hungarian

This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.

Traditional Goulash Recipe

(950 milliliters) homemade chicken stock

gelatin

(30 milliliters) vegetable oil

beef

salt and black pepper

carrots

celery (3 ounces; 85 grams)

yellow onion, thinly sliced (10 ounces; 275 grams)

red bell peppers, thinly sliced (8 ounces; 225 grams)

garlic,

sweet Hungarian paprika (about 2 ounces; 55 grams)

(15 milliliters) soy sauce

(15 milliliters) Asian fish sauce

bay leaves

thyme

flour (about 3/4 ounce; 20 grams)

(15 to 30 milliliters) apple cider vinegar

parsley leaves,

Sprinkle gelatin over chicken stock and set aside. Adjust oven rack to lower position and preheat oven to 300°F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.

Add paprika and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves. Add potatoes and reserved sautéed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a ladle, skim off any excess fat from the surface of the stew and discard.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary. Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

This recipe is result of request by many forum members.
My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-)

Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe.

TRDLO - the exact translation is &quot;clodpole, or clodpoll or goofy&quot;, but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on.
Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too.
After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA.
(aren't I a clever boy :-)))
Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood.
Best part for upcoming warm weather - the grill.
Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!!
Take the grilling screen out if possible and bake the trdelnik over the hot coals.

This easy setup will allow  you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun.

Trdelnik - Slovak/Czech Sweet Pastry

lbs all-purpose flour

unsalted butter

sugar

yeast

milk (milk as needed, nonexistent exact measure)

walnuts (finely chopped)

Please read the description part first, as it's essential for this recipe. Thak you.

First stiff into large mixing bowl flour and powdered sugar. Make a small hole in the middle and place into it crumbled fresh yeast. Pour lukewarm milk over the yeast. Let it rise for about 10 minutes.

Add egg yolks into the bowl, pour in melted, but not hot butter, add pinch of salt.

Mix together to make fairly firm dough, well worked (use stand mixer, it's easy).

Let the dough rise for 20 minutes in warm place.

Divide into five equal parts, make loafs.

You can let it rise for another 20 minutes (it's better, but not necessary if fresh yeast used, a must with dry yeast).

Roll out each loaf into 2/3 inch diameter /caster?/ - you know what I mean, thin, cylindrical shape, like a small snake :-)).

Wrap the dough tighty around the BUTTERED &quot;trdlo&quot; wooden stick. Let it stand for ten more minutes (support the ends, so it will be in the air).

Glair with the last egg, cover all around with chopped walnuts and granulated sugar.

Bake as described above over hot coals on the grill. Results MAY be achieved with oven, but . . . .

The pastry need to be turned pretty often during baking, and baked until golden red color. Baking time is not determined, since baking over hot coals and on open air, but from my experience about 20 to 40 minutes, also depends on size you making.

slide the baked pastry of the wooden stick, cut into individual servings, sprinkle with powdered sugar, enjoy.

Also you can cover it in various nuts, coconut and such.

Makes five, baked on two feet long, three inch diameter wooden stick.

I tried to have your reading bit more enjoyable, if there is something not so clear (this recipe is VERY unusuall), feel free to ask.

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.

Traditional Buttery French Croissants For Lazy Bistro Breakfasts

115 ml warm milk

ml water

325 g strong white bread flour

salt

caster sugar

g butter

175 g softened butter

egg, beaten

milk

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Preheat oven temperature to 200C/400F/Gas 6.

BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.

BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast  in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.

BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20&quot; X 8&quot;.

Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2&quot; border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.

Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.

Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the  egg wash over the top for the glaze.

TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.

TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.

Wow , these are amazing! They did not raise as much as I had hoped but still wonderful. I had to convert the measurements, it took me a long time so let me help someone else out! 1/2 c milk or 3 7/8 oz, 1/8 c water or 1 1/8 oz, 2 1/3 c flour + 1 tsp, 7/8 oz butter, 1 tsp yeast, 6 1/8 oz butter. I made half of them into regular croissants and filled the other half with a cream cheese and sugar mix with homemade strawberry jam. Next time I will try the cream cheese mix and choc chips. I took them to work and everyone has made special requests for our Monday meetings, thanks for the pics they really help!

Make and share this Hungarian Sweet 'n' Sour Cabbage Soup recipe from Food.com.

Hungarian Sweet 'n' Sour Cabbage Soup

olive oil

red onion, diced

garlic cloves, minced (1 1/2 tsp)

caraway seed

sweet paprika

(14 tomatoes

tomato puree

water vegetable stock

cider vinegar

green cabbage, shredded

lemons, zest

honey

pepper

smoked paprika (optional)

Heat the olive oil in a soup pot over medium heat.

Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.

Stir in the paprika, and cook for 1 minute while stirring continuously.

Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.

Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.

Season the soup with the salt and pepper and the optional smoked paprika.

I am not sure how to rate this....I will give it a 3 with a possible 4 stars when I make it again. You do not give enough detail on the paprika.  There are two kinds of Hungarian paprika, sweet and hot.  Both of them are smoked.  So not sure what you mean by sweet and smoked.  I used sweet and hot.  I think I should have used just sweet.  It had a huge kick.  Also, the vinegar was way too much so I doubled the honey.  I am thinking of using just plain white vinegar.  I think that would be more authentic.  All in all, it is a good base.  Will make again with the changes I talked about.

This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.

The Best Chicken Paprikash Recipe

chicken stock

(.25 ounce) packet powdered gelatin (about 2 1/2 teaspoons)

chicken

vegetable oil

yellow onion, thinly sliced (about 1 1/2 cups)

red bell pepper, thinly sliced (optional, see note)

(1 ounce) high quality Hungarian sweet paprika (see note)

bay leaf

sour cream,

Asian fish sauce

juice lemon

parsley leaves or dill (optional)

Egg noodles, boiled potatoes,

Pour chicken stock into a 1-cup liquid measuring cup and sprinkle gelatin over the top. Set aside.

Season chicken pieces generously on all sides with salt and pepper. Heat vegetable oil in a large straight-sided sauté pan or a Dutch oven over medium-high heat until lightly smoking. Add chicken pieces skin-side-down in a single layer and cook without moving until deep golden brown, about 8 minutes. As the chicken pieces finish browning, flip them over and cook until the second side is light golden brown, about 2 minutes longer. Transfer chicken to a large plate and set aside. Pour off all but 1 tablespoon of fat from pan.

Add onions and bell peppers (if using) to the pan and cook, stirring and scraping up any browned bits from the bottom, until the onions are tender and just starting to brown, about 5 minutes. Add paprika and cook, stirring, until fragrant and nutty, about 1 minute.

Add stock/gelatin mixture and scrape up anything stuck to the bottom of the pan, stirring constantly. Add bay leaf. Nestle seared chicken pieces back into the sauce, leaving them skin-side up. Reduce heat to lowest setting, cover pan, and cook until chicken is completely tender, about 30 minutes.

Remove chicken pieces and set aside on a large plate. Whisk sour cream, fish sauce, lemon juice, and half of minced parsley or dill into sauce. Season to taste with salt and more paprika if desired. Return chicken to pan and turn to coat in sauce.

Serve immediately over noodles, boiled potatoes, or spaetzle, tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)

Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.

Nokedli

bread flour ((about 1 cup))

eggs

sour cream ((or yogurt))

milk ((you may need more or less))

butter or olive oil ((for serving))

Whisk the flour and salt together in a bowl.

Add the eggs and sour cream and stir the mixture to combine.

Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.

When you're ready to make the Nokedli, bring a large pot of salted water to a boil.

Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.

Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.

http://www.youtube.com/watch?v=6fgExMjs1Co

Hungarian Nokedli (similar to German Sp&auml;tzle) is a delicious little dumpling that makes for a great side dish for stews like Chicken Paprikash.

Nokedli (Hungarian Dumplings)

Goulash soup is a warming and hearty Hungarian soup.

Goulash soup

beef chuck steak, trimmed, cubed

brown onion, chopped

carrot, peeled, chopped

garlic cloves, crushed

Massel beef style liquid stock

can diced tomatoes

sebago potatoes, peeled, cubed

Sour cream, to serve

chives,

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious!

Authentic Pörkölt (Hungarian Beef and Onion Stew)

bacon

onion

green bell pepper (, seeded and finely chopped)

garlic (, minced)

tomato (, finely diced)

sweet Hungarian paprika

black pepper

caraway seeds

Water

In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.

Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn&#039;t thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.

Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.

My Grandmother had these on the table most all the time. They are delicate, and not overly sweet. The dough is a yeast dough with sour cream.
 A cross between a cookie and a pastry, these are sure to be a hit. The dough can be made a few days ahead of time and kept in the refrigerator.
Apricot preserves, prune filling and or...

Nut Horns (yeast cookie)

FOR THE DOUGH

c sugar

c all purpose flour

lard

lb butter

tsp vanilla extract

pkg yeast (or 2 1/4 teaspoons)

sour cream

FOR NUT FILLING

ground nuts

Tbsp milk

To "pretty" this dish table side sprinkle with Paprika and a touch more dill.

Hungarian Cauliflower

Tbsp butter

Tbsp ap flour

tsp salt

tsp pepper

water

cauliflower head, small florets

c shredded cheese,cheddar

paprika

Enjoy the homemade taste and old-fashioned goodness of apple and ricotta strudel.

Top 24 hungarian recipes from across the web

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Top 24 hungarian recipes from across the web

The most viewed hungarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Goulash Recipe

Trdelnik - Slovak/Czech Sweet Pastr...

Traditional Buttery French Croissan...

Hungarian Sweet 'n' Sour Cabbage So...

The Best Chicken Paprikash Recipe

Nokedli

Goulash soup

Authentic Pörkölt (Hungarian Beef a...

Nut Horns (yeast cookie)

Hungarian Cauliflower

Apple and ricotta strudel

Veal stroganoff with chats & cabbag...

Chicken and capsicum goulash

Rakott Kaposzta, Hungarian Cabbage ...

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Noodles, Cabbage and Onions - Halus...

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Hungarian pulled pork soup

Mocha Layer Cake with Chocolate-Rum...

Krautfleckerl- Hungarian Cabbage an...

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Hungarian goulash

The most viewed hungarian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine