After a wonderful number of days in Budapest, we ventured to the “tourist centre” of Hungary. Lake Balaton is an inland lake that is the destination of many a holiday maker. Numerous towns around the perimeter of the lake entertain many tourists. Peter had organised a villa for us all to stay in a town called Balatonalmadi.
Stormy sky above Lake Balaton
Our local village was amid its summer festival season and a mere few metres away from our abode was a lovely park. Each night a festival entertained us, as locals and tourists alike enjoyed the festivities of a “town party”. This kept us entertained with free “entertainment in the park” including a big night that featured a rock concert. Many a song from our halcyon days meant that we could sing along, dance in the park and drink local wine.
Hanging out in the park
During the day there was plenty to do or we could just chill out by the pool. And eat…eat some more and then eat again!
Food in Hungary was great – we had so many fabulous meals.
Of course, people always think of food in Hungary think of Goulash. I was not aware that the traditional Goulash is a soup rather than a stew.
Food in Hungary was great – we had so many fabulous meals.
Of course, people always think of food in Hungary think of Goulash. I was not aware that the traditional Goulash is a soup rather than a stew.
Traditional Goulash served in a crusty cob loaf
Here is a recipe for Goulash, I thought your might like to try.
Ingredients
Happy tastings!
DC
Ingredients
- 1kg/2lb 4oz braising steak or venison
- 2 tbsp plain flour
- vegetable oil
- 2 medium onions, diced
- 4 medium carrots, diced
- 2 celery sticks, leaves and all, diced
- 1 red pepper, seeded and diced
- 5 garlic cloves, crushed
- 4 tbsp good sweet Hungarian paprika
- 2 tbsp caraway seeds, crushed
- 60g/4 tbsp tomato purée
- 3 bay leaves
- 2 litres/3½ pints good beef stock
- 4 potatoes, peeled and chopped into small cubes
- flaked sea salt
- freshly ground black pepper
- sour cream and flat-leaf parsley, to garnish
- Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour
- Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown
- Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften
- Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock
- Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving
- Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley
Happy tastings!
DC
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