Top 3 Austrian Beef Dishes

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. The fried onions are returned to the pan with mustard and beef stock, and the mixture is cooked until the juice are reduced. Cream is added to the pan and everything is simmered for a few minutes. The steaks are added to the sauce, and the dish is then served with spätzle or potatoes on the side. The meat is typically topped with the remaining onions before serving.Expand

Regarded as the Austrian answer to Hungarian-style goulash, Wiener saftgulasch is a hearty stew that consists of diced lean beef drenched in a thick, flavorful gravy. Although it has evolved from the Hungarian version of the dish, Austrian beef goulash is believed to be a gourmet delicacy of its own kind. It is usually prepared with beef (traditionally lean beef shank), onions, tomato paste, and lard, while the combination is typically flavored with vinegar, Hungarian paprika, bay leaves, marjoram, caraway, lemon zest, juniper berries, sugar, salt, and black pepper. What makes this variety of goulash stand out from the rest is the thick and smooth consistency of the sauce that is achieved through the cooking process, without the addition of any thickeners such as roux, sour cream, or flour, as well as the stew's rich, savory, and spicy flavor. It is recommended to prepare this Austrian specialty at least a day ahead of consumption since the flavor is said to improve significantly with time. Traditionally, Wiener saftgulasch is enjoyed with accompaniments such as nockerl (a type of dumplings), spätzle (noodles), potatoes, or kaiser rolls (crusty round bread rolls). The beef stew's popularity has given rise to numerous variations throughout the country, including the one that is known as fiakergulasch (coachman's goulash).Expand

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper. And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. Rindsgoulasch is typically served with potatoes, spätzle, various dumplings, and even homemade bread.Expand