GULYAS & PAPRIKAS CSIRKE
On the amazing Taste of Hungary food tour I was left with 2 adorable recipes to try and make at home! After the fiasco with my Airbnb laundry machine blowing a fuze at 1am that couldn’t be fixed – mopping up dark water, and wringing & hanging my clothes across the apartment in total darkness – I decided against testing out kitchen appliances while still in Budapest. That being said I ate the recipes below at numerous restaurants and can verify they’re worth making! I will be SURE to try these in my own kitchen soon enough after my travels, if they ever end! 🙂
The recipes & pictures below were given to me on the tour by the Taste Hungary. Recipes by Carolyn Banfalvi provided to Taste Hungary. Please please use this tour when you are visiting – they are great!
GULYAS
This heavy handed paprika soup is a Hungarian staple found all over the region, from tiny shops to the poshest of restaurants. I scour the internet for dishes like this when the nights get longer and temperatures begin their decent into consider wearing your comforter as a coat levels. If you want for an even more hygge cooking experience with this soup, consider cooking in a large cauldron over an open fire for an intense smoky flavor. If a witch’s cabin is unavailable in the near future – a dutch oven will do.
This dish originated in the 9th century from shepherds who stewed their meat until all liquids evaporated, then laid the meat in the sun to dry, and finally when needing a meal would simply add water and reheat. Gulyas = Cowboys aka these reheating shepherds.
This dish is rarely modified by the Hungarians because it is already in perfect taste. At most they may include a parsnip, carrots, or wine… possibly a few spices like dried marjoram or caraway seed. This slow cooking dish is very popular for Sunday dinner, where it derives the intense flavors & textures fro long hours at a simmer prepped early in the morning. While some mess with the recipe by using veal, mutton, or chicken, the Hungarians will tell you it must always be cooked with beef. Another key is the paprika which needs to be fresh (choose the sweet paprika not smokey if buying in the local markets). Serve with fresh bread – maybe a homemade sourdough loaf like I will post about someday soon(-ish)! It is also traditional to add when serving: hot paprika powder or paste & a glass medium bodied red wine in your chalis. I would suggest a Hungarian red wine however I was warned by locals that they love their wine so much there is never anything left to export. 🙂
PAPRIKAS CSIRKE
This is a staple of hungarian home cooking & traditional restaurants. The name is derived from the large amount of Paprika that goes into this dish. While this meal is typically prepared for chicken, you can also safely substitute with mushrooms, veal, or fish without fear of scolding from these locals. Due to the country being landlocked, a majority of Hungarian recipes do not include fish but the flavors are still incredible if you want to mix it up! Paprikas dishes are made by slowly braising meats in a mixture of lard, onions, tomatoes, and paprika. The dish is finished by mixing in sour cream creating a hygge vibe in time for the winter months upon us! In Hungary it is usually eaten with spatzel (galuska) however can also substitute for potatoes, or polenta. Serving size below is for 4:
Egészségedre!