Guten Appetit! – Austria

Austria: wienerschnitzel, warm potato salad, braised red cabbage, apfelstrudel900px-Flag_of_Austria.svgThis was the perfect meal to reconnect with friends I hadn’t spend time with in awhile. We enjoyed the warm, comforting meal on a crisp fall night with great conversation and fun stories of traveling.

I got to spend a few days in Austria when I went on a travel club trip to Europe in high school. We toured some of the Sound of Music film locations, so during our meal I played the Sound of Music soundtrack the entire time!

Wienerschnitzel is such a classic Austrian dish, so that’s what I built the meal around. Traditionally it’s made with veal, but it’s also often made with pork or chicken. I used chicken. I decided to use all Wolfgang Puck recipes. He’s a renowned chef, and often appears on my favorite show, Top Chef. I remember an episode a few seasons ago in which a contestant had to recreate Wolfgang Puck’s favorite childhood meal from Austria, where Wolfgang is from. So, here we go; Wolfgang Puck’s Austrian recipes.

First up, wienerschnitzel and warm potato salad, a combo that Wolfgang endorses with these recipes here. The wienerschnitzel is super easy! I bought thin-cut chicken so I just sprinkled the chicken with salt and pepper, coated with flour, egg, panko bread crumbs, and pan fried it in peanut oil.

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The warm potato salad definitely paired nicely with the wienerschnitzel. This is another really simple recipe, though I added the onions to the potatoes to boil rather than having raw onions in the salad.

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I made way too much braised red cabbage (recipe here) – I should have gotten a tiny cabbage. But it smelled delicious while braising, and the cinnamon and orange juice made it feel very fall.

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Purple cabbage is so pretty.

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Finally, the most fun part of the meal, the apfelstrudel! This was really fun to make. I had no idea how massive the strudel would turn out to be!


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I made in the dough in my food processor, which made it so easy.

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The recipe calls for rolling the dough out on a tablecloth, but I used a (clean) pillowcase. The dough was so stretchy and pliable, and such a great texture!

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Once I added the breadcrumbs (which I made from ciabatta rolls), and the spiced apples and started rolling the strudel I realized that it was MASSIVE! I stared at it for awhile, laughed a lot, and tried to figure out how it was going to fit in the oven. It worked once I folded the sides in to create a semicircle. I definitely could have halved the recipe.

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This picture that Laura took shows how enormous the strudel is.


We had a delightful meal and evening, complete with sourdough bread and Austrian wine.

DSCN2832 DSCN2834 DSCN2829 DSCN2830 Notes for next time:

Halve the strudel recipe and the cabbage recipe unless feeding a large group! I also should have cooked the strudel on parchment paper (which I was out of) since it stuck to the foil. And we ate the strudel a la mode, which really is the way to go 🙂



About couchcuisine

I like traveling, cooking and eating...especially with friends.
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One Response to Guten Appetit! – Austria

  1. Heidi says:

    Love the idea of using a pillowcase! Everything looks delicious.

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