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Austrian Recipes

Discover Pinterest’s 10 best ideas and inspiration for Austrian Recipes. Get inspired and try out new things.

Authentic German Austrian Spaetzle with Caramelized Onions

An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you'll find yourself making often. I'll never forget my first taste of this delicious boiled egg noodle. The word "divine"

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Potthucke: A Traditional German Potato Cake Recipe | Foodal.com

68 · Though German potthucke started out as poor man's fare, it's become a popular dish for German restaurants, and is now considered gourmet food! Make it here.

9 ingredients

Meat
  • 3 1/2 oz Bacon, smoked
Produce
  • 2 Onions
  • 2 1/2 lbs Potatoes
  • 1 pinch Rosemary or thyme, ground
Refrigerated
  • 4 Eggs
Baking & Spices
  • 1 Nutmeg
  • 1 Pepper
  • 1 Salt
Dairy
  • 9 oz Whipping cream
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Austrian Bread Dumplings 101

Semmelknôdel (Austrian Bread Dumpling) was one of my favorite foods growing up in Austria. I have wanted to make a tutorial of sorts for Americans (like myself) to make this wonderful food even tho…

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Apfelstrudel - Traditional Apple Strudel (with photo tutorial)

Cream colored ponies and crisp apple strudels… I’ve never given much consideration to cream colored ponies. But strudels are a different story. Especially after spending time in the narrow brick lined corridors that make up Vienna’s city center. Strudel is everywhere in that part of the world. From Hungary to Slovakia and Germany, this pulled-dough pastry can be found, filled with everything from apples to curded cheese, poppy seeds and cherries. I came home from that trip (happily) five pounds heavier and ready to govern a strudel super-pack. This weekend, the weather changed. And my heart leaped like it has since I was a little girl. Because autumn, as it is for many of us, is my favorite season. It is, perhaps, what deep down I hope heaven will be like; knitted scarves, the babbled tones of game-day football commentators coming from the TV in the next room over, copious amounts of apple cider in pottery mugs, apple picking, bowls of chili, picnics on quilts (I argue that picnics are meant for fall, not summer), boots caked in mud and leaves after a strenuous hike, and…of course…baking. There are more than a few strudel tutorials floating around cyberspace and sitting on library bookshelves. I did my research, jotted notes from Google translated websites, and landed on the recipe below. A blend of three strudel variations that seemed to need some overlapping on each other. Don’t be intimidated by what you are about to see. It’s harmless. Enjoyable, in fact. It’s definitely doable by your lonesome, but it’s more fun with someone else. I happen to have a dashing 12 year old chef as a son…lucky me. Apfelstrudel (Traditional Apple Strudel) Dough: 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature 1 stick melted butter Apple Filling: 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste 1. Melt the butter in over low heat until melted through 2. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. 3. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. 4. The dough should be thin enough to read a page through. 5. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. 6. Brush the dough evenly with melted butter. 7. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. 8. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. 9. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). 10. Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. 10. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. 11. Gift to friends *For full recipe, without photos, for printing continue on here* Apfelstrudel - Art of Homemaking (homemaking101.com) Dough 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature *You can make this dough by hand (my preference), or in a stand mixer. I opted for a stand mixer this time around, only because it was a time saver and I needed to get out the door… In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil. Add the milk. Turn the mixer on low and pour the liquid mixture into the bowl. Keep it going until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed. Turn off the machine, and turn the dough out onto a (very) lightly floured surface. Knead by hand for another 5 minutes, until the dough is very smooth. Rest the dough, covered in a bowl, at room temperature for at least three hours and up to an overnight. Filling (for 1 strudel) 1 stick melted butter 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste Melt the butter in over low heat until melted through. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. The dough should be thin enough to read a page through. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. Brush the dough evenly with melted butter. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. One strudel serves 8-10.

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Austrian Schnitzel (with Chicken)

11 · 25 minutes · Member's Choice When thinking of Schnitzel, traditionally it's thought of as a pork dish. However, we loved the chicken twist in this recipe. The crust is golden brown and super crunchy. The chicken, though, stays tender and juicy. The squeeze of fresh lemon juice really adds another dimension of flavor so don't be skimpy with it.

9 ingredients

Meat
  • 4 Chicken breasts, boneless skinless
Produce
  • 2 Lemons
Refrigerated
  • 2 Eggs
Baking & Spices
  • 1/2 cup All-purpose flour
  • 1 tsp Paprika
  • 1 Salt and pepper
Oils & Vinegars
  • 1 tbsp Oil
  • 1/4 cup Olive oil
Bread & Baked Goods
  • 1 cup Bread crumbs
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Rahmschnitzel (German cream cutlets)

Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category). It is a recipe for veal cutlets that are serves with a rich creamy…

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How to Make Apple Strudel | Traditional Austrian Apple Strudel Recipe

A super flaky crust with a mildy sweet apple,raisins and crunchy walnut for a filling, this Apple strudel will transport you into gastronomical heaven.

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Homemade German Spaetzle Recipe (German Egg Noodles)

Easy German Spaetzle Recipe - ready in only 15 minutes and a great German side dish for all kinds of recipes! You only need 4 ingredients.

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The Best German Schupfnudeln Potato Dumpling Recipe | Foodal

36 · Roasted finger-shaped dumplings with sage butter.

7 ingredients

Produce
  • 1 lb Potatoes, starchy
  • 1 handful Sage, leaves
Refrigerated
  • 1 Egg
Baking & Spices
  • 2/3 cups Flour
  • 1 pinch Nutmeg, freshly ground
  • 1 pinch Salt
Dairy
  • 1 knob Butter
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JeanJ
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