Traditional recipes

Traditional Hungarian goulash

Traditional Hungarian goulash

Peel the onion, wash and cut coarsely, then cook in 50 ml oil. Add the diced meat and fry a little on all sides, then put a teaspoon of salt, two tablespoons of paprika and water to cover the meat. Let it boil until the meat is well penetrated and fill with water if necessary, because the paprika can burn and become bitter if it has no water.

Peel the potatoes, wash, cut into cubes and place in a bowl, covered with cold water.

Peel a squash, grate it and chop it.

Peel a squash, grate it and slice it.

The celery is peeled, washed and cut into large pieces.

Peel a squash, grate it and wash it in hot water for half a minute, then peel it.

Peel a squash, grate it and slice it.

All these vegetables are placed over the meat, after it has penetrated well, together with a teaspoon of salt and it is completed with enough water to cover them. Bring to the boil and top up with water if necessary.

Meanwhile, you can prepare the dumplings: beat the egg with the salt and gradually add the flour. Knead by hand, a compact, soft dough. Roll out the work table and divide the dough into 3-4 parts. From each piece are formed some long, well-floured baguettes. Using a knife, cut about 1 cm thick slices. The knife is also floured because it is possible to stick to the dough. Let the dumplings simmer until the vegetables are penetrated, then put them in the food and let them boil for 15-20 minutes. After the food is ready, remove from the heat and cover with a lid, leaving the dumplings to swell.

Hungarian goulash is served with green parsley.



Traditional Hungarian Goulash recipe

I haven't been to Hungary to taste it, I haven't tasted it here either, but the girls I was inspired by say it's a traditional recipe.
Normally, I had to put cumin and hot pepper in it, but because my mother can't eat spicy, I didn't put it. You can put it because it's better.
You can also put cumin. I didn't put it on because I don't like it.

  • Goulash:
  • 3 red onions
  • 50 ml oil
  • 520 g of veal
  • salt
  • 2 tablespoons paprika
  • the water
  • 3 potatoes (600 g)
  • a Kapia pepper
  • 2 carrots
  • 100 g celery
  • a small tomato
  • 3-4 cloves of garlic
  • dumplings:
  • an egg
  • a pinch of salt
  • 80 g flour + 20 g flour for spreading

The secrets of the best Hungarian goulash in a cauldron. The recipe of a traditional chef

Hungarian cuisine is colorful, full of vitality, spicy, with not very light dishes but full of flavor, and the Hungarian goulash in the cauldron is one of the stars of culinary culture in the neighboring country, which has become very popular in Romania.

Hungarian goulash in a cauldron is a thicker soup or stew, with a delicious taste, which is on the menus of many restaurants in Miercurea Ciuc, being preferred by most tourists visiting the area.

Some of the secrets of the Hungarian goulash recipe were revealed by the owner of a traditional restaurant in Miercurea Ciuc, Pal-Pal Gyongyver, who wants to point out that the biggest secret is for this food to be prepared in a large bowl, because then the taste will be much better.

Use beef, potatoes, onions, garlic, butter, peeled tomatoes, pepper, sweet and hot paprika, salt, bay leaves, a little vinegar, hot peppers, a teaspoon of flour and two tablespoons of sour cream. Heat the butter in a saucepan and fry the pieces of meat one by one, until they take on a little color. Add the onion, garlic and let it harden together with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and simmer for an hour and a half. The hot peppers, cut into small slices, are added to the goulash after an hour of cooking, and towards the end, the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream. The food is spicy and goes well with a glass of dry red wine‘, Says Pal-Pal Gyongyver, quoted by Agerpres.

She added that the weights used cannot be revealed, as it is a restaurant secret that has been kept for ten years, but it is important to know that only beef and natural ingredients are used.

‘Ten years since I opened, we use the same spices and weights and even though the chef has changed, the recipe has remained the same. And we, as soon as the weather warms up, make the goulash outside, in the cauldron. It is a dish that is highly appreciated by our customers, especially by tourists', says Pal-Pal Gyongyver, who urges all the greedy to taste the goulash at least once, even if they are on a diet.

The goulash recipe is a simple one, but each family has adapted it to their own tastes, again In some areas this food is also made with beans or cabbage.

The editor-in-chief of the culinary magazine ‘Szekler Cuisine’, Janossy Aliz, says that goulash was the food of cattle herders and has meanwhile become a national dish in Hungary.

‘It was a food of cattle herders, even since they came from Asia, because it could be made very easily and relatively quickly. Before, it was prepared only with meat, without potatoes. They put everything in the cauldron - meat, all kinds of vegetables - and a rich and hearty meal came out. Then it was made with dumplings and much later it was made with potatoes', says Janossy Aliz, who is also a member of the Order of the Knights' Protectors of Hungarian Tastes' and a very good connoisseur of culinary culture in Eastern Europe.

She revealed that goulash became an emblem of Hungarian cuisine during the Habsburg Empire, and now the recipe is also successful in the Czech Republic, Slovakia, Slovenia, Serbia and Romania.


THE SECRETS OF THE BEST HUNGARIAN GOVERNS IN THE BOILER. The recipe of a traditional chef

Hungarian cuisine is colorful, full of vitality, spicy, with not very light dishes but full of flavor, and the Hungarian goulash in the cauldron is one of the stars of culinary culture in the neighboring country, which has become very popular in Romania.

The Hungarian goulash in a cauldron is a thicker soup or a stew, with a delicious taste, which is in the menus of many restaurants in Miercurea Ciuc, being preferred by most tourists visiting the area, says Agerpres.

Some of the secrets of the Hungarian goulash recipe were revealed by the owner of a traditional restaurant in Miercurea Ciuc, Pal-Pal Gyongyver, who wants to point out that the biggest secret is for this food to be prepared in a large bowl, because then the taste will be much better.

Use beef, potatoes, onions, garlic, butter, peeled tomatoes, pepper, sweet and hot paprika, salt, bay leaves, a little vinegar, hot peppers, a teaspoon of flour and two tablespoons of sour cream. Heat the butter in a saucepan and fry the pieces of meat one by one, until they take on a little color. Add the onion, garlic and let it harden together with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and simmer for an hour and a half. The hot peppers, cut into small slices, are added to the goulash after an hour of cooking, and towards the end, the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream. The food is spicy and goes well with a glass of dry red wine‘, Says Pal-Pal Gyongyver, quoted by Agerpres.

She added that the weights used cannot be revealed, as it is a restaurant secret that has been kept for ten years, but it is important to know that only beef and natural ingredients are used.

‘Ten years since I opened, we use the same spices and weights and even though the chef has changed, the recipe has remained the same. And we, as soon as the weather warms up, make the goulash outside, in the cauldron. It is a dish that is highly appreciated by our customers, especially by tourists', says Pal-Pal Gyongyver, who urges all the greedy to taste the goulash at least once, even if they are on a diet.

The goulash recipe is a simple one, but each family has adapted it to their own tastes, again In some areas this food is also made with beans or cabbage.

The editor-in-chief of the culinary magazine ‘Szekler Cuisine’, Janossy Aliz, says that goulash was the food of cattle herders and has meanwhile become a national dish in Hungary.

‘It was a food of cattle herders, even since they came from Asia, because it could be made very easily and relatively quickly. Before, it was prepared only with meat, without potatoes. They put everything in the cauldron - meat, all kinds of vegetables - and a rich and hearty meal came out. Then it was made with dumplings and much later it was made with potatoes', says Janossy Aliz, who is also a member of the Order of the Knights' Protectors of Hungarian Tastes' and a very good connoisseur of culinary culture in Eastern Europe.

She revealed that goulash became an emblem of Hungarian cuisine during the Habsburg Empire, and now the recipe is also successful in the Czech Republic, Slovakia, Slovenia, Serbia and Romania.


How to cook a delicious goulash like in Transylvania. The tricks of a recipe that does not fail

One of the most often cooked dishes in Transylvania is goulash. Its origins come from the Hungarian desert, a few centuries ago, when it was considered a food of the humble, and in time it became a dish to the taste of the Hungarian nobles. Goulash is a combination of stew and soup.

One of the most delicious Transylvanian dishes is goulash. It is said that it appeared in the Hungarian wilderness in the Middle Ages, and that the name of this preparation comes from the cattle herders who quenched their hunger with this hearty food - the cattle herders, "gulyás", according to mysteries. -culinare.blogspot.ro. According to the same site, goulash was a filling, easy-to-make soup that was eaten with wooden spoons. At the end of the 18th century, goulash was transformed from a humble dish to one to the liking of the nobles, when Joseph II elevated it to the rank of preparation. Goulash has crossed the borders of Hungary, today cooking not only in Transylvania, but also in countries like Italy and Slovakia.

Traditional Hungarian goulash. The complete recipe from Teo's Kitchen

The goulash can be beef or pork. It has some mandatory ingredients: onion, lots of paprika (Hungarian paprika) both sweet and hot, bell pepper and cumin. The goulash recipe is a combination of a soup and a stew, so in some restaurants it may appear on the menu in the "soups" category. Goulash can also be served as a main course, especially if you add to the recipe potatoes or dumplings, a kind of pasta, called csipetke in Hungary. Some housewives also use potatoes and dumplings in the same goulash.

There are several goulash recipes. One of them, taken in full from teoskitchen.ro, we present below:

Ingredients (for 6 people):
- 1 kg of pork
- 150-200 ml of oil or lard (with lard it comes out tastier, but it is very heavy and greasy, especially for those suffering from cardiovascular diseases)
- 5 medium onions
- 5-6 cloves of garlic
- 2 bell peppers or kapia
- 2 medium carrots (or one large)
- 6 plum tomatoes or 3 large garden tomatoes
- a box of tomato paste (75-100 gr)
- a spoon of sugar
- spices to taste: salt and pepper, sweet and hot paprika, cumin.
- about 1 liter of water

Heat the oil and fry the pork on all sides. When browned, remove with a sieve from a saucepan and keep warm. In the oil or lard in which the meat was fried, put the finely chopped onion to harden. Meanwhile, prepare the vegetables: peel and grind the garlic, grate the carrots, chop the peppers and diced tomatoes. And when the onion is hardened, put it all over the onion.

Mix vegetables and onions well. Put the meat in the pan again. Pour water over meat and vegetables, season to taste, put tomato paste, mix well and simmer over medium heat, covered with a lid, about an hour. In the meantime, we are preparing the pasta. For csipetke you need 1 egg, a pinch of salt, 1-2 tablespoons of water, enough flour (about 4-5 tablespoons). Beat the egg with the salt.

Alternately add a little flour and a few drops of water, until you get a fairly thick dough. Roll out the dough between your palms so that it is about 1 cm thick and pinch the dough into pieces the size of a bean, which are boiled in goulash. After adding the pasta, let the goulash boil for another 20-25 minutes, but without the lid so that the sauce gains consistency.

The goulash is ready when all the vegetables are soft, the meat and pasta are cooked, and the goulash has a fairly thick sauce.


Hungarian goulash - 17 recipes

Goulash is originally a Hungarian soup very common in Central Europe and especially in the countries crossed by the Carpathian Mountains. He is part of a family of peasant dishes, along with paprika and other paprika-flavored dishes. Gulas could mean, in direct translation, "cow's food" because in Hungarian "gulyás" actually means "cow".

In fact, goulash is originally a dish specific to the lives of cattle farmers on the Tisza Plain (Alföld). Initially, goulash was eaten only with bread, without any garnish and was prepared from veal, cattle being the main animals raised by Hungarians at that time (until the 1800s). Over time, Hungarian shepherds began to raise sheep and, naturally, then used sheepmeat in the preparation of goulash and other traditional recipes.

Given the simplicity and conditions necessary for the preparation of goulash, it is very likely that both its origins, as well as paprika and other popular Hungarian recipes, date back several centuries from their first mention in a manuscript dating from the eighteenth century. -lea.


Hungarian goulash in the cauldron. The secrets of the traditional recipe

Recipe the best Hungarian goulash at the cauldron. The Hungarian goulash is one of the stars of the traditional culture of Hungary, being at the same time part of the gastronomic culture of the Transylvanians.

Hungarian goulash in a cauldron, it is a thicker soup or a stew, it is usually made at family gatherings or at meetings with friends.

How to prepare Hungarian goulash in a pot & # 8211 recipe

To make it delicious, a Hungarian goulash is prepared in a large bowl, because that way the taste will be better.

Ingredients for Hungarian beef goulash:

  • 1 kg. beef pulp,
  • 6 medium-sized potatoes,
  • 3 pieces of onion,
  • garlic,
  • 50 gr. butter,
  • 2-3 peeled tomatoes,
  • pepper,
  • sweet and hot paprika,
  • salt,
  • Bay leaves,
  • a little vinegar,
  • hot peppers,
  • 1 teaspoon flour,
  • 2 tablespoons sour cream.

In the first phase, heat the butter in a saucepan and fry the pieces of meat one by one, so that they take on a little color. Add the onion, garlic and let it harden together with the meat.

Then add the paprika, salt, bay leaves, vinegar, peeled tomatoes and hot water and cook over low heat for an hour and a half.

The hot peppers, cut into small slices, are added to the goulash after an hour of cooking, and towards the end the potatoes are added. Also, the flour is mixed with a little water and added to the goulash, as well as the cream.

Hungarian goulash recipe it is a simple one, but each family has adapted it to their own tastes. In some areas this food is also made with beans or cabbage, but also with dumplings. In some areas, beef is replaced with pork or beef is combined with pork.

The Hungarian goulash it can also be cooked in a pot, but it will certainly not be as delicious.


The ripe cherries are cleaned of leaves and stalks, washed and left to dry. Place in layers with the sugar in a jug or jar, which you have at hand. The last row will definitely be sugar. Cover the container with gauze so that the cherries can breathe.

Leave the composition to soak for 10 days, until the sugar melts and leaves the cherry juice. Do not add alcohol before the sugar melts completely because the sour cherry will not be tasty.

When well soaked, fish Cherry pour refined double alcohol and mix well. The container is tightly closed.

The cherries with alcohol are left to soak for another 2 months (8 weeks), but it can be even longer.

When the cherry is ready, strain it and pour it into sterilized bottles (not plastic!), Which you close tightly.

Because it tastes sweet, both because of the fruit and because of the sugar, nutritionists recommend drinking cherries with caution, because we risk getting drunk very quickly.


Traditional Hungarian Goulash - Recipes

Preparation time: 2 h

Ingredient: 600 g beef, pepper, 200 g onion, 2 cloves garlic, 3 tablespoons melted butter, 1 teaspoon sweet paprika, 1 teaspoon hot paprika (paprika), salt, 2 bay leaves, 1 teaspoon vinegar, 1 can of peeled tomatoes (240 g), 2 hot peppers, 300 g potatoes, 1 teaspoon flour, 2 tablespoons sour cream.

Method of preparation: Wash the meat, whisk, cut into suitable pieces (as for an ordinary stew), pepper. Peel the onion and garlic. Cut the onion into small quarters, the garlic into slices.

Heat the butter in a saucepan and fry the pieces of meat one by one (until they take on a little color). Add the onion and garlic and let it harden with the meat. Add paprika, salt, bay leaves, vinegar, peeled tomatoes, 700 ml of hot water. Put everything to boil, for an hour and a half, on low heat.

Separately, clean the hot pepper seeds, wash and cut into strips about 1 cm. Peel the potatoes, wash, cut into 2 cm pieces. After an hour of cooking, put the hot peppers in the goulash and, for 15 minutes. Before the food is ready, add the potatoes.

Mix the flour with a little water and put it in the goulash. Add the cream. Taste salt and pepper.

The food is spicy and goes well with a glass of dry red wine.



Other recipes
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2. Beef goulash with dumplings (Food> Meat dishes)
3. Hungarian salami (Appetizers> Meat appetizers)
4. Goulash (Meals> Meat dishes)
5. Pork goulash (Food> Meat dishes)
6. Heart goulash or cow's udder (Food> Organ food)
7. Heart goulash (Foods> Organ dishes)
8. Meat goulash with potatoes and cumin (Food> Meat dishes)
9. Goulash with polishes or sausages and sour cabbage (Foods> Meat dishes)
10. Fast goulash (Foods> Meat dishes)
11. Goulash with dumplings (Food> Meat dishes)
12. Quince goulash (Foods> Meat dishes)
13. Pork goulash with zucchini (Food> Meat dishes)
14. Goulash with pickled cucumbers (Food> Meat dishes)
15. Spicy Goulash with Debretin (Food> Meat Dishes)


Sarmale in traditional Hungarian style & # 8211 a dish worthy of emperors!

Sarmalele is one of the most popular dishes in Romania, being eaten with gusto by both compatriots and foreigners who visit our country. Like many other dishes, sarmales can be prepared according to several recipes. We present below a recipe for delicious sarmale, in traditional Hungarian style. They are prepared with two kinds of cabbage, which gives this dish a special charm and an intense flavor. Enjoy your loved ones with a delicious and fragrant hot dish, which will please everyone.

ingredients

-untura (+ to grease the tray)

-200 g of smoked salami or bacon

Method of preparation

1. Put the pork through the mincer.

2. Boil the rice until it is almost ready.

3. Chop an onion and fry it in a hot pan with lard.

4. Mix the fried onion with the crushed garlic, rice, minced meat, egg and spices.

5. Boil the cabbage leaves in a saucepan with water for 3-5 minutes. Let them cool.

6. Arrange a little filling on the cabbage leaves and roll the sarmales. If necessary, you can fix them with a thread.

7. Boil the sauerkraut in a small amount of water for 10-15 minutes.

8. Chop an onion and fry it in a hot pan with lard.

9. Mix the fried onion with the sauerkraut. Match with salt.

10. Grease a pan with lard. Arrange in this sour cabbage.

11. Cover the layer of sour cabbage with cabbage rolls. Pour water into the pan so that it covers the sarmales.

12. Cover the sarmales with the smoked salami, cut into small pieces.

13. Cover the pan with a lid and cook the sarmales for 50 minutes over medium heat.

14. Remove the sarmales and salami from the pan.

15. Mix the cream well with the flour. Match the paprika.

16. Pour the mixture obtained in the pan with sour cabbage and bring to a boil. When the mixture starts to boil, remove the pan from the heat.

17. Fry the pork chops.

18. Arrange the sauerkraut on a plate, then the stuffed cabbage.

19. Cover the sarmales with a layer of cream, then arrange the smoked salami and the pork chop.