January 29th, 2008 by alice
Tags: Bokolgny, Pancakes, Style
INGREDIENTS
-
The Pancakes
- 3eggs
- 1cupwater
- 1cupall-purpose flour
- 1pinchsalt
- peanut oil, for greasing pan
-
The Filling
- 1/2lbveal stew meat, cut into 1-inch cubes
- 1/2lbboneless skinless chicken breasts, cut into 1-inch cubes
- 2cupschicken stock
- 3cups paprikagravy(see recipe in this cookbook)
- salt & freshly ground black pepper
- 1tablespoonfreshly rendered lard
-
Garnish
- 1cupsour cream
DIRECTIONS
- The Pancakes:.
- Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Over a medium burner, heat a 10-inch Silverstone-lined slope-sided frying pan. This will give you an 8-inch round pancake. Oil the pan with a bit of the peanut oil and pour in about 3 tablespoons of the batter. Do this quicklyand tilt the pan so that the batter covers the pan evenly. Cook on one side only, and only until the top is dry. The pancakes should not be at al browned or too dry, so be sure that the heat is not too high. Stack the cooked pancakes as you cook them, separating them with waxed paper.
- The Filling:.
- Simmer the veal and chicken in the chicken stock until just cooked, about 15 minutes. Strain the meat and save the stock for another dish.
- To make the filling, grind the meats fine in a meat grinder. Add 1/2 cup of the Paprika Gravy and season with salt and pepper.
- Heat a 10-inch frying pan and add the lard. Add the filling mixture to the pan and warm it over a low flame.
- In another 10-inch frying pan, warm the pancakes individually over a low flame.
- Place a warm pancake on a large plate and put about 1/3 cup of filling in the center. Fold in the sides of the pancake and roll it up into a rectangle.
- Roll all of the pancakes. Place them, 4 at a time, in an oiled frying pan and, with the pan covered, barely toast the bottom of the pancake rolls.
- Keep cooked pancakes warm while making the rest. Serve on a warmed plated topped with the remaining Paprika Gravy, warmed, and a dollop of sour cream.
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January 29th, 2008 by alice
Tags: Cabbage, Hungarian, Rolls, Stuffed
INGREDIENTS
- 2tablespoonsfreshly rendered lardor oil
- 3garlic cloves, peeled and crushed
- 1mediumyellow onion, finely chopped
- 1cup anaheimgreen peppers, seeded and finely chopped or cubanelle peppers, chopped but not seeded
- 1/2cuplong-grain rice
- 2 1/2cupschicken stock
- 1tablespoonHungarian paprika
- salt & freshly ground black pepper
- 1headgreen cabbage
- 1 (24 ounce)jarsauerkraut, drained(about 3 cups)
- 1lbground pork
- 1egg
- 1/2lbsmoked pork butt, sliced
-
Garnish
- paprikagravy(see recipe in this cookbook)
DIRECTIONS
- Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
- Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
- In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
- In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
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January 29th, 2008 by alice
Tags: Fried, Pan, Pork, Steak
INGREDIENTS
- 4 1/4lbspork steaks, deboned
- 1 1/2tablespoonscelery seeds
- 1cupall-purpose flour
- salt & freshly ground black pepper
- 4tablespoonsfreshly rendered lardor peanut oil
- 1 1/2cups paprikagravy
DIRECTIONS
- Debone the pork steaks and pound out to 1/8-inch thickness.
- Rub both sides of the steak with the celery seeds.
- Place the flour in a large bowl and season with salt and pepper.
- Dredge the pork in the seasoned flour and pan-fry in lard over medium heat until golden brown on both sides.
- Serve with Paprika Gravy.
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January 29th, 2008 by alice
Tags: Bell, Hungarian, Peppers, Red, Stuffed
INGREDIENTS
- 6mediumred bell peppers
- 2tablespoonsfreshly rendered lardor oil
- 3garlic cloves, peeled and crushed
- 1mediumyellow onion, peeled and finely chopped
- 1/2cup choppedfresh parsley
- 1/4cuplong-grain rice
- 1 1/2cupschicken stock
- 1lbground pork or ground vealor ground chicken(or blend)
- 1 1/2tablespoonsHungarian paprika
- 1egg
- salt & freshly ground black pepper
- 2cups paprikagravy(see recipe in this cookbook)
DIRECTIONS
- Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside.
- Heat a large covered frying pan and add the lard or oil. Saute the garlic, onion, and reserved chopped pepper tops until tender. Add the parsley and rice and saute for a few minutes.
- Add 1/2 c of the chicken stock and cover. Simmer for 10 minutes. Allow to cool.
- In a large bowl combine the ground meat, paprika, egg, salt, and pepper with the rice mixture. mix very well. Fill the peppers just to the top, but don’t pack too firmly because the rice will expand during cooking.
- Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break. Move the peppers about the pot a few times during cooking to prevent sticking.
- After 45 minutes pour the Paprika Gravy over the peppers, cover, and simmer for 20 minutes more.
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January 29th, 2008 by alice
Tags: Gravy, Paprika
INGREDIENTS
- 1tablespoonfreshly rendered lardor oil
- 1 1/2tablespoonsHungarian paprika(to taste)
- 1garlic clove, peeled anc chopped
- 1cup anaheimgreen peppers, seeded and chopped or cubanelle peppers, chopped but not seeded
- 1cupyellow onions, peeled and chopped
- 1/2cup chopped ripetomatoes
- 1teaspoonchicken baseor chicken bouillon
- 6cupsbeef stock
- salt & freshly ground black pepper
- 1cupsour cream
- 3/4cupall-purpose flour
DIRECTIONS
- Heat a 5-quart heave 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. Cover and simmer for 30 minutes.
- In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
- Remove the gravy from the heat and stir in the cream mixutre, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
- Strain the gravy and discard the solids –or lumps, if you have any.
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