EATING THE HUNGARIAN WAY
Hungarian cooking is distinctive in its use of paprika, which is considered the national spice. It is made from sweet or hot red peppers that have been dried and finely ground. The pepper plant was brought to Hungary from South America in the 16th century.

The best-known Hungarian dish is gulyás (goulash), a meat stew prepared with onions, paprika, potatoes and noodles. Tarhonya, a kind of dumpling, is made with flour, water, onions and paprika, formed into little balls, browned in lard, cooked and served with meat.

Hungarians like to eat pork and pork products, such as bacon. Lard, which is made from pork fat, is often used instead of butter or oil for cooking and making pastry. Disznótoros is an important winter event in rural areas. This two-day event involves pig killing and sausage making. Hungary is often called the sausage lover's paradise!
Rétes, a form of strudel, is a very popular dessert in Hungary. The dough is made from flour, sour cream, lard and egg yolks and rolled out as thin as tissue paper. The filling, which may be poppy seeds, cherries or sweetened cottage cheese, is spread over the pastry, which is then rolled up and baked. Sugary doughnuts called fank, are also popular and are served piping hot.

In winter Hungarians like to snack on roasted chestnuts that are sold in paper bags in the parks and on street corners.

Hungary produces world-class wines and fruit brandies, such as Barack Pálinka, an apricot brandy. Bull's Blood wine is made in Eger and is famous for its beautiful deep red colour. The sweet wines of Tokaj are world famous. Hungarians call Tokaji Aszu the King of Wines and the Wine of Kings!
     Gulyás
     
Ingredients

1 tbsp shortening
375 ml chopped onions
1 small green pepper cut into 2-cm chunks
1 large garlic clove, crushed
1.5 litres water
1 kg beef stew meat, cut into 3-cm cubes
2 tbsp paprika
4 tsp salt
1/4 tsp caraway seeds
1/2 kg potatoes, peeled and cut into 3-cm cubes
60 g fresh tomatoes, coarsely chopped
1 tbsp tomato paste

Preparation

Heat lard or shortening over low heat. Cook onions, green pepper and garlic until onion is tender. Add water, beef, paprika, salt and caraway seed. Heat to boiling. Reduce heat to low, cover and simmer until meat is tender. Add potatoes, cover and cook until potatoes are tender. Add tomatoes and tomato paste to mixture and heat through.