The Hungarian Girl » hungarian food

How to cook a great goulash

The Hungarian Girl — Sat, 21 Jan 2012 14:15:18 +0000

Originating as a staple for herdsman’s traveling across the great plains of Hungary many centuries ago, goulash is one of Hungary’s most famous dishes. A hearty soup of beef, vegetables, and paprika, goulash gets its flavor from being cooked slowly over a long period of time. Making goulash is fairly simple but to make a great goulash, you’ll need to have the essential ingredients as well as the right techniques. Here are some suggestions on how to make a great goulash.

Goulash with egg noodles and pepper.

Use the right cut of meat

Hungarian chef George Lang wrote frequently about goulash in his books such as “The Cuisine of Hungary” (1971), the first work in English on Hungarian cooking, and “Lang’s Compendium of Culinary Nonsense and Trivia” (1980). He firmly stated, “The more parts of beef and beef innards are used, the better the gulyás will be.” Keeping that in mind, well marbled pieces of meat with lots of connective tissue often work best with goulash. These cuts won’t dry out in the long cooking process but rather the tissue and marbling will melt and give the goulash body. Chucks, shanks, and even organs are all good choices for goulash.

Don’t rush it

It’s best to cook your goulash at a very low temperature, just below a simmer if possible. This will allow the meat to become tender in it’s own time. You can also add additional spices while your goulash is simmering until it reaches your desired taste. When adding the potatoes, wait until your goulash has simmered for a while so that it doesn’t overcook and disintegrate. Potatoes should be added when there’s about 40 minutes of cooking time remaining.

Select the right type of equipment

Originally goulash was cooked in cast-iron kettles known as bogrács hung over an open fire. Of course, nowadays, most people don’t necessarily cook goulash like this for obvious reasons, however, it is still important to use the right equipment. Ensure that you use a heavy-duty pot with a lid, this can include pots made from cast iron or steel. This will help to ensure the heat is retained and distributed evenly in the cooking process.

Spice it up

Paprika is the essential spice in goulash. Be sure to choose fresh, quality paprika that is evenly and finely ground. The redder the color, the milder the paprika. On the contrary, the more yellow the color, the stronger the flavor. How you handle the paprika is also a key factor in making a great pot of goulash. Care must be taken when cooking with paprika. Due to the high sugar content contained in the spice, if paprika is fried for too long or at a temperature that is too high, it will rapidly turn bitter. This can happen in the matter of a few seconds and could potentially spoil a good pot of goulash.

Top it up

Although, goulash can be eaten as a stand alone dish, it’s also great with egg noodles also known as “nokedli” in Hungarian. You can make this tasty side dish while your goulash is simmering and when your ready to serve the dish, simply add it on top. Other great accompaniments to goulash include a side of crusty bread or even cucumber salad with sour cream. A bottle of Hungarian red wine also works very well with goulash.

Rakott krumpli

Zita Nagy — Thu, 05 Jan 2012 08:34:59 +0000

Rakott Krumpli is one of Hungary’s most favorite comfort foods. It contains a generous amount of sour cream along with potatoes and smoked Hungarian sausage which gives it a very rich and creamy taste.

Ingredients

8 medium red potatoes
3 large eggs
1 1/2 cup (300 grams) sour cream
1 smoked Hungarian sausage (hot or mild), thinly sliced
1/2 cup (100 grams) trappista or cheddar cheese, grated
salt, pepper
butter to grease casserole dish

Directions

Place potatoes in a large pot and bring to a boil. Cook potatoes until just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds. Set aside.

In another large pot, cook eggs until hard-boiled, about 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the egg shells. Cut the hard-boiled eggs into 1/2-inch rounds. Set aside.

Preheat oven to 350°F (180°C).

Butter bottom and sides of a medium casserole dish. Arrange 1/3 of potatoes in bottom of casserole dish. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream. Continue layering, ending with potato layer and sour cream on top. Sprinkle with grated cheese. Bake for about 40 minutes covered, then 10 minutes without cover until cheese is golden brown and bubbly.

Serve warm with fresh salad or pickled cucumber.

Chefparade Cooking School

The Hungarian Girl — Wed, 09 Nov 2011 10:34:02 +0000

An instructor teaching a lesson at the Chefparade Cooking School in Budapest. The school offers various classes on Hungarian cooking for visitors.

One of the highlights of any trip to Hungary is the food. Even if you don’t expect to do much Hungarian cooking, a cooking class is a fun and interesting way to learn about the local ingredients and how to prepare some of the most popular dishes.

Located in the 9th district of Budapest, Chefparade Cooking School offers participants the opportunity to master the basics of Hungarian cooking alongside experienced chefs.

A typical day begins with a visit to the Great Market Hall, the most famous and largest indoor market in Budapest. Here participants can gain an insight into the foods that are available in Hungary while learning about the history of Hungarian cuisine.

All classes are held in a modern kitchen, with a full stove and workstation for each participant. There is the option to select either a three or four-course menu (appetizer, main, and dessert). Dishes include favorites such as sour cherry soup, chicken paprikás, stuffed paparika, Hungarian style-pancakes and apple strudel.

Creamy potato soup with sausage, one of the many typical Hungarian dishes that participants can learn to prepare at the school.

As well as the kitchen, the school has a large communal dining table where participants can sit down at the end of class to eat the dishes they’ve prepared. Local wines are also included. ”There’s a lot of cooking involved in our classes but we also like to emphasis the experience of meeting new friends and socializing,” explains Lekrinszki.

For anyone seeking to develop a deeper appreciation of the flavors, history and culture of Hungarian cuisine, will find great pleasure in attending a class here.

Classes are offered in both English and Hungarian and are approximately 3-4 hours in length.

Chefparade Cooking School
Address: H-1094 Budapest Páva u. 13, district IX.
Tel: +36/1/215-0175
E-mail: info@cookingbudapest.com
Website: http://www.chefparade.hu

http://www.youtube.com/watch?v=ffW4bxw2D50

Paprika-spiced cauliflower soup

Zita Nagy — Tue, 08 Nov 2011 21:13:25 +0000

Paprika-spiced cauliflower soup

During the colder months in Eastern Europe, its common to find soups made from vegetables such as cauliflower, as it tolerates frost well and can be stored for a long time. This version of cauliflower soup includes paprika which gives it a nice flavor. Although, every family has their own version, my grandmother cooked cauliflower soup with paprika, my mother without it.

Ingredients

1 tbsp sunflower oil
1 medium-sized cauliflower, cut into small florets
1 onion, chopped
1 carrot, sliced
1 parsnip, sliced
1/3 cup soup noodle *
3 cups water
3 cups vegetable stock
1 tbsp white spelt flour
2 tsp paprika
salt, pepper to taste
dollop of sour cream
chopped parsley for garish

Directions

Heat sunflower oil in a large saucepan. Add chopped onion and cook for 5 minutes until soft. Add carrot, parsnip, cauliflower and saute for another 3-5 minutes. Add flour, paprika and stir while pouring the water. Season with salt and pepper and bring to a boil. Cover the pan, reduce heat to low and simmer for about 10-15 minutes, then add the noodle and cook until vegetables and noodle are tender. Garnish with parsley. Serve with a dollop of sour cream.

* Hungarian soup noodle is a kind of small pasta that can be cooked directly in soup or water, or in stew broth. It is a great accompaniment for Hungarian Beef Goulash or any dish rich with pan juices or gravy. You can substitute it with any kind of Italian small pasta (pastina) like gramigna, gobbetti, farfalline, lancette, treccine, ditaloni rigati, etc.

Lángos at the Fény utca market

The Hungarian Girl — Mon, 17 Oct 2011 17:45:43 +0000

Locals buying lángos at the Fény utca market, which is a popular place to have the deep-fried snack in Budapest.

If you’ve got a craving for lángos, you may want to visit the Fény utca market in Budapest which sells the deep-fried snack.

There are two lángos stands in the market, one of the upper floor and the other on the bottom floor. Both offer a wide variety of sweet and savory toppings including the most popular version of shredded cheese and sour cream (sajtos-tejfölös). Other toppings include sprinkled sugar, ham, and even cabbage.

Although, it’s easy enough to find lángos in Budapest, this place certainly stands apart from the rest. The lángos sold here is very flavorful with good consistency. It is also quite affordable with the average price of just 200 forints. Most of the people who frequent here are locals, so you know its got to be good!

Lángos with sour cream topping. Both sweet and savory toppings can be served on lángos.

The lángos is served on a wax paper, from which you can eat it from the tables in front or take it with you as you shop in the market.

Perfect at any time of the day, this is a great place to come and enjoy authentic street food in Hungary.

Just look out for the red and yellow signs that say “lángos” at both ends of the market.

Fény utca market
Lövöház utca 12., II. district, (behind the Mammut Shopping Mall)
Monday– Friday 6am–4pm, Saturday 6am–1pm

First Strudel House of Pest

The Hungarian Girl — Tue, 11 Oct 2011 11:28:39 +0000

Opened in 2007, the First Strudel House of Pest serves a variety of handmade strudel and Hungarian dishes.

Located in the heart of Budapest, the First Strudel House of Pest is a unique café and restaurant dedicated to preserving the art and tradition of strudel making.

The menu features a variety of both sweet and savory strudel including cottage cheese, apple, sour cherry, and cabbage. There is also the option to select speciality dishes like morello-poppy seed strudel with sour cherry pálinka (brandy) sauce and strudel “kalocsa” style with tokaj wine vanilla sauce. Owner and Managing Director Andrea Leidal says, “We want to be known as the place where guests can come and enjoy the very best of strudel.” Leidal also emphasized the importance of preserving the tradition of strudel making, “our strudel is hand-made using local ingredients and is prepared from traditional style Hungarian recipes that have been passed down from generations.”

A sample serving of strudel with various fillings.

Besides strudel, the restaurant serves typical Hungarian cuisine along with fresh soups, salads and grilled meat and fish. There is also an extensive drink menu that includes coffee, fruit juice, beer and wine.

Although the First Strudel House of Pest doesn’t have a famed history like many other cafés in the city, it does exude elements of the old world. The building itself dates back to 1812 with the interior design consisting mainly of early 20th century classicism. Old photographers, postcards, textiles, spritzer bottles, and even a row of Vaudeville theatre seats are incorporated into the decor. “We wanted to create a unique atmosphere, says Leidal who along with her husband helped to designed the restaurant.

Guests can also enjoy an interactive strudel demonstration along with a 12 minute film about the history of the pastry through the restaurant’s Hungaricum Program.

For anyone looking to indulge in fine strudel and typical Hungarian fare will be delighted by the First Strudel House of Pest.

Breakfast, lunch, dinner and take-away everyday from 9:00 a.m. to 11:00 p.m.
1051 Budapest, Október 6. utca 22
Telephone: (+36) 1/428-0134
E-mail: reteshaz@reteshaz.com
Website: http://www.reteshaz.com

Local street food in Hungary

The Hungarian Girl — Tue, 02 Aug 2011 18:42:26 +0000

When it comes to enjoying a satisfying meal in Hungary, changes are you’ll probably have to dine in at a sit-down restaurant. But that doesn’t necessarily mean there isn’t a few good options when it comes to sampling local food on the go. Here are a some of the most popular kinds of street food in Hungary.

Lángos

Lángos is a flat bread made of a dough with flour, yeast, salt and water. The name comes from the Hungarian word láng (flame) from the days when the snack was baked next to the flames of a brick oven. Nowadays its deep-fried and sold at festivals and fairs throughout Hungary. It can be served with sweet or savory toppings. A favorite topping for lángos is with shredded cheese after first being rubbed with a raw clove of garlic.

Pogácsa

Similar to a scone, pogásca is made from yeast dough that is folded several times and baked. It’s almost always savory and served with various seasonings and toppings like cheese, pork cracklings, garlic, paprika and onions. Pogácsa is traditionally eaten alone as a snack but are also served with hearty dishes like goulash.

Lángos, a deep fried flat bread that is commonly topped with shredded cheese after first being rubbed with a raw clove of garlic.

Kürtoskalács

Kürtoskalács also known as chimney cake or stove cake is a traditional Hungarian pastry that originated in Transylvania. It is made by placing strips of dough on a wooden cylinder over an open fire. The dough is than glazed with sugar which creates a sweet, crisp crust. Once toasted, it is generally rolled in toppings like sugar, cinnamon, or nuts.

Palacsinta

The Hungarian version of a crepe, palacsinta is a very common food that is sold at snack bars on the street. Fillings include apricot jam, cottage cheese, chocolate sauce, and poppy seed. Palascinta can also be made with savory fillings such as the hortobágyi palacsinta, which is filled with veal or chicken pörkölt and topped with paprika sauce.

Sausages

Hungarian love meat and its no surprise that sausages are eaten with great gusto! Kolbász is the generic Hungarian word for sausage. Most are made with ground pork or beef and include a variety of spices like paprika and garlic.

Chestnuts

In the colder months especially during the Christmas season, street vendors can be seen strolling around with their push charts selling roasted chestnuts.

Körözött: cheese spread

The Hungarian Girl — Mon, 25 Jul 2011 11:26:18 +0000

Körözött (Hungarian cheese spread) on rye bread.

This savory cheese spread is a favorite in Hungary. Almost every household has a special way of making it but the essential ingredients usually include “bryndza” (a type of sheep’s milk cheese), butter, paprika and herbs. Its best to prepare Körözött the day before to allow the flavors to settle.

Ingredients

1/2 pound brindza or farmers cheese
1/4 cup (113 grams) unsalted butter
1 tsp sweet Hungarian paprika
1/2 tsp prepared mustard
1/2 tsp crushed caraway seeds
chopped chives or parsley for garish

Directions

Mix together all ingredients. Let stand for several hours, or preferably overnight. Serve as a dip or spread, with slices of rye bread or crackers.

Cherry filling

The Hungarian Girl — Fri, 01 Jul 2011 09:56:27 +0000

This is a simple recipe for making cherry filling that can be used in any pastry. Keep in mind that if you’re using sour or tart cherries, you may need to add more sugar according to your desired sweetness.

Ingredients

5 to 6 cups (2 1/2 to 3 pounds) fresh pitted cherries
1/2 cup (125 ml) water
2 tbsp fresh lemon juice
1/4 cup (50 grams) granulated sugar
4 tbsp cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon almond extract

Directions

Rinse and pit cherries. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, cinnamon, almond extract, and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly before using as a filling.

New cookbook app offers traditional Hungarian Kosher recipes

The Hungarian Girl — Fri, 03 Jun 2011 22:09:34 +0000

A screen shot of Ofer Vardi "Going Paprikash" app.

A new project by Israeli-Hungarian food writer Ofer Vardi offers up his Grandma’s cuisine, but not in a traditional cookbook format.

“Going Paprikash” is a new app for iphone and ipad users that features 120 Kosher Hungarian recipes. The app includes photos, personal stories, a streamlined search engine, shopping lists, a timer for cooking and baking, and sharing options.

Vardi previously spent a year in Budapest where he was insipred by the tastes and flavors of Hungarian cusisine. He decided to create a cookbook in honor of his grandma who was the cherished cook in the family. Vardi says, “We were raised up with her delicious Hungarian food. After her death, sadly, there was no one who could cook Hungarian food for us. I collected all of her recepies and thought it was time to do something to preserve her culinary legacy.”

The free-of-charge version of Going Paprikash includes 10 recipes. An upgrade to the full version is available through in app purchase.