Sometimes (well, actually “usually”) an unexpected destination gives you the maximum happiness. Budapest was one of those destinations for me. For several reasons, I left without no plans for my vacations; I was looking for a budget holiday plan; then booked my flight to Budapest as it was the cheapest international destination available. I spent 64 hours there yet this short trip made me amazed by beauty of the city and the Hungarian cuisine. Despite I could not try all of traditional Hungarian dishes partly due to shortage of time and due to my gluten intolerance issue; I was impressed by almost every single bite I had there.
Probably almost everyone would tell the same dish if I ask you what the emblematic dish of Hungary: Goulash (Gulyás) Soup ! Gulyás means “herdsman”and as you can guess its origins dates back to 9th century when Hungarian shepherds made a beef-stew. In 15th century Ottomans introduced the “paprika”which would become the major element of Hungarian cuisine; by then Gulyás was modified by adding this new spice to the recipe.
Paprika and caraway seeds are two essential ingredients of Goulash and for me the celery root is essential too for adding the flavor. In Hungary, they add also homemade Pinched Noodles to Goulash but I prefer not adding any gluten to the recipe.
Goulash is a very nutritious and comforting soup that would be perfect for cold days but I would like to share the recipe right after my trip as I believe that passion and enthusiasm are keys for the taste of any dish and I had to cook this soup while I am still full of those positive feelings of the trip.
I was inspired by the recipe of Hungarikum Bizstro but I made changes in the quantity of ingredients and the cooking time. I strongly recommend you to have a lunch or dinner at Hungarikum Bistro to enjoy traditional Hungarian cuisine. Having Hungarikum Menu is a great opportunity to taste 2 delicious dishes and 1 dessert of Hungarian cuisine. Don’t forget to make a reservation.
- 500 gr beef
- 2 tablespoon paprika
- 1 tablespoon caraway seeds
- 1/2 tablespoon black pepper
- 2 onions
- 2 carrots
- 2 potatoes
- 1 celery root (My celery root was so big that I used only the half)
- 1 tomato
- 1 clove of garlic
- 2,5 l water
- 3 tablespoon olive oil
- Parsley to garnish
Chop the onions into very small dices (Ciseler) Heat the olive oil in a pot, add onions and salt; cook them until they get glassy. Chop the beef into small dices (2x2cm) Add the beef and chopped garlic to the onions, cook it for 2-3 minutes. Add paprika, caraway seeds, black pepper and grated tomato. Cook them for 5 minutes. Then add the heated water; cook over a low heat for 45 minutes. Meanwhile chop potatoes, celery root and carrot into small dices. After 45 minutes add them to stew. Cook 30 minutes more over low heat. Serve the soup by garnishing it with some finely chopped parsley.
Jó étvágyat! / Enjoy your meal!