Central Europe is worth the trip for the food alone. From hungarian beef goulash (pörkölt) with mashed potato to breaded fried cutlet with rice, here are the dishes to seek out across Central Europe.
This rich, paprika-laced beef stew is the soul of Hungarian cooking, simmered slowly until the meat is meltingly tender and served here over buttery mashed potato with fresh parsley. A cool slice of cucumber and tomato cut through the deep, savory gravy, making it a hearty introduction to Central European comfort food.
Sarmale — cabbage rolls of spiced pork and rice, slow-simmered until tender — are Romania's national comfort dish, served with mămăligă (polenta) and sour cream.
Romania's beloved sour soup, or ciorbă, is ladled steaming into a hollowed-out round loaf so the crust soaks up every drop of the tangy, herb-flecked broth. Crowned with a torn-off bread lid, it is rustic, warming, and the kind of dish that defines a chilly day in the Carpathian heartland.
A rich, paprika-red meat stew served in a wide bowl alongside a small portion of buttery pasta or nokedli dumplings. It is the kind of hearty, slow-cooked dish that defines Hungarian home cooking.
A golden breaded and fried meat cutlet plated with steamed rice and a fresh side salad. Crisp schnitzel-style cutlets like this are a staple on Central European menus.
