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7th Gulaschfestival (first in the Donaupark) - Vienna 2016
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Next edition
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Usually held around early June.
Based on 8 past editions
Event Details
- Date & Time
- Saturday, June 18, 2016 · ab 12h beginnt das Programm
Programme
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ab 12h beginnt das Programm
Donaupark
Teams prepare from the morning; programme from 12:00; cauldron goulash competition with 30 teams judged by an expert jury; 2016 winning team awarded in the afternoon after tasting; Hungarian folk dance groups and traditional and modern bands; music, goulash, cold beer and Austrian and Hungarian specialities into the evening.
ab 12.00 Uhr
Donaupark
Goulash cook-off with 30 teams and an expert jury; goulash from the previous year's winner for around 1,500 guests; music by the Hungarian band "Rice és baràtai" with Hungarian folk dances; cauldron goulash, grilled treats and other Hungarian specialities.
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Teams start preparing in the morning
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In the afternoon the jury inspects and tastes all the goulash kettles
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The winning team of 2016 is awarded
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Evening with good music, goulash, cold beer and various Austrian and Hungarian specialities
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Music by the Hungarian band "Rice és baràtai", accompanied by Hungarian folk dances
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Gulasch cooking competition: all participants receive the same meat and onions from the organisers; teams cook kettle goulash while visitors eat and csárdás dancers invite them to dance
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After almost four hours the organiser and two colleagues collect the teams' samples; plates are marked with numbers from one to 29, not team names
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The jury deliberates for almost two hours
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Winner announced: Norbert and his team win; Tibor places second; Klaus's team Rocket Rooney places sixth
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morning (délelött)
Teams take their places at the prepared stoves, set out by president Erika KANCSÁR with László KANCSÁR and József KISS
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all day
Bands and folk dance groups entertain the contestants and the large audience
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KEREKASZTAL team gives an interview to Burgenland ORF, revealing its recipe secret: the special taste from smoked salt bought in Hungary
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after four hours of cooking
Jury tasting, then visitors quickly eat the free KEREKASZTAL goulash
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Jury decision: the first three places go to Hungarian teams from outside Hungary; every participant receives sincere recognition
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ab 12h
The programme begins; Hungarian folk dance groups and traditional and modern bands perform
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12.00 Uhr
Start of the festival and cooking contest
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12:00
All teams start cooking goulash at the same moment, each to its own recipe
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Also on the programme
Donaupark
Goulash competition with 29 teams (Serbia, Hungary, Bosnia, Austria), about four hours of cooking, anonymous tasting by a jury of two cooks and three lay people (taste, colour, consistency, meat quality), about two hours of deliberation; winner Norbert's team, second Tibor (Serbia), sixth Rocket Rooney. Hungarian music and Csárdás dancers; goulash, Grammelpogatschen and lángos for visitors.
Pontosan 12:00 órakor minden csapat egyszerre elkezdhette a gulyásfőzést
Dunapark
Goulash cooking contest of more than 30 teams, judged by a jury chaired by the former head chef of the Hungarian Embassy in Vienna; the first three places went to Hungarian teams from outside Hungary. Bands and folk-dance groups performed all day.
About This Event
The 7th Gulyás Festival (goulash cooking contest) held by the Bécsi Magyar Munkásegylet (Viennese Hungarian Workers' Association) in the Dunapark (Donaupark), Vienna. More than 30 teams from various Carpathian Basin towns and from Vienna and its surroundings took their assigned places with prepared stoves in the morning, in brilliant sunshine. Several hundred spectators were entertained all day by bands and folk dance groups. At exactly 12:00 every team started cooking goulash to its own recipe. After four hours of cooking and the jury's tasting, the free KEREKASZTAL goulash was eaten quickly by visitors. The first three places went to Hungarian teams from outside Hungary.
The cause
To tighten the bond between the Hungarian and Austrian nations, strengthen friendship between Hungarian-born Viennese and other Austrians and highlight what they have in common.
History
The 2016 edition was the 7th. The Hungarian Workers' Association Vienna has stood for the Hungarian-Austrian connection since 1899. The festival has found a new home in Donaustadt. The travelling trophy is defended every year by the previous year's winner or passed on to the new winning team.
The renowned festival of the Hungarian Workers' Association Vienna enters its seventh round (7th edition). The goulash served to guests is that of the previous year's winner.
The 7th edition; larger than ever. In previous years it was at the Böhmischer Prater and rather familiar in scale. The festival is annual; the cooking competition is its core element.
This was the 7th Gulyás Festival of the Bécsi Magyar Munkásegylet in the Dunapark. The KEREKASZTAL also competed the previous year. The Kerekasztal wished to take part again the following year and invites its other member associations in 2017 as independent teams.
On the menu
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By the competing teams
Kettle goulash, cooked by the 30 competing teams and tasted by the jury and visitors
cauldron goulash; the previous year's winner's goulash is served to the guests
Kettle goulash cooked over an open fire; Norbert's winning goulash uses only onions, garlic, water, salt, pepper and the right paprika powder
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KEREKASZTAL-gulyás
By KEREKASZTAL team
KEREKASZTAL goulash, made with smoked salt ("füstölt só") bought in Hungary; offered free to visitors
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kettle goulash
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grilled specialities
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Hungarian specialities
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cold beer
Also served
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Österreichische und ungarische Spezialitäten
Various Austrian and Hungarian specialities
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Schmankerln vom Grill
grilled delicacies
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ungarische Spezialitäten
other Hungarian specialities
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Grammelpogatschen
Hungarian speciality offered to hungry visitors (cracklings scones)
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Lángos
Hungarian speciality offered to hungry visitors
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Kaltes Bier
Cold beer
Who's who
Organised by
- Erika Kancsár Virág Festival organiser and chair (Obfrau) of the Hungarian Workers' Association (BMME); apologised that the goulash ran out
- KANCSÁR Erika President of the association
- KANCSÁR László Helped assign the cooking places
- KISS József Helped assign the cooking places
- Ungarischer Arbeiterverein Wien / BMME; president Erika Kancsár; helpers László Kancsár and József Kiss
- Ungarischer Arbeiterverein Wien (Obfrau Erika Kancsar)
- Ungarischer Arbeiterverein (BMME), Obfrau Erika Kancsár Virág
- Bécsi Magyar Munkásegylet (elnök: KANCSÁR Erika)
Supported by
- Ernst Nevrivy Bezirksvorsteher of Vienna's 22nd district
Taking part
- Norbert First-time participant; he and his team won
- Klaus Viennese first-time participant, team Rocket Rooney, placed sixth
- Team Rocket Rooney Klaus's team
- Tibor Travelled from Serbia; has won more than 30 awards across Europe; second place in 2016; second time in Vienna
- Gunda Participant who suspects everyone has a secret ingredient
- KEREKASZTAL (Ausztriai Magyar Szervezetek Kerekasztala) Competing team (as in the previous year) represented by RADDA István and Marika, Ing. SZÉKELY Piroska and Ing. EBERHARTER Walter
- RADDA István KEREKASZTAL team member
- RADDA Marika KEREKASZTAL team member
- Ing. SZÉKELY Piroska KEREKASZTAL team member
- Ing. EBERHARTER Walter KEREKASZTAL team member
On stage
- Ungarische Volkstanzgruppen Hungarian folk dance groups performing
- Traditionelle und moderne Bands Traditional and modern bands performing
- Rice és baràtai Hungarian band, with Hungarian folk dances
- Csárdás-Tänzer Csárdás dancers who animate visitors to join round dances
Also involved
- Fachjury Expert jury of the Hungarian Workers' Association that crowns the winning goulash; expert jury of the contest
- Somogyi Name appearing in the text (photo credit), role not stated
- receptletöltés.hu Name appearing in the text (image credit)
- Magdalena Visitor, half Hungarian
- Jury Two cooks and three laypeople; judge taste, colour, consistency and quality of meat
- Siniša Puktalović Author of the report
- former head chef of the Hungarian Embassy in Vienna Chairman of the jury
- ORF Burgenland Interviewed the KEREKASZTAL team
- Hungarian teams from outside Hungary Won the first three places
Good to know
- Location: Donaupark, near the U1 underground station "Alte Donau".
- Location: Donaupark, by the U1 station 'Alte Donau', with enough room for the many visitors and teams
- Organisers note the festival is meant to strengthen ties and friendship between Hungarian-born Viennese and other Austrians
- Location: Donaupark, directly opposite the former Arbeiterstrandbad.
- Goulash from the previous year's winner for around 1,500 guests.
- The 2016 festival takes place in the Donaupark for the first time, directly opposite the former Arbeiterstrandbad.
- 30 teams, an expert jury and around 1,500 guests.
- All competing teams received the same meat and onions from the organisers.
- Judging was anonymous: samples numbered 1 to 29.
- More than 3,000 visitors; visitors' goulash ran out towards the end.
- Previous years' festivals were at the Böhmischer Prater; in 2016 the organisers chose the new Donaupark location so more people could celebrate
- Teams came from Serbia, Hungary, Bosnia and Austria
- Goulash ran out for visitors towards the end; the organiser promised more next year
- More than 30 competing teams.
- All teams started cooking at exactly 12:00; cooking lasted four hours before the jury tasting.
- The Kerekasztal team's goulash was offered to visitors free of charge.
- The free KEREKASZTAL goulash was offered to visitors at no charge.
- The KEREKASZTAL hopes other member associations will join as independent competing teams in 2017.
- Attendance
- About 30 teams (Der Standard counts 29); about 1,500 guests expected in advance, 'over 3,500 visitors' according to the organisers' 2017 press text
Everything the announcement says
Every detail, as the festival announced it.
Hungarian Gulaschfestival in Vienna.
The Gulaschfestival Wien combines Austro-Hungarian tradition, Viennese cosiness, hearty cuisine and a spicy cooking duel. 30 teams compete to cook the best kettle goulash of the year.
In Donaustadt the Gulaschfestival, taking place for the 7th time this year on Saturday 18 June 2016 (written '18.06.0216' in the source), has found a new home.
An expert jury of the Hungarian workers' association, founded in 1899, chooses the winning goulash. The travelling trophy is defended each year by the previous winner or passed to the new winning team.
The festival is meant to tighten the bond between the Hungarian and Austrian nations, the friendship between Hungarian-born Viennese and other Austrians, and to highlight what they share. The organiser, the Hungarian Workers' Association Vienna, has stood for this connection since 1899 and cultivates the common culture with various traditional and modern events.
Here in the Donaupark, by the U1 station 'Alte Donau', there is enough room for the many visitors and the many teams who want to take part. Hungarian folk dance groups and traditional as well as modern bands perform.
The teams begin preparing in the morning and the programme starts at 12h. Once all goulash kettles have been inspected and tasted by the jury in the afternoon, the winning team of 2016 is awarded. With good music, goulash, cold beer and various Austrian and Hungarian specialities, the evening can wind down.
Published 06.05.2016.
7th Gulaschfestival: Wettkochen im Donaupark (cooking contest in the Donaupark). Article dated 9.06.2016.
30 teams, an expert jury and a tasty goulash by the previous year's winner for around 1,500 guests: the renowned Gulaschfestival of the ungarischer Arbeiterverein Wien goes into its seventh round in the Donaupark. Music: the Hungarian band "Rice és baràtai", accompanied by Hungarian folk dances.
Erika Kancsar, Obfrau of the ungarischer Arbeiterverein Wien and organiser of the Gulaschfestival: "The Gulaschfestival is both typically Hungarian and typically Austrian. With the event we invite Viennese to celebrate a fiery festival with us and get to know Hungarian tradition."
For the first time this year the event takes place in the Donaupark, right opposite the former Arbeiterstrandbad. On 18 June the hot spectacle starts from 12.00 Uhr, and Kesselgulasch, Schmankerln vom Grill and other Hungarian specialities provide for physical well-being.
Ernst Nevrivy, Bezirksvorsteher of Vienna's 22nd district: "Celebrating great festivals has tradition with us! I am especially pleased that the Gulaschfestival takes place in Donaustadt for the first time this year."
Gulaschfestival: paprika and csárdás in the Vienna Donaupark. At the 7th Wiener Gulaschfestival the goulash competition got spicy. By Siniša Puktalović, 23 June 2016.
Photo captions: Norbert took part for the first time this year and won with his team. Cooking goulash in traditional costume. Professionals ... and some talented amateurs.
Smoke in the air, loud music, men and women wielding the cooking spoon; paprika is the essential ingredient. Last weekend the annual Gulaschfestival took place in Vienna; its core element is the traditional goulash competition.
Klaus, a Viennese taking part for the first time, is a passionate goulash cook who loves making kettle goulash over an open fire outdoors. He competes against 28 other teams, all trying to convince the jury they are the best goulash cooks. Tibor, who travelled specially from Serbia, says fun and meeting new people matter most. Teams from Serbia, Hungary, Bosnia and Austria take part.
In its 7th edition the festival is bigger than ever. In previous years it was at the Böhmischer Prater and rather familiar; this year the organisers chose a new location in the Donaupark so more people could celebrate with them, says organiser Erika Kancsár Virág.
More than 3,000 visitors came to taste goulash and dance to Hungarian music. Visitor Magdalena, half Hungarian, came to get tips from the teams and enjoy the flair.
Towards the end the goulash ran out for visitors; Kancsár Virág, chair of the Hungarian Workers' Association (BMME), apologised and promised much more goulash next year. Other Hungarian specialities such as Grammelpogatschen and Lángos were on offer.
While visitors ate and csárdás dancers got them dancing in round dances, the competition continued. For fairness, all participants received the same meat and onions from the organisers. Klaus says the timing of ingredients and the way of cooking matter, and that paprika must go in at the right time or it turns bitter.
Tibor competes in goulash contests in Ukraine, Romania, Serbia, Hungary and for the second time in Vienna, and has won over 30 awards across Europe; he took a trophy as runner-up in 2016. Gunda suspects everyone has a secret ingredient. Norbert, a first-timer, claims no secret ingredient: only onions, garlic, water, salt, pepper and the right paprika powder, and jokingly predicted he would win. Klaus and team Rocket Rooney hoped for a good placing.
Jury decision: after almost four hours the organiser and two colleagues collect samples; plates carry numbers from one to 29 instead of team names so the jury does not know which goulash belongs to whom. The jury has two cooks and three laypeople and rates taste, colour, consistency and meat quality. All 29 goulashes taste different; some were too spicy for a juror. The deliberation took almost two hours. Norbert and his team won. Klaus placed sixth and wants to take part again next year.
The Bécsi Magyar Munkásegylet held its 7th Gulyás Festival in the Dunapark.
More than 30 teams from various Carpathian Basin towns and, of course, from Vienna and its surroundings took their beautifully marked places with the prepared stoves during the morning, in brilliant sunshine, with the help of president KANCSÁR Erika, KANCSÁR László and KISS József.
As in the previous year, the KEREKASZTAL joined the competing teams in the persons of RADDA István and Marika, and Ing. SZÉKELY Piroska and Ing. EBERHARTER Walter.
Several hundred spectators enjoyed various bands and folk dance groups that entertained not only the contestants but the large audience all day.
At exactly 12:00 every team could start cooking goulash simultaneously, each to its own recipe.
Meanwhile the KEREKASZTAL team told Burgenland ORF in an interview the secret of its recipe: it wants to achieve the special taste with "smoked salt" bought in Hungary.
The jury was chaired by the former head chef of the Hungarian Embassy in Vienna.
After four hours of cooking and the jury's tasting, visitors very quickly ate the KEREKASZTAL goulash, offered free of charge.
According to the jury's decision, the first three places were won by Hungarian teams from outside Hungary.
Every participant received sincere recognition, and amid the excellent atmosphere, conversations of acquaintances and new friends, the general wish was that the KEREKASZTAL take part again the next year ("We warmly welcome the other member associations of the Kerekasztal in 2017 as independent competing teams!").
The seventh edition moved to the Donaupark because the number of teams had outgrown the old site; it was the first time the festival took place in Donaustadt. On Saturday 18 June the programme started at 12:00 with kettle goulash, grilled food and Hungarian specialities. About 30 teams cooked before a professional jury, with the previous year's winning goulash served to the guests, and music by the Hungarian band Rice és barátai plus folk dancing. District chief Ernst Nevrivy welcomed the festival to the 22nd district. The three podium places were won by Hungarian teams from outside Hungary, and the Kerekasztal team cooked again.
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Location
Donaupark, Wallenberggasse, Am Donaupark, 1220 Wien, Vienna, Austria
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