This Hungarian pork goulash recipe is a must whenever we discuss pork. This will easily serve six, but the Kitchen Mouse suggests that you use only real dairy sour cream for this recipe.
Ingredients:
2-1/2 lbs. boned shoulder of pork
2 large onions, chopped fine
3 T. oil
2 T. paprika
Salt
1/3 cup boiling water
2 cups sauerkraut
1-1/2 cups sour cream
Additional sour cream for garnish
V.S.P. Cut the meat into 2-inch cubes. Sauté the onions in the oil until they are yellow. Add the paprika and salt to taste, mix well, then stir in the meat and cook for 10 minutes. Add the boiling water, cover tightly, and cook over low heat until the meat is tender, about 1-1/2 hours. Cover the sauerkraut with warm water and drain well; this is important, as the dish must have a delicate flavor. Add the kraut to meat and cook for 10 minutes, then add the sour cream and cook one minute longer. Serve.
Showing posts with label Hungarian. Show all posts
Showing posts with label Hungarian. Show all posts
Sunday, September 4, 2011
Tuesday, August 16, 2011
Hungarian Cuisine - More Than Goulash
Originally published May 17, 1984
A Hungarian love affair begins and ends with food. In between, while the wooing continues, innumerable snacks are consumed. Indeed, a date with a Hungarian literally means a nibble. Somehow, Hungarians seem to get hungrier and hungrier as they fall deeper and deeper in love, and when the inevitable breakup occurs only one cure is recognized for a broken heart - a huge meal. it is rather like an Irish wake, and can last as long as the sad memories linger or until sufficient strength has been recovered to start a new affair.
Luckily Hungarian cooking does not require any costly one-purpose utensils or odd pots that would not be found in any well-stocked kitchen. With a few vital exceptions, there are no special techniques for Hungarian cooking either. The commonsense rules, like adding hot - even boiling - stock to a simmer pot of stew or soup, or beating whipped cream ice cold, still apply.
A Hungarian meal is unthinkable without wine, be it Hungarian or not. An old Hungarian toast wishes - “wine, wheat, peace, and a beautiful woman for a wife” - in that order, make no mistake about it.
A Hungarian love affair begins and ends with food. In between, while the wooing continues, innumerable snacks are consumed. Indeed, a date with a Hungarian literally means a nibble. Somehow, Hungarians seem to get hungrier and hungrier as they fall deeper and deeper in love, and when the inevitable breakup occurs only one cure is recognized for a broken heart - a huge meal. it is rather like an Irish wake, and can last as long as the sad memories linger or until sufficient strength has been recovered to start a new affair.
Luckily Hungarian cooking does not require any costly one-purpose utensils or odd pots that would not be found in any well-stocked kitchen. With a few vital exceptions, there are no special techniques for Hungarian cooking either. The commonsense rules, like adding hot - even boiling - stock to a simmer pot of stew or soup, or beating whipped cream ice cold, still apply.
A Hungarian meal is unthinkable without wine, be it Hungarian or not. An old Hungarian toast wishes - “wine, wheat, peace, and a beautiful woman for a wife” - in that order, make no mistake about it.
Golash Soup Recipe
This wholesome, hearty gulyas is a peasant favorite. Try it once and our promise is that you will make it often.
Ingredients:
3 T. lard or vegetable oil
1 medium onion, finely chopped
1/2 lb. soup beef, cut in 1-inch cubes
Salt to taste
1 t. paprika
Pinch of caraway seeds, crushed with back of spoon
2 cans (10.5 oz.) beef broth
1-1/2 cans water
1 clove garlic, peeled and stuck on a toothpick
1/2 medium green pepper, cut in 1/2-inch strips
2 small tomatoes, preferably canned
2 medium potatoes
1/2 cup thin noodles (optional)
V.S.P. Heat the lard in a large, heavy-bottomed pot. Sauté the onion until translucent, then add the meat and brown it lightly on all sides. Sprinkle with salt to taste, the paprika, and caraway, and add 2 cups of the blended beef broth and water. Add the garlic, green peppers and tomatoes, and bring to a simmer. Cover and simmer one hour, adding more of the beef broth as necessary to keep the meat covered. Peel and dice the potatoes in 1/2-inch pieces, and add to the soup along with 1 teaspoon salt and enough beef broth to cover. Simmer until the potatoes are done, about 25 minutes, remove the soup from the heat and let it stand. Discard the garlic, skim off most of the grease and adjust the seasonings. If you choose to add the noodles, bring the soup back to a boil, add noodles and simmer 10 minutes or until noodles are done. Serve hot.
Ingredients:
3 T. lard or vegetable oil
1 medium onion, finely chopped
1/2 lb. soup beef, cut in 1-inch cubes
Salt to taste
1 t. paprika
Pinch of caraway seeds, crushed with back of spoon
2 cans (10.5 oz.) beef broth
1-1/2 cans water
1 clove garlic, peeled and stuck on a toothpick
1/2 medium green pepper, cut in 1/2-inch strips
2 small tomatoes, preferably canned
2 medium potatoes
1/2 cup thin noodles (optional)
V.S.P. Heat the lard in a large, heavy-bottomed pot. Sauté the onion until translucent, then add the meat and brown it lightly on all sides. Sprinkle with salt to taste, the paprika, and caraway, and add 2 cups of the blended beef broth and water. Add the garlic, green peppers and tomatoes, and bring to a simmer. Cover and simmer one hour, adding more of the beef broth as necessary to keep the meat covered. Peel and dice the potatoes in 1/2-inch pieces, and add to the soup along with 1 teaspoon salt and enough beef broth to cover. Simmer until the potatoes are done, about 25 minutes, remove the soup from the heat and let it stand. Discard the garlic, skim off most of the grease and adjust the seasonings. If you choose to add the noodles, bring the soup back to a boil, add noodles and simmer 10 minutes or until noodles are done. Serve hot.
Bab Leves - Hungarian Bean Soup Recipe
Very good, very Michigan and very Hungarian.
Ingredients:
1/2 lb. dried navy beans
1 t. salt
1 carrot
1 leek (you may substitute an onion)
1 clove garlic stuck on a toothpick
1 ham hock or 1/4 lb. ham
2 T. vegetable oil
2 T. chopped onion
1 t. paprika
2 T. flour
1 T. chopped parsley
1/4 cup sour cream, at room temperature (opt.)
2 t. vinegar
V.S.P. Wash beans and soak overnight in cold water to cover. (Or see quick-soaking method here). Drain and rinse the beans and put them in a large soup kettle.
Add the salt, carrot, leek, garlic and piece of ham or ham hock. Pour on enough water to cover beans and meat by two inches and bring to a simmer. Cook slowly, partially covered, for 2-1/2 to 3 hours, or until beans are tender, adding more water as necessary to keep them well-covered. When they are done, discard the garlic and remove the meat to a side dish.
Make a roux as follows: heat the oil in a heavy-bottomed saucepan and gently sauté the onions until translucent. Stir in the paprika, then the flour, and let it froth for 2 to 3 minutes. Add the parsley. Thin the roux with 1/2 cup broth from the soup, then slowly pour the roux into soup, stirring. Let soup simmer for 10 minutes. If soup is too thick, add a little water. If too thin, let soup simmer an additional 5 to 10 minutes. Take the soup off the heat and let it cool. Blend some soup into the sour cream to keep it from curdling, then slowly stir the sour cream into the soup.
Mix in the vinegar and adjust seasoning. Cut the meat into bite-sized pieces and stir them into the soup. Reheat and serve.
Ingredients:
1/2 lb. dried navy beans
1 t. salt
1 carrot
1 leek (you may substitute an onion)
1 clove garlic stuck on a toothpick
1 ham hock or 1/4 lb. ham
2 T. vegetable oil
2 T. chopped onion
1 t. paprika
2 T. flour
1 T. chopped parsley
1/4 cup sour cream, at room temperature (opt.)
2 t. vinegar
V.S.P. Wash beans and soak overnight in cold water to cover. (Or see quick-soaking method here). Drain and rinse the beans and put them in a large soup kettle.
Add the salt, carrot, leek, garlic and piece of ham or ham hock. Pour on enough water to cover beans and meat by two inches and bring to a simmer. Cook slowly, partially covered, for 2-1/2 to 3 hours, or until beans are tender, adding more water as necessary to keep them well-covered. When they are done, discard the garlic and remove the meat to a side dish.
Make a roux as follows: heat the oil in a heavy-bottomed saucepan and gently sauté the onions until translucent. Stir in the paprika, then the flour, and let it froth for 2 to 3 minutes. Add the parsley. Thin the roux with 1/2 cup broth from the soup, then slowly pour the roux into soup, stirring. Let soup simmer for 10 minutes. If soup is too thick, add a little water. If too thin, let soup simmer an additional 5 to 10 minutes. Take the soup off the heat and let it cool. Blend some soup into the sour cream to keep it from curdling, then slowly stir the sour cream into the soup.
Mix in the vinegar and adjust seasoning. Cut the meat into bite-sized pieces and stir them into the soup. Reheat and serve.
Noodles with Ham Recipe
Easy to make, but very good.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Ingredients:
1/4 lb. leftover cooked ham
1 egg yolk
3/4 cup sour cream
Pinch black pepper
12 oz. 1/2-inch wide noodles
2 T. butter or margarine
V.S.P. Chop the cooked ham, using the coarse blade if you choose to grind it. Stir in the egg yolk and sour cream. Season to taste with black pepper. Just before serving, cook the noodles according to package directions. Drain and rinse the noodles and mix thoroughly with the ham. Melt the butter in a 10-inch skillet, pour in the ham and noodles, and heat through, about 3 minutes, stirring constantly. Transfer to a large bowl and serve.
Pork Paprika Stew Recipe
This wonderful Hungarian stew can be made with any meat you have, but The Kitchen Mouse prefers making it with pork. Serves four or five.
Ingredients:
1 large onion, finely chopped
3 T. vegetable oil
2 lbs. pork shoulder, cut in 1-inch cubes
1 t. salt
1-1/2 t. paprika
1/4 t. caraway seeds, crushed with back of spoon
1 medium green pepper, seeded and cut in 1/2-inch strips
3 small tomatoes, preferably canned
Galuska (dumplings) recipe here
V.S.P. In 3-quart flameproof casserole, sauté onion in oil until translucent and remove to side dish. Pat the meat dry and start browning it a handful at a time in the same pot, removing to a side dish when done with each batch. Pour in 1/2 cup water and scrape up the juices. Stir in the salt, paprika and caraway seeds. Put the meat and onions back in the casserole and add enough water to barely cover the meat. Simmer, covered, 30 minutes, then add the green pepper and tomatoes. Cover and simmer one hour more or until meat is tender, adding water as necessary to keep meat barely covered with sauce. Let cool a bit and skim off as much fat as possible from the surface of the sauce. Taste and correct the seasonings. Reheat if necessary. Serve each person a helping of galuska (dumplings) and some pieces of meat, then spoon a little sauce over both.
Ingredients:
1 large onion, finely chopped
3 T. vegetable oil
2 lbs. pork shoulder, cut in 1-inch cubes
1 t. salt
1-1/2 t. paprika
1/4 t. caraway seeds, crushed with back of spoon
1 medium green pepper, seeded and cut in 1/2-inch strips
3 small tomatoes, preferably canned
Galuska (dumplings) recipe here
V.S.P. In 3-quart flameproof casserole, sauté onion in oil until translucent and remove to side dish. Pat the meat dry and start browning it a handful at a time in the same pot, removing to a side dish when done with each batch. Pour in 1/2 cup water and scrape up the juices. Stir in the salt, paprika and caraway seeds. Put the meat and onions back in the casserole and add enough water to barely cover the meat. Simmer, covered, 30 minutes, then add the green pepper and tomatoes. Cover and simmer one hour more or until meat is tender, adding water as necessary to keep meat barely covered with sauce. Let cool a bit and skim off as much fat as possible from the surface of the sauce. Taste and correct the seasonings. Reheat if necessary. Serve each person a helping of galuska (dumplings) and some pieces of meat, then spoon a little sauce over both.
Galuska (Dumplings) Recipe
Soft Hungarian dumplings.
Ingredients:
3 cups sifted all-purposed flour
1-1/2 t. salt
3 eggs
2 T. butter or margarine
V.S.P. Mix the flour and salt together in a large mixing bowl. Make a well in the middle of the flour, add the eggs, and beat with a wooden spoon. Add as much cold water as necessary (about 1/2 cup) to hold the dough together. Beat vigorously until the dough comes away from the sides of the bowl and starts to blister on the surface. Let the dough rest at least 45 minutes. Turn it out on a wet breadboard and, using a knife or the edge of a soup spoon, cut off irregular pieces about 1/2-inch long and the width of a pencil. Drop the pieces into a large pot of rapidly boiling water.
The galuska are done seconds after they rise to the surface. Skim them off the top of the water with a slotted spoon. Turn the galuska into a bowl, add the butter or oil, and serve.
Ingredients:
3 cups sifted all-purposed flour
1-1/2 t. salt
3 eggs
2 T. butter or margarine
V.S.P. Mix the flour and salt together in a large mixing bowl. Make a well in the middle of the flour, add the eggs, and beat with a wooden spoon. Add as much cold water as necessary (about 1/2 cup) to hold the dough together. Beat vigorously until the dough comes away from the sides of the bowl and starts to blister on the surface. Let the dough rest at least 45 minutes. Turn it out on a wet breadboard and, using a knife or the edge of a soup spoon, cut off irregular pieces about 1/2-inch long and the width of a pencil. Drop the pieces into a large pot of rapidly boiling water.
The galuska are done seconds after they rise to the surface. Skim them off the top of the water with a slotted spoon. Turn the galuska into a bowl, add the butter or oil, and serve.
Monday, August 15, 2011
Paprikas Rantotta
This is Hungarian scrambled eggs with green peppers. Serves three or four.
Ingredients:
1 medium onion, sliced and separated into rings
1 T. of lard, bacon drippings or butter
2 green peppers, seeded and sliced into rings
6 eggs
Salt to taste
Sweet Hungarian paprika
V.S.P. In a skillet sauté the onions in the lard until golden. Add the green peppers, toss lightly with the onions and cook the mixture, covered, over low heat for 5 minutes. Beat the eggs with salt to taste, pour them into the skillet and cook, stirring, until the eggs are set. Sprinkle the eggs lightly with paprika. If desired, 2 sliced frankfurters may be added to the onions as they are sautéing. Serve hot.
Ingredients:
1 medium onion, sliced and separated into rings
1 T. of lard, bacon drippings or butter
2 green peppers, seeded and sliced into rings
6 eggs
Salt to taste
Sweet Hungarian paprika
V.S.P. In a skillet sauté the onions in the lard until golden. Add the green peppers, toss lightly with the onions and cook the mixture, covered, over low heat for 5 minutes. Beat the eggs with salt to taste, pour them into the skillet and cook, stirring, until the eggs are set. Sprinkle the eggs lightly with paprika. If desired, 2 sliced frankfurters may be added to the onions as they are sautéing. Serve hot.
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