My Global Food Challenge

Hungary (2)

Chef John’s Beef Goulash (Hungary)

“This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.”

Yield: 4 Servings


2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons olive oil
1/2 teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
4 cups chicken broth, divided
1/4 cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
1/2 teaspoon salt, or to taste
1 bay leaf


Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Link to My Post on Hungary:

Cuisine: Hungarian

Main Ingredient: Beef


Hungarian Cucumber Salad (Hungary)

“Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.”

Yield: 6 Servings


2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
1/4 cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste


Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl. Pour vinegar over cucumber mixture; toss to coat. Pour oil over cucumber mixture; toss to coat.

Season with salt and black pepper.

Link to My Post on Hungary:

Cuisine: Hungarian

Main Ingredient: Salad

File:Hungary in Europe (-rivers -mini map).svg

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