Anyone have any good Hungarian Recipes besides Chicken Paprikash?

Question

I am looking for more Hungarian recipes besides the chicken paprikash. Your help is greatly appreciated!

Answer 1

Hungarian

http://homepage.interaccess.com/~june4/r...

http://www.recipeatlas.com/hungarianreci...

http://www.astray.com/recipes?search=hun...

http://www.elook.org/recipes/european/hu... (turn pages)

Answer 2

Cabbage rolls...

Kugelis

Good fresh hungarian sausage

Mititei

Mamliga

(The last 2 might be considered to be also Rumanian)

Answer 3

KOLBASZ - HUNGARIAN PORK SAUSAGE  

5-7 lb pork butt

9 cloves of garlic, minced fine

1 1/2 tsp ground black pepper

2 tbsp good Hungarian paprika* (not that flavorless stuff)

1 tbsp salt (you don't need a lot)

Day 1:

Grind the meat and mix with the pepper, paprika and salt. Put the minced garlic in a 1 cup measure and fill with water, soak overnight in the refrigerator.

Day 2:

Mix the meat well once more, then add the garlic along with the soaking water.

Refrigerate overnight.

Day 3:

Stuff into casings.

* Store Hungarian paprika in the refrigerator or freezer to keep it's flavor



AND

HUNGARIAN GOULASH  

2 1/2 lbs beef stew meat

1 bell pepper (chopped)

2 slices of bacon (chopped coarsely)

1 small onion (chopped)

sweet Hungarian paprika

1/2 cup dry white wine

salt

pepper

beef bouillon cubes, to taste

1 package egg noodles

Brown bacon, remove and set aside, draining all but 1-2 tablespoons. Brown beef in remaining 1-2 tablespoons of bacon fat (olive oil may be substituted), then remove, drain.

Cook onion and bell pepper until soft. Add browned beef. Add wine, salt, pepper, and paprika (about 1/4 teaspoon, or to your taste).

Continue to taste and adjust seasonings throughout the cooking process, (especially paprika). Cover and cook on low or medium, adding water as needed. Stir in 1 beef bouillon cube per cup of water added (more or less, to your taste).

Best if beef is cooked all day, at least 4 hours. When beef is ready, cook egg noodles according to package directions. Remove meat and set aside.

Thicken gravy with flour. Add beef to gravy and serve over egg noodles.



AND

BEEF STEW, HUNGARIAN STYLE  

1/4 c. butter or vegetable oil

1-2 med. onions, chopped

1 1/2 lb. stewing beef (chuck), cubed

1 tsp. salt or to taste

1/2 tsp. coarsely ground black pepper

1 tbsp. sweet Hungarian paprika

1/2 tsp. dried marjoram, crumbled

1/2 tsp. caraway seeds (in strainer or cheesecloth)

2 carrots, scraped & cut in 2" pieces

2 stalks celery, cut in 2" pieces

1 green pepper, cut in 1" pieces

1-2 tomatoes, cut up (seasonal)

3/4 c. sour cream, for serving (optional)

Heat butter, saute onions until soft and golden. Add beef, stir, then other ingredients. Add 1/2 cup water, cover, reduce heat and simmer for about 1 hour. Stir occasionally and add water if needed. Taste for seasoning, cook until tender. This may take up to 2 hours. I add 1/2 beef bouillon cube for added flavor, if needed. Serve with noodles or potatoes.

Serves 4



JM

Answer 4

brown chopped onions, in butter, in  add cut up chicken

cover with water, mix 1 pint of sour cream in bowl add 1/4 cup of flour mix well add to cooked chicken with salt ,pepper,

paprika, small can of tomato paste. :)

Answer 5

I make tons of Hungarian dishes.  Let me know what your working with and I will tell you how to cook it.  From pastries to Hurka (pig head sausage).

Soup

2-4 Cloves for garlic cut up

5-8 potatoes

Boil until potatoe is near done

Add 1 cut up cabbage

Add 1-3 cups sausage

In frying pan make a rue

Butter or lard melted

Stir in flour until a paste forms

Keep stirring while it cooks

Add to soup to thicken

Cabbage and noodles

cut up 1 cabbage and salt heavy

cover and let set for a few hours

Put cabbage in a towel and twist all the water out

Add to frying pan

Cook any noodle you want (preferably a thicker noodle like x wide egg)

fry cabbage and noodles together until some turn brown and crunchy

Serve with sour cream

Potatoes and noodles are fantastic as well    do not add salt just boil and fry potatoes with noodles serve with sour cream.

I like to add garlic and green pepper and peperika

Cyanne pepper also works

Answer 6

Chicken Galanta Style

Galantai Csirkecomb

4 chicken legs

bunch of dill chopped

1 1/2 cups sour cream

2 Tbs lard

1 onion chopped

salt to taste

paprika

Dumplings:

1 Lb curd cheese

2 eggs

4 oz semolina

salt

chopped dill

Sauté onion in lard for a few minutes

then add a handful of dill and paprika

and sauté for a few minutes more. Add chicken

legs and enough broth or water

to cover and simmer till tender. Remove

legs from sauce and thicken with half of

the sour cream mixed with flour. Bring

sauce back to a simmer and salt to taste.

In another pot boil some water for the

dumplings. Put curd through sieve and mix

in the eggs, a little salt, a small handful

of dill, and the semolina. Work into a

dough and form round balls (roughly the

size of a golf ball) and drop them into

the boiling water and cook them 20-30

minutes after the float to top. Place

dumpling on plate next to chicken and pour

sauce over chicken and dollop sour cream

on dumplings.

Answer 7

Pörkölt (meat stew, closest to what Americans call goulash)

Chop up an onion, saute it in your choice of fat. Take it off the heat and put in a good tablespoon of paprika, stir, then add the cubed meat (beef or pork, generally, but you can get fancy and use veal) and stir again. Return to the heat and cook over medium-low, adding minimal amounts of water (or wine) only if needed to prevent scorching, until the meat is tender, stirring occasionally. At some point, season to taste with salt (not pepper - don't combine pepper and paprika). Serve with spaetzle or egg noodles and a simple cucumber salad.

[Variation: to make borsostokány, don't add the paprika, slice the meat into strips instead of cubes, definitely use wine as the cooking liquid, and season generously with black pepper.]

Paprikás krumpli (paprika potatoes)

Chop up an onion, saute in your choice of fat. Take it off the heat and add several heaping tablespoons of paprika and a half teaspoon of caraway seed. Stir, then add the sliced potatoes (we usually slice them in rounds), salt to taste, and return to the heat. Stir and add just barely enough water to cover the potatoes. Cook over medium heat until the potatoes are almost done, then add sliced sausage (Hungarian preferably, Gyulai is a good choice, but a polska kielbasa can work too) and continue cooking until the potatoes are done. Serve with sour cream.

Gulyásleves (goulash-soup, the real thing, accept no substitutes)

Chop up an onion, saute it in your choice of fat. (Are you detecting a pattern yet?) Take it off the heat and add a couple of heaping tablespoons of paprika, a teaspoon of caraway seed (optional), then add the cubed beef (never pork!) and a generous quantity of water. Remember, you're making soup, not stew. Return to the heat. Simmer until the meat is about half done. Add cubed root veggies (carrots, parsnips, parsley root if you can find it) and a couple stalks of celery. Simmer until the veggies are about half cooked, then add cubed potatoes and continue cooking until everything is done. Season to taste with salt (again, don't mix pepper and paprika). Optional: you can add csipetke (literally, "little pinches") for the last 5-10 minutes of cooking. To make csipetke, combine one egg with a pinch of salt and enough flour to make a very hard dough, then pinch off little pieces and roll between your fingers to make little ovals. Serve the soup with a good crusty bread.

Rakottkrumpli (layered potatoes)

Cook potatoes in their skins and let cool. Meanwhile, hard-boil some eggs and slice up some sausage. (Some people use hot dogs and/or leftover ham.) Peel the potatoes and slice into rounds. Slice the hard-boiled eggs, too. Have ready some sour cream and softened butter. Butter a rectangular baking dish and put down a layer of potatoes, then a layer of eggs and meat(s), dot with butter as desired, then spread with sour cream (thinned with milk if needed). Repeat with another layer of potatoes and the rest of the proteins. End with a layer of potatoes and the rest of the sour cream. Dot the top with butter and bake in a medium oven until everything is nice and bubbly and the top is lightly browned. Serve with more sour cream if desired.