|
My
Favored Hungarian Recipes
Servings: These are family
recipes and we where a family of four; Grandmother, mom and two
brothers and me. When the recipes where cooked there was enough for all and
some left over. I guess all are four servings plus.
Cabbage Noodles
Paprika Potatoes
Stuffed Peppers
Palacsinta
Cream of Barley Soup
Fresh Dill Soup
Goulash
Sauerkraut and Pork
Sauerkraut Soup
Top
Top
Cabbage Noodles
Ingredients
In a large bowl put grated cabbage.
Sprinkle salt over top. Let stand about 45 minutes until juice forms.
In a large pot, add vegetable oil. Squeeze juice out of cabbage and place
in pot. Add pepper. Sauté until golden brown, stirring frequently.
In Large pot, boil noodles. Drain.
Add noodles to cabbage mixture and mix well.
Top
Paprika Potatoes
Ingredients
Slice smoked kielbasa cut into 1/4 pieces
In a large pot add oil, onions, green
pepper and garlic. Sauté until golden brown. Remove from burner and add
paprika. Mix well.
Add diced potatoes, 2 cups water and salt.
Mix well. Bring to boil. Reduce heat, cover and cook on low heat for 15
minutes.
Add 1/2 cup water and pieces of Kielbasa
Sausage.
Mix well. Cover and cook for 15 minutes.
Enjoy!
Top
Stuffed Peppers
Ingredients
8 medium sized green peppers
1/2 lb. ground beef
1/2 lb. ground pork
1 raw egg
1 cup cooked rice
1 large white onion, chopped
2 Tablespoons sweet Hungarian Paprika
1 teaspoon salt
2 Tablespoons sugar
1 can Tomato soup
1 cup water only if needed
Cut off the tops of peppers and set aside for later. Remove seeds.
Combine the ground meat, egg, rice, sugar,
salt and paprika.
Stuff peppers with meat mixture.
With left over meat mixture, make
meatballs. Set peppers upright in cooking pot. Place set-aside pepper tops
on top of meat stuffed peppers.
Cover with Tomato soup mixed with water to
liquefy.
Cover cooker and slowly cook for about 1
1/2 hours.
If too thick, add water before serving.
Serves 4.
Top
Palacsinta
Ingredients
Mix milk and eggs with a
wire whisk or an electric hand mixer. Gradually add the flour while
continuing to mix.
When the batter is very smooth, add more
milk or soda water until a cream-like consistency is achieved. If you wish
to use a main course filling of cheese, chicken or meat, add a pinch of
salt. For a sweeter batter, add sugar
Put about a Tablespoon of oil into a small
frying pan, just enough to coat bottom and sides. Use a non stick pan. (If
excess oil, pour into an additional saucepan and use when needed.) Heat
oil, swirling to coat the bottom and sides of the pan. Pour about 1/2 cup
batter into the hot crepe pan, swirl it around to coat bottom of pan.
Cook over high heat, shaking the pan
constantly to prevent batter from sticking to pan. The batter should
separate from the pan. Cook approximately 5 seconds, then turn over, and
cook the other side. If you can't flip your Palacsinta in one pan oil up a
second pan and transfer the Palacsinta to that.
Top
Cream of Barley Soup
Ingredients
1 lb. Bones pork & veal
2 ea. Carrots; peeled sliced
1 ea. Parsnip; peeled sliced
1/2 c Pearl Barley; uncooked
3 tbsp. Butter; clarified
1 tbsp. Flour all-purpose
1/3 c Milk whole Salt
1/3 c Heavy cream
1 ea. Egg yolks
Cook bones and vegetables in 1 1/2 quarts
water for about 2 hours. Keep skimming the broth to remove scum. Strain.
Add enough water to bring the amount to 1 1/2 quarts again. Add barley to
the broth and cook until it is soft.
Make a roux with 2 table spoons of butter
and two table spoons of flour. Cook the roux over low heat stirring
constantly but do not let it become dark. This should be a light roux. Stir
1/3 cup cold water and 1/3 cup cold milk into the roux and whip until
smooth.
Pour into soup and simmer it for 10
minutes. Puree the soup in a blender or through a sieve. Adjust the salt to
taste. Mix cream with egg yolk and put it in a soup tureen. Just before
serving pour hot creamed soup over the yolk and cream mixture.
Top
Fresh Dill Soup
Ingredients
Make a roux with 2 tablespoons of butter
and two tablespoons of flour cook the roux over low heat stirring
constantly. Cook it until golden brown. Do not let burn.
Add dill stir well immediately pour in 1/2
cup cold water and whip until smooth. Add 3-1/2 cups water and salt to
taste.
Cook soup for about 10 minutes. Mix sour
cream with lemon juice and put in the soup tureen. Eliminate lemon juice if
the soup is too sour for your taste. Pour the soup over potato dumplings
Top
Goulash
Ingredients
- 2 lb. beef chuck
- 1 tsp. salt
- 2 onions, white or yellow
- 2 Tbsp. lard or shortening
- 2 Tbsp. imported sweet HUNGARIAN paprika
- 2 bay leaves
- 1 Qt. water
- 4 peeled and diced potatoes
- 1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt.
Chop onions and brown in shortening
Add beef, salt, water and paprika. Let beef simmer on low heat for 1 hr
Add diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
If wanted Goulash can be served with egg dumplings and sour cream, our family served the goulash only with the potatoes.
A cucumber salad is a good side dish with the goulash.
Top
Sauerkraut and Pork
Ingredients
- 3/4 pound boneless pork shoulder, trimmed of separable fat
- · 1 &1/2 lbs. sauerkraut, rinse and drained
- 1-1/4 cups chicken broth
- 1 tablespoon sugar
- 2 tablespoons sweet (Hungarian) papricka
- 3 tablespoons olive oil
- 2 tablespoons al purpose flour
- 1 14-1/2-ounce can diced tomatoes
- 2 small onions, choped
- 2 cloves garlic, minced
- 1bay leaf
Cut meat into 1-inch cubes. Add two table spoons olive oil in a sauce pot or duch oven with lid.
Brown pork and onions in the hot pot; drain fat.
Remove pork and onions from the pot and keep warm.
In the pot prepare a roux with 2 table spoons olive oil and 2 table spoons of all purpose flour,
stirring constantly until brown but not burned.
In a separate sauce pan heat the chicken broth
Add the 1 1/4 cups hot chicken broth stir until the roux is mixed. Add the untrained
tomatoes, sauerkraut, sugar, garlic, bay leaf and the pork and mix.
Bring to boiling; reduce heat. Cover and simmer 45 to 60 minutes or until pork is tender.
Top
Sauerkraut Soup
Ingredients
- 2 Tbs (30 ml) butter
- 1/2 lb (250 g) lean, boneless pork, cut into 1/2 inch (1 cm) pieces
- 1 medium onion, chopped
- 2 tsp (10 ml) Hungarian sweet paprika
- 4 cups (1 L) water
- Salt and freshly ground black pepper to taste
- 1 16 oz (450 g) sauerkraut, rinsed and drained
- 1/2 lb (250 g) Polish sausage, sliced
- 2 Tbs (30 ml) flour
- 2 Tbs (30 ml) water
- Sour cream for garnish
Heat the butter in a large saucepan over moderate heat and brown the
pork.
Add the onion and continue cooking for 5 minutes. Add the
paprika, water, salt, and pepper, and bring to a boil.
Cover and reduce the heat to a simmer. Cook for 1 1/'2 to 2 hours, until the
meat is tender.
Add the sauerkraut and sausage and cook an additional
20 minutes.
Combine the flour and water and mix well. Add to the
soup and stir until the soup is slightly thickened. Serve in
individual soup bowls. With an optional dollop of sour cream.
TOP
|
