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Goulash Originating in

Goulash Originating in medieval times, this hearty meal is one of Hungary’s national dishes and a symbol of the country GOULASH Hungarian goulash is a thick, hearty soup spiced with sweet paprika. Serve with a dollop of sour cream. SERVES 4–6 2 tbsp oil 1 large onion, finely chopped 2 lb (900 g) lean stewing steak 3 carrots, chopped 3 celery stalks, chopped 2 cloves garlic, sliced 1 green bell pepper, deseeded and chopped 2 large tomatoes, skinned and chopped 3 pt (1.4 L) beef stock 2 tsp sweet paprika 1 lemon Salt and pepper to taste 3 large white potatoes, peeled and chopped Sour cream 1‌In a large pot, heat the oil and caramelize the onion for about 5 minutes until softened. Add the beef and sauté, stirring constantly until completely browned (add a little more oil if necessary). 2‌Add the carrots, celery, garlic and bell pepper, then sauté for another 5 minutes. 3‌Stir in the tomatoes, stock and sweet paprika. Season generously with salt and pepper, and add a good squeeze of lemon juice. Turn the heat up and bring to a boil. Then, lower the heat, cover and simmer for about 1½ hours until the meat is completely tender. 4‌Add the potatoes about 20 minutes before the end of the cooking time. Serve in bowls and garnish with a large spoonful of sour cream. 68 VIKING.COM EXPLORE MORE

RECIPES Black Forest Gâteau This traditional German sponge cake is a rich dessert that is still much-loved today BLACK FOREST GÂTEAU In German Schwarzwälder Kirschtorte, this is the Black Forest’s most famous dessert and traditionally contains kirsch, a clear spirit made from cherries. This recipe uses jarred cherries in kirsch, but if they are not readily available, soak canned or fresh cherries in kirsch or brandy overnight. SERVES 6–8 6 oz (170 g) unsalted butter at room temperature, plus extra for greasing 6 oz (170 g) superfine sugar 6 large eggs, beaten 5 oz (140 g) flour 2 tsp baking powder 2 tbsp cocoa powder 1½ lb (680 g) black cherries in kirsch syrup 1½ pt (750 ml) heavy cream 7 oz (200 g) bar of dark chocolate 1‌To make the cakes, preheat the oven to 350°F (180°C), then grease and line two large 9-inch (23 cm) springform cake tins. 2‌Beat the butter and sugar together in a large bowl until pale and creamy, then continue to mix while slowly adding about half the eggs. 3‌In another bowl, sift together the flour, baking powder and cocoa powder. Fold about half into the butter and sugar mixture, then add the remaining eggs, followed by the rest of the flour mixture. 4‌Split the batter evenly between the two cake tins and level the tops. Bake for about 30 minutes, or until springy to the touch. Set aside to cool. 5‌Drain the cherries, reserving the liquid, and chop into small pieces, setting aside 12 for decoration. 6‌Cut each of the cooled cakes in half horizontally. Whip the cream until stiff peaks start to form. 7‌To assemble, place the first cake half on a cake stand or plate. Drizzle generously with kirsch syrup, then spread a thick layer of whipped cream and scatter a third of the chopped cherries on top. Repeat with the next two layers. On the final layer, drizzle kirsch syrup before covering the cake with the remaining whipped cream. 8‌To make the chocolate shards, brace the chocolate bar against you, flat side up, and carefully bring the blade of a sharp knife toward you, shaving the chocolate into curls. Shower the top and sides of the cake with the chocolate shards. Finally, decorate with the remaining whole cherries. EXPLORE MORE VIKING.COM 69