Thursday, July 24, 2014

Eat as locals do in Austria



Traditional Austrian cuisine is composed of influences from throughout the former Austro-Hungarian Empire. Nearby regions, such as Italy, Hungary, Germany, and the Balkans, have also had an effect on Austrian cooking.

WIENER SCHNITZEL is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown.

GULASCH is a stew, similar to Hungarian “pörkölt”, of meat and vegetables. Austrian goulasch is often eaten with rolls, bread or dumplings.

BOSNA, sometimes called Bosner, is a spicy Austrian fast food dish. Similar to a hot dog, it consists of a Bratwurst sausage, onions, and a blend of ketchup, mustard, and curry powder. It is made with white bread, which is usually grilled before serving.

KAISERSCHMARRN is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt, and milk, which is baked in butter. The pancake gets split into pieces while frying, shredded after preparation, and is usually sprinkled with powder sugar. It is served hot with an apple or plum sauce, or various fruit compotes.

SACHERTORTE is a chocolate cake that was invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna.

ALMDUDLER is the brand name of a popular Austrian soft drink. It is a sweetened carbonated beverage made of grape and apple juice concentrates and flavored with herbs. The flavor is similar to ginger ale.

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