Whats a really good austrian dish?

Question

i want to try something new

Answer 1

Austrian Almond Vanilla Cookies

These melt-in-your mouth Austrian buttery cookies are simple to make and delicious for any occasion. Great for a mid-afternoon get-together or a light, after dinner dessert. Variations are easy too: make with hazelnuts or walnuts and drizzle with bittersweet chocolate, if desired.

Makes 18 cookies

1/2 cup whole blanched almonds

1 cup all-purpose flour plus some extra spoonfuls for sprinkling

2 pinches salt (not Kosher)

1 cup confectioners' sugar

1/2 cup (1 stick) unsalted butter, chilled, cut into small cubes

1 tablespoon vanilla extract

Preheat oven to 350°F. Place almonds on a cookie tray and place in oven for about 8 minutes until fragrant and moderately toasted. Let cool slightly and place in food processor with about 2 tablespoons of the flour. Pulse just until mixture resembles breadcrumbs, and then add remaining flour, salt and 1/4 cup of sugar. Pulse another couple of times to mix well, and then add butter and process until mixture comes together as a dough. Remove from food processor, work with hands slightly to form a ball and wrap tightly in plastic wrap. Place in refrigerator and let rest for at least an hour or up to a day.

When ready to bake, preheat oven to 350 F. Cover 2 cookie trays with parchment paper, spray with cooking spray and then sprinkle with a few spoons of flour through a sifter or sieve over the trays. Take out dough and form into a long one-inch thick roll with your hands. Then cut into one-inch "cubes" and roll each slightly into a small log. Bend each log to form a crescent moon shape or a U shape figure and place on cookie sheet about 2 inches apart from each other.

Bake for about 9–10 minutes, cookies should not brown. Let cool slightly (cookies will be very delicate and crumbly at this point) and then move to wire rack. Sprinkle while still warm with some of the remaining confectioner's sugar. Repeat with remaining dough. Sprinkle again with sugar just before serving.

Variations: You may substitute a similar amount of blanched hazelnuts or walnuts. Once baked and cooled, they can be drizzled with melted bittersweet chocolate for decoration. Do not add the last sprinkling of sugar in this case.

Answer 2

Snitzel and fries!

Answer 3

Ziguener schnitzel with spaetzle with lots of brown gravy and Hefe Weizen Bier to drink it all down, wundubar!

Answer 4

Vegimite on toast;

Shrimps on the Barbeque;

Grilled Kangaroo with a koala sauce;

Warm Victoria Bitters.

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.Oi!- Austrian, nevermind [smirk...]

Answer 5

this is very good....

PANADLSUPPE

(Bread Soup)

2 day old bread rolls

1 liter (1 1/2 pints) clear chicken stock

Chopped chives

salt, pepper

1 egg yolk

1/2 cup cream

Cut rolls into cubes and cook with the stock until the rolls have been completely absorbed by soup. Salt and pepper to taste. Whisk egg yolk with cream, gradually pour on the hot soup whisking all the time. Sprinkle with chives and serve at once. A small lump of butter added just before serving greatly improves the flavor.

Answer 6

Wiener Schnitzel

Serves 4

4 escallops, thin slices of veal or pork (schnitzel)

salt, ground pepper

flour, breadcrumbs

2 whole eggs

oil to deep fry

1. Preparation

Prepare 3 deep plates.  Put flour in one, beaten eggs in another and breadcrumbs in the third.  The meat is dipped in that same order.  Start with moderate amounts;  you can always top up quantities as needed.

The meat slices are tenderized and rendered thinner with a meat mallet .The schnitzel fries at high temperature in just 2-3 minutes.  The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.

Season with ground pepper.

Put a schnitzel on the plate with flour, cover both sides and shake off excess flour.  Then dip it in the egg, making sure schnitzel is covered with egg.  Lift, let excess egg drop off, and lay it in the breadcrumbs.  Make sure schnitzel’s surface is coated with breadcrumbs.  Again, lift it off plate and shake a little so loose crumbs fall off.

Put oil in a large frying pan 1/2-inch deep and heat.  Schnitzels will swim which is deep frying.  Get the oil hot enough that the schnitzel sizzles immediately when you put it in.  When it has the desired color, turn it.

When cooked, place on paper towels to soak fat from schnitzel.  Salt the schnitzel now if you haven’t done so before.  It is ready to serve.

It is very tasty to let it fry a bit in real butter after deep frying.

You can deep-fry ready boiled potatoes with the schnitzels.  They get a nice crunchy skin; or break them up with spatula and cook as hash browns.

Answer 7

Kaiserschmarrn, it is a cross between a pancake, souffle and sponge cake, cooked in a cast  iron pan and sprinkled with powdered sugar.