Hungarian Recipes

**This classic goes Hungarian with the addition of peppers and paprika. A hearty, rich and creamy Stroganoff never misses! Always a dinner time hero!**

Hungarian Beef Stroganoff

2 pounds beef top round or sirloin steaks ½ cup flour 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup butter 2 tablespoons butter 3 tablespoons vegetable oil 1 finely slivered onion 3 garlic cloves, skinned and finely minced 1/2 slivered red bell pepper 2 1/2 cups beef consommé 1/4 cup red wine ½ pound sliced, fresh mushrooms 1 tablespoon grainy mustard 1 bay leaf 4 sprigs fresh thyme 1 cup sour cream 3 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons balsamic vinegar 2 tablespoons flour 1/4 cup fresh minced parsley (or 2 tablespoons dried parsley) 1 tablespoon paprika 12 ounces extra-wide egg noodles (or 3 cups steamed white rice)

-Cut beef into 2 x ¼ x ¼ “ strips. Combine flour, salt and pepper in a large ziplock bag. Shake beef strips in bag with flour until well coated. Heat 1/3 cup butter with 2 tablespoons vegetable oil in a large skillet until very hot. Add half the beef strips to the skillet and cook over high heat until well browned, turning once during cooking. Remove beef from the skillet. Repeat browning the remaining beef strips until browned, adding more oil if necessary. Remove beef from skillet and set aside.

-In a stewing pot or dutch oven with a lid, melt 2 tablespoons butter with 1 tablespoon vegetable oil. Saute mushrooms over medium high heat until soft and browned and all liquid is cooked away. Remove mushrooms from pot. Add onions, and pepper strips to the butter and saute until soft Add the minced garlic the last couple of minutes.

-Place the beef strips back into the pot with the onion mixture. Stir in beef consomme and red wine. Add bay leaf and thyme. Cover pot with lid and place in a 325 oven. Braise meat and vegetables for an hour to 1 1/2 hours or until beef strips are very tender. Remove pot from oven and place on stovetop. Remove lid and let meat mixture sit for about 30 minutes to cool.

-In a medium bowl whisk until smooth, room temperature sour cream, 1 -2 tablespoons flour, tomato paste, Worcestershire sauce and balsamic vinegar. Add to meat mixture and over medium heat slowly stir in the sour cream then cook in the stew, stirring frequently for 10 minutes. Taste for salt and pepper.

-Prepare noodles or rice according to package directions. Serve Stroganoff over noodles or rice and garnish with parsley and paprika. Makes 6 servings

**Serve Stroganoff over wide egg noodles, white rice or spaetzle and garnish with parsley and paprika.**

Hungarian Stuffed Peppers

hungarian stuffed peppers

1 cup white rice 6 medium bell peppers, any color 1 tablespoon oil 1 pound ground beef 1 onion, peeled and chopped 3 cloves garlic 1 cup diced, canned tomatoes with 1/2 cup juice 1/2 cup minced parsley 3 tablespoons sweet paprika (or some hot paprika if you prefer)

3 cups fluffy mashed potatoes (recipe below)

For Pepper Sauce:

1 shallot, peeled and finely minced 1/4 cup butter 3 tablespoons flour 2 cups chicken stock 1 tablespoon fresh lemon juice salt and pepper to taste

-Preheat oven to 400 degrees. Par cook rice by covering with 1 1/2 cups water, bring to boil and cover. Continue to cook over low heat for 8 minutes. Drain rice and set aside.

-Slice the stem end off of each pepper and remove the stems, ribs and seeds. Fill a baking dish with 1/2 inch of water and place peppers upside down in pan. Cover with foil and bake for 20 minutes. Remove from oven and remove foil.

-Heat oil in a large skillet over medium high heat and saute onion, 3 -4 minutes until soft. Add the ground beef and season with salt and pepper and 1 1/2 tablespoons paprika. Break down beef and continue to cook with onion until beef is cooked through and browned. Add garlic and continue to cook 1 minute more, stirring constantly. Remove from heat and drain off fat. Return skillet to heat and stir in tomatoes and juice, par-cooked rice, 1/4 cup parsley and check for salt and pepper. Heat through for 1 minute as you combine the ingredients.

-Turn oven down to 350 degrees. Place the peppers upright in the baking dish and sprinkle inside of peppers lightly with salt and pepper. Fill each pepper with beef filling to within about 1/2 inch of top pressing lightly. Cover with foil and continue to bake 30 minutes. Remove foil and cook another 10 minutes. Remove from oven and cover again with foil to keep warm. Set aside.

-While peppers are cooking, prepare sauce by melting butter in a medium saucepan. Add shallot and saute about 5 minutes, over medium heat, until shallots are soft. Stir in flour and cook over medium-high heat for a minute or two. Slowly whisk in the 2 cups of chicken stock and cook over medium heat until sauce comes to a boil and thickens. Stir in 1 1/2 tablespoons paprika, lemon juice and taste for salt and pepper. Add the rest of the parsley.

-To serve, spread hot mashed potatoes over the bottom of a serving platter that has curved edges. Nestle the stuffed peppers in among the potatoes and then drizzle with the sauce. Serve extra sauce alongside in a gravy boat. Serve warm.

FLUFFY MASHED POTATOES

6 potatoes (Yukon gold or russet) 1 cup milk, half and half, cream or buttermilk (depending on taste and calorie count desired) 1/2 cup butter Salt and pepper to taste

-Peel the potatoes and cut into quarters. (For very large potatoes, cut into 6 pieces.)

-Place in a large pot. Cover the potatoes with warm water. Add 1 tablespoon salt. Cover the pot with a lid and bring the water to a boil over high heat, then reduce heat to medium low.

-Simmer until potatoes are tender - about 30 minutes. Insert a fork into a potato to test doneness. The fork should meet no resistance. Give the potatoes more time to cook if they aren't done. Once potatoes are done, remove from heat and drain immediately.

-Return the potatoes to the pot and heat over medium-high heat for about a minute to cook off any excess water. This will ensure that your mash won't be too watery. Stir gently until until potatoes are dry, and edges look white and flaky. Remove from heat.

-Meanwhile, heat the butter and cream (milk, half & half, etc) in a small saucepan at a low temp. Mash the potatoes with a potato masher or potato ricer and ensure that all lumps are broken up and the potatoes are completely broken apart. Drizzle half of the hot butter mixture and stir in gently. Add the remaining butter mixture and whip with a wooden spoon or whisk vigorously just until the mash is smooth and fluffy. Be careful not to overbeat as potatoes may become gluey. Season with salt and pepper to taste. (If potatoes are too thick, add a bit more milk.)

-Serve warm with extra butter on top and sprinkled with chopped parsley and/or paprika. (Other herbs and spices can be added while whipping, such as chopped chives, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks, shredded cheese or whatever sounds delicious to you!)

**Mash potatoes with butter and milk, until beautifully creamy!**

Hungarian Beef Goulash

**A one pot meal that speaks European elegance!**

Hungarian beef Goulash

3 tablespoons canola or vegetable oil 2 medium onions, diced 2 pounds chuck steak or roast, trimmed of fat and cut into 1 1/2 inch cubes 1 cup flour for dusting salt and pepper to taste 5 cloves garlic, minced 1 large green bell pepper, cored, seeded and diced 1 large red bell pepper, cored, seeded and diced 10 baby carrots, diced 1 can beef consomme 1 tablespoon "Better Than Bouillon" beef stock paste 5 cups water 1/2 cup red wine 3 tablespoon tomato paste 1 teaspoon sugar 3 tablespoons sweet paprika

-Place flour, salt and pepper in large bowl and toss beef cubes in mixture to coat each piece of meat. In a large oven-proof dutch oven or casserole, heat oil over medium-high heat until shimmering. Add the beef cubes a few at a time in a single layer so that there is space between the cubes and brown over high heat, turning with tongs to sear cubes on all sides. Remove beef from casserole and set aside.

-Add another tablespoon of oil, if necessary and cook onions, carrots and peppers over medium-high heat, until softened, about 8 minutes. Add garlic and continue to cook for 1 minute more.

-Stir liquids, consomme, water and wine into the softened vegetables, scraping the bits of beef and vegetables off the bottom of the pot (deglaze). Bring to a boil, then return beef to pot and stir in tomato paste, beef stock paste, sugar and paprika. Return to a boil.

-Place in oven preheated to 300 degrees and cook covered for 2 1/2 to 3 hours, or until meat is very tender. Remove the lid during the last 30 minutes of cooking to allow the mixture to thicken and the sauce to glaze the meat. Remove from oven and allow to cool for 15 to 20 minutes. Taste for seasonings and adjust if necessary.

-Serve over wide egg noodles if desired. Garnish with minced fresh parsley. Serves 8.

**Combine ingredients in large pot, simmer, then place in preheated oven until beef is tender.**

Chicken Paprika with Sour Cream and Almonds

**Tender chicken in a tangy yogurt sauce, seasoned with paprika & peppers!**

Chicken Paprika w/Sour Cream & Almonds

6 boned and skinned chicken breasts 1 slivered onion 1 red pepper, julienned 1/2 cup diced bacon, cooked and drained 1/4 cup butter 1/3 cup white wine 2 cups chicken stock paprika freshly ground black pepper garlic salt or garlic powder ½ cup flour 2 cups sour cream (or ½ plain Greek yogurt and ½ sour cream) ¾ cup whole, skinned almonds, fried in butter till golden

- Trim the chicken breasts of fat, then slice each one into 5 pieces, following the grain of the chicken, about 1 inch thick. Place flour, paprika, pepper and garlic salt in a large plastic bag. Add chicken breast pieces and shake until well coated.

-Fry slivered onion and red pepper in ¼ cup butter until soft and caramelized – about 30 minutes over low heat. Remove from pan with slotted spoon, leaving butter in pan. Add chicken pieces in single layer and brown on both sides adding a tablespoon of butter and oil between batches.

-Layer all chicken pieces back in the pan and pour chicken stock and wine over chicken till just covered. Cover and cook chicken until tender, about 12 minutes. Remove lid and continuing cooking over low heat until liquid is reduced and almost gone.

-Heat 2 cups sour cream for 40 seconds in microwave and stir in 2 tab. paprika, 1 tsp. garlic salt and pepper. Add bacon bits. Pour over chicken and stir, heating slowly. Add slivered onions and red pepper.

- Serve over rice or noodles and garnish with some reserved almonds and thinly sliced raw red pepper ribbons. Serves 6.

**A great company or party dish with succulent chicken & crunchy almonds!**

Hungarian Goulash Meatballs

**These tender beefy meatballs swim beautifully in this rich pepper and paprika Hungarian sauce!**

Hungarian Goulash Meatballs

1 pound 85% ground beef 1 egg, slightly mixed 3 cloves garlic, finely minced 1/2 onion, finely minced 1 teaspoon Worcestershire sauce 1 cup fine fresh white bread crumbs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper small pinch of crushed red pepper flakes 1/4 cup finely minced fresh parsley or dried parsley 1/4 cup warm water

-Place gound beef in a large mixing bowl and break apart slightly. Add all ingredients and with your hands mix ingredients together until loosely mixed and mixture holds together when pressed together.

-Make medium-large meatballs of about 1 1/2 - 2 inches in diameter (golf ball to ping-pong ball in size). In a large skillet, heat 2 tablespoons of olive oil to shimmering. Add balls in batches in a single layer and sear and brown on all sides.

-Remove from skillet and place in simmering goulash sauce. Cook meatballs through in the simmering sauce for 10 minutes. Let sit 5 minutes before serving.

Hungarian Goulash Sauce
1 large onion, chopped 1 large carrot or 6 small, diced 2 tablespoons olive oil 3 cloves garlic, minced 3/4 teaspoon caraway seed 1 1/2 tablespoon smoky paprika 3/4 teaspoon marjoram, dried salt and pepper to taste 3 cups beef consomme soup or beef broth 1 cup water 2 tomatoes, peeled and coarsely chopped or 1 can diced tomatoes 1/2 cup red wine 1 green pepper, chopped 1 red pepper, chopped 1 tablespoon wine vinegar chopped parsley for garnish

-Saute onion and carrot until softened - about 5 minutes over medium-high heat. Add garlic, caraway seed, salt and pepper, paprika, and marjoram. Saute for a further 2 minutes.

-Add beef consomme, water and wine. Cover pot and simmer for 10 minutes over medium heat.
-Add tomato, peppers, and vinegar and cook an additional 35 minutes, covered. Stir in meatballs and continue to simmer another 10 minutes. Taste for seasoning. Serve meatballs and sauce over noodles or rice. Garnish with a spoonful of sour cream and a sprinkle of chopped parsley.

**Packed with flavor - garlicky, peppery, smoky - these tender meatballs rise to the Hungarian occasion in this delicious recipe. A “Hungarian Rhapsody” of flavor sensation!**

Hungarian apple cake (Almás pite)

Is it pie or cake? For sure, it is a Hungarian Classic - for good reason! A delicious apple and walnut filling, spiced with cinnamon and lemon, is packed between a flaky crust, reminiscent of pie pastry. Easy to make, whatever it is, it’s delicious!

HUNGARIAN APPLE walnut CAKE

FOR THE DOUGH:

1 1/2 cups of all purpose flour 1 stick of butter (1/2 cup) 2/3 cup of powdered sugar 1 teaspoon of baking powder 1/2 teaspoon of vanilla extract 1 whole egg 1 tablespoon sour cream (with a little extra if needed) 1 pinch of salt 1 teaspoon of lemon zest

FOR APPLE FILLING:

6 medium sized tart apples (Granny Smith, Pink Lady, Honeycrisp or combo) 2/3 cup powdered sugar 1 1/2 teaspoon of ground cinnamon 1/2 cup ground walnuts (optional) 1 teaspoon ground nutmeg 1 tablespoon lemon juice 1 whole egg for brushing the dough

VANILLA GLAZE:

1 cup powdered sugar 2 - 4 tablespoons milk (to drizzling consistency) 1/2 teaspoon vanilla extract

-Combine powdered sugar and 2 tablespoons of milk then whisk together. Add additional milk, a splash at a time, until glaze is smooth and the it falls in a smooth ribbon from the whisk. Stir in vanilla extract and just a pinch of salt.

FOR THE APPLE CAKE:

--Mix the flour and the cubed butter by hand or by pulsing in a food processor. The mixture will be quite crumbly.

-Add 1 egg, powdered sugar, salt, vanilla extract, baking powder, sour cream, and lemon zest. Mix well and knead thoroughly. Add more flour if dough is sticky. Divide the dough into 2 balls, cover and let rest for 20 minutes.

-Meanwhile, peel the apples, core, and shred them (in the food processor). Add the sugar, the cinnamon, and the lemon juice. Mix well and drain the juice by pouring apple mixture into a colander and letting it sit to drain for about 10 minutes.

-Heat the oven to 350 degreens. Butter and flour an 11 X 8 inch baking pan.

-On a floured surface roll out one part of the dough to the size of the baking pan then lay it in the pan, pressing with your fingers to push it to cover the surface of the pan.

-Sprinkle with half of the ground walnuts (optional). Spread the apple mixture on the dough then sprinkle with the remaining walnuts. Roll out the top crust and place over the apples, sealing the edges well, then make slits on the top to vent. Brush with egg wash (egg mixed with 1 tablespoon milk or water.)

-Bake the cake for 30 minutes, until the top is lightly browned. Let it cool completely. Cut into squares, then spirnkle with powdered sugar, or drizzle with glaze then serve. Makes 8 - 10 servings.