Kate's Global Kitchen

Mushroom Goulash

Gomba Pörkölt


Substitute meat with 1 lb. (500 g) fresh sliced mushrooms in Basic Recipe. The large, brown mushrooms have the most flavor. In Hungary several other varieties of mushrooms are cultivated and picked. Unfortunately, they aren't available in North America. Chinese mushrooms are excellent prepared this way if you can get them. Frozen or canned mushrooms can be used. (Rinse canned mushrooms well with cold water).

Just before serving add 1/3 cup (80 ml) sour cream.

Excellent with rice, Egg Barley, or boiled macaroni.


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Recipe from:
Eva's Hungarian Kitchen
By Eva Kende
Paperworks Press, Ltd.
Recipes reprinted by permission.


Transylvanian Dinner: Going for Goulash


Note: These recipes are reprinted by permission from Eva's Hungarian Kitchen, by Eva Kende—an inspiring wirebound collection of 300 authentic Hungarian recipes. The easy to follow recipes are titled in both English and Hungarian, and the background on the Magyars and their traditional foods is charming, informative and well done. Eva's Hungarian Kitchen differs from other Hungarian cookbooks in that the focus is on home-cooking, not on fancy stylized recipes of a chef, and strives to include all the traditional foods, not just the ones "fit for company."


Kate's Global Kitchen for October, 2000:

10/07/00     Homework Helpers & Theme Dinners
10/14/00     A Transylvanian Dinner: Going for Goulash
10/21/00     Smashing Pumpkins...and Other Culinary Acts
10/28/00     The Edible Zombie: A Haunting Halloween Meal


Copyright © 1997-2007, Kate Heyhoe. All rights reserved.


This page created October 1997 and modified October 2007