Warm up with a Ghoulish Goulash soup all the way from Hungary this Halloween!!
This time four years ago we went to Budapest in beautiful Hungary for my birthday (yep, it was my birthday yesterday…. toot toot!!) My knowledge of the country and its traditions were slim to none so it was all very educational, but the one thing I learnt pretty quickly was how rad their food was. We ate our first meal at this medieval style restaurant and had one the most memorable meals ever (currently listed #2 in my top 5 meals ever). It started with my very first warming and hearty Goulash soup (for entree). It was exactly what I felt like after a cold day walking the streets of Budapest. For mains I ordered roast goose (also a first) with plumb sauce and potato dumplings. This combination of the plumb sauce with the gamey goose was heavenly and the fluffy potato dumplings were the icing on the cake! The Hungarian cuisine is quite heavy but with the chilly weather, it was just what the doctor ordered.
We stayed in an old hotel on the west side (Buda), just on the foot of the hill of the Budapest Citadel. I remember climbing to the top whilst taking in the views from the old castle… but apart from that, the most memorable part for me was the food (and Hungarian red wine). I think my birthday in Budapest was was one of the strangest and most memorable I’ve had, but I wouldn’t trade it for the world.
Kedves egeszsegere!!! (Cheers!)
Gourmet Traveller Aug 2009
125 ml olive oil
700gm beef shin or blade cut into 3cm pieces
For dusting: seasoned plane flour
400g canned tomato
1 garlic clove
2tbsp Hungarian Paprika
1tsp each caraway seeds and cayenne pepper
2 bay leaves
1.5 litres chicken or beef stock
To serve: sour cream and finely chopped chives
1. Heat half the oil in a large pan and brown onions on medium heat until golden brown (20-25 mins).
2. Meanwhile, heat the remaining oil in another pan. Dust the beef with flour and cook in pan until browned (6-8mins).
3. Transfer meat to onions with tomato, garlic, spices, bay leaves and season to taste.
4. Add stock and simmer over medium heat for 1.5 hours until meat is tender.
5. Serve with a dollop of sour cream and chives.