MARINATE, MARINATE, MARINATE! One of the most important elements in a tasty, delicious meal is the prep work that goes into your meats. ALWAYS buy fresh meats from your local butcher, clean it, cut it in cubes, slice it or grind it when you get it home and use the 3 most important spices for the Hungarian cuisine:
SALT, FRESHLY GROUND BLACK PEPPER AND SWEET HUNGARIAN PAPRIKA
After you spiced up your meats you can freeze or refrigerate until used. It will make a huge difference in the end flavor of all your meals.
VEGETA – AN ALL SPICE, Delicious seasoning for your soups, sauces, meatballs or meatloaf….in just about everything.
“GOULASH PASTE” (GULYAS KREM),” RED GOLD” (PIROS ARANY) PAPRIKA PASTE AND “STRONG STEVE” (EROS PISTA) HOT PAPRIKA PASTE – Are the other frequently used spicy additions to our sauces. You can have mild or hot, depending on your taste buds.
“CIMBRU” (CSOMBORD) AND LEUSTEAN” (LESTYAN)- respectively THYME OR SAVORY AND LOVAGE -are two of those more unusual leaf spices that some Hungarian recipes call for.
The usual starting ingredients for many meals include the same 3-4 ingredients:
- Red/white onion
- Green/Red pepper