ANCESTRY OF THE KITCHEN - AT HOME

Learn the Secrets of Hungary’s National Dish

Traditions and recipes have long been passed down through generations and often kept as a long-held family secrets. In 2022 we have taken inspiration from the region’s cultural heritage, to introduce our new ‘Ancestry of the Kitchen’ Scenic Freechoice experiences during selected river cruises. Share in the culturally-rich insights by meeting with a local who will share a much-loved family recipe with your group. Return home and share this with your family and friends. We have a special reveal of one such dish which you will learn to make if you join our Gems of the Danube river cruise

Traditional Hungarian Goulash

Goulash (known locally as Gulyás) is a famous Hungarian national dish and is enjoyed for the depth and richness of the flavours. Gulyás was traditionally a thick stew made by cattle stockmen, however today, it is still prepared in both soup and stew form. Though many variations exist, and every cook makes it just a bit differently, Hungarian goulash is a great example of how a few simple ingredients, cooked properly, can yield an incredible flavour.

INGREDIENTS

3 tbsp duck fat or sunflower oil 3 medium-size onions, finely chopped 2 garlic cloves, finely chopped 1kg beef shoulder blade, cubed 2 yellow banana chillis, diced 1 cup celery, diced 1 cup parsnips, diced 1 cup carrots, diced 1kg potatoes, diced 1 cup of red wine

SPICES

2 tsp caraway seeds 2 tsp ground caraway Ground black pepper 1.5 tbsp salt 3 tbsp sweet paprika powder

Download Recipe

METHOD

1 Add the duck fat or oil to pan on medium heat and sauté caraway seeds, stirring for 5 minutes before adding the onions and garlic until golden brown. 2 Add the beef and stir until meat has browned. Add half the ground caraway, ground pepper and salt. Also add one tablespoon of the sweet paprika powder and stir until spices have combined. 3 Add the diced banana chillis and stir until all combined. Lower heat and simmer for 10- 15 minutes. 5 Pour in enough water to cover the ingredients and allow to cook on low heat for 2 hours, stirring occasionally. 6 Add the diced celery, parsnip, carrot. Add 2 cups of water and bring to boil. When boiling, add the potatoes, remaining ground caraway and csipetke (see recipe) and boil for 15-20 minutes or until vegetables are tender. 7 Add the remaining paprika powder, stir until combined and boil for another 2 minutes. Season with salt and pepper and serve.

PINCHED NOODLES (CSIPETKE)

INGREDIENTS

1 egg 2 tbsp water ¼ tsp salt 1 cup all-purpose flour

METHOD

In a medium bowl, mix together egg, 2 tablespoons water and salt. Add all-purpose flour and knead with your fingertips until a firm, smooth dough forms. Add more flour if necessary. Rest for 15 minutes.

Flatten the dough (or roll out with a rolling pin). Pinch off 1cm-long pieces and place them on a well-floured baking sheet to rest until you add to broth with the other ingredients.