Sir Lancelot Medieval Restaurant

Style of the middle ages, large portions, sexy waitresses, long benches, located in the downtown in a cellar designed like a castle. That's the Sir Lancelot Medieval Restaurant in Budapest. Their sytle in their menu or on their website is like this:

Ladies and Lords, if thy stomach might crumble,
And your cook be out, the solution is simple,
Thy task then is only to travel,
And the magic of Sir Lancelot's empire unravel.

I have been to this restaurant several times. They do not give you utensils such as the fork to eat - only spoon and knife, and they are rather for groups but we also could get a seat for two without any problem (at a long bench).

So Sir Lancelot is not for romantic dates, it is more for fun dinning with friends and colleagues. In this noisy way, there is always someone taking photos, while the staff is acting. I rarely see there any bored waiters or waitresses, they usually look like being proud of being the attractions.

And they indeed have a lot of attractions. Musicians, weapons on the walls, dresses etc. The food is very delicious. Again not a fitness place, heavy food usually meat with meat.



The place is expensive. For two of us, I paid 8.000 Ft (2007 December) but a couple of years ago when I recommended this place to a group the Holland organizers, they paid as much for that dinner as they had planned for their food expense of a whole week. However, if you are careful enough with your wallet, you can survive in the Sir Lancelot which is obviously a novelty and worth to try.

Address:

1065 Budapest
Podmaniczky str. 14.
+36 1 302 4456
e-mail: info@sirlancelot.hu

BudapestZIN tip: It is better to make an advanced table reservation. They speak English!


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The Goulash - Stew or soup?

[[Danburg Murmur]]

Pörkölt with Spätzle is not the same as the Hungarian Goulash.

Goulash is traditionally a soup. However, these days, there are two variations: mainly the stew that is thicker and the soup version, which is the true original.

The goulash consists of the following key ingredients: Beef cubes, diced onions, vegetables such as carrots, potatoes, tomatoes, spices bay leaf, thyme and ground caraway seeds, seasonings. And the most important spice: the chilli powder (paprika powder).

Goulash is sometimes confused with the pörkölt. Pörkölt is a stew which means the texture is thicker and Hungarian paprika (the vegetable form which is sweet and thin skinned) is added along with tomatoes to create the gravy.

Very frequently, people who fell in love with this dish asked 'what is the secret?'

It lies in the treatment of the paprika powder! How you handle the paprika is absolutely the key to a good pot of goulash.

First, you must fry diced onions (vöröshagyma) in szalonna which is what we called the 'lard'. Once the onion turns light golden colour, lift up the pan off the fire and quickly add paprika powder. Do not underestimate these steps because paprika powder turns bitter if you directly heat it over the fire instead of the 'hot fat'. See the difference?

A good quality base of this mixture is prepared to coat the beef chunks from fresh and well-exercised slab of beef that has muscles rich in collagen in them. Making this dish fantastic when it is converted to gelatin during the cooking process. Coat the beef chunks well and return the pan to the fire.

The second secret is adding of tomatoes to this mixture. The Hungarian tomatoes are sweet and these natural juices from the vegetable makes it really delicious.

Mostly, my wife cooks it with veal (calves' meat). Very rarely from pork or lamb though some people do.

The best accompaniment is the Cucumber Salad (uborkasaláta). This salad is made by marinating thinly sliced cucumber and one small clove of garlic in a dash of vinegar. Soaking it in a water mixture with a small teaspoon of sugar. Refrigerate it for about one hour. Finally, topped it with sour cream before serving.

Other than Hungary, in Austria, Czech Republic, Germany, The Netherlands and Italy, you can easily find goulash as one of their menu items. Goulash are also enjoyed in the North American and Slavic cuisines.

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