What is Austria's most famous?

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Kitt

In most places in Europe They would say Wiener Schnitzels. This is not the best dish out of Austria but the most Famous since this is served in most places here:- 4 Veal Schnitzels (cuts from the Leg of Veal)
200g (7 oz) flour
2 eggs
2 tablespoons milk
200g (7oz) breadcrumbs
fat or oil for frying
lemon and Parsley
Pound schnitzels lightly , salt, turn in flour, pull through a mixture of beaten eggs and milk (batter) and press lightly on both sides into the breadcrumbs . Immediately after coating, fry the schnitzels, swimming in oil or fat hot, until golden brown. after frying.leave to drain for a few moments on grease proof paper, garnish with a slice of lemon and parsley, and serve straight away.
A mixed or potato salad should be served with Wiener Schnitzel.
For Kein Nam "Dish" is another way of saying plate of Food

kein name mehr frei

I am from austria. cool, or not^^?
what is dish?
yes, in austria we have a thing, called lexikon.
austrias most famous dish. lol. I think, "gmundner geschirr".
whan you mean food (sorry, I am 14): wienerschnitzel, kÃ¤rntner kasnudeln, keiserschmarrn...

@kitt: ok, IÂ´m vegetarian.

amphitryon

Among the many dishes I like to cook, one of my favourites is the "Viennese Rindsgulasch" :

(it's like a meat stew, but definitely is not a "stew" - the meat is properly browned and you must use onions equal by weight, to the meat;
brown the onions until golden, add the meat cubes and quick brown them on all sides, then "kill" the high heat with a shot of vinegar mixed with water; this becomes the source of your sauce - you reduce the heat and simmer for an hour or more -or until the onions are all "gone" and have become part of the sauce. (Gulasch gets better warmed up again the next day.)
Add more soup-stock if you have, then add sweet and hot paprika to taste. I also like to use some concentrated tomato paste, some dried tomatoes, to thicken the sauce.
The original recipe calls for a little flower roasted in a small pan with butter, which then gets added to the Gulasch - thickens it (the term is "Einbrenn"). I usually do without.
Serve with dumplings, potatoes, rice on the side and a green salad.
The 'classic" way to serve, just with a "Semmel" on the side ( a Viennese bun).
Any leftovers, add a cut up pair of wieners (sausage) to it, and you extended the dish for one more round.

Any more leftover the day after - if there's enough sauce, add sauerkraut, 300 g cubes of quick-browned pork shoulder, and you have "Szegediner" Gulasch (there's a neat story to the origin of this, and it's not Hungarian!)
You see, you can spin this dish over at least three servings; refrigerate in-between, for a day of "rest" from it.

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