Let me share again a very typical and traditional Hungarian dish which varies recipe varies in every household. This hearty dish looks great and tastes great too, and the fact that you can eat the plate afterwards is just a bonus. The slowly tenderized beef and wine stew-pot creates a gorgeous gravy which permeates the bread into the crust which is absolutely delicious. Ingredients: 750 … Continue reading Beef goulash stew in bread
This Hungarian dish is like two in one. You don”t just get the buttery turkey but also a spongy, soft potato pastry with all the seasoning. Scoop a spoon of sour cream on the top, sprinkle with cheese and enjoy the flavours. I prefer to have a light salad on the side with some balsamic vinegar, it creates a perfect complement to this filling dish. … Continue reading Matra turkey in potato-coat – Mátrai borzacska
When somebody asks me to cook a traditional Hungarian food for Lunch I always choose this one over goulash. The potato dumpling is soft and puffy and willing to soak all the gorgeous gravy from the beef. The sharpness of the black pepper slips away quickly with the creamy sauce and the rolling garden peas. The fusion of all the spices guarantee that everybody will … Continue reading Peppery beef pot with dodolle dumplings
This meat is a great example of Hungarian food as there are many ways of eating this delicious pork loin straight from the oven with the piquant and juicy carrots, thinly sliced with some steamed rice and gravy or hours later as a cold cut with some pickled cucumber and fresh bread. Ingredients: 800 g pork loin joint 1 medium size soft kolbász or chorizo … Continue reading Sausage stuffed pork loin
My mother is the expert in preparing the vegetable sauce for this meat, and she’s the one who began using wine to give a bit of sparkle to the meal. It’s hard to decide what I love the most in this Hungarian food, the sweet and creamy carrot sauce, the tender and garlicky lamb or the spongy dumplings. Luckily we can enjoy all these flavours … Continue reading Game style leg of lamb with dumplings
The way Hungarians eat the duck is totally different from what Western European do. It’s not pink or medium rare but soft, juicy and rich meat. The skin is as salty and crispy that you can not even wait for the meal to be served but you have to break a small pieces off. The smoky flavour of the shallots is brilliantly compensated by the … Continue reading Roast duck with apple in red wine sauce
I learnt this recipe when I met my beloved Richard. He is a real ‘meat-lover’ who is especially crazy about beef, so I had to increase my repertoire. At first he didn’t like the idea to not have the steak medium rare but after he tasted the buttery soft meat with the roasted onion and freshly grated black pepper he didn’t mind at all! … Continue reading Buttersoft Sirloin with Crispy Onions – Hagymás rostélyos
This pork loin is a great dish to celebrate the Spring Wine Festival. The sweet gravy embraces the tender meat while the crunchy grapes dance around your plate. The celeriac makes the mash fresh and powerful. After all these complex flavours you probably need to clean your palate with a crisp glass of wine. Luckily we have recommended one for you. Ingredients 2 … Continue reading Sweet pork tenderloin with nutty mash
Orsis's Kitchen 