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Montreal's favorite Hungarian classics
A Guide to Hungarian Gastronomy
Schnitzel: Originally from Austria, this breaded cutlet of pork, chicken, or veal spread in popularity throughout Hungary during the Austro-Hungarian era.
Szegediner goulash: This beloved style of goulash, named after the writer and poet Josef Szekely, combines pork and sauerkraut. Its popularity spread from Hungary to Austria and Germany as well.
Bakony style: these dishes contain a creamy mushroom sauce, reflecting the gastronomy of the mountainous Bakony region which blooms with various wild mushrooms.
Budapest ragout: made with peppers, tomatoes, onions, mushrooms, peas, and chicken liver, was invented for the 1958 Brussels World’s Fair to highlight Hungary's unique gastronomy.
Goulash (gulyás): A stew or soup of meat and vegetables cooked in an aromatic, paprika-spiced tomato broth.
Paprikash (paprikás): A rich and creamy paprika-infused sauce.
Galuska: Hungarian style egg noodle dumplings, similar to Italian gnocchi.
Gundel crepe: This famous dish, originally created by restaurateur Károly Gundel, is made with ground walnuts, rum and raisins, dark chocolate sauce. Traditionally, it can be served flambéed.
