Read by Michael Flamel

It was a splendid Midsummer evening in Budapest, where my friend Marguerite treated Gail and me to an unforgettable dinner overlooking the majestic Danube. Marguerite, an Irish soul with a passion for Hungarian agriculture, had become a beloved figure in Budapest. Her knowledge of the local culture was evident as she greeted not just the owner but seemingly every member of the restaurant staff.

Our delightful evening unfolded with the star of the show – Hungarian Goulash. Renowned for its rich flavors and hearty character, this traditional dish has been a staple in Hungarian kitchens for centuries. As we savored each spoonful, Marguerite shared tales of her journey from Ireland to Hungary.

But what truly stole the spotlight that evening were the herb-infused Hungarian dumplings that accompanied the goulash. Crafted with culinary finesse, these dumplings were infused with the smoky warmth of paprika. The chef’s secret, he revealed, was boiling them in a broth steeped in paprika and salt, resulting in a mouthwatering sensation that left an indelible mark on my taste buds.

Now, let me share with you the magic of that evening through my own rendition of the Hungarian Goulash and Herb Dumplings.

Hungarian Goulash:

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tbsp Hungarian paprika
• 1 tsp caraway seeds
• 2 bay leaves
• 4 large potatoes, peeled and diced
• 4 carrots, sliced
• 4 cups beef broth
• Salt and pepper to taste

Instructions:

1. In a large pot, brown the beef cubes over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Stir in paprika, caraway seeds, and bay leaves.
4. Add potatoes, carrots, and beef broth. Season with salt and pepper.
5. Simmer for 2-3 hours until meat is tender and flavors meld.

Herb-Infused Hungarian Dumplings:

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp Hungarian paprika
• 2 eggs
• 1/2 cup water
• Fresh herbs (parsley, chives), chopped

Instructions:

1. In a mixing bowl, combine flour, salt, and paprika.
2. Make a well in the center; add eggs and water. Mix until a dough forms.
3. Knead the dough on a floured surface, incorporating fresh herbs.
4. Shape into small dumplings and boil in a paprika-infused broth until cooked through.

Wine Pairing:

For a perfect pairing, I recommend enjoying this robust Hungarian meal with a full-bodied Hungarian red wine, such as Egri Bikavér (Bull’s Blood). If unavailable, a robust Cabernet Sauvignon will complement the flavors beautifully.

A Brief History:

Hungarian Goulash, with its roots in the nomadic lifestyle of the Magyar people, has evolved over centuries. Traditionally cooked in cauldrons over open fires, this hearty stew has adapted to modern kitchens while retaining its authentic essence. Hungarian immigrants to the United States have embraced their cultural heritage, incorporating local ingredients and techniques into the cherished recipe.

Goulash Garden Planting List:
Create your own Hungarian Goulash garden with these essential herbs and vegetables:

• Hungarian paprika peppers
• Caraway seeds
• Fresh parsley
• Chives
• Garlic

Cultivate these ingredients, and you’ll have the essence of Hungary at your fingertips, ready to recreate the magic of that memorable evening by the Danube. Cheers to the joy of culinary exploration!