Rosemary Lángos and Hungarian Goulash

A few years ago a Hungarian woman at our local summer farmer’s market sold goulash and a delicious fried flatbread called lángos (lawn-gosh), a kind of fried focaccia dough. It is a very popular street food in Hungary. It was so comforting – golden and crunchy on the outside, soft and pillowy inside. Still hot, it was rubbed with fresh garlic and sprinkled with a bit of salt. You could eat it plain or covered with a sour cream and cucumber spread. My favorite way to eat it was topped with a meat and potato goulash. Although the Hungarian woman was only at the farmer’s market for two seasons I continued to crave her fried bread and goulash, and realized I would have to learn how to make it myself. This last year I was finally able to duplicate it to my satisfaction. This is great wintertime comfort food and fun to make with (older) kids. These recipes are adapted from George Lang’s book The Cuisine of Hungary.

Rosemary Lángos
2 medium Yukon Gold potatoes, peeled and cubed
1 Tbsp. instant yeast
2 tsp. sugar
1 c. warm milk
3 Tbsp. extra virgin olive oil
1-1/2 tsp. kosher salt plus extra for sprinkling on hot bread
1 tsp. fresh chopped rosemary leaves
3 c. 00 flour
2-3 c. canola oil for frying
2-3 cloves garlic, cut in half for rubbing on the hot bread

Begin by boiling the cubed potatoes until fork tender. While the potatoes are warm put through a ricer. Measure 1-1/2 cups, but don’t pack down when measuring. (You might have extra riced potato. Save for another use.) In a large bowl mix yeast and sugar. Add milk and stir. Cover with plastic wrap and let sit 5-10 minutes until foamy. Add 1-1/2 c. riced potatoes, olive oil, salt, and rosemary to the yeast mixture. Stir to mix. Add 1 cup flour and mix. Add 1 more cup flour. Spread 1/2 cup flour on a flat surface. Pour dough onto surface and knead slightly for about 1 minute to bring dough together. Let dough rest for 5 minutes, then add 1/4-1/2 c. more flour and knead to make a soft, smooth dough. Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour in a warm place. Cut dough into 16 pieces. Stretch each piece of dough into a 4×6 rectangle. Make a slit in the middle of each rectangle (see photo). Set them on a lightly floured surface. Heat oil in a cast iron frying pan to 360 degrees. When the oil reaches temperature take 1 rectangle of dough and stretch slightly. Place in hot oil and fry 3-4 minutes until golden. Turn over and fry another few minutes until golden. Transfer fried bread to a paper towel-lined baking sheet and rub with the cut side of a garlic clove, then sprinkle with a little kosher salt. Serve hot with goulash. Makes 16 lángos.

Hungarian Goulash
2 Tbsp. canola oil
1-1/2 c. chopped onions
2 cloves garlic, chopped
1 lb. ground buffalo or beef
1 lb. ground pork
1-1/4 tsp. kosher salt
1/8 tsp. black pepper
1 tsp. caraway seeds
2 pinches Aleppo pepper
2-1/2 Tbsp. sweet paprika
1 tsp. Spanish smoked paprika
4 c. water
1-1/2 c. diced fresh tomatoes
2 green or red bell peppers, sliced
1-1/2 c. peeled and cubed potatoes

Heat oil in a large frying pan on medium heat. When oil is hot add onions and sauté 5 minutes until onions begin to soften. Add garlic and cook 1 minute. Add ground meats, salt, and pepper, and brown for 10 minutes. Add caraway seeds, Aleppo pepper, and sweet and smoked paprika. Stir to mix. Add water. Bring to a boil. Cover and lower heat slightly and cook 10 minutes. Add tomatoes and bell peppers. Cook 15 minutes. Add potatoes and continue cooking until potatoes are fork tender, about 20-25 minutes. Taste and adjust seasoning to your liking. Serves 4-5.



This entry was posted in Beef, Breads, Meat Dishes, Pork. Bookmark the permalink.

3 Responses to Rosemary Lángos and Hungarian Goulash

  1. Ildiko says:

    Hi Julia,
    A great friend of my sent me an e-mail with your link saying that you must be talking about me.
    I made Hungarian food at the Provo’s Farmer”s Market. Langos with cucumber toppings, gulyas leves, potato pancakes and palacsinta (crepes). I’m glad you liked the food I made, you just made my day! Thank you!!

  2. Persnickety says:

    A great recipe I can’t wait to try out. I love Goulash and those adventurous enough to try it! I wish more would.

    I came up with my own version of a Hungarian Goulash. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

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