Taste the world right in your kitchen with Hungarian recipes
beef and mushroom stew with caraway dumplings
Posted by Olga at recipegoldmine.com 5/5/02 11:13:36 amBrowning meat in the oven reduces the amount of fat needed for cooking. Serve with julienne parsnip and carrot.1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk with
leaves, 3 or 4 sprigs parsley, 1 bay leaf and small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato pasteDumplings
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg whiteCut steak into 1 1/2 inch cubes. In a bag, combine flour, pepper and salt. Add beef, a few pieces at a time, and shake to coat with flour mixture. Shake off excess and place meat on wire rack in flameproof casserole. Bake in 350 degree F oven for about 25 minutes or until browned. Meanwhile, prepare Bouquet Garni.Set meat aside on platter.Place casserole over medium heat. Only if necessary add all or part of the oil. Add mushrooms, cap side down, and cook until golden, transferring to platter as they brown.Add onion and garlic cook until onion is transparent. Add stock, wine and tomato paste bring to a simmer, stirring and scraping bottom of casserole with wooden spoon to scrape up any brown bits.Return meat to pan add Bouquet Garni. Cover and simmer over low heat for 1 hour or until meat is tender. Meanwhile prepare dumplings.Dumplings: In a bowl, toss bread crumbs and melted margarine together with a fork. Combine flour, baking powder, caraway seeds and salt. Mix lightly into crumb mixture. Beat together egg and egg white add to crumb mixture and mix lightly (mixture will be soft) shape into 8 balls of even size.Remove Bouquet Garni and discard. While stew is simmering, add dumplings, cover and cook, without removing lid, for 18 minutes.Makes 8 servings.Calories per serving 311, Cholesterol 127 mg
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Posted by Olga at recipegoldmine.com 5/5/02 11:13:36 amBrowning meat in the oven reduces the amount of fat needed for cooking. Serve with julienne parsnip and carrot.1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk with
leaves, 3 or 4 sprigs parsley, 1 bay leaf and small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato pasteDumplings
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg whiteCut steak into 1 1/2 inch cubes. In a bag, combine flour, pepper and salt. Add beef, a few pieces at a time, and shake to coat with flour mixture. Shake off excess and place meat on wire rack in flameproof casserole. Bake in 350 degree F oven for about 25 minutes or until browned. Meanwhile, prepare Bouquet Garni.Set meat aside on platter.Place casserole over medium heat. Only if necessary add all or part of the oil. Add mushrooms, cap side down, and cook until golden, transferring to platter as they brown.Add onion and garlic cook until onion is transparent. Add stock, wine and tomato paste bring to a simmer, stirring and scraping bottom of casserole with wooden spoon to scrape up any brown bits.Return meat to pan add Bouquet Garni. Cover and simmer over low heat for 1 hour or until meat is tender. Meanwhile prepare dumplings.Dumplings: In a bowl, toss bread crumbs and melted margarine together with a fork. Combine flour, baking powder, caraway seeds and salt. Mix lightly into crumb mixture. Beat together egg and egg white add to crumb mixture and mix lightly (mixture will be soft) shape into 8 balls of even size.Remove Bouquet Garni and discard. While stew is simmering, add dumplings, cover and cook, without removing lid, for 18 minutes.Makes 8 servings.Calories per serving 311, Cholesterol 127 mg
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paluski - polish potato fingers
Do these bring back memories. Paluski! We always had them with homemade kapusta and kielbasi. I make these all of the time. My family loves them with a nice mushroom gravy. They taste delicious fried in some bacon fat with onions and crisp bacon. I sometimes cut them up into small pieces and add them to my homemade chicken soup. I have even gone so far as to fry them up and serve them with sunnyside eggs, scrambled and poached. Yummy, yummy!4 cups flour, plus extra if needed
to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggsCook potatoes and drain well. Press through a ricer and place in a large bowl. CoolCombine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.do not make the dough too stiff.Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.Cut logs into 3/4-inch pieces, rolling slightly to even out.Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.Have some melted butter ready to drizzle over the paluski to coat them.You can sauté some onions in butter and toss in with them.Either way you doctor them up, they taste wonderful.
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Do these bring back memories. Paluski! We always had them with homemade kapusta and kielbasi. I make these all of the time. My family loves them with a nice mushroom gravy. They taste delicious fried in some bacon fat with onions and crisp bacon. I sometimes cut them up into small pieces and add them to my homemade chicken soup. I have even gone so far as to fry them up and serve them with sunnyside eggs, scrambled and poached. Yummy, yummy!4 cups flour, plus extra if needed
to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggsCook potatoes and drain well. Press through a ricer and place in a large bowl. CoolCombine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.do not make the dough too stiff.Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.Cut logs into 3/4-inch pieces, rolling slightly to even out.Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.Have some melted butter ready to drizzle over the paluski to coat them.You can sauté some onions in butter and toss in with them.Either way you doctor them up, they taste wonderful.
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piroghi with potato and cheese filling
Posted by LladyRusty at recipegoldmine.comSource: Chef Tina Burpee - Ethnic Food Coordinator for St. Mark's Orthodox Church in Bethesda, MarylandIt took me a long long time to finally find a recipe that makes piroghi like those I remember from my childhood. I make all 200 and freeze what Im not going to use. These freeze very well.Dough
10 pounds all-purpose flour
1 dozen whole eggs
2 pints sour cream
3 tablespoons salt
5 to 6 cups waterMix all ingredients and knead on lightly floured surface until smooth. (Dough can be frozen at this point for later use. Knead in additional flour when thawed before using.)Roll out dough about 1/8-inch thick. Cut into 3-inch circles. (Plastic champagne glasses work as well as cutters.)Fill each circle of dough with a ball or heaping teaspoon of potato filling.Fold dough in half and pinch edges well to seal completely.Cook in boiling water just until piroghi rise to the surface.Drain piroghi and sauté in melted butter and chopped onions until golden. Serve with sour cream.(Piroghi can be frozen after boiling if desired. To keep piroghi from sticking together, remove them from boiling water and put them into an ice bath to cool completely. Drain the piroghi from the ice bath, and dip into vegetable oil and drain. Put the oiled piroghi into zip log bags for easy freezing. To cook, defrost and sauté with butter and onions.)Potato and Cheese Filling
10 pounds potatoes, peeled and cut into small pieces
2 large onions
2 pounds Cheddar cheese, shredded
SaltBoil potatoes until soft. Drain.Add cheese to potatoes and cover for a few minutes to let the cheese melt.Chop onion very finely and add to potato and cheese.Add salt to taste.Using potato masher or electric mixer, whip potatoes until smooth.Cool potato filling completely before using.Roll into small balls or scoop with spoon.Makes about 200 piroghi.
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Posted by LladyRusty at recipegoldmine.comSource: Chef Tina Burpee - Ethnic Food Coordinator for St. Mark's Orthodox Church in Bethesda, MarylandIt took me a long long time to finally find a recipe that makes piroghi like those I remember from my childhood. I make all 200 and freeze what Im not going to use. These freeze very well.Dough
10 pounds all-purpose flour
1 dozen whole eggs
2 pints sour cream
3 tablespoons salt
5 to 6 cups waterMix all ingredients and knead on lightly floured surface until smooth. (Dough can be frozen at this point for later use. Knead in additional flour when thawed before using.)Roll out dough about 1/8-inch thick. Cut into 3-inch circles. (Plastic champagne glasses work as well as cutters.)Fill each circle of dough with a ball or heaping teaspoon of potato filling.Fold dough in half and pinch edges well to seal completely.Cook in boiling water just until piroghi rise to the surface.Drain piroghi and sauté in melted butter and chopped onions until golden. Serve with sour cream.(Piroghi can be frozen after boiling if desired. To keep piroghi from sticking together, remove them from boiling water and put them into an ice bath to cool completely. Drain the piroghi from the ice bath, and dip into vegetable oil and drain. Put the oiled piroghi into zip log bags for easy freezing. To cook, defrost and sauté with butter and onions.)Potato and Cheese Filling
10 pounds potatoes, peeled and cut into small pieces
2 large onions
2 pounds Cheddar cheese, shredded
SaltBoil potatoes until soft. Drain.Add cheese to potatoes and cover for a few minutes to let the cheese melt.Chop onion very finely and add to potato and cheese.Add salt to taste.Using potato masher or electric mixer, whip potatoes until smooth.Cool potato filling completely before using.Roll into small balls or scoop with spoon.Makes about 200 piroghi.
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pirogyi
Posted by jerseyjan at recipegoldmine.comHere are a couple variations of the dough:#1 Dough
1 egg
2 tablespoons sour cream
1 cup milk
1 cup water
2 plus cups flour#2 Dough
1 egg
1 cup water
2 tablespoons Crisco
1/2 teaspoon salt
2 1/2 cups flour#3 Dough
1 cup flour
2 egg yolks
1/4 teaspoon salt
5 tablespoons waterWhich ever you use, mix all ingredients to make a soft dough. Knead well. Roll out until thin. Use a round donut cutter or glass to cut out rounds. Fill with potato, cabbage or cheese. To hold dough together once filled, use water around edges while crimping. Drop in salted water , once they come to the top, cook about 5 minutes more.Potato Filling
5 pound baking potatoes, peeled and boiledMash by hand. Add cream cheese, melted butter, salt/pepper and Cheddar to flavor.Cabbage Filling
1 head cabbage, chopped fineAdd salt and let stand for 1 hour. Squeeze out water from cabbage and fry in butter until browned. Add some sugar ( 1-2 teaspoons). Dont burn.Cheese Filling
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of saltCombine and mix.
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Posted by jerseyjan at recipegoldmine.comHere are a couple variations of the dough:#1 Dough
1 egg
2 tablespoons sour cream
1 cup milk
1 cup water
2 plus cups flour#2 Dough
1 egg
1 cup water
2 tablespoons Crisco
1/2 teaspoon salt
2 1/2 cups flour#3 Dough
1 cup flour
2 egg yolks
1/4 teaspoon salt
5 tablespoons waterWhich ever you use, mix all ingredients to make a soft dough. Knead well. Roll out until thin. Use a round donut cutter or glass to cut out rounds. Fill with potato, cabbage or cheese. To hold dough together once filled, use water around edges while crimping. Drop in salted water , once they come to the top, cook about 5 minutes more.Potato Filling
5 pound baking potatoes, peeled and boiledMash by hand. Add cream cheese, melted butter, salt/pepper and Cheddar to flavor.Cabbage Filling
1 head cabbage, chopped fineAdd salt and let stand for 1 hour. Squeeze out water from cabbage and fry in butter until browned. Add some sugar ( 1-2 teaspoons). Dont burn.Cheese Filling
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of saltCombine and mix.
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chocolate marzipan slices - mandulas szalami
2 (3 1/2 ounce) tubes almond paste
2 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup chopped almonds
Confectioners’ sugarMix almond paste, chocolate and almonds thoroughly. Knead on surface sprinkled with 1 to 2 tablespoons confectioners sugar until of uniform color and consistency. Shape into 6-inch long roll roll in confectioners sugar. Wrap in plastic wrap refrigerate at least 12 hoursCut roll into 1/4-inch slices.Makes about 2 dozen candies.
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2 (3 1/2 ounce) tubes almond paste
2 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup chopped almonds
Confectioners’ sugarMix almond paste, chocolate and almonds thoroughly. Knead on surface sprinkled with 1 to 2 tablespoons confectioners sugar until of uniform color and consistency. Shape into 6-inch long roll roll in confectioners sugar. Wrap in plastic wrap refrigerate at least 12 hoursCut roll into 1/4-inch slices.Makes about 2 dozen candies.
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prune filling
1 pound pitted dry prunes, cooked
1 cup liquid from cooked prunes
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamonCover prunes with cold water stir in sugar, and bring to a boil. Reduce heat and cook slowly, stirring constantly until smooth and thick. Remove from heat and add lemon juice, grated rind and cinnamon. Apricots may be used in place of prunes.Makes enough filling for 3 dozen kolaches.
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1 pound pitted dry prunes, cooked
1 cup liquid from cooked prunes
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamonCover prunes with cold water stir in sugar, and bring to a boil. Reduce heat and cook slowly, stirring constantly until smooth and thick. Remove from heat and add lemon juice, grated rind and cinnamon. Apricots may be used in place of prunes.Makes enough filling for 3 dozen kolaches.
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