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Seasoned with paprika
One of the best-known Hungarian specialities is
goulash, which is traditionally seasoned with
paprika. A great deal of paprika is used in Hungarian
cuisine in general. Accompaniments include noodles,
potatoes and dumplings. Soups, strudel and pancakes
are also popular. Also, marzipan has been made
in Hungary since the twelfth century.
Szegedi gulyás (Szegediner goulash)
Ingredients (Serves 4):
300 g onions
500 g diced pork fillet
2 tbsp sweet paprika
salt
caraway seed
1 garlic clove
500 g sauerkraut
4 tbsp oil
a little plain flour
? litre soured cream
2 tbsp chopped dill
Method:
- Peel the onions and roughly dice. Roast lightly
in the oil with the meat.
- Take the saucepan off the heat, sprinkle in
1-2 tablespoons paprika and add a little water.
Add the salt, caraway seed and crushed garlic
clove and sauté for a further 30 minutes
or so, until the meat is half cooked.
- Add the sauerkraut and sauté for a
further 30 minutes with the meat.
- Finally, mix the soured cream well with a
little flour, stir this into the mixture and
leave to stand for a few minutes.
- Before serving, sprinkle with freshly chopped
dill.
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