Quick answer
What defines Hungarian cuisine?
Sweet ground paprika that gives dishes both colour and flavour. It's the base for goulash, paprikash, and lecsó, often with onion, tomato, and sour cream.
Hungarian
Hungarian
Hungarian food smells of sweet paprika and never skimps on portions. Find hearty beef goulash, creamy chicken paprikash, vegetable lecsó, and fried lángos rubbed with garlic. Honest cooking that warms you up and fills you right up — start cooking here.
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Frequently asked questions
What's the difference between goulash and paprikash?
Goulash is a thick soup or stew, usually beef. Paprikash is typically chicken or veal, softened with sour cream, which makes it creamier.
How does Hungarian goulash differ from the Czech one?
Hungarian gulyás is closer to a hearty soup, with potatoes and pinched csipetke noodles, thickened only by onion and paprika. Czech goulash is a dark, flour-thickened stew that belongs with bread dumplings.
When do I add the paprika so it doesn't turn bitter?
Into the fried onions off the heat, or just before you pour in the liquid. Ground paprika scorches in seconds and makes the whole dish bitter — stir it in and add liquid straight away.
How do you make lángos at home?
From a yeast dough of flour, yeast, and milk. Stretch the risen dough into rounds, fry them golden in a deep layer of hot oil, and rub with garlic and top with cheese while still warm.