Meat dishes.
Roasted, fried, fried and stuffed — here the plate is not minimalist.
41 recipes · choose a picture for the full recipe
Hungarian goulash soup with csipetke noodles
It is not simply a stew diluted with water, but a soup in its own right: you need patience, good paprika and slow-cooked tender beef.
Chicken paprikash with nokedli dumplings
The sauce should be velvety, the nokedli should be soft, and the sour cream should not clump together, because it too has dignity.
Hungarian stuffed cabbage
The next day is usually even better. This has not been scientifically proven, but it is almost unquestionable from a family point of view.
Hungarian pork aspic — without vegetables
There are no carrots, no peas, and no parsley waving on top. It's a jelly, not a vegetable display: meat, garlic, pepper, and clear, quivering juice.
Roast goose with braised red cabbage
Crispy skin is not a matter of luck: it requires a dry surface, patience and finally a stronger heat.
Hungarian breaded carp
The fish bone is not an extra crispy part. Even with carp fillet, eat carefully, and the lemon can be used generously.
Csáky-style stuffed beef steak
Grilled lecsos filled with egg, in paprika sauce. It was as if three Sunday lunches had come together for a joint production.
Eszterházy-style roast beef
Mustard, sour cream, root vegetable sauce — here the vegetable is no longer a side dish, but a full-fledged sauce politician.
Beef steak with fried onions
You always need twice as much of the crispy onion as you think is reasonable at first.
Hungarian pork and sauerkraut stew
Its name does not prove its origins in Székely cuisine: tradition links it to József Székely and a quick restaurateur's improvisation.
Hungarian sauerkraut with pork
Not an easy lunch, but a strategic winter reserve. Recommended with bread and a sensible dosage plan.
Hungarian sólet — slow-cooked bean stew
Hungarian sólet — slow-cooked bean stew is in no hurry. If we rush, we'll just get a pot of nervous beans.
Roast pork ribs with red cabbage
The acidity of the cabbage honorably tries to offset the side dish. Don't make your job harder with three extra slices — or at least don't tell anyone.
Grilled pike-perch
There is no need to hide the toothpick with spices. If it's fresh, all it needs is salt, lemon and a well-heated pan.
Garlic-roasted pork ribs
This separate, classic version is made without red cabbage: juice, garlic and crispy edges carry the show.
Karcag-style mutton stew
In the Karcag version, the different parts of the whole animal and the traditional cooking method give it its character. This is no quick casual stew.
Hungarian shepherd’s egg-barley stew
You don't have to be a shepherd, but the pot and the smoky air will definitely improve your CV.
Mátra-style pork loin in a potato crust
Juicy pork loin in a crispy garlic potato coat, with sour cream and cheese. The fur coat is hideous, but the lunch is very tidy.
Hungarian stuffed peppers
Peppers with meat and rice in tomato sauce. The official hit of the summer: even without a radio, every grandmother knows it by heart.
Hortobágyi meat-filled pancakes
Paprika meat with a silky sauce, wrapped in a pancake. His name is Hortobágyi, but don't ask him for a wilderness passport.
Hungarian-style pork steak with garlic and bacon
Garlic ribs, rooster comb bacon and fried potatoes: we wouldn't call it discreet, but you won't go hungry either.
Butcher-style pork ragout
Pork cut into strips, ham and pickled cucumber. The butcher is not a secondary character here: the entire juice is his signature.
Csikós pork ragout — not “striped”
Not a typo: striped. Meat, pepper and cucumber strips in a modern, colorful pan version; we do not claim that it is a hundred-year-old popular canon.
Hungarian pork-bone broth
A deep, golden broth cooked from his mouth. It is made slowly, because the bone does not have an accelerated administration.
How to roast Hungarian hurka and sausages
Crispy skin, juicy inside, zero loop explosion. The baking tray is not a crime scene if you handle the heat wisely.
Palóc soup — with mutton or pork
Green beans, potatoes, sour cream and dill. A classic with sheep character, a more friendly weekday with pork — the pot does not judge, at most it asks you back.
Cauldron bean goulash
Smoke, beef, beans and pinches: even the weather is considered a spice in the pot.
Breaded cutlet with sour-cherry sauce and mashed potatoes — Edit’s favourite
Crispy meat, silky puree and sour cherry sauce. A bold trio at first, a family law at second.
Roast duck leg with braised cabbage and onion mashed potatoes
Crispy duck, sauerkraut, onion fries. A three-member band, where luckily everyone can play.
Hungarian sautéed liver
Lots of onions, quickly fried liver, marjoram. The salt only comes at the end, like who knows when to enter.
Pork loin stuffed with marrow
Crispy breadcrumbs, juicy chops, creamy marrow. Easy is not easy, but it is not forgettable either.
Breaded fried marrow
Crisp on the outside, soft on the inside. The food that explains the difference in texture not subtly, but at full volume.
Hungarian tripe stew
Peppery, sticky juice and crumbly tripe. Sharing food: fortunately, the opinion of others is not an obstacle for those who like it.
Pork knuckle stew
Collagen, peppers, onions and patience. The juice will be so bright that you can almost look into it — but dip bread instead.
Pork trotter stew
Sticky finger, clean plate, zero elegant detours. This can be started with a knife and fork, rarely finished.
Hungarian breaded fried chicken
Golden bread, juicy chicken, family silence after the first bite. There are few more reliable peace negotiations.
Drunken chicken
Wine works in the oven, not for the cook. A fragrant, juicy dish that tells a great story without a hangover.
Whole roast chicken
Crispy skin, juicy breast, crumbly thigh — the logistical challenge of a whole chicken is now solved.
Gödöllő-style stuffed chicken legs
Mushroom-liver-green pea filling under the skin. The chicken leg is dressed to celebrate and does not hide it at all.
Szeged-style fisherman’s soup
Passed stock, several types of fish, thick peppery body. In Szeged, juice is not a background, but a protagonist.
Baja-style fisherman’s soup with matchstick noodles
Faster, more direct juice, carp and obligatory matchstick pasta. We offer a separate plate for the Szeged-Baja debate.