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Hungary (Hungarian Recipes)

World Cuisine Recipes

 
   Hungarian cuisine is a notable part of the country's culture, with dishes such as goulash (gulyás or gulyásleves) being a mainstay. Healthy brown bread is made from four to six different grains and is sprinkled with sesame seeds, sunflower seeds and rolled oats. Kifli is a wildly popular crescent roll made from reform dough. Beer and wine are also minastays and the Tokaj white wine is a Hungarian classic.
Beef and Mushroom Stew with Caraway Dumplings
Servings: 8
Ingredients:
1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk with leaves, 3 or 4 sprigs parsley, 1 bay leaf and small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato paste
Dumplings:
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg white
Cooking Instructions:
Cut steak into 1 1/2 inch cubes. In a bag, combine flour, pepper and salt. Add beef, a few pieces at a time, and shake to coat with flour mixture. Shake off excess and place meat on wire rack in flameproof casserole. Bake in 350 degree F oven for about 25 minutes or until browned. Meanwhile, prepare Bouquet Garni. Set meat aside on platter. Place casserole over medium heat. Only if necessary add all or part of the oil. Add mushrooms, cap side down, and cook until golden, transferring to platter as they brown. Add onion and garlic; cook until onion is transparent. Add stock, wine and tomato paste; bring to a simmer, stirring and scraping bottom of casserole with wooden spoon to scrape up any brown bits. Return meat to pan; add Bouquet Garni. Cover and simmer over low heat for 1 hour or until meat is tender. Meanwhile prepare dumplings.
   Dumplings: In a bowl, toss bread crumbs and melted margarine together with a fork. Combine flour, baking powder, caraway seeds and salt. Mix lightly into crumb mixture. Beat together egg and egg white; add to crumb mixture and mix lightly (mixture will be soft) shape into 8 balls of even size. Remove Bouquet Garni and discard. While stew is simmering, add dumplings, cover and cook, without removing lid, for 18 minutes.
Cabbage Rolls
Ingredients:
1 medium cabbage, remove heart
3 lbs ground pork
1 large onion diced
2 1/2 tbsp. salt
1 tbsp. pepper
2 tsp. paprika
2 cups long grain white rice
2 small jars sauerkraut
1 cup vegetable oil
2 cups flour
2 cups water
1 tsp. garlic powder
1 tsp. paprika
1 1/2 cups water (if needed)
Cooking Instructions:
In large pot, boil whole cabbage for 45 minutes. Drain and let cool. Pull apart gently leaf by leaf. In medium pot of water, add 1 tbsp. salt and rice. Boil for 10 minutes. Drain and rinse with cold water. In large bowl, add ground pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well. Roll pork mixture into small balls and centre on cabbage leaf. From end to end, roll cabbage around pork ball. Insert ends of leaf into pork ball with thumb to make cabbage leaf stay wrapped. Set aside. Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours. When finished simmering, you will have to thicken up the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour. Fry on medium-low heat, stirring continuously until golden brown. Let cool. Add 1 tsp. garlic powder and 1 tsp. paprika. Mix well. Add 2 cups water. Mix well until creamy. Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy. Sauce will thicken.
Chicken Paprika Stew with Tomato
Ingredients:

2 onions chopped
4 Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
2 tsp. sugar, do not omit
1/8 Tsp. black pepper or whole pepper corns
1 bay leaf
2 Tsp. salt
4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
1 large can of crushed tomatoes
2 cups water
2 Tbs. flour
2 Tbs. butter
1/2 pt. sour cream
Cooking Instructions:
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer slowly until it is tender. It will smell wonderful. To thicken gravy, mix into a paste 2 Tbs. soft butter with 2 Tbs. flour and stir into the stew liquid. Cook a few minutes until the liquid thickens. Serve with dumplings or wide noodles. Top each serving with sour cream.
Hungarian Jewish Chopped Liver
Ingredients:
2 tablespoons vegetable oil
1 tablespoon unsalted butter, optional
1 large white onion, chopped
2 pounds fresh chicken livers
6 hard-cooked eggs
1 small white onion, finely chopped
1 bunch green onions, chopped
salt and pepper to taste
2 tablespoons paprika
2 tablespoons chopped fresh parsley, divided
1 head romaine lettuce
2 sprigs fresh parsley
Cooking Instructions:
In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl. Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours. To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley.
Hungarian Beef Goulash (Bogracs Gulyas)
Servings: 6
Ingredients:
2 tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, tip
or round, cut into 3/4-inch cubes
2 cups water
1 (8 ounce) can tomatoes (with liquid)
3 medium onions, chopped
1 clove garlic, chopped
2 teaspoons paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 medium potatoes, cut into1 1/2-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
French bread or rolls
Cooking Instructions:
Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.
Hungarian Chicken Paprikas and Dumplings
Ingredients:

1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, room temperature
Dumplings:
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup water
Cooking Instructions:
Brown the chicken and onions and garlic in the butter till brown, adding salt midway. Remove the chicken and add paprika and cook for 1 minute. Add the tomato and 1/2 cup chicken broth, lower heat and simmer 5 minutes. Return chicken to the pan and cook for 30-40 minutes. Remove the chicken and keep it warm. Sprinkle the flour over the drippings, stirring briskly to smooth and blend and simmer for 3 minutes. Gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat and add the sour cream to the sauce, blending quickly so that it doesn't boil. Spoon over the chicken.
   Mix egg, salt and water. Add enough flour to make a soft dough. Heat a pot of water. Add salt. At the boil, make small teaspoonfuls of the dough and pull it off the plate into the water. When they come to the surface, cook 1-2 minutes and drain. Add to the paprikas sauce.
 
Hungarian Goulash Soup (Gulyasleves)
Ingredients:

Soup
2 md Onions, minced
2 tb Fat
2 lb Beef shank or chuck, cubed
2 ts Salt
1 tb Paprika
2 Tomatoes, sliced
2 ts Flour
1 Parsnip, diced

1 Carrot diced
1 Green pepper, chopped
2 Potatoes, cubed
Salt
Chopped parsley
Pinched Noodles:
1 Egg
Flour
Salt
Parsley, minced, optional
Cooking Instructions:
Saute the onion in fat until golden. Add the beef and stir until well browned. Add salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 minutes. Sprinkle the flour over the meat, stir, and pour enough water to cover the meat well. Add carrot, parsnip, green pepper, and bring to a boil. Turn to low heat and simmer for 10 minutes. Add potatoes and more water
(to soup consistency). Salt to taste. Simmer until potatoes and meat are well cooked.
   Pinched Noodles: Combine ingredients with enough flour to make a medium dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. A good alternative to the spoon is to put the dough on a cutting board, use a flat edged knife to cut off a portion of the dough, roll the portion along the length of the board (producing a length like a piece of licorice) and then cut of 0.75 inch pieces to drop in the soup.
   Add "pinched noodles" and boil a few minutes longer with the chopped parsley. Do not add to many noodles as they are there only to add a different flavour and consistency (versus the intent to bulk up the soup). Serve in a deep bowl.
Hungarian Meatballs
Ingredients:

1/2 pound of ground beef
1/2 pound of ground pork
4 slices of white bread
2 whole eggs
1 tablespoon of salt
1 small sautéed onion
1 garlic clove, mashed finely
1 tablespoon of minced parsley
1/2 tablespoon of black pepper
Cooking Instructions:
Wet bread and gently press out water. Tear into small pieces. Place eggs into mixing bowl and beat well. Add rest of the ingredients and toss lightly together with a large mixing fork. Form gently into medium size round balls. Fry slowly in 3/4 pound melted Crisco until tender and all sides are browned.
Hungarian Pork Chops
Ingredients:
4 pork chops
1 pack of assorted bell peppers, sliced
1 large onion
1 cup of chicken stock
1/2 cup of olive oil
1/4 stick of butter
4 oz. sour cream
1/4 cup of campari
1 cup of sauvignon blanc "casa lapostolle"
1 cup of chopped leeks
1/4 cup of powdered paprika
Cooking Instructions:
Heat the olive oil in a large pan, over medium-high heat. Place the pork chops in the pan, along with the campari and cook one minute on each side. Then add the leeks, diced onions and bell peppers. Saute for about 9 minutes. Then add the wine, chicken stock, butter, sour cream and paprika. Simmer for 15 minutes, turning the pork chops once. Serve with your favorite type of pasta.
Hungarian Potato Paprikash
Servings: 4
Ingredients:
4 ounces cooking oil
2 onions, finely chopped
1 clove garlic, crushed
1/4 teaspoon caraway seeds
1 teaspoon paprika
1 to 2 cups water
4 pounds potatoes, peeled and sliced thin
2 green peppers, seeded and cut into strips
4 tomatoes, peeled, seeded, and chopped
Salt to taste
Cooking Instructions:
In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water. Add the potatoes, peppers and tomatoes. Simmer for thirty minutes.
Hungarian Steak Soup
Servings: 6
Ingredients:
1-1/2 lbs. boneless round steak, cut 3/4-inch thick
1 medium onion, preferably sweet onion such as Vidalia
1 medium green bell pepper
1 medium red bell pepper
2 Tbsp vegetable oil
1 tsp sweet paprika, preferably Hungarian
1/2 tsp hot paprika, preferably Hungarian
1/4 tsp freshly ground black pepper
1/2 tsp caraway seeds, briefly toasted
6 cups beef broth
2 bay leaves
1 Tbsp chopped garlic
2 tsp tomato paste
1 Tbsp salt
6 ounces wide egg noodles
Cooking Instructions:
Pat the meat dry. Trim away any excess fat and cut the meat into 3/4-inch cubes. Cut the onion in half and coarsely chop one half. Thinly slice the other half. Set aside. Core, seed, and cut the bell peppers in half. Cut one half of each pepper into chunks and the other half into 1/4-inch strips. Set aside. Heat oil in a pressure cooker or large heavy saucepan over medium-high heat until it simmers, about 3 minutes. Add half the meat and brown on all sides, about 4 minutes. Transfer to a bowl with a slotted spoon. Add the remaining meat and repeat. Add the chopped onion and bell pepper chunks to the pot. Stir frequently until the vegetables soften, 4 to 5 minutes. Add the sweet and hot paprika, black pepper and caraway seeds and stir for 1 minute. Pour in the beef broth. Add the bay leaves, garlic and tomato paste. Return the meat and accumulated juices to the pot. Cover and seal the pressure cooker (if using) and bring to full pressure over high heat. Regulate the heat and cook for 20 minutes. If using a saucepan, simmer, partially covered, for 1- to 1-1/2 hours. Release pressure and uncover the cooker. The meat should be cooked through and tender. If not, re-cover the pot, bring back to full pressure and cook for 5 minutes more. Pour the soup through a colander into a bowl, leaving as much of the meat as possible in the pot. Pick out the meat cubes in the colander and return to the pot. Discard the bay leaves and vegetables in the colander, as well as any remaining in the pot. Add the onion slices and bell pepper strips to the pot and pour the broth back in over the vegetables and meat. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, until the vegetables are just tender, 7 to 8 minutes. Meanwhile, bring water to a boil in a large saucepan. Add the salt and noodles and cook until the noodles are just tender. Drain the noodles. Spoon 1/2 cup of noodles into each of 6 soup plates. Ladle the hot soup over the noodles and serve at once. Pass the sour cream at the table.
Hungarian Veal Bake
Servings: 6
Ingredients:
1 to 1 1/2 pounds veal shoulder, cut in 1-inch cubes
1/4 cup flour
2 teaspoons salt, divided
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 dozen small white onions, peeled, or frozen thawed
1 small eggplant, peeled and diced
1 cup sour cream
1 teaspoon sweet paprika
buttered bread crumbs for topping
Cooking Instructions:
In a paper bag or plastic food storage bag, shake veal with flour, 1 teaspoon of the salt, and the pepper. Heat oil in a large skillet over medium-high heat. Brown veal quickly, then stir in water and remaining salt. Add onions and eggplant. Cover and simmer for 30 minutes. Stir in sour cream and paprika; spoon mixture into a 2-quart baking dish. Sprinkle with buttered bread crumbs and bake at 350° for 25 minutes, or until veal is tender.
Hungarian Biscuits (Pogacsa)
Ingredients:
4 cups flour
1 tablespoon confectioners' sugar
2/3 cake compressed yeast
2 egg yolks
1 cup butter
Pinch of salt
Scant 1/2 cup sour cream
1 egg for glaze
Cooking Instructions:
Sift the flour and sugar. Add the remaining ingredients, and work together to form a smooth dough. Roll out and fold over, so that the dough is four layers thick. Rest for 20 minutes in a cold place. Repeat the process twice more. Then roll out the pastry to a thickness of just under 1/4 inch, and score the surface. Cut into rounds. Place these on a floured baking pan, brush with beaten egg, and bake in a preheated medium oven for 30-40 minutes until golden.
Shredded Cabbage Soup (S'chee)
Servings: 12
Ingredients:
2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsley
Cooking Instructions:
Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream. Garnish with dill weed.
Yellow Pepper Stew with Egg Drop Noodles
Ingredients:
3 medium onions, sliced
1/2 cup vegetable oil
1 tbsp. paprika
12-15 sweet yellow peppers, sliced
3 medium tomatoes
1 tbsp. salt
1-7" piece of kielbasa, cut into 1/4" slices
1/2 lb. egg drop noodles
2 1/2 cups water
Cooking Instructions:
In a large pot add oil and onions. Sautee until golden brown. Remove from burner and add paprika. Mix well. Add sweet yellow peppers, tomatoes, salt and 1 cup water. Mix well. Cover and simmer for 10 minutes. Add *egg drop noodles and 1 cup water. Mix well. Cover and simmer for 20 minutes, stirring often. Add kielbasa and 1/2 cup water. Simmer for 20-30 minutes, stir often (add more water if needed).
Transylvanian Goulash
Servings: 8
Ingredients:
3 chicken breast halves (about 1-1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
3 chicken thighs (about 3/4 pound), skinned
4 bacon slices
1 cup diced onion
1 garlic clove, minced
1 cup diced green bell pepper
2 (14.5-ounce) cans diced Italian-style tomatoes, undrained
1/2 cup dry red wine
1-1/2 teaspoons Hungarian paprika
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
Cooking Instructions:
Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill. Cook bacon in pan over medium-high heat until crisp; crumble and set aside. Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.

World Cuisine Recipes

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