Some of the best hungarian recepies.

You can try at home.
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Rakott krumpli, hungarian scalloped potatoes

6 lg Potatoes 12 Eggs, Hard Boiled 4 oz Butter 16 oz Sour Cream 12 sl Bacon 4 oz Swiss Cheese, Grated 16 oz Sausage Or Franks, Sliced 1 ts Salt Boil potatoes in their skin. Boil eggs. Peel potatoes and eggs. In a pyrex baking dish layer the ingredients: start with sliced potatoes on the bottom, sprinkle grated butter on them, salt, sliced boiled eggs, salt, sour cream, sliced sausage -or franks-, repeat one more time. The last layer should be potato. Cover the pie with grated cheese, than lay the bacon slices on the cheese in a diagonally crossed way. Bake the dish in the oven for 45-60 minutes at 400=F8F until bacon is crisp on the top and cheese melted

Turos Teszta (Hungarian style cheese noodles)

8 oz Package fettucine or other -noodles 1 Carton low-fat, small-curd -cottage cheese (1% fat) 1 Carton low-fat sour cream -product Pinch of salt 2 Strips crisp bacon Seedless red grapes Cook noodles according to directions. Drain. Return to pan. Add cottage cheese, sour cream product and salt. Heat through but do not let boil or bubble. Transfer to platter and crumble bacon on top. Serve with sweet, seedless red grapes on the side, which complement it well. Enjoy! Serves 4 to 6. (When I was a little girl in Hungary, I used to love this simple but delicious dish. And now, by using low-fat cottage cheese and sour cream, the calories are much lower too.

Stuffed Peppers

INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STRING BEAN SOUP

4 c Chicken broth 1 lb Fresh string beans, cut in -1 inch pieces 2 sm Onions, finely chopped 3 tb Of butter 3 ea Cloves garlic, chopped fine 1 t Paprika 3 tb Flour 1/2 c Cold water 1/4 c Chopped parsley Salt and white pepper to -taste 1 c Thin noodles, cooked Heat the chicken broth in a large 3 1/2 quart saucepan. Add the beans and onions and simmer for 15-20 minutes or until the vegetables are tender but still firm. Heat the butter in a 1 quart saucepan. Add the garlic and cook over low heat for 5 minutes. Stir inthe paprika and flour with a spatula. Slowly blend in the cold water to form a thick paste. Stir the paste into the hot soup and simmer, stirring constanlty, until the soup has thickened slightly. Add the vinegar and the parsley, and noodles. Serve hot.Hungarian Sour Cherry Soup1/2 qt Water 3 tb Flour 1 c Sour cream 1/2 ts Salt 1 lb Fresh or frozen pitted -sour cherries  3/4 c Granulated sugar

Every Family has their version of Sour Cherry Soup. It is a special seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a wonderful flavor when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. How ever you make this soup, you will enjoy its refreshing flavor. Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold. Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a 1 inch stick of cinnamon with the cherries, and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup.

Hungarian Paprika Gravy

1 Tbsp Freshly Rendered Lard 1 1/2 Tbsp Hungarian Paprika Or More To Taste 1 Clove Garlic -- Peeled And Chopped 1 Cup Seeded & Chopped Anaheim Peppers -- Or 1 Cup Chopped & Unseeded Cubanelle 1 Cup Chopped Yellow Onion 1/2 Cup Chopped Tomato 1 Tsp Chicken Base Such As Knorr 6 Cups Beef Stock 1 Cup Sour Cream 1/4 Cup flour

This is a basic gravy which will be used in several of the Hungarian recipes I will be posting from this wonderful book. Yield is 7 cups Heat a 5 quart heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk as do not want lumps. Add a cup of the grave from the pot and quickly stir it into the cream and flour with a whisk. Remove the gr ave from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.

Hungarian Poppyseed Strudel

1 lb Strudel dough (see next mess 1/2 lb Poppyseeds, ground in mortar 3/4 c Vanilla sugar (see below) 2 Large eggs, the yolks separa Whites, and the whites stiff 1 tb Flour 1/2 ts Lemon peel, grated 6 tb Butter (unsalted), softened 1 c Milk, heated 1/4 c Raisins, soaked in warm wate Minutes then drained 1 Apple, peeled, cored and gra 4 tb Butter or lard, melted In a bowl, beat the vanilla sugar with the egg yolks until the mixture is smooth and light-colored. Beat the flour, lemon peel, butter and--finally--hot milk into the egg-and-sugar mixture. Put the mixture into a saucepan. Bring it gently to a simmer and mix in the poppyseeds. When the mixture returns to a simmer, turn off the heat. Let the mixture cool to room temperature. When the mixture is cooled, mix in the raisins (soaked and drained) and grated apple, then fold in the stiffly beaten egg whites; if this filling is too thick to spread, add a little COLD water. Sprinkle melted butter or lard over the prepared sheet of strudel dough. Spread the filling on one third of the dough and foll up the strudel. Bake in preheated 375-degree oven for about 40 minutes, or until the strudel is crisp and brown. Serve while still warm, cut into short lengths. NOTE: Although many traditional recipes mix the poppyseeds with apricot jam, you will find substituting grated apple, as in this recipe, a wonderful taste alternative. For yet another variation, reduce the quantity of poppyseeds to 1/4 lb, and instead of the apples, use 1 lb of pumpkin flesh, diced and cooked. * VANILLA SUGAR: Granulated sugar--or, in special cases, confectioner's sugar--flavored by being stored with a vanilla bean (sliced) in a tightly covered container for a week or more. Instead of posting the Strudel Dough recipe under it's own title, I'll post it under this heading so as to keep them together.

Bogracs Gulyas (kettle goulash)

4 tablespoons Bacon fat 5 Lg onions -- coarsly chopped 2 Lg green peppers -- chopped 3 Garlic clove -- minced 1 1/2 tablespoons Hungarian Paprika 3 pounds Stewing beef -- in 1” cubes Pepper -- to taste Salt -- to taste 6 ounces Tomato paste Sour cream -- at room temp. Preheat oven to 325'. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.

Apple Strudel


ea Recipe of strudel dough (or -substitue phyllo dough) 3/4 c Butter, melted 1/2 c Fine bread crumbs 8 md Granny Smith apples, -peeled, cored and cut thin 1/2 c Chopped walnuts 1/2 c Sugar 1 1/2 ts Ground cinnamon Preheat the oven to 350 degrees. Place a sheet of strudel dough on a damp kitchen towel and butter generously with melted butter. Sprinkle with a thin layer of bread crumbs and top with a second sheet of dough. Brush this layer with butter and spirnkle with a few of the bread crumbs. Repeat, making a second strudel base. Toss together the apples, walnuts, sugar, cinnamon and remaining bread crumbs. Spread half the apple mixture on a three inch strip down the center of each dough, leaving 2 inches of space on each side. Roll the strudel with the aid of the towel, jelly roll fashion, staring at the long sid nearest you. Tuck in the edges of the dough and place the strudel seam, side down on a buttered baking sheet. Brush generously with part of remaining butter. Repeat with second strudel. Bake the strudels in a preheated oven for 35-30 minutes. If they are browning too quickly tent with aluminum foil, but remove it ten minutes before cooking time is complete. Dust the strudels with sifted confectioners sugar and serve warm.

Palóc Soup Palóc leves

Ingredients
500 g/1 lb leg of mutton (or beef: shin or sirloin), 500 g/1 lb french beans (sliced), 3-4 medium potatoes (diced), 1 small chopped onion, 1 tablespoon lard, 1 teaspoon paprika, a piece of bay leaf, pinch of ground caraway seeds, ground pepper, salt
Ingredients for roux
1 tablespoon lard, 1 tablespoon flour, 2 tablespoon sour cream

Preparation
If you find the taste of mutton too strong, blanch it in a boiling water before cutting into small cubes.
Fry the onion in 1 tablespoon lard until transparent. Remove from the heat and sprinkle with paprika. Add the meat, season with ground pepper, salt caraway seeds and bay leaf, and add 200 ml/one third pint water. Cover and braise slowly. When the meat is tender, add the french beans and then the potatoes, 10 minutes later. Cover with 1 litre boiling water and leave to simmer.
Prepare light roux from the lard and flour, stir in the sour cream until smooth, then pour into the soup and add the sour cream.

Bean Soup with Knuckle of Pork Bableves csülökkel

Ingredients
500-600 g/1 lb smoked knuckle of pork, 150 g/6 oz dried speckled beans, 1 carrot (sliced), 1 parsley root (sliced), 1 small onion, 1 clove of garlic,
Ingredients for roux
1 tablespoon of lard, 1 tablespoon of flour, 200 ml/ one third pint sour cream, paprika

Preparation
Soak the pork with the beans for 24 hours beforehand, to remove some of the salt.
Cook the meat in fresh water with onion and garlic, for about 1 and half hours, until the skin is tender. Remove the onion and garlic and taste the stock to see if more salt should be added. If it is too saltry, throw away some of the liquid and dilute with more water.
Add the beans and other vegetables and simmer until they are cooked (about 1 and half hours more). If the soup is very greasy, let it cool down and skim the fat from the surface.
Prepare a roux from the lard and flour, stir in the paprika, then the sourcream. Pour into the soup and bring to the boil. To serve cut the meat into pieces, put a piece in each soup plate and pour the soup over.

Lecsó
(for 4 persons)Preparation
Slice 80 g smoked bacon into thin strips. fry until the fat runs then add 1 large chopped onion and fry until transparent. Sprinkle with 1 teaspoon paprika, add 500 g cleaned and quartered tomatoes and 1 kg green peppers cut in rings or strips. Add salt to taste, steam for 10 minutes under lid and then braise gently without a lid until tender. Paprika sausage or frankfurters can be added to make the dish more substantial. Like "pörkölt" (stewed meat flavoured with paprika), lecsó is the basis of many Hungarian dishes.

Stuffed Marrow with Dill Sauce

Töltött tök kapormártással
Ingredients
2 marrows, 400 g/14 oz lean pork (minced), 1 small onion, 2 tablespoon rice, 1 egg, 2 bunches fresh dill, 200 ml/1 third pint sour cream, 50 g/2 oz butter, 1 tablespoon flour, juice and grated peel of half a lemon, 1 tablespoon vinegar, salt

Preparation
Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish.

Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.

Paprika Chicken
Paprikás csirke

(for 4 persons)

Preparation
Finely chop a large onion and fry in 2 tablespoons of fat until transparent. Sprinkle with 1 teaspoon of mild to hot paprika, toss in a 1.2 kg chicken that has been joined and fry for a few minutes over a strong heat to brown. Add a green pepper and a tomato, both sliced, salt and simmer in its own stew under a lid until tender with occasional stir. If water is not enough, replenish. Blend 1-2 teaspoons of flour in 40-50 cl sour cream and add the meat, boil well and add salt if needed. Serve with gnocchi tossed in butter or noodles.
Chicken paprika with pinched noodles and a fine rich paprika gravy is not exactly suitable for a weight-reducing diet, but it is very delicious.

Hungarian Dumplings - Nokedli
Galuska (gah-lush-kah)

Serves: Six to eight
Prep Time: 15 Minutes
Cooking Time: 15 Minutes

3 cups Flour
3 Eggs
1/2 cup+ Water (cold)
1 tsp. Salt
1/8 tsp. Pepper
2 tbs. Oil or butter
1. Beat the eggs lightly with the salt and pepper. Add cold water and oil and blend.
2. Add flour in small amounts until a fork can just about stand upright in the dough. Add additional water as necessary. Let the dough rest for about 30 minutes.
3. Fill a large pot with salted water and bring to a boil. Place the dough in a Spatzle machine and drop into the boiling water. After the noodles rise to the top wait about 2 to 3 minutes and then skim them off the surface with a slotted spoon and place in a colander to drain. Add a teaspoon of butter or oil if you wish. Serve immediately as they cool quickly.
- If you will not be serving the noodles immediately, skim them off the surface as soon as they rise and rinse in cold water. When ready to serve, place them in boiling water again for a minute or two, drain and serve.

Source : http://forum.streamload.hu/index.php?topic=36779.0

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