The movie
The primary aim of the film is to introduce the “Spice of Europe” slogan and present the metaphoric spiciness of the city of Budapest. The quick cuts, the speed, the playful scene changes, the colourful locations, all help in manifesting this “spiciness”. At the same time, the story incorporates homecoming, memories, and the fact that the city is accessible, offering many types of experiences. Anyone can feel at home in Hungary’s capital city. The closing scene presents the joy of sharing that the boy experienced in his youth and is now re-living with his sweetheart.
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The Goulash
The Hungarian Goulash Recipe
Cut the beef into 4-5cm chunks and grill it - on charcoal if possible. When ready cut it into bite-sized pieces. However, before we fire up the charcoal and start grilling the meat, we have other things to do… Sauté the finely chopped onions in the lard slowly – for about 2-3 hours. Towards the end of this time add the garlic, the diced green pepper and the tomato. Then we turn the heat up a little and slowly add a little colour to it. When the onion is done, the grilled beef can go in. Stir it quickly, cook it a bit until it starts to release its juices, and a thick gravy forms. Add the tomato puree, the ground caraway seeds, the paprika, the smoked paprika, salt and ultimately a touch of hot paprika. Add the broth and keep it boiling on high heat for 2-3 hours, until it becomes silky, thick and homogenous. Keep adding more broth when needed. In the end add the sauteed potatoes and carrots, and some home made Hungarian pinched noodles. Serve it with crusty bread.
Ingredients
400g beef neck
80g lard
100g red onion, minced
½ tomato, peeled and diced
½ green pepper, diced
40g garlic, minced
½ tbsp tomato puree
1 tsp ground caraway seeds
2 tbsp paprika
2 pinches hot paprika
½ tbsp smoked paprika
salt
1 litre broth
70g peeled carrot, cut into 1.5 cm slices, sauteed in lard
80g peeled potato, cut into 1.5 cm slices, sauteed in lard
20g home made Hungarian pinched noodles
Directions
Prep
15 min
Cook
4 h
Ready In
4 h 15 m
