The Real Hungarian Goulash and Why It’s So Good!
Trying regional food specialties while vacationing introduces you to part of the local culture.
As we sailed from Budapest on a late September evening, we enjoyed cocktails in the lounge after readying ourselves for dinner. The chef appeared each night on the Viking Ve during the port talk and told us what was on the menu, his recommendations, and what the regional specialties were.
Of course, Hungarian Goulash was being offered as an entree. I just had to try it!
Growing up, in Western New York, we often had goulash. My mom’s goulash consisted of elbow macaroni, cooked ground chuck, cheese—like cubes of Velveeta, and canned tomatoes, plus some tomato sauce.
It is baked in the oven until bubbly. I liked it and continued to make it after I became an adult and was newly married. My husband liked it too. It was an easy casserole dish that was both affordable and palatable.
But, one thing it was not was HUNGARIAN Goulash!
The meal I was served on the ship while in Hungary was as pictured above.
