The meals are not too complex, making them very easy to eat, and eat quickly. The paprika (spice) was not too hot for me, and I quite enjoyed the flavor in the goulash and lecso. I hope I can soon try some Hungarian food from a grandmother. I think that would taste even better!
Goulash is prepared first by cooking onions in a large pot. When they are soft, you remove them and add paprika, salt, and pepper. Next, you add cubes of either beef or pork and cook the mixture until the meat is brown. Finally, you add some tomato paste, garlic, and onion. You have to let it cook for one to two hours.
Lecso is prepared a bit differently. You heat onion, green peppers, and oil in a large skillet. After ten minutes you pour in tomatoes and meat, then season them with salt, pepper, and paprika. When everything is cooked, you pour some eggs in the skillet and stir everything together.
Hungarian food is connected to the local environment. This culture enjoys large, hearty stews. Meat is not always necessarily in the stews, but recently it has become more popular as it has become more widely available. The special Hungarian paprika is important for most dishes. This is the most commonly used Hungarian spice or pepper, and it is certainly connected to the local environment, as they are grown here. The salamis and sausages are famous and of high quality. They are often eaten for lunch or breakfast since they are not very expensive.
