Gluten-Free Hungarian Breakfast Delight: Aromatic Gulyas and Piroska Starter

Allergens

Wheat (from gluten-free piroska rolls) - Dairy (sour cream and cheese)

Ingredients

• 200g ground beef
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup tomato sauce
• 1 tbsp paprika
• 1/2 tsp caraway seeds, crushed
• Salt and black pepper, to taste
• 4 gluten
• free piroska rolls, sliced in half
• 1 cup sour cream
• 1/2 cup grated cheese (e.g., cheddar or Gouda)
• Fresh parsley, chopped for garnish

Instructions

1. a. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat and set aside. b. In the same skillet, sauté the onion, green bell pepper, and red bell pepper until softened. c. Stir in the cooked ground beef, paprika, caraway seeds, salt, and black pepper. Cook for 2 minutes, stirring frequently. d. Add the tomato sauce to the skillet and simmer for 10 15 minutes, or until slightly thickened. e. Preheat oven to 375°F (190°C). Arrange the piroska rolls on a baking sheet and toast in the oven for 5 minutes. Remove from oven and allow to cool slightly. f. Spread a layer of sour cream on each toasted piroska half. Top with the gulyas stew, grated cheese, and fresh parsley. Serve immediately.

Chef’s Insight

The combination of gulyas and piroska creates a satisfying texture contrast, with the rich, savory stew complemented by the soft, airy bread.

Notes

This recipe is both gluten-free and dairy-free friendly if appropriate substitutions are made.