This month we’re in Central Europe for some hearty and warming Hungarian fayre. To begin we’ve got a fried bread known as langos, a typical street food served topped with garlicky sour cream, mushrooms, bacon and grated cheese. No meal in Hungary would be complete without a pickle or two and here we’ve got some fiery cucumber pickles to add tang and heat.
Next is the classic dish of Hungary, goulash, a simple soup (or stew) of diced meat, onions, potatoes, peppers and crucially the famous Hungarian paprika. These few simple ingredients really allow the fantastic sweet flavour and rich colour of the paprika to shine through.
1 hour 40 minutes
LANGOS SPICES: Caraway, garlic, black pepper SOUR CREAM BLEND: Garlic, dill leaf, chives, parsley PICKLE SPICES: Dill seeds, mustard, red bell pepper, green bell pepper, chilli MUSHROOM BLEND: Hot Hungarian paprika, black pepper, chives, parsley WHOLE SPICES: Caraway seeds, bay leaves SWEET HUNGARIAN PAPRIKA. HOT HUNGARIAN PAPRIKA.
500g diced beef
4 rashers of bacon (any type)
2 medium onions
2 cloves of garlic
2 peppers (red, green or a mixture)
500g floury potatoes
250g mushrooms (any type)
250g self-raising flour plus extra for rolling out the breads
180ml milk (any type)
150ml sour cream plus extra to serve
Grated cheese to serve (optional)
50ml vinegar (white wine or cider vinegar is best)
2 tbsp sugar
Oil for frying (sunflower or vegetable oil is best)
Crusty bread to serve with the goulash (optional)
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Wall of Fame - Hungarian Langos --- Goulash with Pickles