II - Hungarian Goulash

metaphorically speaking....

A cool, green, enclosed patio for enjoying a nice spicy Goulash

The historic town of Stendre (St. Andrew) on the Danube upstream from Budapest will serve as a pictorial metaphor

As we should all know Goulash is the beef stew for which the Hungarians are famous. I’m positive there are as many recipes for it as there are Hungarian cooks. I venture to say, however, that what makes it different from other beef stews is the heavy addition of paprika--hot or mild--that richly colored bright red powder made from dried red peppers. Whatever the case my thinking is that Goulash is pretty representative of Hungary in general. So with this in mind I’m going to take off into a metaphoric recipe which I hope, dear readers, you’ll savor.

Gina checks the menu at this restaurant

Intro: When you’re really hungry eat stew. With all the food groups, except perhaps dairy, stews are richly satisfying. Goulash has it all with its lively history and unique culture & language. Now, for some ingredients!

Peaceful Orthodox church on the hilltop dominating the town: note the color.

Beef: One long history - Nothing new about this country, only centuries and centuries of invasions, occupations, self-governing dynasties, broad regional administrations, and resulting national pride. (Maybe some Goulashes use pork. Still pretty heavy protein.) 

Deep (true) blue and ornate

Carrots: A language that has no affinity with any other, except only vaguely with Estonians & Finns. Because it is so difficult to learn, it offers Hungarians a kind of privacy and membership to a special club that few outsiders can join. Like beneficial carrots, it is a language that not everyone likes, but should learn anyway because it will make your smart. Carrots with a singular strong color, flavor, and texture, & Hungarians with their national pride and pugnacity, are both an acquired taste. Hungarians, like carrots, are loved & disliked, & respected if resented.

An old "onion": Such structures must harken back to the olden days before the Turks or the Hapsburgs.

Onions: As any good cook knows (just ask the French) most savory dishes begin with an onion. Hungary is definitely a charter member of the Good-Ol’-European-Onion club for being a good strong, cooking onion for a long, long, time. Hungary has married many flavors, she’s improved, she’s dominated, she’s been subdued, but she always comes back. Many other European states need an onion from other countries, but Hungary has its own. 

Hungarian pottery: A staple in every home 

Potatoes: They’ll stick to your ribs, as the old ones used to say. Recall that when push came to shove between the Hungarians and the Austrians, the latter decided to admit the superiority of the Hungarians for admin and just let them take charge of their Eastern European states. Like potatoes, Hungarians have what it takes to fill the bill. They might not be the nicest, they have a few “eyes,” but they’ve amply satisfied the need & demonstrated their capability. 

Variety the spice of life: one can never have too much!

Paprika: lots of it: Hungary has a unique culture. If you are from the West, you might be in for a surprise when you meet this spicy powdered herb for the first time. This is what makes the difference between this stew and so many others. Hungarians add degrees of it into almost all national dishes. For me, it is the symbol & soul of Hungary. For taste & flavor it is positively “in your face.” It inflames with its fiery red hues. You will react. Hungarians would not have it any other way. (Think Frans Liszt!)  

Historic lutes: the more the better!