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Hungarian Lentils Recipe

August 11th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lblentils, rinsed and picked over
  2. 1quartchicken stock
  3. 1teaspoonsalt
  4. 2bay leaves
  5. 1smallonion, chopped
  6. 2clovesgarlic, chopped
  7. 2ounceschicken fat or duck fat, rendered(shmaltz)
  8. 1/4cupflour
  9. 1teaspoonHungarian paprika
  10. 1tablespoonred wine vinegar
  11. 1tablespoonfresh lemon juice
  12. 1teaspoonsugar
  13. 1teaspoonDijon mustard
  14. salt, to taste
  15. pepper

DIRECTIONS

  1. soak lentils in cold water for 8 hours.
  2. drain and rinse well.
  3. transfer to a wide pot.
  4. add stock, salt, bay leaves.
  5. bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
  6. cook onions and garlic in duck fat in a separate skillet, 5 minutes.
  7. add flour and whisk to form a roux.
  8. add paprika, and stir the roux into lentils.
  9. simmer uncovered, stirring often.
  10. add remaining ingredients, season with salt and pepper.
  11. remove bay leaves, serve.

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Jeni’s Hungarian Mushroom Soup Recipe

August 4th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsunsalted butter
  2. 2cups choppedonions
  3. 1lbfresh mushrooms, sliced
  4. 2teaspoonsdried dill weed
  5. 1teaspoonpaprika
  6. 1tablespoonsoy sauce
  7. 1 1/2cupschicken broth
  8. 2cupsmilk
  9. 1tablespooncornstarch
  10. 1teaspoonsalt
  11. ground black pepper
  12. 2teaspoonslemon juice
  13. 1/4cup choppedfresh parsley
  14. 1/2cupheavy cream

DIRECTIONS

  1. Melt the butter in a large pot over medium heat.
  2. Saute the onions in the butter for 5 minutes.
  3. Add the mushrooms and saute for 5 more minutes.
  4. Stir in the dill, paprika, soy sauce and broth.
  5. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Stir in the salt, ground black pepper, lemon juice, and parsley.
  7. Mix together and allow to heat through over low heat, about 3 to 5 minutes.
  8. Do not boil.
  9. In a small bowl, whisk together cornstarch and heavy cream.
  10. Add to soup when soup is almost at a boil, and simmer for five minutes or so.
  11. Serve immediately, but leftovers are nice too.

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Julia Child’s Hungarian Shortbread by Charles Recipe

July 20th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. The Jam

  2. 1lbrhubarb, trimmed and cut into 1 inch pieces
  3. 1/2cupsugar
  4. 1/2cupwater
  5. 1/2vanilla bean
  6. The Shortbread

  7. 4cupsall-purpose flour
  8. 2teaspoonsbaking powder
  9. 1/4teaspoonsalt
  10. 1lbunsalted butter, room temperature
  11. 4largeegg yolks
  12. 2cupsgranulated sugar
  13. confectioners’ sugar, for dusting

DIRECTIONS

  1. The Jam:.
  2. Place rhubarb, sugar& water in a saucepan.
  3. Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
  4. Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
  5. Cool the jam.
  6. Shortbread:.
  7. Whisk the flour, baking powder& salt together, set aside.
  8. In another bowl beat the butter until it is pale and fluffy.
  9. Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
  10. With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
  11. Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
  12. Freeze the dough for at least 30 minutes.
  13. Assembling& Baking:.
  14. Preheat oven to 350F with rack in center of the oven.
  15. Remove one ball of dough from the freezer and grate the dough into a 9×12″ baking pan (use large hole side of your 4 sided grater).
  16. Pat the dough- don’t press it, so it gets evenly spread in the pan getting right into the corners too.
  17. Spread with the Rhubard jam (or jam, preserve of your choice).
  18. Grate the remaining ball of dough on top, pat gently so it is evenly spread.
  19. Bake for apprx 40 minutes or until it is golden.
  20. As soon as you take the pan from the oven dust the shortbread with confectioner’s sugar and cool to room temperature on a rack.
  21. Cut into bars.
  22. The size& shape is up to you.
  23. It is nice served with a dab of whipped cream.

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Authentic Hungarian Goulash Recipe

April 29th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsbeef chuck
  2. 1teaspoonsalt
  3. 2white onionsor yellow onions
  4. 2tablespoonslardor shortening
  5. 2tablespoons importedsweet paprika(most important to use real hungarian paprika for ultimate flavor)
  6. 2bay leaves
  7. 1quartwater
  8. 4 peeled and dicedpotatoes
  9. 1/4teaspoonblack pepper
  10. EGG DUMPLING BATTER

  11. 1egg
  12. 6tablespoonsflour
  13. 1/8teaspoonsalt

DIRECTIONS

  1. Cut beef into 1 inch squares Add 1/2 teaspoons salt.
  2. Chop onions and brown in shortening Add beef and paprika.
  3. Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
  4. Add water, diced potatoes and remaining salt.
  5. Cover and simmer until potatoes are done and meat is tender.
  6. Prepare EGG DUMPLING BATTER.
  7. Add flour to unbeaten egg and salt.
  8. Mix well.
  9. Let stand for 1/2 hour for flour to mellow.
  10. Drop by teaspoonful into Goulash.
  11. Cover and simmer 5 minutes after dumplings rise to surface.
  12. Serve hot with dollops of sour cream.

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Hungarian Pepper Steak Recipe

April 17th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbs beef peppersteakor beef stew meat
  2. 3tablespoonsoil
  3. 1mediumonion, sliced
  4. 1clovegarlic, minced
  5. 1/2cupketchup
  6. 2tablespoonssoy sauce
  7. 1teaspoonbrown sugar
  8. 1teaspoonsalt, (the original recipe stated 2 tsp. I cut it down due to reviews and I tried it again.)
  9. 2teaspoonspaprika
  10. 1/2teaspoonmustard
  11. 1 1/2cupswater

DIRECTIONS

  1. Heat oil in large skillet, add beef, sliced onion, garlic.
  2. Stir until meat browns and onions are soft.
  3. In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
  4. Pour sauce over meat; cover and simmer for 2-2 1/2 hours.

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