Typical Hungarian meals are usually heavy and are made of paprika and pork. There are some world famous foods, like goulash, which is a rich soup potatoes and meat, palatchinken, which is a Hungarian pancake and pörkölt, which is a kind of stew. There are also a lot of desserts, like the spongecake Somló style, the Dobos cake and poppy seed bread pudding. You can’t leave Hungary without trying all of them

Pottage:

Ingredients

2 pounds (1 kilogram) beef (chuck or other stew beef)

6 Tablespoons (100 grams) lard (or other cooking fat)

2 to 3 medium (300 g) onions

2 cloves garlic, crushed

1 teaspoon caraway

2 Tablespoons hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste)

salt to taste

10 cups (2.5 litres) beef stock

4 medium new potatoes (770 grams of the Hungarian Rózsaburgonya, or "pink potato")--peeled and cut into 1/2-inch square (1-1.5 cm. square) cubes

2 banana peppers, chopped (these are also called "Hungarian wax" use the sweet blunt ones or the pointed piquant ones, as you wish)

2 medium tomatoes, peeled and chopped (or a 15-ounce can of tomatoes, seeded and chopped)

Garnish: homemade pasta bits (made from 1 egg and about 3/4 cup--or 10 decagrams--flour) and finely chopped green onions

Prepare the meat by cutting away all fat and cubing it into small pieces--about 1/2-inch square (1-1.5 cm. square). Set aside.

Chop the onion finely and saute in hot lard in a Dutch oven until golden brown. Stir in the crushed garlic. Sprinkle with caraway and stir in.

Remove the pot from the heat and let cool down. Sprinkle on all the Hungarian paprika and stir in well--then mix in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.

When the meat is soft, add the potato cubes, the chopped peppers, chopped tomatoes, and the remaining stock (add water to make a total of about 12 cups /3 litres/ of soup) -- then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.

Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking.

When 10 minutes away from serving, bring the soup to a boil. Add the pasta pieces, reduce heat, cover partially, and leave alone for about 5 minutes or so. Mix carefully. Remove celery bundle. Then ladle into bowls and top with finely chopped green onions.

"So easy to do, so tempting to the appetite!"

Hungarian wine
The world-famous Hungarian wines are produced in all the regions of Hungary, which give the wines the special taste of the regions. Hungary is producing about 5 million hectoliters of high quality red, white and rosé vine every year. The most popular wine is the Tokaji wine, which is a white dessert wine and one of the best known dessert wines all over the world.

Tokaji Aszú

The method of making Aszú wine was discovered int he 17th century. The grapes dried, their sugar contents increased and their acid content dropped. Aszú pulp is made of handpicked grapes on which Tokaj must be poured. The amount of butts added to one Gönc barrel (136 l) defines quality; the number of butts is displayed on the label.

Tokaji Szamorodni
The other famous speciality of wine is the Tokaji Szamorodni. Tokaj aroma reaches the most delicious taste in this wine. Acid and body perfectly harmonize. The Tokaji Szamorodni can be dry or sweet, up to the sugar content (dry: less than 10 grs sugar per liter, sweet: between 20 and 40 grs sugar per liter).