i figure i will post a few hungarian recipes i enjoy along with pictures. i may have posted some of these in the recipes threads, i am not sure.
turos csusz (cottage cheese noodles)
you mix thin noodles, dry cottage cheese (the curds), bacon and little sour cream. its a yummy side dish.
csirke paprikás (chicken paprikash)
1. lightly season the chicken with salf, pepper and hungarian paprika. cover the chicken with chopped onions and roast in the oven at 400F.
2. when chicken is done, mix sour cream in with the left over juice and onions to make the sauce.
3. serve with noodles or nokedli
nokedli (dumplings)
3 eggs
1/2 c water
21/2 c flour
2t salt
beat until smooth drop by teaspoon into boiling water cook about 10 minutes drain
marhapörkölt (beef goulash)
ingredients (for 4 persons)
* 600 g beef sheen or shoulder, or any tender part of the beef cut into 2x2 cm cubes
* 2 tablespoons oil or lard
* 2 medium onions, chopped
* 2 cloves of garlic
* 1-2 carrots, diced
* 1 parsnip, diced
* 1-2 cellery leafes
* 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
* 2 fresh green peppers
* 2-3 medium potatoes, sliced
* 1 tablespoon Hungarian paprika powder
* 1 teaspoon ground caraway seed
* 1 bayleaf
* ground black pepper and salt according to taste
* water
# Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
# Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
# Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
# The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
# When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
# When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
#serve with nokedli
turos csusz (cottage cheese noodles)
you mix thin noodles, dry cottage cheese (the curds), bacon and little sour cream. its a yummy side dish.
csirke paprikás (chicken paprikash)
1. lightly season the chicken with salf, pepper and hungarian paprika. cover the chicken with chopped onions and roast in the oven at 400F.
2. when chicken is done, mix sour cream in with the left over juice and onions to make the sauce.
3. serve with noodles or nokedli
nokedli (dumplings)
3 eggs
1/2 c water
21/2 c flour
2t salt
beat until smooth drop by teaspoon into boiling water cook about 10 minutes drain
marhapörkölt (beef goulash)
ingredients (for 4 persons)
* 600 g beef sheen or shoulder, or any tender part of the beef cut into 2x2 cm cubes
* 2 tablespoons oil or lard
* 2 medium onions, chopped
* 2 cloves of garlic
* 1-2 carrots, diced
* 1 parsnip, diced
* 1-2 cellery leafes
* 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
* 2 fresh green peppers
* 2-3 medium potatoes, sliced
* 1 tablespoon Hungarian paprika powder
* 1 teaspoon ground caraway seed
* 1 bayleaf
* ground black pepper and salt according to taste
* water
# Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
# Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
# Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
# The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
# When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
# When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
#serve with nokedli
