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| Hungarian recipes
Posted: 7/13/2009 10:30:05 AM | Goulash Soup Kettle Goulash
Summer time we do outdoor cooking , we use of a kettle over an open fire/ party favor/
Ingredients:
1 tablespoon olive oil 2 medium-sized onions 1 tbs. paprika 2 lb. beef (thick flank and fillet ends) 2 diced carrots 1diced parsley root, 1 tbs. tomato purée 4 ½ pints bone and vegetable stock 1 lb. potatoes 1 green pepper if you like hot green pepper use one. ½ cup red cooking wine. If you can do buy goulash and paprika paste at Hungarian butcher / 2nd Avenue 81 street Manhattan/ it taste much better, 1 fresh tomato, or sun dried tomatoes. 1 tsp caraway seeds, bay leaves, 2 cloves garlic.
For csipetke: 6 oz. flour 1 egg pinch of salt.
Fry finely chopped onions in oil to a golden color, add paprika. The beef cut into walnut-sized cubes, caraway seeds. Cover and simmer for about 10 minutes, stirring occasionally, than add paprika, add tomato purée, half cupful of stock:, and one cup dry red wine simmer till meat is nearly done. Then add the remainder of stock, bring to the boil, add potatoes cut in small cubes, carrots, parsley root. If available add some sliced green pepper, fresh tomato, hot pepper to the gulyas; in my opinion sour cream gives the finishing touch to an excellent dish.
Csipetke. Genuine Hungarian Gulyas Soup is garnished with csipetke. Make them as follows: sift flour into a bowl, add 1 egg and pinch of salt. Knead ingredients into a stiff dough. Flatten between your palms and pinch into small, bean-sized pieces, add to the gulyas and boil slowly for 10 minutes before serving
It is very thick soup.
In exact translation of the Goulash means cowboy. When Hungarian cowboy/ goulash/ went to the prairie/ puszta,/ arid grasslands . It is originally inhabited by cowherds, shepherds, and horse herds.
When goulash, / cowboy/ was wondering and got hungry he killed one of the cows from his herds, he cleaned it up and put it in an open fired cauldron, placed in it a little vegetable, and lot of pasta and he cooked it. | |
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| Hungarian recipes
Posted: 7/13/2009 10:32:13 AM | Hungarian Pancakes (palacsinta), Palatschinken or Hungarian crepes, blintzes
A traditional treat in Hungarian households.
Once I fried 200 pancakes in a children camp. The following measurement is enough for 16 pancakes.
Ingredient:
4 Eggs, 1 cup flour, 1cup milk or buttermilk 1/3 cup seltzer, soda 1tsp vanilla sugar, or 1 tablespoon vanilla pudding powder, grounded fresh lemon peels, 1 pinch salt, a tsp olive oil.
Put the ingredients in a mixer and beating until smooth. The consistency should be like liquid sour cream. To fry pour 1/3cup in to the oiled frying pan, make sure it covers the whole pan.
1.Pour in enough butter to cover pan with very thin layer.
2.Tilt pan with circular motion with wrist so mixture spreads evenly.
3.Pancakes cook very quickly, about 20 seconds on each side.
Palatschinken are traditionally rolled with apricot or strawberry rolled up, like the blintzes and sprinkled with confectioner’s sugar. A variety of different thick fruit jams called lekvar), hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, half and half cooked poppy seeds or any combination thereof, may also be used. layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven.
A well known Hungarian version of palatschinken is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon and rum filling, served flambee in dark chocolate sauce made with egg yolks, heavy cream and cocoa .
Palatschinke may also be eaten unsweetened, filled with cheeses, mushroom topped with sour cream, or cut into thin strips and boiled in broth..Meat pancake from Hortobagy: Fry finely chopped onions in oil to a golden color, add paprika, tomato, caraway seeds and ground beef or any kind of left over grounded meat, make long gravy when is ready filled the salty-no sugar in the base-pancakes with strained ground meat, rolled it put and serve with sour cream mixed gravy on top of the roll. Place them into the oven for 10 minutes. | |
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| Hungarian recipes
Posted: 7/13/2009 10:34:12 AM | Hungarian Chicken Paprikash
The perfect Hungarian comfort food. Serve with nokedly recipe. This recipe has been passed down in my family for generations. I use better than bouillon chicken base to make the broth. ½ cup flour tablespoon Hungarian paprikasalt, pepper, chicken pieces thighs, legs, breast, necks, wings, bony parts, tablespoon vegetable oil.
1 cup chopped onion, bay leaves, caraway seeds, 1 large tomato, two Hungarian hot pepper, or Cuban pepper. 2 cloves garlic.
Combine flour, 2 tbsp paprika, salt and pepper.
Dredge chicken pieces in flour mixture.
Add oil to large oven.
Heat oil over medium high heat.
Add chicken and brown on both sides, about 10 min.
Remove chicken from pot.
Add little oil to pot (if bottom appears to be too dry).
Add onion, red pepper, 1 tbsp paprika, and salt. Saute until onion is tender, about 2 min. Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 min.
until chicken is done.
Remove from heat and add sour cream, stirring constantly..
Cook about 1 minute until heated.
Serve over homemade Hungarian nokedly (spaetzel), wide egg noodles, or cooked cavatelli. | |
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| Hungarian recipes
Posted: 7/13/2009 10:41:06 AM | Morello Cherry or Sour Cherry Soup
Ingredients: 1 ½ lb. morello cherries 3 pints water 2 gills sour cream, buttermilk or yoghurt ½ pint dry red wine 1 egg yolk 6 oz. vanilla sugar the peel of half a lemon 1 inch-sized piece of cinnamon 2 tsp. flour or vanilla pudding pinch of salt, 1 tablespoons cherry liqueur, or any kind of fruits liqueur.
Stone the morello cherries, then put them to cook together with sugar, salt, lemon peel, and cinnamon. Allow to simmer. Meantime, mix in a bowl the flour. egg yolk and 1 gill of sour cream. Mix with a ladleful of soup, then add to the boiling soup stirring constantly. Finally, mix wine and other half of sour cream. and add this to the soup as well. After 10 minutes of simmering put soup aside and let it cool. Take lemon peel and cinnamon out before cooling. This soup is excellent when chilled. It can be made from gooseberries, black-berries and any kind of fruits. You can mix the fruits too. | |
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| Hungarian recipes
Posted: 7/13/2009 10:49:24 AM | 
WOW What wonderful recipes !! Some of them I make with a slight variation .
Keep the recipes coming !! I love them !! Great stuff !! Do you know how to make Goulash Soup ? I ate it in Germany and would love to try making it . Also would like German Potato Salad ! If you have them pleaseeeeeeeeee share ! (and anyothers !!)
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| Hungarian recipes
Posted: 7/13/2009 11:20:11 AM | I'm happy you like it. Of corse I do, this are my own recipes.
I like the German potato salad, I used to buy it. Sorry. I 'll place more Hungarian recipes on the Forum. Thank you, Bessie | |
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| Hungarian recipes
Posted: 7/14/2009 8:08:07 AM | Hello LadyBytheSeaside!
As I told you I don't know German potato salad, but I know many different kind of potaoes salad:
Two of them are here:
Purple potatoes salad:
That is not exactly Hungarian recipe, I was eaten a lot in my vegetarian period:
2 lbs purple potatoes, / buy them at Italian gourmet markets / boiled whole
3 purple onions cut in circle hint with salt
2 tablespoon apple and lingonberry vinegar it has a frantic taste, you can find from Ikea . This Swedish gourmet food market is very cheap and is one of the best . At the weekend the transportation is free. My favorite is the almond cake and any kind of lingonberry product.
1 tablespoon buckwheat honey, little salt, pepper
1 once sesame oil
1 lemon sliced in circle
one once champagne
1 tablespoon fresh cut rosemary. / very good for the heart
1 tablespoon beets-horseradish
2 once of Oregon grapes
If you have sweet mouth you can change the ratio
In a food processor, combine rosemary, the honey, champagne, vinegar and beets horseradish With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste.
Sliced the potatoes, put them into the salad bowl one layer potato, one layer purple onion one layer Oregon grapes add the dressing and toss to mix . Serve with lemon slices on the top.
Layered potatoes :
I have two kind of variations, one of the heavy Hungarian version, and the other one for sensitive stomach
3 lbs potatoes, boiled whole
6-8 hard boiled eggs
You don’t have to cook the eggs for 10 minutes, the hard-cooked eggs come out perfectly with this four-step process:
Place eggs in a saucepan and cover with cold water.
Bring water to a rolling boil; immediately turn off heat. (Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.)
Cover the pan; let eggs stand in the hot water for 14 minutes (small eggs) to 17 minutes (extra large eggs).
Drain eggs and cool in ice water and take the eggs out from it’s shell .
10 slices bacon/ who prefer the lighter version turkey bacon/
2 lbs of smoked sausage is best the Hungarian Gyulai / buy it from Zabar’s / / who prefer the lighter version plane chicken sausage/
2 onions sauteed
butter half stick
half pint buttermilk
1 - 16 oz sour cream o
pepper, paprika
salt
grated smoked cheese / who prefer the lighter version mozzarella cheese only/
1get roasting pan make the crispy bacon, than take them out and fry the finaly chopped onions n.
2start slicing potatoes and place on bottom of roaster till it just covers the bottom
3then put some of the sauteed onions, bacon on top of that, spreading all over potatoes
4then drop few spoonfuls mixture of buttermilk and sour cream all over top of potatoes
then slice the eggs in circles and place all over drop few spoonfuls mixture of buttermilk and sour cream repeat it layer by layer
5then slice kielbasa in circles and place all over the mixture to cover the entire top of it
6then repeat layers until all is gone leaving the top layer as potatoes
7place in 375 degree oven and bake for 1 hour
8then take out and sprinkle smoked cheese/ who prefer the lighter version mozzarella cheese only/ all over top and place back in oven for 5 min or more, till all melted and gooey.
9take out of oven and let sit for 5 minutes before serving. ENJOY | |
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| Hungarian recipes
Posted: 7/15/2009 9:49:35 AM | Cabbage pasta
Do not let the very common name of 'cabbage' put you off! Cabbage pasta is the most unusual Hungarian pasta, a gorgeously filling and rich concoction. After the first mouthful, this unusual dish will be accepted and loved by all nationalities.
8 oz. egg bow tie pasta or cracked lasagna pasta
1 hard white cabbage
2 tablespoons olive oil or butter, 2 lumps sugar, salt,
and freshly ground black pepper 1 onion
Cook the macaroni bows or cracked lasagna pasta / Hungarians use a special home made square shaped pasta/ in salted water, drain, and mix it with a little oil. In the meantime, prepare the cabbage the following way. Grate the cabbage finely, put it in a bowl with some salt, let it stand for 30 minutes, then squeeze all the water out of it. Heat the rest of the oil in a heavy saucepan, add the lumps of sugar, cabbage, and pepper. Turn the heat down and stir the cabbage into the hot fat until it becomes golden brown. The sugar will give it a better color. Mix the cooked cabbage with the hot cooked pasta, and serve hot. A little powdered sugar or more freshly ground black pepper sifted on top.
I like it better on the salty way:
Fry finely chopped onions in oil to a golden color, I don’t add any sugar just lot of pepper. In the salty version I use two cabbages, because I like the taste of cabbage . Otherwise everything goes on the same written way. | |
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| Hungarian recipes
Posted: 7/15/2009 10:49:41 AM | Liptauer Cheese spread
Hungarian party is complete without an appetizer cheese spread called "körözött." Every family has its own special way of preparing it, and every classic collection of Hungarian recipes includes at least one version of "körözött."
All recipes call for three very important ingredients: , sheep cheese, paprika and caraway seeds. Some Hungarians mix into it a lot of onion or chives, perhaps some blue cheese, smoked cheese or sour cream for dip!
Liptauer is a soft, unripened cheese made from sheep's milk that comes from Lipto in northern Hungary. The word "Liptauer" has become synonymous with the cheese spread it is made with.
If you can't find Liptauer cheese, Romanian brindza, or a combination of farmers, cottage or cream cheese and sour cream can be used.
Liptauer cheese spread is typically eaten as an appetizer or snack with dark rye bread, radishes, hard-cooked eggs, green onions, green pepper, fresh tomatoes.
Ingredients:
1/2 pound Liptauer cheese at room temperature
4 ounces (1 stick) soft unsalted butter / or creamy butter spread /
2 teaspoon sweet Hungarian paprika
1 teaspoon pounded caraway seeds
1 once blue cheese
1 small grated onion
2 tablespoon finally chopped fress chives
Preparation:
Sieve cheeses into a medium bowl. Beat in butter. Add remaining ingredients, combining thoroughly. Adjust seasonings. Refrigerate at least 2 hours for flavors to marry. Remove from refrigerator 15 minutes before serving.
Liptauers cheese spread sell by Zabar’s with anchovy and mustard | |
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| Hungarian recipes
Posted: 7/15/2009 11:37:10 AM | These are great. Tried to contact you personally but I don't live within 75 miles sooo...
Thanks for posting them. | |
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| Hungarian recipes
Posted: 7/15/2009 6:41:56 PM | | I was going to post my mother's chicken recipe but it's almost exactly the same as yours. Great stuff. One of my favorites. Your recipes look fabulous. | |
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| Hungarian recipes
Posted: 7/16/2009 7:21:47 PM | | I'm glad you're interested, and I'm thrilled you like my recipes. ... If you have any question just ask me, it would be my pleasure to answer you. | |
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| Hungarian recipes
Posted: 7/16/2009 8:23:54 PM | | The crepes sound really yummy. I am seriously going to copy your recipe...thank you! | |
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| Hungarian recipes
Posted: 7/17/2009 3:32:44 PM | Fish soup
Paprika is the dominant flavoring of Hungarian food and comes in three main varieties. The mild "sweet" and medium "noble sweet rose" are used to flavor salads, dairy dishes and roast meats. "Hot" paprika is favored for the more robust stews and soups. Like the fish soup.
Fish soup, Hungarian: halászlé is hot soup prepared with mixed river fish, characteristic for cuisines around the River Danube and the River Tisza.
To get a really good fish soup, use many different kinds of fish. For each person buy half pound of fish. Most of them carp, and the gravy part are small fishes catfish, sterlet and pike perch are the best for fish soup. For each pound of fish, use one sliced onion.
Clean the fish and wash it, reserving the roe and milt. Well I used to buy extra roe 3-4, because it tastes better.
Cook the onion for a good half-an-hour with the smallest pieces of fish (and scraps) and 2 teaspoons paprika. Meanwhile, cut the larger pieces of fish into 2" pieces, salt them, and let them sit. Drain the juices from the pan and pour over the big fish. You can add one or two sliced green peppers, and some tomatoes, and cook it for 20 to 30 minutes over a low temperature. Don't stir the soup, just turn the pot around. To serve, remove the large pieces of fish with a slotted spoon. Five minutes before the end of cooking add another teaspoon of paprika and salt to taste. Serve decorated with rings of green pepper and accompanied by cooked vermicelli in a separate dish.
Some region like the thick fish soup . Place the cooked small fishes, / if you want not so thick use just few / and the soup base into the blender and mix them then follow my recipe from pour over the big fish chapter
You can buy origin fish soup puree, broth / fish soup square/ in the Hungarian butcher store on 81st, on the second Avenue Manhattan. Place 3 fish soup squares. into the soup, it gives authentic Hungarian flavour to the soup. .
Traditionally, the soup is prepared in small kettles on open fire on the river banks by fishermen. Fisherman's soup in kettle is prepared with fresh fish on the place. When prepared in kettles, first, chopped onion is fried in the kettle with some oil until it is caramelized. Then, ground paprika is added and the kettle is filled with water. When the water comes to a boil, other spices (such as black pepper, white wine, tomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup. The soup is usually prepared with mixed fish, the most. | |
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| Hungarian recipes
Posted: 7/18/2009 2:04:24 PM | Hello Bessie,
I have a recipe for goulash that I got from my Czech aunt who has/had relatives in Hugary. I am not able to find it, but a few months ago I found this one on the internet that is very similar to the one I have. It already has all of the metric measurements and the variations included, so I am posting it here.
I prefer beef chuck, veal, lamb, or pheasant with the sour cream best. I put a few more and different paprikas added to mine and a few more peppers. These authentic resipes are so different than what people call goulash here that I usually call my dish Paprikash, but I notice you have dish by that name, which is different, but sounds GREAT, ass ALLL of the dishes here do. I LOVE Morello Cherries. I have a liter of the juice in my pntry.
I hope you like this recipe. I thought it was a good one and it comes from a cookbook called Eva's Hungarian Kitchen
Goulash Basic Recipe:
Onion & Paprika
1 large cooking onion, minced
1-2 diced green or sweet yellow peppers (optional)
2 tbsp. cooking fat (30 ml)
1 lb. boneless meat or 2 lbs. With bones (500 g-1kg)
2 tsp. paprika (10 ml)
1/8 tsp. cayenne or chilli (optional) (0.5 ml)
1/2 tsp. salt (2 ml)
Boneless meat is cubed quite small. Meat with bones is cut as small as possible. Melt fat, add onions and sauté on low heat until onion becomes transparent. Remove from heat, add paprika, mix well and add meat and salt. Coat the meat thoroughly with the onion-paprika mixture and simmer covered until meat is tender. The meat juices generally are adequate; however, if necessary, you can add a little water or stock to keep it from burning. The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well.
For large gatherings you can prepare the onion on the stove in a suitable quantity, then pour it over the meat in a large roasting pan and let it cook covered at 250 degrees F. (120 degrees C.) about 1 hour per lb. (500g) of meat or over a slow fire on the barbeque. This will leave you free to enjoy your guests and socialize.
The cheaper, less tender cuts of meat are generally preferred for this dish because they are more flavorful. Boneless meat is cubed quite small.
Variations:
Pork - Sertés Pörkölt—Lean stewing pork, shoulder cuts or pork steaks are suitable.
Beef— Marha Pörkölt—Chuck, round or stewing beef are the cuts of choice.
Veal— Borju Pörkölt—Stewing veal, ribs, or even shank make an excellent meal.
Chicken—Paprikás Csirke—Use a young fryer cut up or buy the parts your family prefers. Prepare as above, add 1/2 cup (125 ml) of fresh sour cream before serving.
Lamb - Bárány Pörkölt—Lean stewing lamb, shoulder or ribs make a delicious dish from young spring lamb.
Rabbit & Hare - Nyúl Paprikás—Domestic rabbit is prepared like chicken. The use of sour cream is optional. Wild rabbit should be soaked at least 72 hours, refigerated in a mixture of 1/2 cup (125 ml) vinegar in 4 cups (1 L) of water. Change the soaking solution at least three times to remove much of the wild taste. Rinse, drain and use in the above recipe. This is highly recommended to all hunters!
Venison - Vad Pörkölt—Prepare as beef. The rich flavor of the lean venison is perfect for pörkölt — a most enjoyable way to cook the tougher parts of wild meats. | |
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| Hungarian recipes
Posted: 7/19/2009 5:47:29 AM | Thank you very much Smile Salmon your recipes are pefect.
Just I would like add few things. You are right
chicken pörkölt all of the world known as chicken paprikash.Pörkölt, as word is hard to pronounce it.
My pörkölt = stew same as you wrote down just when I cook the beef, veal stew while the meat shimmer I put 1 teaspoon caraway seed, a pinch of sugar, 1 glove garlic and 1 cup of red wine into the meat juice.
To the lamb stew I use rosemary and a teaspoon of balsamic vinegar.
For any kind of wild meat stew like hare, deer, pheasant or partridge I use bacon, bay leaves and juniper berry, and wild meat stew always serves with sour cream mixed with half and half.
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| Hungarian recipes
Posted: 7/19/2009 3:18:19 PM | GREAT recipes Bessie...
Question? How do you make ( spaetzel)...
Thanks
(keep recipies coming...) | |
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| Hungarian recipes
Posted: 7/19/2009 3:34:02 PM | | I'm using this info to correct a dissappointing lamb dish I had made in the solar cooker. I've added the tsp of balsamic, ramped up the paprika , added more onion and at the end will stir in some sour cream. It's back out in the solar letting those flavors meld. I think it will be much improved from the original recipe I did. | |
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| Hungarian recipes
Posted: 7/19/2009 4:42:45 PM | Hi Bessie,
Thank YOU! I am so glad you like the recipe. Like I said, in my own I put more paprika and I use red, orange and yellow Aztec sweet peppers. They are like bell peppers, but sweeter and smaller. I also use smoked and hot paprikas in the beef and venison varieties. I love making it with venison.
Like you, I also use garlic, juniper and bacon with wild hare, or even venison that hasn't been fed on beets, carrots and apples. Most of the venison I get has been fed good stuff, even though they are wild, they don't taste gamey, like they have been eating pine nettles. The usual flavor people call gamey (not a pine flavor), I really like. It sort of tastes flowery to me.
I have never thought to put wine or caraway in my Paprikash (by the way, thank you for telling me that is a proper name) because I thought it would overpower the flavor, if you think it is good in the red meats, then I am going to try it. I make a veal roast and sausage stews with those things, but there is very little paprika in them.
I make a meal that my children love that my daughter asked me to make when I come to visit next month. I have always called it a Bavarian meal, but perhaps it is more Hungarian, maybe you know. It is:
Apple Bacon Sage Sausage from either chicken, duck, pheasant, or rabbit, cooked in beer, honey, caraway and onions.
Cooked Red cabbage with cinnamon and nutmeg
Baked apples with ginger, cinnamon and nutmeg
Homemade sourdough Rye or Pumpernickel with lots of caraway, if it is pumpernickel I put triple strong coffee and extra molassas and I will have butter mixed with buttermilk for it.
Homemade buttered Egg Noodles with a lot of Onion, I call them onion noodles. They come out with a very thick sauce because of all the flour on them.
If it is a Holiday or there is going to be a lot of people I also Roast a Goose with a lot of apples, sage and onion with it and add apple brandy to the drippings to make the gravy, some Brussels sprout or asparagus, a goat cheese , grape & apricot tray and I make a brandied prune cake.
I usually serve a very oaky white wine with it, because the meal is sort of sweet and a homemade Ginger Beer, which I am making this week. I just bought the ingredients.
Somewhere way back in my teens when I was making mental notes of what culture certain menus of mine came from, I labelled this one as Bavarian. I have changed the ingredients in some of the recipes and added or taken away dishes from them, so I may be way off now. Is this just fake American-European cuisine, or is it real?
Thanks,
SS | |
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| Hungarian recipes
Posted: 7/20/2009 9:47:08 PM | Have a recipe for Hungiaran horns from my aunt years ago
They are so delicious ...Like your recipes... | |
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| Hungarian recipes
Posted: 7/21/2009 8:40:55 PM | Hello everybody, I’m so happy, more than 3oo curious readers looked through this recipes. "I've been really busy, and I feel guilty to not giving prompt answers to your questions but I promise you I’ ll answer all of your questions.
Hello Longpt, here is a spaetzel, nokedli recipe, just ask me anytime and I’ll coming back to answer you as soon as I have a little spare time.
Spaetzel:
3 eggs
pinch salt
3/4 cup water
2 cups all-purpose flour
Place a large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well.
Add flour, a little at a time.
make a soft dough.
Place the mixture into the refrigerator for about 10 min.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon I have a spaetzel maker, that makes is easier evenly very small noodles. .
The noodles are ready when they float top.
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| Hungarian recipes
Posted: 7/21/2009 8:54:43 PM | | Oh my god Dovelett, what kind of horns’ recipe are you talking about? I have know any idea what could it be. Would you be kind of to share with us. Thank you Bessie | |
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| Hungarian recipes
Posted: 7/21/2009 9:24:18 PM | Hello Smile Salmon,
Sorry I don’t know this Bavarian meal, it seems to me is German,rather than Bavarian.
You load up so many goodies here. Seems you are a superb cook, you should make profit of it.
My poor mother used to bake a lot of breads, she spoiled us. I have to confess you my bread making skill is a big zero. Thank you for sharing your recipes with us. | |
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| Hungarian recipes
Posted: 7/22/2009 4:01:45 PM | Nomadic Hungarians used the stew/ Pörkölt/ techniques to preserve meat. Pörkölt derives from the Hungarian verb "pörkölni" which means "to roast" or "to singe.".
Wedding lamb - mutton stew
actually Hungarians preferably cook mutton what is older, mature sheep, it’s taste is stronger.
2lbs mutton or lamb
1 large onion
2 hot green pepper, Hungarian hot pepper
! Jersey tomato
2 tablespoons paprika,
one cup of sweet red vine
Salt
1 tablespoon vinegar, any kind
Pepper, marjoram, caraway seeds
Cut the mutton-lamb marinate with the vinegar and 2 tablespoon vine, then place the covered meat into the refrigerator , for 1-2 hours. If the lamb is tender and young not necessary use vinegar.
Fry finely chopped onions in oil to a golden color, add paprika and stir it continuously Be very careful when you add the paprika, because easily burns than it gives a bitter taste to the stew.
Few second after place the walnut-sized cut / marinated / mutton into the pan.
Than simmer it, singe it about 2 hours until the meat is ready , the meat gives plenty of
juices, don’t need water into it. If the meat juice is very low add a little vine/ 1-2 spoons / each time until the vine is gone. 20 minutes before the stew is ready add the spices paprika and tomato.
Serve with cooked potato, or tarhonya - tiny pieces of dried pasta made from a kneaded flour and egg dough - is an ancient type Hungarian pasta.
Dear Pistols and Pearls, check my recipes and I'm sure you gonna make a fine lamb stew. | |
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