Hungary: Just the Recipes

 Hungary: Paprika and Protest


Nokedli (Hungarian Dumplings)



Serves: 6

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

  • 375 g (3 cups) all-purpose flour

  • 3 large eggs

  • 180–240 ml (¾–1 cup) water (start with 180 ml / ¾ cup, add more as needed for thick, sticky batter)

  • 1½ tsp salt

  • 2–3 tbsp butter or oil (for tossing)

Instructions:

  1. In a bowl, whisk eggs with salt.

  2. Gradually add flour, mixing until incorporated.

  3. Slowly pour in water until batter is thick and sticky (like thick pancake batter).

  4. Bring a large pot of salted water to a boil.

  5. Using a spätzle maker, large-holed colander, or spoon/scraper, drop small portions of batter into boiling water.

  6. Cook 2–3 minutes until dumplings float to the surface.

  7. Remove with slotted spoon, drain well, and toss immediately with butter or oil to prevent sticking.

  8. Serve hot (traditionally with stews like paprikash or goulash).

Hungarian Goulash



Serves: 6

Prep Time: 20 min

Cook Time: 2½ hours

Ingredients:

  • 900 g (2 lbs) beef chuck, cut into 1-inch cubes

  • 2 tbsp vegetable oil

  • 2 large onions, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp Hungarian sweet paprika

  • 1 tsp caraway seeds (optional)

  • 1 red bell pepper, diced

  • 2 medium tomatoes, chopped (or 240 ml / 1 cup canned)

  • 2 medium carrots, sliced

  • 2 medium potatoes, cubed

  • 1 liter (4 cups) beef broth

  • 1 bay leaf

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat oil in large pot over medium-high. Brown beef in batches; set aside.

  2. Sauté onions in same pot until golden (8 min). Add garlic; cook 1 min.

  3. Off heat, stir in paprika and caraway (if using).

  4. Add bell pepper, tomatoes, carrots, potatoes, and browned beef.

  5. Pour in broth, add bay leaf, salt, and pepper. Bring to boil, then simmer covered 2–2½ hours until beef is tender.

  6. Remove bay leaf. Garnish with parsley.

  7. Serve hot with crusty bread, noodles, or nokedli.

Chicken Paprikash



Serves: 4–6 (scaled from original 4)

Prep Time: 15 min

Cook Time: 45 min

Ingredients:

  • 1.3–1.5 kg (3 lbs) chicken thighs (bone-in, skin-on)

  • 3 tbsp vegetable oil

  • 2 large onions, finely chopped

  • 3 cloves garlic, minced

  • 3 tbsp Hungarian sweet paprika

  • 240 ml (1 cup) chicken broth (plus more if needed)

  • 240 ml (1 cup) sour cream

  • 1–2 tbsp all-purpose flour

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

  • Egg noodles or nokedli (for serving)

Instructions:

  1. Season chicken with salt and pepper. Heat oil in large skillet; brown chicken on both sides (6–8 min). Remove and set aside.

  2. Sauté onions until soft (5 min). Add garlic; cook 1 min.

  3. Off heat, stir in paprika. Add broth, scraping browned bits.

  4. Return chicken to skillet. Cover and simmer 30–35 min until cooked through.

  5. Mix sour cream with flour. Temper with hot sauce from pan, then stir into skillet.

  6. Heat gently (do not boil). Adjust seasoning.

  7. Serve over noodles or nokedli, garnished with parsley.

Pörkölt (Hungarian Meat Stew)



Serves: 4–6

Prep Time: 15 min

Cook Time: 1½ hours

Ingredients:

  • 900 g (2 lbs) beef, pork, or chicken, cut into 1-inch cubes

  • 2 medium onions, finely chopped

  • 2 tbsp lard or vegetable oil

  • 2–3 tbsp Hungarian sweet paprika

  • 2 cloves garlic, minced

  • 240 ml (1 cup) water or stock (plus more as needed)

  • 1–2 green bell peppers, sliced (optional)

  • Salt and pepper to taste

  • Sour cream (optional, for serving)

Instructions:

  1. Heat lard/oil in heavy pot. Sauté onions until golden (8–10 min).

  2. Off heat, stir in paprika. Add meat; coat evenly.

  3. Return to heat, add garlic; cook 1–2 min.

  4. Add water/stock to halfway cover meat. Simmer covered 1–1½ hours until tender, stirring occasionally (add liquid if needed).

  5. 15 min before end, add peppers (if using).

  6. Season with salt and pepper.

  7. Serve hot with nokedli, bread, or potatoes; optional dollop of sour cream.

Hungarian Mushroom Soup



Serves: 4–6 (scaled from original 4)

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

  • 4–6 tbsp unsalted butter

  • 2 large onions, diced

  • 700 g (1½ lbs) mushrooms (cremini, button, or mixed), sliced

  • 3 cloves garlic, minced

  • 3 tbsp all-purpose flour

  • 1½–2 tbsp Hungarian sweet paprika

  • 1 liter (4–6 cups) chicken or vegetable broth

  • 240 ml (1 cup) sour cream

  • 240 ml (1 cup) milk

  • 2 tbsp soy sauce

  • 2 tbsp fresh dill, chopped (or 2 tsp dried)

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Melt butter in large pot. Sauté onions until soft (5 min).

  2. Add mushrooms and garlic; cook until mushrooms release liquid (8 min).

  3. Stir in flour and paprika; cook 1 min.

  4. Add broth and soy sauce. Simmer 10 min.

  5. Mix sour cream and milk. Temper with hot soup, then stir into pot.

  6. Add dill, salt, and pepper. Heat gently (do not boil).

  7. Garnish with parsley and serve hot.

Lángos (Hungarian Fried Bread)



Serves: 4–6

Prep Time: 20 min

Rise Time: 1 hour

Cook Time: 15 min

Ingredients:

  • 250 g (2 cups) all-purpose flour

  • 1 tsp instant yeast

  • 1 tsp salt

  • 1 tsp sugar

  • 180 ml (¾ cup) warm water (plus more if needed)

  • 120 g (½ cup) boiled and mashed potato (about 1 medium potato)

  • Vegetable oil (for deep frying)

  • Toppings: sour cream, grated cheese, garlic butter, or salt

Instructions:

  1. Mix flour, yeast, salt, and sugar in bowl.

  2. Add mashed potato and warm water; knead 5 min into soft dough (add water if dry).

  3. Cover and rise in warm place 1 hour until doubled.

  4. Divide into 4–6 balls. Flatten each into ½-inch thick rounds on floured surface.

  5. Heat 1 inch oil in deep skillet to 175°C (350°F).

  6. Fry rounds 2–3 min per side until golden. Drain on paper towels.

  7. Serve hot with toppings (e.g., garlic butter, sour cream, cheese).


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