Hungary is one of the oldest countries in Europe, older than France and Germany. Strange enough we don’t hear a lot about it in our history books. Nowadays Budapest is beyond doubt the most visited city in Hungary maybe even in Eastern Europe! It’s known to be a party city, cheap booze and lots of clubs and also to be be culture city:
They belonged to the Roman empire, Greek empire and the Sovjet empire so basically Hungary is every history freaks wet dream! Despite all that Budapest is just hauntingly beautiful in every way!
A riot of gorgeous architectural palaces, grand public spaces, former mansions of various princes. And then I haven’t either started talking about Dracula of course!
Things you didn’t know about Hungary:
- Don’t be surprised if you don’t get the name of the person you just met – just try to reverse the order. Hungarians give (and write) their family name first, and their first name after. And sometimes, there might be a middle name in there too!
- Hungarians are addicted to paprika spice!!! It’s so important it was national news when spice and sauce maker Univer announced in late October that its paprika-based condiments would continue to be made from 100% Hungarian produce, despite a poor harvest.
- 20% of Hungary’s population lives in Budapest. So, every 5th person in Hungary is a ‘Budapester’.
- Hungary was formerly a part of the Roman Empire, after the fall of which, ‘the Huns’ – people of the country at that time gave the country their name Hungary!
- You cannot name your child in Hungary unless it is approved by the government. They have an extensive list of names, and if the name of your choice is missing from the list, fill the form for approval with the Research Institute for Linguistics of the Hungarian Academy of Science
Goulash is one of those dishes my mom used to make on winter evenings in the weekend! One of those that warms you up from top to bottom!
- 950ml chicken stock
- 30g powdered unflavoured gelatin
- 2 tablespoons vegetable oil
- 1.25kg whole boneless beef chuck roast
- kosher salt and freshly ground black pepper
- 4 medium carrots (2 split lengthwise, 2 cut into bite-size pieces)
- 2 small stalks celery
- 1 large yellow onion (thinly sliced)
- 2 red bell peppers ( thinly sliced)
- 4 cloves garlic (thinly sliced)
- 1/2 cup sweet Hungarian paprika powder
- 2 bay leaves
- 4 sprigs thyme
- 2 tablespoons flour
- 450g Yukon Gold potatoes (peeled and cubed)
- 1 to 2 tablespoons apple cider vinegar
- chopped fresh parsley leaves, for serving
- Sprinkle gelatin over chicken stock and set aside. Adjust oven rack to lower position and preheat oven to 300°F. In a large Dutch oven, heat oil over medium-high heat until shimmering.
- Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.
- Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching.
- Season to taste with salt and pepper, then transfer to a bowl and set aside.
- Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.
- Add paprika and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.
- Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour.
- Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout.
- Adjust oven temperature if necessary during cooking.
- Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves.
- Add potatoes and reserved sautéed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.
- Using a ladle, skim off any excess fat from the surface of the stew and discard.
- Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency.
- Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary.
- Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.