Hungary. What a beautiful and historical country of Eastern Europe. There's so many stories I'd love to tell you about, but I'll never forget the taste of Hungarian food. Because I do believe that experiencing Hungary’s food is the best way for learning about its culture and traditions.
Hungarian cuisine is a combination of simple peasant food which originated many centuries ago when nomadic tribes rode the great plains of Hungary. Authentic Hungarian dished are definitely not for people on a diet, as you may find dishes a bit too heavy and fatty! However the rich flavours, aromas and textures compensate for the slightly excessive calorie intake.
The result is delicious, sometimes hearty, and helps withstand long cold winters. It's also incredibly indulgent.
Don’t you want to try it?
This food is the most well-known Hungarian dish, but I can not delete the memory of goulash in my heart.
The first time I tried goulash was when I visited Hungary to meet my friend Tamas, five years ago. His mother was waiting for me with this traditional meal in their warm-hearted house.
At that time, the weather was really cold and snowing (as per usual in a Hungarian winter) so she was preparing this warm stew for her son’s friend. I still remember how delicious and tasty this meal was. (I just talked to myself: “Mamma Mia”)
This is such a complete food by itself that you don’t really need anything else with it other than a nice cold beer or even some lovely wines. Let’s make it!
Ingredients (serves 4)
- 1 1/2 tablespoons olive oil
- 500g stir-fry beef
- 1 brown onion, thinly sliced
- 200g button mushrooms, thickly sliced
- 1 tablespoon ground paprika
- 400g can condensed tomato soup
- 400g can diced tomatoes
- steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve
- Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.
- 2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.
- Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.
- Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.
- Enjoy this lovely dish with bread, noodle or rice whatever you would love to feel!