Gulasch

Adopted from Hungary and made entirely Austria’s own — a slow-cooked, deeply flavoured beef stew with generous amounts of onions, sweet paprika, marjoram, and caraway, simmered for hours until the meat is meltingly tender and the sauce is thick and glossy. Served with bread rolls (Semmel) or egg noodles (Nockerl). Viennese Beisl (bistro-pubs) serve it as a warming weekday staple, and it’s a favourite late-night dish at market stalls.