Heves megyei aprónyomtatványok 1/X
DANUBIUS HOTEL AND SPA COMPANY DANUBIUS TRAVELS 1052 Budapest, V., Martinéin ter 8. Tel.:117-3652 Telex: 22-6342 TOURIST ASSOCIATIONS, CLUBS HUNGARIAN AUTOMOBILE CLUB 1024 Budapest, II., Römer Flóris u. 4/a. Tel.:115-4001 Telex: 22-4218 International information 166-6404 TOURINFORM TOURINFORM—the tourist's information office is in the centre of Budapest, at Sütő utca 2, where you get information on tourism, ' communications and all other questions about the country, from foreign language speaking specialists. They also help . in setting up your program, finding accommodation, provide you with maps and leaflets. Tourists can buy guide books as well. Tel.: 117-9800 Open daily from 8 am to 8 pm HUNGARIAN CAMPING AND CARAVANNING CLUB 1091 Budapest, IX., Kálvin tér 9. (Secretariat) Tel.:117-7248 Telex: 22-6742 Travel Bureau 1085 Budapest, VIII., Üllői út 6. Tel.:133-6536 c Recipes of some typical Hungarian dishes GOULASH Cut shin of beef into cubes (about 250 g per person), add 1/2 an onion and 300 ml water per person in a pot with one green paprika. Season with salt, red paprika and caraway seeds and bring to the boil. Simmer; when the meat is half done add 3-4 cubed potatoes. Cook until tender. The total cooking time is about 3 to 4 hours. Thicken the soup with noodles consisting of one egg and 100 g flour. STUFFED CABBAGE ingredients: t kilo sauerkraut and 5 whole sauerkraut leaves, 400 g minced pork, 50 g rice, 80 g onion, 30 g salt, 10 g red paprika, a pinch of pepper, a pinch of savory, 400 ml sour cream, 20 g flour, dill, 200 g smoked sausage, 150 g bacon, 300 g pork cutlet, 100 g lard. Boil the rice in salty water. Cool and mix it with the minced meat. Season with salt, pepper and savory. Place the stuffing in the centre of the cabbage leaves, fold the edges and roll them up tightly. (Make 5 rolls). Salt the pork cutlet and roast it in lard for 8-10 minutes. Put them aside in a pan. Fry the finely chopped onions in the remaining lard until a golden yellow. Add paprika and the previously rinsed sauerkraut. Pour on sufficient water to cover. Put in the sausage, bacon and roast pork cutlets, chopped dill and add the stuffed leaves. Cover with a lid and simmer. Take out the cutlets, sausages and the stuffed cabbage leaves, and keep them hot until served. Pour the sour cream mixed with the flour over the cabbage in the pot and boil for another 10 minutes. Correct the seasoning if needed before serving. PAPRIKA VEAL Ingredients: 800 g veal (leg of veal is best), 100 g lard, 120 g onions, 10 g red paprika, 20 g salt, 150 g green paprika, 60-80 g tomatoes, 300 ml sour cream, 50 ml cream, 30 g flour. Wash the meat and cut into fairly large cubes of about 30 g each. Place in water. Fry the finely chopped onions until they are a golden yellow, add the paprika and the meat. Season with salt and simmer under cover, stirring from time to time, adding a little water if necessary. When the meat is half done, add the green paprika and tomatoes. Boil for another 5 minutes, then add the sour cream mixed with the flour, and simmer until tender. Serve hot. Garnish with dumplings and pickled gherkins. GALUSKA (Dumplings) Ingredients: 400 g flour, 50 g lard or butter, 1 egg, 40 ml water.
