Handmade dolls for sale in Hollóko, located in northeastern Hungary.

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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.

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Dried Hungarian peppers hanging on a wall. Much of Hungary’s paprika comes from the villages of Kalocsa and Szeged, located in southern Hungary.

Often referred to as “Hungary’s red gold”, paprika has become synonymous with Hungarian food due to its ability to add excellent flavor and color to various traditional dishes.

There are several versions of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Below is a list of the types of paprika available in Hungary.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered to be one of the best.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly good with dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

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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.

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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.

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Halászlé also known as fisherman's soup is traditionally prepared using local ingredients such as paprika, onions, peppers and a variety of fresh water fish. Depending on the amount of added paprika the soup can range from mild to very hot.

Situated on the Southern Great Plain along the banks of the Tisza River, is where Hungarians prepare a very special dish and believe or not – it’s not goulash!

In the city of Szeged, made only from freshwater varieties and traditionally cooked in a narrow-bottomed kettle hung on a tripod over an open fire is the “Szegedi halászlé” - a regional fish soup. Its authentic flavor comes from the locally grown Szeged paprika for which the region is famous. Depending on the amount of added paprika the soup can range from mild to very hot.

Many people regard the preparation of fish soup as somewhat secretive. Although, the recipe is rather simple and includes just a few ingredients – paprika, onions, peppers, fish and water. 

There is also a special celebration for the soup. Held in the first week of September, The International Tisza Fish Festival attracts thousands of visitors each year in which both professional and amateur cooks compete to make the best fish soup. Giant kettles containing the soup are put on display giving visitors the opportunity to sample and judge their favourite soups. Folk music and dance, a handy-craft market, and an evening of fireworks are all part of the festivities.

Much of the local pride in Szeged surrounds this dish, making it a very unique experience for visitors and anyone curious about Hungarian food and culture.

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Paprika peppers and the fine powder derived from their seeds are often seen as a symbol of Hungary. Used to flavor a variety of Hungarian dishes and helping to bolster the national agricultural industry, the paprika plant has long played a key role in the country's cuisine and economy.

Hungaricum refers to something that is characteristically and typically Hungarian which can include speciality foods, drinks, traditional clothing, animals, customs, and even fine works of art.

Much of these things can be attributed to Hungary’s rich and diverse cultural history.

Here are some of the most well-known Hungaricums.

Paprika

Paprika is the national spice of Hungary and used extensively in Hungarian cuisine. There are several versions of paprika in Hungary ranging from édes (sweet) to eros (hot) as well as everything in between. During the 1930′s, Hungarian scientist Albert Szent-Gyorgyi and his colleagues at Szeged University experimented with fresh bell peppers. In 1937, Szent-Gyorgyi was awarded the Nobel Prize for Science for discovering that paprika included Vitamin C, an antiscorbutic, which protects against scurvy.

Pálinka

A ubiquitous specialty known throughout Hungary and the Hungarian enclaves of neighboring Transylvania, pálinka is the generic name for the fiery fruit brandy distilled from fruits such as plums, apricots and pears.

Unicum

Known as the national drink of Hungary, Unicum is an herbal digestif liqueur. The history of the drink dates back to 1790, when a court physician named József Zwack combined different herbs and roots to create a remedy for Kaiser Joseph II, Emperor of Austria and King of Hungary, who was suffering from stomach ailments. When the monarch tasted the drink he exclaimed, “Dasist ein unicum!”, meaning in English,“This is unique!”. Thus the name of the drink was given.

Tokaji Aszú

This luscious sweet wine comes from the Tokaj-Hegyalja district of northeastern Hungary. Made from grapes affected by noble rot, Tokaji Aszú is Hungary’s most famous wine. Throughout the 17th and 18th century, Tokaji Aszú was a cherished commodity enjoyed by the royals of Europe including Louis XIV of France, Peter the Great, Elizabeth of Russia, and Frederick the Great, as well as renowned composers and writers. In the Hungarian National Anthem, the poet Ferenc Kölcsey (1790-1838) wrote about the country’s most precious gifts. Included is the wine of Tokaji: “In the grape fields of Tokaj, You dripped sweet nectar.”

The Puli is an ancient Hungarian dog known for its long, corded coat. It is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago.

Pick “Winter” Salami

This brand of salami was first produced in the town of Szeged in 1869 by an Italian butcher by the name of MárkPick. His salami quickly gained a reputation for its rich flavor which was made with local Hungarian ingredients. A factory was built in the area and soon afterwards the salami went into mass production. Today, Pick “winter” salami is one of Hungary’s most popular culinary specialties.

Herend Porcelain

Founded in 1826 in the town of Herend near the city of Veszprém, this Hungarian manufacturing company specializes in luxury hand painted and gilded porcelain. In the mid-19th century it was purveyor to the Habsburg Dynasty and aristocratic customers throughout Europe. Many of its classic patterns are still in production today.

Halas Lace

Hungary has a rich history of lacemaking. One of the most famous is the Halas Lace which originated in the town of Kiskunhalas in 1902 by Mária Markovits and her son Árpád Dékáni. Various items were produced from this intricate needwork which eventually became an important part of Hungarian folk art.

Mangalica Pig

Mangalica is a breed of pig grown especially in Hungary and the Balkans known also as a curly-hair hog. At the beginning of the 1800s, demand for fattier pigs grew, and the mangalica was bred in 1833 by crossing Hungarian pigs from the Bakony and Szalontaregions with the Serbian sumadia. Their number continued to grow until the middle of the 20th century, then decreased rapidly due to the heightened demand for meatier pigs as opposed to the fattier ones. Gene banks established by the Hungarian government in 1974 were what saved them from extinction. Today, mangalica meat is once gaining popularity by foodies around the world who are keen to sample this rich and delicate specialty.

Hungarian Grey Cattle

The Hungarian grey cattle also known as Magyar szürkemarha are an ancient breed of cows from Hungary. These long horned animals once grazed the great plains of Hungary over 1000 years ago. Used mainly for draft purposes, they were positioned in teams of four or more to pull merchant wagons across the plains, sometimes in long caravans. Although, Hungarian grey cattle are not used as much in today’s society, they are an important part of Hungarian culture and heritage. Many are kept in protected areas such as the Hortobágy National Park in Eastern Hungary.

Vizsla

The vizsla has been a trusted and favorite hunting dog of the Magyar tribes who lived in the Carpathian Basin in the 10th century. In the 19th century, the vizsla suffered a decline and during the Second World War, came close to becoming extinct. In 1945, when the Russian occupation forces invaded Hungary, many of the wealthy aristocrats were forced to flee their beloved land. Several were able to smuggle their vizslas and pedigree records out of the country. These owners fled to various parts of Europe and North America with their dogs and from this small remaining stock, the vizsla was revived.

Puli

The puli is an ancient Hungarian dog known for its long, corded coat. The tight curls of the coat, similar to dreadlocks, make it virtually waterproof. The breed is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago and, for centuries, it was treasured for its sheep herding abilities.

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Paprika is a spice made from the grinding of dried sweet capsicum peppers.

Paprika is a common ingredient used in many Hungarian dishes.

This recipe is for a flavorful sauce base that can be served over egg noodles, dumplings, or any meat dishes.

Ingredients

1 tbsp of vegetable oil
1 onion, finely chopped
1 tbsp of paprika
2 1/2 tbsp all-purpose flour
1 1/4 cups (280 ml) of chicken stock
4 tbsp dry sherry or white wine
2/3 cup (70 ml) of sour cream
salt and pepper to taste

Directions

Using a large skillet, heat the oil. Add the onions and cook until soft.

Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.

Add the sherry and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.

Serve over your favorite dish.

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The name Különleges, meaning special, is one of the highest grades of paprika.

Overview

Paprika is a spice made from the grinding of dried sweet capsicum peppers, which are similar to red bell peppers. It is a commonly used ingredient in a variety of Hungarian, Central, and Eastern European dishes. Paprika is also well-known throughout Mexico, Central, and South America where there are different versions of the spice.

Types of paprika

In Hungary, there are eight types of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered the best of all paprika spices.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly comp­le­men­ta­ry to dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

The best way to select your paprika is by considering the type of color, sweetness, pungency, or heat you’d like to add to your dish.

How to cook with paprika

Paprika is a great ingredient to use in your recipes especially if you want to enhance flavor and color. Some of the most popular Hungarian dishes that have paprika include goulash soup, chicken paprikash and cabbage rolls. One of the simplest methods to use paprika is by adding into lard or oil in your cooking. Just be careful not to leave paprika for too long under high heat or you may burn it! Paprika’s high sugar content means it dissolves easily and quickly. If you would like to use paprika to add color to a prepared dish, always stir the red powder into a little hot oil, and then add this to the dish.

Nutrition

During the 1930′s, Hungarian scientist Albert Szent-Gyorgyi and his colleagues at Szeged University experimented with fresh bell peppers. In 1937, Szent-Gyorgyi was awarded the Nobel Prize for Science for discovering that paprika included Vitamin C, an antiscorbutic, which protects against scurvy. Paprika is also known to assist in normalizing blood pressure, improving circulation, and increasing the production of saliva and stomach acids as well as aiding digestion.

How to store paprika

Paprika retains its flavor for six to eight months. It should be purchased in small quantities and kept in airtight containers away from sunlight.

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