut, drained
– 2 medium potatoes, peeled and diced into 1-inch cubes
– 1 tsp caraway seeds (optional, for extra flavor)
– ½ tsp black pepper
– ¼ cup chopped fresh parsley, for garnish
Instructions
1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add sliced sausage and cook, stirring occasionally, until browned on all sides, 5–7 minutes. Tip: Browning adds depth; don’t rush this step.
3. Transfer sausage to a plate, leaving drippings in the pot.
4. Add diced onion to the pot and cook, stirring, until softened and translucent, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
7. Add drained sauerkraut, diced potatoes, caraway seeds (if using), and black pepper. Tip: Rinsing sauerkraut reduces tanginess; skip if you prefer it sharp.
8. Return sausage to the pot and bring mixture to a boil.
9. Reduce heat to low, cover, and simmer until potatoes are fork-tender, 25–30 minutes. Tip: Check potatoes at 20 minutes to avoid overcooking.
10. Remove from heat and stir in chopped parsley.
Zesty and tangy, the stew balances rich sausage with bright sauerkraut. The potatoes break down slightly, thickening the broth into a velvety texture. Serve it over mashed potatoes for extra heartiness or with crusty bread to soak up every drop.
Austrian Bread Dumplings with Gravy
Perfect for a cozy dinner, Austrian bread dumplings with gravy transform stale bread into a hearty, comforting dish. These soft dumplings soak up rich gravy for a satisfying meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups stale white bread cubes (about 1/2-inch pieces, from a loaf like French bread)
– 1 cup whole milk, warmed to about 110°F
– 2 large eggs
– 1/4 cup finely chopped fresh parsley
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter, for cooking
– 2 tablespoons all-purpose flour
– 2 cups beef or vegetable broth (use low-sodium to control saltiness)
– 1/4 cup heavy cream (optional, for a richer gravy)
Instructions
1. In a large bowl, combine the stale bread cubes, warmed milk, eggs, parsley, nutmeg, salt, and black pepper. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
2. Tip: Use your hands to mix gently—overworking can make the dumplings dense.
3. Form the mixture into 8 equal-sized balls, about 2 inches in diameter, pressing firmly to hold their shape.
4. Bring a large pot of salted water to a gentle simmer over medium heat, around 200°F (just below boiling).
5. Carefully add the dumplings to the simmering water and cook for 15 minutes, turning them occasionally with a slotted spoon to ensure even cooking.
6. Tip: Avoid a rolling boil to prevent the dumplings from falling apart.
7. While the dumplings cook, melt the butter in a skillet over medium heat until it bubbles slightly.
8. Add the all-purpose flour to the skillet and whisk constantly for 2 minutes to make a roux, until it turns light golden brown.
9. Gradually pour in the beef or vegetable broth, whisking continuously to prevent lumps, and bring to a simmer.
10. Cook the gravy for 5 minutes, stirring occasionally, until it thickens to a coating consistency.
11. Tip: Stir in the heavy cream at the end for a creamier texture, if desired.
12. Remove the dumplings from the water with a slotted spoon and drain briefly on a paper towel.
13. Serve the dumplings warm, topped with the hot gravy.
Zesty and tender, these dumplings have a soft, pillowy texture that contrasts with the savory, velvety gravy. Try pairing them with roasted vegetables or a simple green salad for a complete meal, or crumble leftovers into soups for added heartiness.
Conclusion
Zesty, comforting, and utterly delicious—this collection of Austrian recipes offers a wonderful way to bring European charm to your kitchen. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of cooking. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
