Bauernschmaus
Farmer's feast plate. Multiple smoked and roasted meats, sauerkraut, bread dumplings, potatoes. More food than one person needs. Best in cold months with dark beer.
Course
Main Course
8 entries tagged Main Course on Introducing Salzburg.
Gulasch
Deep, paprika-rich beef stew. Austrian adaptation of the Hungarian original. Onions, sweet paprika, beef, simmered 2-3 hours. Thicker than Hungarian Gulyás. Served with bread dumplings (Semmelknödel). A bowl on a cold afternoon is one of the most satisfying things the city's food offers.
Kasnocken
Salzburg's cheese spaetzle. Egg-and-flour dumplings layered with melted mountain cheese and crispy fried onions. On every mountain hut menu and most city restaurants. The Pinzgauer Kasnockn is the protected regional variant.
Pinzgauer Kasnockn
Protected Pinzgau variant of Kasnocken. Made with Pinzgauer Bierkäse and Almkäse: more assertive, tangy. Served in the pan with green salad. Found across the Pinzgau from Zell am See to Krimml.
Salzburger Bierfleisch
Salzburg regional: beef braised in dark beer with onions and vinegar. Rich, malty, slightly tangy. The dish locals order when visitors order Gulasch. Served with bread dumplings.
Schweinsbraten
Roast pork. The other Austrian main course alongside Wiener Schnitzel and Tafelspitz. Caraway, garlic, dark beer. Shattering crackling. Semmelknödel and braised red cabbage.
Tafelspitz
Austria's most refined beef dish. Prime rump simmered slowly in rich broth. Served with creamed spinach, roasted potatoes, chive sauce, and horseradish cream. Emperor Franz Joseph I reportedly ate it daily. Cannot be rushed. Cannot be improved by anything except time and a good broth.
Wiener Schnitzel
The most ordered dish in Austria. Thin veal escalope, flour-egg-breadcrumb coating, fried in clarified butter until golden and blistered. Lemon wedge. Potato-cucumber salad. The characteristic wellige (wavy) coating of a correctly fried schnitzel. On every traditional menu.