Taste the world right in your kitchen with Hungarian recipes
brussels sprouts with sour cream
1 1/2 pounds Brussels sprouts
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepperHeat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling reduce heat. Cover and cook until tender, 8 to 10 minutes drain.Fry bacon over medium heat until crisp. Remove bacon with slotted spoon reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper heat until hot. Sprinkle with bacon. 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts cook as directed on package.
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1 1/2 pounds Brussels sprouts
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepperHeat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling reduce heat. Cover and cook until tender, 8 to 10 minutes drain.Fry bacon over medium heat until crisp. Remove bacon with slotted spoon reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper heat until hot. Sprinkle with bacon. 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts cook as directed on package.
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gulyas
"Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.1 pound lean boneless stewing beef
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef stock or broth
2 cups water
1/2 teaspoon caraway seed
1/2 teaspoon crumbled dry marjoram
Salt and pepper
1 (16 ounce) can tomatoes, broken up
3 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced
2 red (or green) bell peppers, cut into chunks
2 tablespoons flour
2 tablespoons water
Csipetke, if desired
Sour creamWipe beef with damp cloth cut into 1-inch cubes. Place oil in Dutch oven. Add beef brown well on all sides. Remove from pan with slotted spoon set aside.Add onions and garlic to pan cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low cook, covered, 45 minutes.Add tomatoes, potatoes, carrots, and peppers. Stir well return to boil. Cover cook 30 minutes.Combine flour and the 2 tablespoons water stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.Serves 4 to 6.
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"Gulyas" means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.1 pound lean boneless stewing beef
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef stock or broth
2 cups water
1/2 teaspoon caraway seed
1/2 teaspoon crumbled dry marjoram
Salt and pepper
1 (16 ounce) can tomatoes, broken up
3 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced
2 red (or green) bell peppers, cut into chunks
2 tablespoons flour
2 tablespoons water
Csipetke, if desired
Sour creamWipe beef with damp cloth cut into 1-inch cubes. Place oil in Dutch oven. Add beef brown well on all sides. Remove from pan with slotted spoon set aside.Add onions and garlic to pan cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low cook, covered, 45 minutes.Add tomatoes, potatoes, carrots, and peppers. Stir well return to boil. Cover cook 30 minutes.Combine flour and the 2 tablespoons water stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.Serves 4 to 6.
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piroghi
Source: Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr. Donald Houston Overseas Medical Aid Group1 Yeast Dough recipe (recipe follows)
1 Filling recipe (recipes follow)
1 egg yolk
1 teaspoon oil
1 teaspoon water
3 tablespoons butterDrozhzhevoe Testo DoughThis dough is used to make piroghi, priozhki, kulebiaki, and other delicious items.1 package dry yeast
1 1/2 tablespoons warm water
4 1/2 tablespoons granulated sugar
2 pounds flour
1 1/2 teaspoons salt
4 egg yolks
3 egg whites
3 1/2 cups warm milk
1/4 pound butter (not margarine), unsalted, melted
and partially cooled to lukewarmMix yeast, 1 teaspoon of sugar and the warm water. Cover this mixture and allow to sit in a warm place for 10 minutes.Put the flour into a large mixing bowl, add the yeast mixture, the warm milk, and mix at low speed for 1 minute.Beat the egg yolks with a whisk or fork, whip the egg whites until they are stiff and then fold yolks and whites into the flour-yeast-milk mixture. Mix well for 1 to 2 minutes, add the warm melted butter, and continue to mix at a medium speed for 10 minutes.Remove dough from bowl and punch down, re-place into bowl, cover, and allow to sit for 30 minutes in a warm place.Remove the dough, punch it down again, and prepare to make whatever items you wish.Piroghi Preparation
Divide dough into 2 equal portions. Roll each out flat to 1/8 inch and cut to fit your around the outside of your baking pan so that the bottom and sides are covered with a 1/2-inch overhang on all sides.Fill each piroghi with filling of your choice, cut a piece of dough to cover top with a 1/2-inch overhang all around. Pinch the 2 pieces of dough together all-around and trim excess if needed. Cover the piroghi, and allow to sit in a warm (NOT hot) place for 30 minutes.Preheat oven to 375 degrees F.Beat the egg yolks, oil and water together and use to brush the tops of the piroghi. Using a fork, punch 8 to 10 holes in the tops of the piroghi (usually done in a pattern).Bake on baking racks at a mid-level for 30 to 35 minutes or until dark golden brown. Remove, brush with melted butter, allow to cool for 10 to 12 minutes and serve!Mushroom/Onion Filling for Piroghi
2 pounds fresh mushrooms
1 large onion, chopped finely
5 tablespoons butter
Salt, to tasteWash and clean mushrooms. Chop, mix with onions and sauté in a large pan with the butter and salt. Cook for approximately 4 to 6 minutes. Remove from heat and allow to cool to room temperature.Cheese Filling for Piroghi
5 egg yolks
3 1/2 pounds farmer's cheese
Sugar, to tasteCottage cheese well drained, and squeezed in cheesecloth to remove moisture will substitute for farmer's cheese. Fold eggs into cheese and add sugar, mixing thoroughly.Meat Filling for Piroghi
2 1/2 pounds lean meat (beef or pork), boned
1/2 teaspoon salt
3 marrow bones
1 whole onion
1 carrot, sliced
1 leek
1/4 cup celery, chopped
2 tablespoons parsley, chopped
1 clove garlic, crushedIn a stock pot bring water to a boil. Add salt, meat, bones and cook for 3 minutes. Reduce heat, skim, and cook for 1 1/4 hours. Add vegetables, then cook partially covered for 25 to 30 minutes. Remove from pot, drain. Chop onion and leek, re-cube meat 1/2 inch, mix with vegetables, and allow to cool to room temperature.Cherry Filling for Piroghi
2 3/4 cups cherries
4 tablespoons honey or granulated sugar
1 tablespoon lemon juice, fresh
2 1/2 quarts waterBring water to a boil in a large pot. Add cherries, lemon juice and honey or sugar. Reduce to medium heat, cook covered for 5 minutes, stirring occasionally, remove from heat, drain, and allow to cool to room temperature.Mixed Fruit Filling for Piroghi
1 cup apple slices, skinless
1 cup cherries, pitted
1/3 cup raisins
1/2 cup walnuts, chopped
1/3 cup prunes, pitted and chopped
4 tablespoons honey or sugar
2 1/2 quarts water
2 teaspoons cinnamon, ground
1/2 teaspoon nutmegBring water to a boil in a large pot, add fruits, honey or sugar, spices, and lemon juice. Reduce to medium heat, cover and cook for 5 minutes, stirring occasionally. Remove from heat, drain, and allow to cool to room temperature.
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Source: Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr. Donald Houston Overseas Medical Aid Group1 Yeast Dough recipe (recipe follows)
1 Filling recipe (recipes follow)
1 egg yolk
1 teaspoon oil
1 teaspoon water
3 tablespoons butterDrozhzhevoe Testo DoughThis dough is used to make piroghi, priozhki, kulebiaki, and other delicious items.1 package dry yeast
1 1/2 tablespoons warm water
4 1/2 tablespoons granulated sugar
2 pounds flour
1 1/2 teaspoons salt
4 egg yolks
3 egg whites
3 1/2 cups warm milk
1/4 pound butter (not margarine), unsalted, melted
and partially cooled to lukewarmMix yeast, 1 teaspoon of sugar and the warm water. Cover this mixture and allow to sit in a warm place for 10 minutes.Put the flour into a large mixing bowl, add the yeast mixture, the warm milk, and mix at low speed for 1 minute.Beat the egg yolks with a whisk or fork, whip the egg whites until they are stiff and then fold yolks and whites into the flour-yeast-milk mixture. Mix well for 1 to 2 minutes, add the warm melted butter, and continue to mix at a medium speed for 10 minutes.Remove dough from bowl and punch down, re-place into bowl, cover, and allow to sit for 30 minutes in a warm place.Remove the dough, punch it down again, and prepare to make whatever items you wish.Piroghi Preparation
Divide dough into 2 equal portions. Roll each out flat to 1/8 inch and cut to fit your around the outside of your baking pan so that the bottom and sides are covered with a 1/2-inch overhang on all sides.Fill each piroghi with filling of your choice, cut a piece of dough to cover top with a 1/2-inch overhang all around. Pinch the 2 pieces of dough together all-around and trim excess if needed. Cover the piroghi, and allow to sit in a warm (NOT hot) place for 30 minutes.Preheat oven to 375 degrees F.Beat the egg yolks, oil and water together and use to brush the tops of the piroghi. Using a fork, punch 8 to 10 holes in the tops of the piroghi (usually done in a pattern).Bake on baking racks at a mid-level for 30 to 35 minutes or until dark golden brown. Remove, brush with melted butter, allow to cool for 10 to 12 minutes and serve!Mushroom/Onion Filling for Piroghi
2 pounds fresh mushrooms
1 large onion, chopped finely
5 tablespoons butter
Salt, to tasteWash and clean mushrooms. Chop, mix with onions and sauté in a large pan with the butter and salt. Cook for approximately 4 to 6 minutes. Remove from heat and allow to cool to room temperature.Cheese Filling for Piroghi
5 egg yolks
3 1/2 pounds farmer's cheese
Sugar, to tasteCottage cheese well drained, and squeezed in cheesecloth to remove moisture will substitute for farmer's cheese. Fold eggs into cheese and add sugar, mixing thoroughly.Meat Filling for Piroghi
2 1/2 pounds lean meat (beef or pork), boned
1/2 teaspoon salt
3 marrow bones
1 whole onion
1 carrot, sliced
1 leek
1/4 cup celery, chopped
2 tablespoons parsley, chopped
1 clove garlic, crushedIn a stock pot bring water to a boil. Add salt, meat, bones and cook for 3 minutes. Reduce heat, skim, and cook for 1 1/4 hours. Add vegetables, then cook partially covered for 25 to 30 minutes. Remove from pot, drain. Chop onion and leek, re-cube meat 1/2 inch, mix with vegetables, and allow to cool to room temperature.Cherry Filling for Piroghi
2 3/4 cups cherries
4 tablespoons honey or granulated sugar
1 tablespoon lemon juice, fresh
2 1/2 quarts waterBring water to a boil in a large pot. Add cherries, lemon juice and honey or sugar. Reduce to medium heat, cook covered for 5 minutes, stirring occasionally, remove from heat, drain, and allow to cool to room temperature.Mixed Fruit Filling for Piroghi
1 cup apple slices, skinless
1 cup cherries, pitted
1/3 cup raisins
1/2 cup walnuts, chopped
1/3 cup prunes, pitted and chopped
4 tablespoons honey or sugar
2 1/2 quarts water
2 teaspoons cinnamon, ground
1/2 teaspoon nutmegBring water to a boil in a large pot, add fruits, honey or sugar, spices, and lemon juice. Reduce to medium heat, cover and cook for 5 minutes, stirring occasionally. Remove from heat, drain, and allow to cool to room temperature.
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cesnica - serbian christmas bread
7 3/4 cups flour
3 tablespoons yeast
1 cup shortening
2 teaspoons salt
Warm waterPreheat oven to 375 degrees F. Combine flour, yeast, shortening and salt. Knead with enough warm water to moisten until dough separates from hands. Dough should be firm, not tacky. Put dough on greased pan. Let rise for 10 minutes in warm area. Perforate dough with fork. Insert clean coin (quarter or gold dollar) and spread dough flat like a pizza. Bake for 25 minutes until brown. Makes 16 servings. Approximate values per serving: 349 calories, 14 g fat, 0 cholesterol, 7 g protein, 49 g carbohydrates, 0 fiber, 268 mg sodium, 35 percent calories from fat
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7 3/4 cups flour
3 tablespoons yeast
1 cup shortening
2 teaspoons salt
Warm waterPreheat oven to 375 degrees F. Combine flour, yeast, shortening and salt. Knead with enough warm water to moisten until dough separates from hands. Dough should be firm, not tacky. Put dough on greased pan. Let rise for 10 minutes in warm area. Perforate dough with fork. Insert clean coin (quarter or gold dollar) and spread dough flat like a pizza. Bake for 25 minutes until brown. Makes 16 servings. Approximate values per serving: 349 calories, 14 g fat, 0 cholesterol, 7 g protein, 49 g carbohydrates, 0 fiber, 268 mg sodium, 35 percent calories from fat
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czech dill gravy
3 cups water
Handful of dill, chopped
3 tablespoons vinegar
1 1/2 cups cream
3 tablespoons flour
Salt
12 whole eggsCook vinegar and dill in salt water. Mix cream and flour until smooth. Add to water mixture and stir until thick. Add raw eggs and simmer until eggs are done.
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3 cups water
Handful of dill, chopped
3 tablespoons vinegar
1 1/2 cups cream
3 tablespoons flour
Salt
12 whole eggsCook vinegar and dill in salt water. Mix cream and flour until smooth. Add to water mixture and stir until thick. Add raw eggs and simmer until eggs are done.
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runza - meat pies
Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-inch squares.Dough
4 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
2 packages dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggsFilling
1 pound lean ground meat
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepperIn a large bowl, place 1 3/4 cups flour, sugar, yeast and salt.Heat milk, water and shortening to 120 degrees. Pour over flour mixture add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in remaining flour knead until smooth and elastic. Place dough in a greased bowl and let rise in a warm place until doubled, about 1 hour.Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper cook until cabbage is wilted.Punch dough down roll into 12 (6-inch) squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.Yield: 12 servings.
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Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-inch squares.Dough
4 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
2 packages dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggsFilling
1 pound lean ground meat
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepperIn a large bowl, place 1 3/4 cups flour, sugar, yeast and salt.Heat milk, water and shortening to 120 degrees. Pour over flour mixture add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in remaining flour knead until smooth and elastic. Place dough in a greased bowl and let rise in a warm place until doubled, about 1 hour.Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper cook until cabbage is wilted.Punch dough down roll into 12 (6-inch) squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.Yield: 12 servings.
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beef piroshki
1 pound ground round
2 medium onions, chopped
2 hard-boiled eggs, chopped
3 tablespoons sour cream
1 teaspoon dried dill (or 1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
5 (7 1/2 ounce) cans buttermilk biscuits
1 egg, well beatenIn a large skillet, cook ground round, onions, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef has lost its pink color, about 5 minutes. Drain off excess fat. Off heat, stir in hard-boiled egg, sour cream, dill, salt and pepper let filling cool completely.Preheat oven to 400 degrees F.One can at a time, separate biscuits. On a lightly floured surface roll out each biscuit to a 3 1/2 -inch circle. Place about 1 tablespoon filling in the center of each circle. Fold in half to enclose filling. Press edges with a fork to seal closed. Place on ungreased baking sheet. Brush tops with beaten egg. Bake piroshki 15 to 20 minutes, until golden brown. Keep unbaked piroshki batches covered with clean kitchen towels. Serve warm or at room temperature.NOTE: Baked piroshki can be frozen and kept for up to one month. Thaw and bake as instructed.
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1 pound ground round
2 medium onions, chopped
2 hard-boiled eggs, chopped
3 tablespoons sour cream
1 teaspoon dried dill (or 1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
5 (7 1/2 ounce) cans buttermilk biscuits
1 egg, well beatenIn a large skillet, cook ground round, onions, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef has lost its pink color, about 5 minutes. Drain off excess fat. Off heat, stir in hard-boiled egg, sour cream, dill, salt and pepper let filling cool completely.Preheat oven to 400 degrees F.One can at a time, separate biscuits. On a lightly floured surface roll out each biscuit to a 3 1/2 -inch circle. Place about 1 tablespoon filling in the center of each circle. Fold in half to enclose filling. Press edges with a fork to seal closed. Place on ungreased baking sheet. Brush tops with beaten egg. Bake piroshki 15 to 20 minutes, until golden brown. Keep unbaked piroshki batches covered with clean kitchen towels. Serve warm or at room temperature.NOTE: Baked piroshki can be frozen and kept for up to one month. Thaw and bake as instructed.
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bohemian potato dumplings
6 medium cooked and well mashed potatoes
1 teaspoon salt
2 eggs (do not beat)
1/3 cup Cream of Wheat
1/2 cup milk
2 cups sifted all-purpose flourMix potatoes, salt, eggs and Cream of Wheat thoroughly. Add milk and sifted flour. Mix all ingredients well. Knead on floured board. Shape into oblong rolls. Drop in boiling salted water. Boil 20 to 25 minutes.
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6 medium cooked and well mashed potatoes
1 teaspoon salt
2 eggs (do not beat)
1/3 cup Cream of Wheat
1/2 cup milk
2 cups sifted all-purpose flourMix potatoes, salt, eggs and Cream of Wheat thoroughly. Add milk and sifted flour. Mix all ingredients well. Knead on floured board. Shape into oblong rolls. Drop in boiling salted water. Boil 20 to 25 minutes.
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hungarian stew with noodles
1/2 cup vegetable oil
1 large garlic clove
5 pounds beef stew meat, cut into 1-inch cubes
4 medium onions, sliced
3 (6 ounce) cans tomato paste
2 1/2 cups water
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (16 ounce) package bow tie macaroni
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon grated lemon peel
1/2 teaspoon caraway seedIn an 8-quart Dutch oven over medium heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often.Cook noodles, drain and toss with butter and parsley.To serve, sprinkle stew with lemon peel and caraway seed.Serves 12.
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1/2 cup vegetable oil
1 large garlic clove
5 pounds beef stew meat, cut into 1-inch cubes
4 medium onions, sliced
3 (6 ounce) cans tomato paste
2 1/2 cups water
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (16 ounce) package bow tie macaroni
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon grated lemon peel
1/2 teaspoon caraway seedIn an 8-quart Dutch oven over medium heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often.Cook noodles, drain and toss with butter and parsley.To serve, sprinkle stew with lemon peel and caraway seed.Serves 12.
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chicken paprikash
2 whole fryer chickens, cut up
1 medium onion, diced
Sweet Hungarian paprika
Vegetable oil
8 to 12 ounces sour cream
2 cans chicken brothSpaetzle (Sinkers)
3 to 4 cups all-purpose flour
6 to 8 eggs
Pinch of salt
Water, if necessarySauté onions in about 1/3 cup vegetable oil in a large skillet over medium heat. Add 1/3 cup of paprika, being careful not to let it burn.Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.Pre-mix flour, water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.Place chicken and spaetzle on a plate and cover with gravy.
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2 whole fryer chickens, cut up
1 medium onion, diced
Sweet Hungarian paprika
Vegetable oil
8 to 12 ounces sour cream
2 cans chicken brothSpaetzle (Sinkers)
3 to 4 cups all-purpose flour
6 to 8 eggs
Pinch of salt
Water, if necessarySauté onions in about 1/3 cup vegetable oil in a large skillet over medium heat. Add 1/3 cup of paprika, being careful not to let it burn.Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.Pre-mix flour, water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.Place chicken and spaetzle on a plate and cover with gravy.
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