Hungarian cuisine has influenced the history of the Magyar people. The importance of livestock and the nomadic lifestyle of the Magyar people is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire, unlike western European countries, where baked meat is much more common.
There are 4 special Hungarian techniques to prepare meat dishes:
Gulyás: Mainly a soup, or cooked with more liquid than pörkölt. It is always made of beef, onion, paprika, csipetke, and potatoes. Typically cooked over the fire in summertime (bográcsgulyás).
Paprikás: Any kind of meat in thick rose sauce, made of paprika and sour cream.
Pörkölt: Any kind of meat diced and cooked in onion and paprika sauce; – no sour cream is added.
Tokány: Thin sliced beef is cooked with salty-pepper sauce, with no liquid added. Sometimes paprika is added at some places.
Some of our special dishes:
Bográcsgulyás: The meaning of “gulyás” is not only the dish itself, but the person who looked after the cattle. This is the reason why gulyás is often prepared in a cauldron on an open fire. It is one of the most popular summertime dishes. The main ingredients are as in gulyás: onion, paprika (- hot and sweet-), tomatoes, potatoes, carraway seed, and sometimes csipetke.
Fatányéros: Transylvanian dish, originated back to the nomadic lifetime. “Fatányér” means wooden platter, and symbolizes the ancient times when different baked meat was offered on this kind of platter.
Pirított máj magyarosan: “Magyarosan” means Hungarian style. Usually used for any meat cooked with onion, green pepper and tomatoes. Here pork liver is cooked Hungarian style.
Taste traditional meat dishes in the company of a personal guide, join our culinary tour!