Hello ladies and gents this is the Viking telling you that today we are talking about
Austrian cuisine
Austrian cuisine (German: Österreichische Küche) is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Wiener Schnitzel, a traditional Austrian dish made with boneless meat thinned with a mallet (escalope-style preparation), and fried with a coating of flour, egg, and breadcrumbs
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause; a more substantial version akin to a British "ploughman's lunch" is called a Brettljause after the wooden board on which it is traditionally served.
Popular dishes of Vienna
Main article: Viennese cuisine
- Rindsuppe (beef soup), a clear soup with golden colour
- Tafelspitz, beef boiled in broth (soup), often served with apple and horseradish and chives sauce
- Gulasch (goulash), a hotpot similar to Hungarian pörkölt. Austrian goulash is often eaten with rolls, bread or dumplings (Semmelknödel)
- Beuschel, a ragout containing lungs and heart
- Liptauer a spicy cheese spread, eaten on a slice of bread
And as always have a chilled day from the Viking
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