Friday, October 26, 2012

Hungarian Cuisine



Hungarian Cuisine



Lately I have been obsessed with cooking international cuisines, especially the very unusual authentic kind.
I decided to share my fascination with my blog readers so you can all experiment yourselves!
Here is the best Hungarian recipes that I have found. Hungary has the best Paprika in the world that is unlike any paprika you will find in America!
 The stars next to the recipes mean they are  absolutely delicious!


Special ingredients:
Marjoram
Hungarian Paprika
Sweet butter
Sour cream
Caraway seeds



Salad Dressing : ½ cup vinegar, ½ cup water, 1 tbsp sugar, ½ tsp salt, a dash pepper. let sit for an hour. Great with very thin sliced cucumbers (use a peeler) or Boston Lettuce



Galuska – Soft Dumplings
3 cups flour
1 ½   tsp salt
3 eggs
3 tbsp. butter
Directions:
1.      In a 3 qt. bowl, mix flour and salt, add eggs and beat with a large spoon or wooden spoon.
2.      Add about 1/2 cup of water, adding a little at a time. Hand beat several minutes.
3.      Let it rest covered for about 45 minutes.
4.      Place it on a flat dish and using a teaspoon cut off noodles about 1-inch long and about the thickness of a pencil, into a pot of boiling water. Good until they rise to the top of the water.
5.      Skim them off with a slotted spoon and drain in a colander.
6.      Mix them with the margarine or butter.



Fish Paprikash

6 pds filleted fish
3 tbsp cooking oil
*Fish stock
1 small chopped onion
1 tsp paprika
½ cup sour cream at room temp
Galuska

Directions
1.      Salt fillets and put in baking dish
2.      Sauté onions in oil, stir in 1 tsp paprika , add 1 cup fish stock
3.      Simmer 10 mins and blend in sour cream. If necessary dilute with more fish stock
4.      Preheat oven 300 degrees
5.      Pour sour cream sauce over fish
6.      Cover and bake for 20 mins
7.      *Serve with Galuska & cover all with sauce.




Pork (or beef) Paprikash

1 large onion chopped
3 tbsp cooking oil
2 pds 1 inch pieces of pork shoulder
1 ½ tsp salt
1 ½ tsp paprika
½ tsp crushed caraway seeds
1 green pepper cut into ½ inch strips
3 small canned plum tomatoes
*for beef add beef broth plus marjoram*

Directions:  
1.      Saute onion, brown meat then remove from pot.
2.      Add ½ cup water and scrape up juices
3.      Stir in salt, paprika and caraway seeds and put meat + onions back in
4.      Add more water, barely covering.
5.      Simmer 30 mins, then add peppers + tomatoes – skim fat

*Serve with Galuska & cover all with sauce.


Chicken Paprikash

8 pieces chicken
½ cup cooking oil
1 chopped onion
2 tsp paprika
½ cup chicken stock
1 med green pepper cut into strips
3 small peeled canned plum tomatoes
½ cup sour cream


Directions:
1.      Sauté onions, add chicken and saute till yellow- not brown. remove from heat
2.      Pour in chicken stock and salt + 1 tsp paprika
3.      Place chicken in pot and lay on peppers and tomatoes
4.      Cover and simmer 13 mins- rearrange and recover and simmer 15 more mins
5.      Cool, and skim off grease.
6.      Mix 2 tbsp chicken sauce into sour cream and pour back into sauce
*Serve with Galuska and sauce!


Braised Steak

2 ½ pds top round steak- 6 portions
3 tbsp oil
½ cup minced onions
2 cups beef broth
1 ½ tsp paprika
Pinch salt
Pinch caraway seeds
Pinch marjoram
1 clove garlic
½ med pepper cut into 1 inch strips
2 small canned plum tomatoes
6 medium potatoes

Directions:
1.      Brown steak lightly and remove. Saute onions & pour in ½ cup stock
2.      Stir in paprika salt caraway marjoram and garlic
3.      Return the steaks and lay tomatoes and peppers on top. Cover all with stock
4.      Simmer 30 mins
5.      Peel potatoes and cut into half moons. Keep in cold water.
6.      Place potatoes on top of meat add salt and cover with stock.
7.      Cover pot and simmer 30 more mins. Degrease and serve!





Roast Leg of Lamb
Standard:
Slit and insert garlic cloves.
Sprinkle with salt and pepper and put 2 tbsp oil in pan

Baking times:
450 degrees for 15 mins
Lower to 350, flip leg, then 35 mins per pound.


With dill
2 med thin sliced onions
½ cup sour cream
1 tbsp dill

1.      *30 mins before roast is done, put onions on bottom of pan and roast the additional 30 mins
2.      Remove the leg of lamb- and discard burn onions
3.      Pour in one cup hot water and scrape the bits. Put into pot on stove
4.      Boil 2 mins and then cool. blend in sour cream and dill + salt. Simmer 2 mins

Fancy leg of lamb:
3 tbsp vinegar
1 cup oil
12 peppercorns
1 bay leaf
½ tsp thyme
1 lemon peel
3 tbsp lemon juice
1 sliced carrot
1 sliced med onion
3 sprigs parsley
2 garlic cloves
1.      *simmer all ingredients on stove for 20 mins.
2.      Marinade leg of lamb for 2 days.
3.      Brown lamb, then salt it, strain marinade and mix with water= pour over meat.
4.      Cover and cook 15 minutes per pound in 375 degrees basting often 





Baked Brussel Sprouts  

3 pints of sprouts
Salt & pepper
½ cup diced bacon
1 small chopped onion
1 ½ cups sour cream
4 tbsp bread crumbs
2 tbsp butter
Directions:
1.      Boil sprouts 10 mins and drain. Rinse.
2.      Fry bacon bits, add onion and saute
3.      Pour in ½ cup water and scrape up bits
4.      Season with salt and pepper and simmer for 1 minute
5.      Remove from heat. Add sour cream to sauce
6.      Add brussel sprouts and place all in casserole dish
7.      Sprinkle with breadcrumbs and dot with butter
8.      Bake 325 degrees for 20 mins



Cabbage in Tomato Sauce
1 head cabbage
¼ cup caraway
Salt
2 tbsp butter
1 small chopped onion
2 tbsp flour
1 ½ cup tomato sauce

Directions:
1.       Shred cabbage and cook in water with caraway for 10 mins.
2.       Drain and set aside - reserve 1 cup broth
3.       Melt butter, saute onion, stir in flour and cook 2 mins.
4.       Add broth, tomato sauce, add a pinch of sugar and salt.
5.       Add ½ cup more broth and simmer 10 mins, then add drained cabbage





Breaded Cauliflower

1 head of cauliflower, chopped into florets
Flour
2 beaten eggs
Dry bread crumbs
Cooking oil

Directions:
1.       Boil cauliflower 17 mins and drain.
2.       Dust with flour, dip in eggs, and roll in breadcrumbs.
3.       Fry in oil and drain on paper towels.



*Stuffed Green Peppers

Large green Peppers
Salt & pepper
¼ cup rice
½ cup chopped onion
2 tbsp cooking oil
1 pd ground beef or turkey
1 beaten egg
¼ tsp marjoram
1 tbsp parsley
3 cups canned tomato sauce
Directions:
1.       Core peppers, boil 15 mins in salted water
2.       Boil rice 10 minutes
3.       Saute onions. Mix all ingredients together and stuff the peppers.
4.       Pour tomato sauce over all
5.       Bake 325 for 1 hour.
*Serve with potatoes







Spinach Fritters

20 oz bag of spinach
3 egg yolks
3 beaten egg whites  
5 tbsp oil
Chopped garlic
3 tbsp flour
½ tsp salt
Directions:
1.       Boil spinach with salt and garlic for 7 mins. Drain then chop
2.       Mix egg yolk with 1 tbsp oil. Stir in flour, salt and enough water to make a thick creamy batter.
3.       Add spinach leaves. Add egg whites to batter.
4.       Heat oil and drop 1 tbsp batter each. Brown well and drain on paper towels




Hungarian Deserts


Chestnut Purree
3 pds chestnuts
Milk
1 ½ cups sugar
2 cups heavy cream
6 tbsp rum
¼ cup vanilla confection sugar

1.      Boil chestnuts (make an X in center) for 5 mins
2.      Drain and remove shell + skin
3.      Add to pan with cold milk. Stir in sugar and simmer for an hour.
4.      Drain, and then mash. Moisten with heavy cream. Beat in rum.
5.      Beat cream and add confection sugar and Beat

Serve lump of puree with whipped heavy cream




Noodles with Poppy seeds
½ pd egg noodles
½ cup butter
3 tbsp poppy seeds
Vanilla confection sugar
Directions:
1.       Prepare noodles
2.       Toss with butter
3.       Fold in poppy seeds
4.       Dust with sugar and serve!





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