xraytech
Well-known member
I thought that since there are threads for Polish and Italian foods I would start on for Hungarian food.
Please share any recipes you have
Sam
Please share any recipes you have
Sam
Hungarian Cooking-Continuation of Ethnic Food Threads
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xraytech
Well-known member
Here is one of my recipes:
Creamed String Bean Soup
1 lb fresh green beans, cleaned
salt to taste
3-4 tablespoons flour
2-3 cups milk
1/2 pint sour cream
1/4 cup white vinegar
2 quarts water
In dutch oven cook string beans in salted water until tender.
mix flour, milk, and sour cream and add to the beans. Then add vinegar and bring to a boil.
This is a nice and light soup thast is great served with fresh baked bread and a tossed salad.
I also like to serve as a soup course at dinner parties when I serve Chicken Paprikas.
Creamed String Bean Soup
1 lb fresh green beans, cleaned
salt to taste
3-4 tablespoons flour
2-3 cups milk
1/2 pint sour cream
1/4 cup white vinegar
2 quarts water
In dutch oven cook string beans in salted water until tender.
mix flour, milk, and sour cream and add to the beans. Then add vinegar and bring to a boil.
This is a nice and light soup thast is great served with fresh baked bread and a tossed salad.
I also like to serve as a soup course at dinner parties when I serve Chicken Paprikas.
xraytech
Well-known member
Chicken Paprikas
3 lbs chicken(I use boneless skinless breasts)
2 tablespoons fat for frying(I use bacon grease)
1 large onion finely chopped
2-3 teaspoons paprika
1 cup water
salt and pepper to taste
1 tablespoon flour
2 cups milk
1/2 cup sour cream
in large deep skillet or dutch oven slowly cook onion in fat until transparent. Add paprika and water. bring to a boil and add chicken cut up. simmer for 45-50 minutes(you may need to add a litlle more water so it doesn't boil dry)sprinkle flour over chicken and stir. Then add milk and bring up to a boil remove from heat and add sour cream. Serve over hot buttered white rice or mashed potatoes
3 lbs chicken(I use boneless skinless breasts)
2 tablespoons fat for frying(I use bacon grease)
1 large onion finely chopped
2-3 teaspoons paprika
1 cup water
salt and pepper to taste
1 tablespoon flour
2 cups milk
1/2 cup sour cream
in large deep skillet or dutch oven slowly cook onion in fat until transparent. Add paprika and water. bring to a boil and add chicken cut up. simmer for 45-50 minutes(you may need to add a litlle more water so it doesn't boil dry)sprinkle flour over chicken and stir. Then add milk and bring up to a boil remove from heat and add sour cream. Serve over hot buttered white rice or mashed potatoes
perc-o-prince
Well-known member
Chicken Paprikas
Rob Petrie's favorite!!!
I don't think I know any Hungarian recipes :-(
And I'm sure what I grew up with as "ghoulash" was no where near authentic. First of all, I don't think my mother ever cooked w/ paprika. That was for decorating devilled eggs and cream cheese-stuffed celery! Secondly, it wasn't a stew! As I remember, it was something like elbow noodles in a tomato & ground beef "sauce" with onions and green peppers. More what New Englanders call American Chop Suey.
Chuck
Rob Petrie's favorite!!!
I don't think I know any Hungarian recipes :-(
And I'm sure what I grew up with as "ghoulash" was no where near authentic. First of all, I don't think my mother ever cooked w/ paprika. That was for decorating devilled eggs and cream cheese-stuffed celery! Secondly, it wasn't a stew! As I remember, it was something like elbow noodles in a tomato & ground beef "sauce" with onions and green peppers. More what New Englanders call American Chop Suey.
Chuck
toploader55
Well-known member
Szekley Gulyas (pronounced Say Kay gulash)
2 Lbs of Pork Stew Meat
2 Medium Onions sliced Fine
3 cloves of Garlic
1/2 lb of Good Smoked Bacon.
1 28 oz can of ground Tomatoes
1 teaspoon of Caraway Seed
3 cups of Veal Stock or Beef Broth
1 Large (28 oz ?) Sauerkraut
1/2 pint Sour Cream
In a Large Pot,(Stew Pot or Dutch Oven) mince the Bacon and render it till it's brown. Remove the Bacon and of course, save the fat. Add a little Oilve oil or Vegetable oil and dust the Pork with Flour. Brown the Pork on all sides in the Bacon Fat and Vegetable oil. Do it in smaller Batches so that the meat browns and the meat and flour do not steam and get gummy. After you brown all the Pork, Add the sliced Onion and mince the Garlic. Saute in the pot until the Onions are transparent (and the Garlic smells wonderful). Add the Bacon and the Pork back to the pot.
Place the Sauerkraut in a Sieve and Rinse it quickly in cold water for about 15 Seconds and squeeze the water out. Add the Kraut,Veal Stock and tomato to the pot and mix well. Bring up to a good strong simmer and I like to place the pot in a 375 F. Oven Covered. Let this braise for about 1 1/2 hours.Every so often, Open the pot to make sure there is still enough liquid. I have found over the years the "Vessels" vary as far as how much steam they let out. So some times the evaporation of the stock could be too fast. If it starts to look dry, add some more broth or Stock so it is "Stew Like" Check the meat by checking if a fork can slice through it. If it's fork tender, add the Caraway seed (You don't have to use the Caraway) When the meat is done, Put the Sour Cream in a bowl and wisk a little of the hot sauce form the meat a little at a time to gradually bring up the temp of the Sour Cream. This is called tempering. This will prevent the sour cream from Breaking or Curdling.Add the Sour Cream to the whole mixture and check for Salt and Pepper.
I like to make home Made Spaetzle, and Panfry them with toasted Bread Crumbs. Then Ladle the Gulyas over them. If the stew seems thin, just add a little roux to tighten it up. but it should be OK.
WARNING... This is one of those meals that if you eat too much,you could explode
This is my Grandmother's from Budapest.
2 Lbs of Pork Stew Meat
2 Medium Onions sliced Fine
3 cloves of Garlic
1/2 lb of Good Smoked Bacon.
1 28 oz can of ground Tomatoes
1 teaspoon of Caraway Seed
3 cups of Veal Stock or Beef Broth
1 Large (28 oz ?) Sauerkraut
1/2 pint Sour Cream
In a Large Pot,(Stew Pot or Dutch Oven) mince the Bacon and render it till it's brown. Remove the Bacon and of course, save the fat. Add a little Oilve oil or Vegetable oil and dust the Pork with Flour. Brown the Pork on all sides in the Bacon Fat and Vegetable oil. Do it in smaller Batches so that the meat browns and the meat and flour do not steam and get gummy. After you brown all the Pork, Add the sliced Onion and mince the Garlic. Saute in the pot until the Onions are transparent (and the Garlic smells wonderful). Add the Bacon and the Pork back to the pot.
Place the Sauerkraut in a Sieve and Rinse it quickly in cold water for about 15 Seconds and squeeze the water out. Add the Kraut,Veal Stock and tomato to the pot and mix well. Bring up to a good strong simmer and I like to place the pot in a 375 F. Oven Covered. Let this braise for about 1 1/2 hours.Every so often, Open the pot to make sure there is still enough liquid. I have found over the years the "Vessels" vary as far as how much steam they let out. So some times the evaporation of the stock could be too fast. If it starts to look dry, add some more broth or Stock so it is "Stew Like" Check the meat by checking if a fork can slice through it. If it's fork tender, add the Caraway seed (You don't have to use the Caraway) When the meat is done, Put the Sour Cream in a bowl and wisk a little of the hot sauce form the meat a little at a time to gradually bring up the temp of the Sour Cream. This is called tempering. This will prevent the sour cream from Breaking or Curdling.Add the Sour Cream to the whole mixture and check for Salt and Pepper.
I like to make home Made Spaetzle, and Panfry them with toasted Bread Crumbs. Then Ladle the Gulyas over them. If the stew seems thin, just add a little roux to tighten it up. but it should be OK.
WARNING... This is one of those meals that if you eat too much,you could explode
This is my Grandmother's from Budapest.
Braised Marrow (Butternut) Squash
1 medium butternut squash; peeled and seeded
salt
1/4 cup cooking oil (lard was called for in the original recipe)
1 large onion, chopped
1/4 cup flour
1 large bunch fresh dill, chopped OR 1/3 cup dried dill
about 1/2 cup water
1/2 cup flour
2 cups sour cream
- Shred the squash; place about 1/3 of it in a large colander and sprinkle with salt; repeat layers until all the squash is used. Allow to stand for 20 to 30 minutes.
- Squeeze the squash to remove as much liquid as possible - you may need to use your hands!
- In a large, deep pan heat the oil and sauté the onion until soft.
- Add the flour; cook and stir until the flour is golden brown. Add half the dill and the water.
- Reduce heat to low, cover and allow to cook for a few minutes. Stir well and check to see if the squash is sticking to the pan; add more water if this is case. Cover and allow to cook for 3 or 4 more minutes then check again.
Cook for a total of 20 to 25 minutes until the squash is tender (it should not become a purée).
- Mix the flour with the sour cream; add to the squash and cook over low, stirring constantly, for about 10 minutes or until there is no 'flour' taste to the mixture. Add the remaining dill and serve.
Although I am of Latvian origin, I cook all types of food - it is part of how I can justify having as many vintage kitchen appliances as I do!!
This recipe was given to me by an Hungarian neighbor in the Laurentians where I used to live. I have now adopted it as a Thanksgiving dish and serve it every year!
Enjoy!!
1 medium butternut squash; peeled and seeded
salt
1/4 cup cooking oil (lard was called for in the original recipe)
1 large onion, chopped
1/4 cup flour
1 large bunch fresh dill, chopped OR 1/3 cup dried dill
about 1/2 cup water
1/2 cup flour
2 cups sour cream
- Shred the squash; place about 1/3 of it in a large colander and sprinkle with salt; repeat layers until all the squash is used. Allow to stand for 20 to 30 minutes.
- Squeeze the squash to remove as much liquid as possible - you may need to use your hands!
- In a large, deep pan heat the oil and sauté the onion until soft.
- Add the flour; cook and stir until the flour is golden brown. Add half the dill and the water.
- Reduce heat to low, cover and allow to cook for a few minutes. Stir well and check to see if the squash is sticking to the pan; add more water if this is case. Cover and allow to cook for 3 or 4 more minutes then check again.
Cook for a total of 20 to 25 minutes until the squash is tender (it should not become a purée).
- Mix the flour with the sour cream; add to the squash and cook over low, stirring constantly, for about 10 minutes or until there is no 'flour' taste to the mixture. Add the remaining dill and serve.
Although I am of Latvian origin, I cook all types of food - it is part of how I can justify having as many vintage kitchen appliances as I do!!
This recipe was given to me by an Hungarian neighbor in the Laurentians where I used to live. I have now adopted it as a Thanksgiving dish and serve it every year!
Enjoy!!
Authentic Hungarian Chicken Paprikas
First, you have to steal the chicken! And I heard this from my Hungarian relatives, so it must be true.
I am Hungarian on both sides, my dad, though born in the US was raised in Hungary and my mother was Canadian and she didn't learn English until the first grade. So very fond memories of all the wonderful recipies posted so far.
My favorite dessert is Palacinke. Crepes filled usually with sweetened cottage cheese. You can also use lekvar, which is a very thick prune whip. Check out Solo brands for this filling. You can also use other fruit fillings.
So here is my Mom's receipe.
In bowl mix 2 eggs, sugar, salt, beat. Add in about 1 quart of milk. Add flour, stir until right thickness. Fry in medium fryer, brown both sides. Fill with cottage cheese and roll up.
You are making a thin crepe batter. It's not an overly sweet batter so add the sugar and salt to your taste. She used to fry these with Crisco, in a specially seasoned frying pan. Now a good non stick would work well, but still use some fat to brown. Drain the cottage cheese a bit so it is not too runny, and here you can add a lot of sugar to sweeten it. She should make several dozen, and with our family of seven, we were lucky if there were any left over the next day.
First, you have to steal the chicken! And I heard this from my Hungarian relatives, so it must be true.
I am Hungarian on both sides, my dad, though born in the US was raised in Hungary and my mother was Canadian and she didn't learn English until the first grade. So very fond memories of all the wonderful recipies posted so far.
My favorite dessert is Palacinke. Crepes filled usually with sweetened cottage cheese. You can also use lekvar, which is a very thick prune whip. Check out Solo brands for this filling. You can also use other fruit fillings.
So here is my Mom's receipe.
In bowl mix 2 eggs, sugar, salt, beat. Add in about 1 quart of milk. Add flour, stir until right thickness. Fry in medium fryer, brown both sides. Fill with cottage cheese and roll up.
You are making a thin crepe batter. It's not an overly sweet batter so add the sugar and salt to your taste. She used to fry these with Crisco, in a specially seasoned frying pan. Now a good non stick would work well, but still use some fat to brown. Drain the cottage cheese a bit so it is not too runny, and here you can add a lot of sugar to sweeten it. She should make several dozen, and with our family of seven, we were lucky if there were any left over the next day.
toploader55
Well-known member
Palacinke
Wow...
I haven't made those in years. My Grandmother use to make the filling with Cottage Cheese, sugar, 2 egg yolks,vanilla, and whip the egg whites and fold it into the cottage cheese mixture. Stuff the crepes and place them in a large pyrex dish and pour heavy creme over them. Then bake it for about 20 minutes. She also use to make them for breakfast. She would make just the crepe and we would spread jam or jelly on them and roll them up.
Thanks Mike for the memories,BTW I was born on the 4th of December 1955, I see you are a 4-55 baby too.
Wow...
I haven't made those in years. My Grandmother use to make the filling with Cottage Cheese, sugar, 2 egg yolks,vanilla, and whip the egg whites and fold it into the cottage cheese mixture. Stuff the crepes and place them in a large pyrex dish and pour heavy creme over them. Then bake it for about 20 minutes. She also use to make them for breakfast. She would make just the crepe and we would spread jam or jelly on them and roll them up.
Thanks Mike for the memories,BTW I was born on the 4th of December 1955, I see you are a 4-55 baby too.
Yes Toploader55, late April and 1955, typical Taurus. Love good food too much! From what I have experienced, Hungarians are picky about their food. Not always fancy stuff, but it better be good! Went to a Hungarian restaurant and was served left over Chicken Paprikas. I knew the taste well, though leftovers didn't last long with our family, but it had that refrigerated taste to it. Never ate in that place again.
rayjay
Well-known member
Creamed String Bean Soup
Sam. Thanks so much for posting this recipe. My friends mom used to make this years ago when we were little. My friend does not remember the recipe.
His mom also used to make a recipe with green beans onions, and bacon sort of lightly smashed together. Do you remember what is called or better yet have a recipe?
Sam. Thanks so much for posting this recipe. My friends mom used to make this years ago when we were little. My friend does not remember the recipe.
His mom also used to make a recipe with green beans onions, and bacon sort of lightly smashed together. Do you remember what is called or better yet have a recipe?
Hungarian Green Beans
Here you go Ray! I just had that recipe out on my computer.
Dice up bacon and lightly fry until crisp. Depending on how fatty the bacon drain off some grease. Then add diced onions. Add black pepper and salt to taste. Now stir in some flour and cook until thickened. Then add diced tomato and some liquid from canned green beans. (we used french cut canned beans. When well blended together and heated, stir in a bit of sour cream to finish.
You can also use the base recipe, but put in cut up iceberg lettuce and cook down a bit. You will have to adjust the flour and sour cream as this is a creamier dish. Now you have wilted lettuce as a side dish.
Here you go Ray! I just had that recipe out on my computer.
Dice up bacon and lightly fry until crisp. Depending on how fatty the bacon drain off some grease. Then add diced onions. Add black pepper and salt to taste. Now stir in some flour and cook until thickened. Then add diced tomato and some liquid from canned green beans. (we used french cut canned beans. When well blended together and heated, stir in a bit of sour cream to finish.
You can also use the base recipe, but put in cut up iceberg lettuce and cook down a bit. You will have to adjust the flour and sour cream as this is a creamier dish. Now you have wilted lettuce as a side dish.
rayjay
Well-known member
Hungarian Green Beans
Hi Michael. Thanks so much. I already copied to a Word document and saved. What do I owe you for this? I loved this so much as a kid. Give me a call when you get a chance.
Ray
Now how about a recipe for your Chicken Paprikas??
PS: We have a new Hungarian Restaurant in Woodbridge, NJ. Pretty good there.
Two doors away is a Hungarian Store. All sorts of meats, paprikas, noodles etc. They have that fried chunks of bacon, Hungarian kolbasy. The owner used to make up on Saturdays, (ready to be cooked). Pechanee. I know I am not spelling this correctly, but it is pork butts with garlic pounded and spices and paprika into it, sort of like a cubed steak? That was so................delicious.
Do you have a recipe for that??? I will owe you big time if you do.
Thanks,
Ray
Hi Michael. Thanks so much. I already copied to a Word document and saved. What do I owe you for this? I loved this so much as a kid. Give me a call when you get a chance.
Ray
Now how about a recipe for your Chicken Paprikas??
PS: We have a new Hungarian Restaurant in Woodbridge, NJ. Pretty good there.
Two doors away is a Hungarian Store. All sorts of meats, paprikas, noodles etc. They have that fried chunks of bacon, Hungarian kolbasy. The owner used to make up on Saturdays, (ready to be cooked). Pechanee. I know I am not spelling this correctly, but it is pork butts with garlic pounded and spices and paprika into it, sort of like a cubed steak? That was so................delicious.
Do you have a recipe for that??? I will owe you big time if you do.
Thanks,
Ray
rayjay
Well-known member
Lecho
Just remembered, another Hungarian friend, who moved to Virgina, used to have a dish in the summer with tomatoes called LECHO???
Just remembered, another Hungarian friend, who moved to Virgina, used to have a dish in the summer with tomatoes called LECHO???
toggleswitch2
Well-known member
- Joined
- May 23, 2008
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58limited
Well-known member
Szekley Gulyas
That sounds good! Too bad my stove isn't hooked up right now.
That recipe sounds similar to one a Swiss friend gave to me in college. He taught me how to make sauerkraut and gave me the big crock to use when he graduated and I have made several batches. I might add caraway to it next time to see how it tastes:
Szegediner Gulasch
1 tsp oil
2-3 onions, chopped
1/2 lb pork stew meat
1 tsp paprika
1 cup meat bullion
1 Tbsp salt
1 Tbsp tomato paste
2 cloves garlic, crushed
1-1 1/2 lb sauerkraut
1 cup sour cream
Saute onions in oil. Add pork and cook 10 min. Add paprika and salt, cook 10 more minutes. Add tomato paste, garlic, and bullion. Cook 1 1/2 hours. Add sauerkraut, cook 20 minutes and add sour cream just before serving.
That sounds good! Too bad my stove isn't hooked up right now.
That recipe sounds similar to one a Swiss friend gave to me in college. He taught me how to make sauerkraut and gave me the big crock to use when he graduated and I have made several batches. I might add caraway to it next time to see how it tastes:
Szegediner Gulasch
1 tsp oil
2-3 onions, chopped
1/2 lb pork stew meat
1 tsp paprika
1 cup meat bullion
1 Tbsp salt
1 Tbsp tomato paste
2 cloves garlic, crushed
1-1 1/2 lb sauerkraut
1 cup sour cream
Saute onions in oil. Add pork and cook 10 min. Add paprika and salt, cook 10 more minutes. Add tomato paste, garlic, and bullion. Cook 1 1/2 hours. Add sauerkraut, cook 20 minutes and add sour cream just before serving.
rayjay
Well-known member
Lecso
Steve, Thanks for the referring to the Wikipedia link. I think I found the Lecso recipe. It is really good when made in the summer with the peppers from the garden
Steve, Thanks for the referring to the Wikipedia link. I think I found the Lecso recipe. It is really good when made in the summer with the peppers from the garden
rayjay
Well-known member
but it had that refrigerated taste to it
Michael. I thought I was the only one that noticed the taste of re-heated left over chicken. I agree. It has that "fowl" taste. lol I especially notice this in leftover reheated roasted chicken and turkey. They are okay, if they are served with the gravy, or made into a chicken or cold turkey salad. Chicken soup is fine also, or Chicken Marsala, or any recipe that has a sauce on it. Even then......it is not the same as made fresh the same day. Now beef and other meats do seem better the next day. Just my opinion.
Growing up the only chicken we had was in Chicken Soup and when I went to my grandmothers house. My dad hated it. He grew up during the depression in PA, and my grandmother raised chickens, so there was chicken a few times a week. Back then, chicken was considered a poor mans food. However, that is not the case today.
Michael. I thought I was the only one that noticed the taste of re-heated left over chicken. I agree. It has that "fowl" taste. lol I especially notice this in leftover reheated roasted chicken and turkey. They are okay, if they are served with the gravy, or made into a chicken or cold turkey salad. Chicken soup is fine also, or Chicken Marsala, or any recipe that has a sauce on it. Even then......it is not the same as made fresh the same day. Now beef and other meats do seem better the next day. Just my opinion.
Growing up the only chicken we had was in Chicken Soup and when I went to my grandmothers house. My dad hated it. He grew up during the depression in PA, and my grandmother raised chickens, so there was chicken a few times a week. Back then, chicken was considered a poor mans food. However, that is not the case today.
Have any of you heard of Hungarian Peasant soup? I have had that fixed by the wife of the local doctor and boy is that good. Happy eating, Gary
