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We would love to hear from you and help with your Hungarian cooking journey
Whether you have questions about our recipes, want to share your own Hungarian cooking experience, or need personalized advice for your culinary journey, we are here to help.
Authentic Hungarian paprika can be found in specialty food stores, online retailers specializing in Central European ingredients, or directly from Hungarian producers. Look for paprika from the Szeged or Kalocsa regions, which have Protected Designation of Origin status. The packaging should indicate the grade (sweet, semi-sweet, or hot) and ideally show Hungarian origin.
Some substitutions work better than others. We strongly recommend using full-fat sour cream (never low-fat, which will curdle), real butter, and quality Hungarian paprika without substitution, as these fundamentally affect the final dish. For harder-to-find ingredients like Hungarian wax peppers, bell peppers can work as an alternative, though the flavor will differ slightly.
Properly stored in an airtight container in the refrigerator, goulash keeps well for 3-4 days and often tastes better the next day as the flavors continue to meld. It also freezes excellently for up to 3 months. When reheating, do so gently over low heat, adding a splash of broth if the consistency has thickened too much.
We currently focus on providing detailed online recipes, guides, and culinary information. For in-person Hungarian cooking experiences, we recommend visiting Budapest where several culinary schools, market tours, and cooking workshops offer hands-on instruction with local chefs who can share both technique and cultural context.
Most Hungarian recipes require only standard kitchen equipment: a good heavy-bottomed pot or Dutch oven for stews, a large skillet, and basic utensils. For strudel-making, a large clean tablecloth helps with stretching the dough. A nokedli maker (similar to a spaetzle maker) is helpful but not essential, as a colander with large holes works as well.