In addition to keeping an eye on what’s cooking here in Hungary, we try to occasionally check in and see what the millions of “hyphenated” Hungarians living abroad are doing to keep the homeland’s culinary traditions going. And it’s not always pleasant! Just get a load of the above pic, which comes from a recipe on an Australia’s foodie website for – get this – Hungarian parmesan rolls with roast beef & onion marmalade. Eek!
Okay, so these little szendvicsek actually sound pretty good. But if there is anything less Hungarian than rolls flavored with Parmesan cheese filled with mesclun salad greens and rare roast beef (as if!) and topped with a caramelized onion “marmalade” made with olive oil, someone please let us know.
Meanwhile, from the Kansas City Infozine we get a recipe for something called “Hungarian Gulyas, Medieval Style”. Simple decency prevents us from listing the entire recipe, but we will reveal that it includes one tablespoon of olive oil, one pound of “lean” meat, one can of “fat-free, reduced-sodium beef broth,” and four “optional” tablespoons of reduced-fat sour cream. At least we now know that there is something less Hungarian than rolls flavored with Parmesan cheese filled with mesclun salad greens and rare roast beef and topped with a caramelized onion “marmalade” made with olive oil.
On the other hand, maybe it actually is a genuine medieval Hungarian recipe for gulyás – they certainly did know a lot about torture back then.
