Long ago shepherds spent the entire summer in the field with the animals had to cook their meals from non-perishable ingredients. These dishes were tasty and very filling at the same time, as there was no meat very often available for cooking.
A characteristic and very popular food even today is the slambuc, the grey cattle goulash or the sheep stew, which is stricty made from racka sheep in the Hortobagy. If this encouraged you to make dishes like these ones you can find some recipes below. One further comment needs to be made about the so poular ’Hortobagyian meaty pancake’ which is a legend in the Hungarian cousine. This dish was created for the world exhibition in 1958 by a hungarian cook who just gave this pertinent name as a marketing tool.