The Best Traditional and Contemporary Hungarian Foods
Gulyás. Also known as: goulash – the national dish of Hungary is a rich stew made of meat and vegetables, and with lots of paprika. Traditionally, it is made from beef, but you can also find goulash made from pork or chicken.
The typical Hungarian dishes/food
• Goulash (gulyás)
• Fisherman's soup (Halászlé)
• Főzelék.
• Somlói Galuska.
• Pörkölt and Paprikás.
• Dobos Torte.
• Töltött Káposzta (stuffed cabbage leaves)
• Kürtös Kalács.
Gulyás. Also known as: goulash – the national dish of Hungary is a rich stew made of meat and vegetables, and with lots of paprika. Traditionally, it is made from beef, but you can also find goulash made from pork or chicken.
The typical Hungarian dishes/food
• Goulash (gulyás)
• Fisherman's soup (Halászlé)
• Főzelék.
• Somlói Galuska.
• Pörkölt and Paprikás.
• Dobos Torte.
• Töltött Káposzta (stuffed cabbage leaves)
• Kürtös Kalács.
Barbecued pork steaks 
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 pork blade steaks, 1 to 1 1/4-inches thick 1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 teaspoon prepared mustard
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.
Roasted brussels sprouts with red pepper
can be prepared a few hours before serving. Reheat in the pan.
Serves: 4
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Serves: 4
Preparation time: 25 minutes
Cooking time:35 minutes
1 ½ pounds small brussels sprouts4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
