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5 Worst Rated Hungarian Meat Dishes

Last update: Sat Apr 19 2025
5 Worst Rated Hungarian Meat Dishes
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01
Stefánia szelet
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Stefánia szelet is a traditional meatloaf stuffed with hard-boiled eggs in the middle, making the dish visually attractive once cut and the cross-section becomes visible. The meat mixture consists of ground pork, onions, garlic, caraway, paprika, parsley, and marjoram.


Instead of being fried in the pan, the meatloaf is baked in a loaf pan. When baked and sliced, the dish is often accompanied by boiled potatoes, but it can also be served on its own when it cools down a bit.

02
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Vadas marha is a traditional dish originating from Hungary. The dish is made with a combination of sliced beef and vadas, a creamy sauce consisting of carrots, onions, parsnip, bay leaves, black pepper, and sour cream. The preparation of the dish takes a long time because the beef first needs to be cooked with the vegetables and spices for 3 hours and is marinated for 24 hours.


After that, the meat is separated and cut into thick slices, and the rest of the marinade is used as a basis for the vadas sauce. Vadas marha is often served with bread dumplings on the side.

03

Stew

HUNGARY
3.8
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Often considered to be the predecessor to cholent, sólet is a Hungarian-Jewish stew that is traditionally slowly cooked on Friday night before the Sabbath. The stew consists of beans, paprika, onions, potatoes, boiled eggs, and meat such as smoked pork, duck, beef, or goose.


The next day, this hearty and nutritious stew is ready to be consumed.

MOST ICONIC Sólet

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04
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Traditionally prepared with yellow wax peppers, this Hungarian summer classic is both a common restaurant dish and a popular home-cooked meal. The peppers are usually filled with a combination of minced meat, rice, and different seasonings before they are cooked in a rich, paprika-infused tomato broth.


Stuffed peppers are always served doused in the accompanying broth and are usually enjoyed complemented by mashed potatoes or bread.

05
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Nyúlpaprikás is a traditional rabbit stew. In the traditional recipes, almost the entire rabbit, apart from the bones, is used for the stew. Other main ingredients for the stew include onions, garlic, red peppers, and tomatoes. Some recipes also add mushrooms, red or white wine, and bacon.


Nyúlpaprikás is usually served with spätzle, a type of pasta traditionally used in Hungarian cuisine. It can also be served with pickles and potatoes. This dish spread from the Hungarian countryside, where people often enjoyed hunting rabbits and other game. 

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Hungarian Meat Dishes