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Don't get snowed under.
This is a vastly cut down version of the recipe my Grandmother and Great Grandmother used. The oil of lemon is my addition. it replaces very finely grated lemon zest. I sometimes omit the casings and use this as a very mild breafast sausage.
from www.lowcarbfriends.com yum yum!
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Don't get snowed under.
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momaphet
Recipe Intro: 
This is a vastly cut down version of the recipe my Grandmother and Great Grandmother used. The oil of lemon is my addition. it replaces very finely grated lemon zest. I sometimes omit the casings and use this as a very mild breafast sausage.
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Poll_of_the_Purple_Ilk
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from www.lowcarbfriends.com yum yum!
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Karen in MA (formerly OC)
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This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.
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FoodieWife
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This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard.
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Creation in Hope
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Known as gröstl, this is a real hunger-stopper from the Austrian Tyrol and is a wonderful last-minute meal. From BBC Good Food Magazine for ZWT6.
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English_Rose
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Sounds refreshing and different! Taken from cocktailsoftheworld.com and posted for ZWT.
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alligirl
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Another find for our rampant black kale! From gourmet_recipes_from_around_the_world email. Braising is a nice technique for greens that have gotten a bit tough out in the garden - softens their firbrous texture & brings out their flavor - the key is low simmer with a lid. Younger leaves can be lightly braised & have potatoes which have been boiled separately added into mix for a brief introduction before serving. Would make a nice lunch with a couple of poached eggs & some shaved Romano cheese.
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Buster's friend
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Try Austrian Nusstrudel from Food.com. - 11895
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Charishma_Ramchandani
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Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.
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CaliforniaJan