Hungarian Food Recipes

Find great Hungarian Recipes @ 123easyaspie.com.

Q: hungarian recipes?
does anyone know good hungarian cabbage recipes beside stuffed cabbage?

A: HUNGARIAN CABBAGE AND NOODLES

2 lbs. fresh cabbage, chopped
12 oz. or 16 oz. bag wide noodles
1/8 tsp. black pepper (to taste)
2 tbsp. sugar

Place butter in large frying pan. Chop cabbage in food processor or chop it small using a kitchen knife. Put cabbage into pan and cook over low heat. Add black pepper and the sugar. Cook and stir cabbage until it is soft and lightly brown.
While cabbage is cooking, put water on to boil for noodles and cook according to the directions on the package. Drain noodles and mix gently with the cooked cabbage. Serve warm. It is very good the next day also, and may be frozen for later use.

HUNGARIAN CABBAGE SOUP

2 lb. chopped chuck
1 med. diced onion
2 (1 lb. 12 oz.) cans whole tomatoes
3 tsp. onion powder
1/2 tsp. pepper
1 tsp. salt
2 1/2 to 3 lb. cabbage, cut in 1-inch squares
1 (46 oz.) can tomato juice

Brown meat and onions until soft. Crush tomatoes; then add to meat mixture. Add spices and stir. Add cabbage and cover with tomato juice; simmer 1 1/2 to 2 hours.

Q: Anyone have any good Hungarian Recipes besides Chicken Paprikash?
I am looking for more Hungarian recipes besides the chicken paprikash. Your help is greatly appreciated!

A: Hungarian
http://homepage.interaccess.com/~june4/recipes.html
http://www.recipeatlas.com/hungarianrecipes/
http://www.astray.com/recipes?search=hungarian
http://www.elook.org/recipes/european/hungarian1.html (turn pages)

Q: What are some authentic recipes for Dutch, Scottish, and mainly Hungarian foods?
I know my background and alot about where i come from but i never really get to eat some good authentic food or even heard of any authentic/cookable foods. I just wanted to know some recipies that i can make from the three countrys ive listed. (Love to get some hungarian recipes because my granma cooks me authentic but only a few different ones!!!!)

A: If you’re looking for really good Hungarian recipes, get the cookbook by Charlotte Biro: The Cousine of Hungary. Also, there is a cookbook by Susan Derecskey that’s also good.

Q: does anyone know any good Hungarian recipes?
I’m Hungarian and would like to know something I could make that would be nice and authentic.

A: Here are two recipes for authentic Hungarian Goulash

* 2 lb. beef chuck
* 1 tsp. salt
* 2 onions, white or yellow
* 2 Tbsp. lard or shortening
* 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
* 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 and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

* 1 egg
* 6 Tbsp. flour
* 1/8 tsp. salt

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.

—-

* 2 pounds (1 kilogram) beef (chuck or other stew beef)
* 6 Tablespoons (100 grams) lard (or other cooking fat)
* 2 to 3 medium onions (300 grams)
* 2 cloves garlic, crushed
* 1 Tablespoon caraway
* 2 Tablespoons hot Hungarian paprika (or you can mix with sweet Hungarian paprika, to your taste)
* salt to taste
* 10 cups (2.5 litres) beef stock
* 4 medium new potatoes (770 grams of the Hungarian Rózsaburgonya, or “pink potato”)–peeled and cut into ½-inch square (1 cm. square) cubes
* 2 banana peppers, chopped (these are also called “Hungarian wax”–use the sweet blunt ones or the pointed piquant ones, as you wish)
* 2 medium tomatoes, peeled and chopped (or 1 15-ounce can of tomatoes, seeded and chopped)
* a bunch of celery leaves, tied in a bundle with string

Garnish: homemade pasta bits (made from 1 egg and about ¾ cup–or 10 decagrams–flour) and finely chopped green onions

Prepare the meat by cutting away all fat and cubing it into small pieces–about ½-inch square (1 cm. square). Set aside.

Chop the onion finely and saute in hot lard in a Dutch oven until golden brown. Stir in the crushed garlic. Sprinkle with caraway and stir in.

Remove the pot from the heat and let cool down. Sprinkle on all the Hungarian paprika and stir in well–then mix in the meat cubes and salt. Return the pot to a medium heat and let roast, mixing from time to time and adding stock, if needed, to keep it from drying out. When nicely roasted, moisten again, cover, and let stew.

When the meat is soft, add the potato cubes, the chopped peppers, chopped tomatoes, and the remaining stock (add water to make a total of about 12 cups (3 litres) of soup)–then plunge in the bundle of celery leaves. Bring soup to a boil, then reduce heat and simmer until the vegetables and meat are tender.

Prepare the pasta by kneading the flour into the beaten egg. This is especially easy in a food processor. The dough will be stiff. Cover with plastic and let rest for at least an hour. Knead again briefly, then roll into a pencil shape and cut into pea-size pieces. Sprinkle with a little flour to keep from sticking.

When 10 minutes away from serving, bring the soup to a boil. Add the pasta pieces, reduce heat, cover partially, and leave alone for about 5 minutes or so. Mix carefully. Remove celery bundle. Then ladle into bowls and top with finely chopped green onions.

Q: Looking for tried and true, authentic Hungarian recipes of all kinds.?
Please help me. I lost my favorite cookbook that belonged to my Grandmother. Thanks!

A: try this website
http://homepage.interaccess.com/~june4/recipes.html
Hope you find what your looking for

Q: Does Anyone Know Any Great Hungarian Recipes?
My adult son is half Hungarian so I’m trying to find some interesting recipes for him…to try.

A: http://www.recipezaar.com/recipes/hungarian

http://www.chew.hu/recipes/

http://www.geocities.com/napavalley/4887/

Good Appetite!

Q: Any good recipes for hungarian beef goulash?
I plan on just making egg noodles over a beef gravy but I don’t know what kind of meat to make, any ideas?

A: HUNGARIAN BEEF GOULASH

3 tbsp. oil
1 1/2 lbs. beef cubes
1 lg. onion, finely chopped
1 green pepper, cored, seeded, and cut into 4 pieces
3 lg. carrots, peeled and sliced
3 stalks celery, sliced
1 med. size ripe tomato, seeded and cut into 4 pieces
1/4 tsp. paprika
1 tbsp. salt
5 med. size potatoes, peeled and diced

Use a 3 quart saucepan or Dutch oven. run hot water over meat in a strainer; let drain. Saute onions in oil; add paprika and stir well. Add meat, salt, tomato, and 1 cup of water or enough to cover ingredients. Cook slowly for 1 hour. Then add all washed and sliced vegetables, except potatoes. Add another cup of water and cook slowly for 1/2 hour, then add potatoes. Continue cooking for 15 minutes. Add 1 quart of cold water; let it come to a boil and cook for 10 minutes. Serve as main dish with dumplings in a heated soup tureen.
Can also be served without dumplings.

DUMPLINGS:

3 eggs, beaten
1 tsp. salt
3 c. flour
1/4 c. water

Mix all ingredients in a bowl and beat with spoon. Drop by teaspoonfuls into boiling water. Cook until dumplings rise to top. Drain and rinse in cold water.

OR

HUNGARIAN GOULASH WITH BEEF CHUNKS

2 lb. boneless beef chuck
2 tbsp. bacon drippings
2 c. hot water
2 beef bouillon cubes
1/2 bay leaf
1 clove garlic, minced
3 med. onions, coarsely chopped
1/2 green pepper, coarsely chopped
2 tbsp. flour
1 tsp. paprika
3 tbsp. melted butter
Salt and pepper to taste
1 (6 oz.) can tomato paste
4 med. potatoes, cubed

Cut the meat into 1 inch cubes. Brown in bacon drippings at 350 degrees. Add to meat, bouillon cubes dissolved in 2 cups water, bay leaf, garlic, onions and green pepper. Reduce heat to simmer, cover and simmer for 1 1/2 hours. Or until meat is tender. Combine flour, paprika and melted butter. Stir until smooth. Add some liquid from goulash to make a smooth paste. Add to goulash stirring until well blended. Salt and pepper to taste, add tomato paste. Then add potatoes. Cover and cook another 30 to 45 minutes or until potatoes are tender.

OR

HUNGARIAN BEEF GOULASH

2 lbs. beef chuck, cut in thin strips
1 1/2 to 2 lbs. onions, sliced in rings
2 tbsp. oil
1 bay leaf
2 whole cloves (optional)
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 1/2 c. beef bouillon

Coat beef with flour. Slowly heat oil in skillet; brown beef on both sides. Add onion, stirring until onions are tender. Add rest of the ingredients; bring to a boil. Cover and simmer on low heat for 1 hour. Stir frequently to keep from burning on bottom of pan. Add more water, if necessary. Serve goulash over buttered noodles.

OR

HUNGARIAN GOULASH (Or Beef Paprika)

2 lbs. beef stew meat
1 lg. onion
1 clove garlic, minced
1/2 to 3/4 c. catsup
2 tbsp. Worcestershire sauce
1/4 c. flour
1 tbsp. brown sugar
2 tsp. salt (optional)
2 tsp. paprika
1/2 tsp. dry mustard
1 c. water

Cook and stir beef, onion and garlic in a little butter, shortening or no-stick spray until beef is brown. Drain. Stir together water, catsup, Worcestershire sauce, brown sugar, salt, paprika and mustard. Pour over meat. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 – 2 1/2 hours.
Mix flour with small amount of cold water and stir into beef mixture. Heat to boiling, stirring constantly for 1 minute. Serve over hot noodles. Serves 6-8.

JM

Q: Looking for good hungarian partridge recipes?

A: “Andalusian” Partridge

Recipe By:John Ash

AmountMeasureIngredientPreparation Method
1largeRed Onion
2wholePartridges
2Bay Leaves
1/4cupGood Sherry Vinegar
Salt And Freshly Ground Black Pepper
3/4cupFine Sherry
1cupRich Partridge Or Chicken Stock
3largeClov Garlic
3Bay Leaves
1/3cupOlive Oil
6wholeCloves
1/4cupGolden Raisins
12wholePeppercorns

Slice onion thinly and loosely fill cavity of the birds along with a bay
leaf. Rub the vinegar over the birds. Season generously with salt and
pepper. Place the birds, remaining vinegar, any remaining onions and rest
of ingredients in an earthenware dish, cover and place in a preheated 325F
degree oven for 1 1/2 to 2 hours or until birds are very tender. Allow
birds to cool in the cooking liquid. Remove, cut into serving pieces and
serve with olives, figs and a rich salty cheese such as feta.

Q: All Hungarians out there… I’d need good Hungarian recipes for slow cooker.?
I just think Hungarian food is one of the best in the world and I got a slow cooker for Christmas. Thank you everyone who can contribute.

A: Hungarian Stew -Slow Cooked

1 2 pound lean boneless beef chuck roast — cut into 3/4-inch piece
2 cups fresh baby carrots
1 medium onion — sliced
1 medium green bell pepper — sliced
1/3 cup All Purpose Flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 14 1/2 ounce ready-to-serve beef broth
2 cups sliced fresh mushrooms
1 16 ounce package uncooked wide egg noodles — (10 cups)
1 8 ounce container sour cream
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine beef, carrots, onion and bell pepper.

Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat.

Add chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours or until beef is tender. Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed.

To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

Q: What are some good hungarian recipes?

A: chicken paprikas

palacsinta

stuffed peppers or stuffed cabbage

goulash

Q: I,m looking for some good old fashion Hungarian recipes.?
My father was hungarian,and growing up,I remember having some awesome food. Hangarian chicken and noodles,,made with a hard dumplin,,and cabbage rolls,,oh,,also hungarian nut rolls,,I,m looking for some recipes,,Also,I remember,pigs feet,,they called it hungarian ice cream,because it was in a gel,,,

A: http://www.epicurious.com/recipesmenus/global/easterneuropean/recipes
has some Hungarian recipes. I would suggest looking at your local library or google books ( http://www.books.google.com ) for Hungarian cookbooks.
Many recipe sites have regional pages for foods from specific regions (http://find.myrecipes.com/recipes/recipefinder.dyn?action=browseResults&CUISINES=Hungarian&subCatsListed=false)

Q: Does anyone know any good sites with Hungarian and/or Russian recipes?

A: I’ve tried looking for russian recipes on the net, but haven’t been too lucky. Many of the seemingly good sites were in Russian and unfortunatley I can’t speak it.

Q: whats are some good recipes for Hungarian wax peppers?

A: My grandmother who came to the U.S. from Europe met another immigrant woman from Hungry. She taught her how to make stuffed pepper (hungarian sytle), if that is what you mean by wax peppers. I have taken cooking classes, and I love to cook, but rarely measure exact ingredients, unless I am baking.. You do not bake these…and they are the BEST…Here it is…

Hungarian Stuffed Peppers

6-8 Large green bell pepper
! pound of ground beef – lean – or ground sirlion.
sml – med sized onion (finely chopped)
cooked white rice, drained, optional, (1-2 cups maybe).
garlic to taste
salt & pepper
paprika, 1 teas
1 can campbells tomato soup
1 large can tomato juice.
2 – 3 T sugar -

Mix meat well w/ chopped onion, rice, Salt, pepper, garlic. Then you stuff peppers with meat mixture, and set aside. (Do not pack too much).
Then:
In large pot, arrange stuff peppers in the pot. You can stack a few on top of each other if you have to.
Then:
Take the soup, juice, Salt, pepper, garlic, sugar, and paprika and mix well. Pour this over the peppers in the pot. If you have left over meat, drop small chunks in like dumplings..

Cook till they begin to boil -w/ lid off. Once they
begin to boil, cook low very heat w/ LID ON.
About 1 hour or so…..

The sauce will thicken, and your house will smell wonderful!
This is an easy recipe. Hope you like it.
This recipe is a couple hunred years old…

Q: Poll: What are some good Hungarian recipes?
I know Chicken paprikash and goulash…any suggestions?

A: Bigos is quite tasty

Q: Looking for tried and true family, Hungarian or Magyar dessert recipes in english?

A: If you can find a copy (it’s out of print), George Lang’s _The Cuisine of Hungary_ has many of the “traditional” desserts, like beigli, strudel, and Dobos torte, written out in great detail in English.

Failing that, here’s a simple one which uses a traditional Hungarian ingredient: sour cherries (meggy).

Sour Cherry Coffee Cake (Meggyes lepény)

2 sticks unsalted butter
3/4 cup granulated sugar (divided)
4 large eggs, separated
1 1/2 cups unbleached all-purpose flour
1 24 oz. jar morello cherries in light syrup, drained

Cream the butter with about half of the sugar. Add the egg yolks one at a time, beating well after each addition. In a separate bowl, beat the egg whites until soft peaks form; gradually add the remaining sugar and beat until stiff and shiny (but not dry). Fold the whites into the butter mixture, then add the flour and mix just until well combined. Spread the batter evenly into a 9 by 13 inch non-stick pan. Arrange or scatter the cherries on top and bake at 350 degrees for about 30 minutes, or until golden. Cut into squares with a plastic (or other nonstick-safe) knife; serve warm or cooled.

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