The Best Goulash in Budapest

Szent Istvan Basilica
Szent Istvan Basilica

Dom, a restaurant next to St Stephen’s Basilica in Pest, in my opinion offers great goulash.  In fact, they offer not just one type of goulash but two: typical Gulyasleves and Transylvanian goulash.    The former follows the traditional recipe for goulash but the latter uses sauerkraut creating an interesting, and quite wonderful, flavour.  Both are deliciously yummy and are perfect served with the traditional nokedli or galuska, small semolina dumplings.  To make the dumplings all one needs is two eggs, a pinch of salt, 400g of flour and 3 1/2 tbsp of oil.  Although quite similar to Italian gnocchi the texture and consistency is quite different.  If anything, the nokedli and galuska are much drier and so are perfect as an accompaniment for soups and all porkolt dishes.  The stuffed peppers served at Dom are also fantastic. The only small problem is the portion sizes which when the dish arrives looks relatively small but in fact turns out to be rather deceiving and more than most can manage to consume in one meal!

Main courses range in price but usually cost somewhere between 1800 and 2400 Forints.  This restaurant is ideal in winter or summer.  In the winter one can sit in the small, dark, homely, beautifully tiled restaurant, complete with traditional dark mahogany furniture.  With Grandmother, Mother and twin brothers present, one can really feel as if surrounded by your very own Hungarian family.  Alternatively, in the summer, one can sit, hiding from the sun under large umbrellas and overlooking the pretty Szent Istvan Basilica and large, imposing square.  The twin brothers who act as waiters are particularly friendly and will happily offer particularly talkative tourists a free drink of Tokaj after a meal.

Tip: If one is less keen on spicy food, do beware the odd cunningly hidden, whole, hot, green pepper!

Sorozo – Etterem
Szent Istvan ter 1
Tel: 06-1-317-25-06

For a recipe on traditional goulash go to Charlotte’s Goulash.

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Bulgarian Fried Peppers With Cheese

This is not a quick fix dish, it is a bit of a dinner party piece.  I would suggest making extra so you can pick the ones which look best as it is quite difficult to re-create their structural stability after the skin has been removed.  It’s a great starter though, very tasty, mainly because the creaminess of the feta really complements the warmth of the chili while the parsley refreshes your palette for the next mouthful.

Ingredients (serves 2 -4)

4 peppers (can be red, green or yellow but personally, I think red taste best)

50g plain flour

1 egg, beaten

olive oil for shallow frying

For the filling:

1 egg, beaten

90g feta cheese finely crumbled

2 tbsp fresh parsley

1 small red chili, seeded and chopped


Slit open peppers

Scoop out seeds and core but leave peppers in one piece

Peppers pre-grilling

Carefully open out peppers and place under hot grill (skin side up!)

Peppers under grill

Cook until the skin is charred and blackened

Peppers charred

Place the peppers in a bowl of cold water to prevent them from over-cooking

Leave peppers until cooled and peel off skin

Mix feta, egg, parsley, chili together in a bowl

Feta, egg, parsley, chili

Fill each pepper with mix

Fill peppers

Secure peppers if necessary with wooden cocktail sticks

Dip peppers in seasoned plain flour, then egg, then flour again

Fry the peppers in olive oil for 6-8 minutes, turning once, until golden brown and filling set

Peppers in pan

Drain peppers on kitchen paper before serving

Peppers done! Serve!

Peppers done! Serve!

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