1 / 6

Hungarian foods

Hungarian foods. Fisherman's broth Szeged style.

ann-medina
Download Presentation

Hungarian foods

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Hungarian foods

  2. Fisherman's broth Szeged style Row materials:500 g (1 lb) carp fillets,500 g (1 lb) pike-perch fillets,500 g (1 lb) catfish fillets,800 g (1 1/2 lb) fish trimmings,(head tail roe, bones, etc.),250 g (3 medium) onion, chopped,80 g (3 oz) green peppers,thinly sliced,50 g (1 small) tomato, thinly sliced,25 g (3 tsp)Hungarian hot paprika.Cut the fish into about 60-80 g (2 1/2-3 oz) chunks, salt, and together with the heads and roe place in the refrigerator. Wash the fish trimmings in ample water. Place them in a pot and fill it up with cold water, while the water covers the fish. Add a little salt, thinly sliced onion and put the pot on strong fire. Boil until bones fall apart. This provides an excellent stock. Take off the heat, strain the liquid and bring to the boil once more, adding a little hot red pepper, or even some hot cherry peppers for a spicy flavour. Place the prepared fillets, the roe and heads, the thintly sliced peppers and tomatoes into the broth and cook over moderate fire for 10-12 minutes, until the fish will be tender.Fish-stew should never be stirred while cooking, as this tends to break up the fish and the roe. Serve the broth piping hot, making sure each plate contains a portion of fish and a portion of roe.

  3. Stuffed Cabbage • 3/4 lb. ground pork (you can also make it with all ground beef). 3/4 lb. ground beef • 1/2 lb. Hungarian sausage, (or you can use mild Pepperoni, it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks (Sausages Optional) • 2 raw eggs 2 tsp. salt ,1 Tbl. Paprika, 1/2 tsp. pepper corns • 3/4 lb. of rice , 2 large Bay laurel leaves • 2 white onions chopped ,3 Tbl. shortening (use corn, peanut oil or lard). • 1 large head of cabbage • 1 bottle or pack of sauerkraut (Do not use canned), rinsed in cold water. • Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt.Mix well with your clean hands. • Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off. • Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls. • Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the peper corns and the bay leaves on top, COVER and cook slowly for about 1 1/2 hours, or until the rice is tender.Serves 6. (Serve with good crusty bread and cold beer.)

  4. Paprika chickenMaterials:1.2 kg (2,5 lb) chicken drumsticks1 dl (4 fl oz) vegetable oil250 g (3 medium) onions, chopped150 g (5 oz) green peppers, thinly sliced100 g (2 small) tomatoes, sliced3 dl (12 fl oz) sour cream,1 dl (4 fl oz)double cream,20 g (3 tsp)sweet Hungarian red pepper,40 g (3 Tbs) flour,salt.Wash the chicken, and cut it into pieces. To prepare this classic dish, heat the oil in a large saucepan and saute the onion until golden yellow. Take off the heat, stir in some red pepper, and dilute with a small quantity of water. Add the washed chicken pieces, salt, return it to the stove, cover and simmer. As the liquid evaporates, keep adding a little water at a time to prevent sticking. The chicken should be cooking in its own juices. When the meat is almost tender add first the green peppers, then the tomatoes. Continue to simmer covered until the meat is soft. Transfer the chicken pieces into a casserole. Combine the flour and the sour cream into a smooth paste and, stir it constantly, then pour into the simmering pan juice. When the gravy begins to thicken add the double cream and simmer until the sauce thickens to a nice creamy texture. Trim the meat off the bones, strain the paprika sauce through a fine sieve and pour over the chicken. Bring to the boil once more. Garnish the chicken with sliced pepper rings and tomatoes, and serve with small buttered dumplings.

  5. Hungarian Goulash • "A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream." • Original recipe yield: servings • PREP TIME 15 MinCOOK TIME 2 Hrs READY IN 2 Hrs 15 Min • INGREDIENTS • 1/3 cup vegetable oil, 3 onions, sliced • 2 tablespoons Hungarian sweet paprika • 2 teaspoons salt 1/2 teaspoon ground black pepper • 3 pounds beef stew meat, cut into 1 1/2 inch cubes • 1 (6 ounce) can tomato paste • 1 1/2 cups water • 1 clove garlic, minced • 1 teaspoon salt • DIRECTIONS • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside. • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

  6. Bismarck Doughnuts(Fank) • 4 cups of flour • 1 1/2 cups milk • 2 pk. yeast • 4 heaping Tbl. sugar • a dash of salt • 4 Tbl. butter • 8 egg yolks • Boil milk, add butter and sugar, and then cool.Add yeast and milk and beat egg yolks in well with beater.Add this mixture to flour. Let rise for 2 hours.Roll out lighly on floured board to 3/8 inch thickness, and cut out round circles.Lighly cover with cloth and let rise again about 1/2 hour.Fry in hot Crisco oil (Vegetable oil) or Lard.Bismarcks will turn nice brown on both sides after being flipped over.Bismarcks should drain for a few seconds on paper toweling.If you want Jelly Bismarcks, add Jelly after they are fried. Use a pastry bag to add jelly.You can also sprinkle powdered sugar on top of Bismarcks.

More Related