William Penn Life, 2003 (38. évfolyam, 1-12. szám)

2003-10-01 / 10. szám

The Hungarian Kitchen

with Főszakács Béla

Beef Goulash

2 medium size onions

2 tablespoons lard

3 pound beef cut into I-inch cubes Zi pound beef heart cut into small

cubes

3 garlic cloves

2 finger pinch of caraway seeds I tablespoon salt

3 tablespoons Paprika

1 large tomato peeled Zi inch dice

2 small green peppers cored and cut

into rings.

I pound white potatoes /2-inch dice

Peel onions and chop coarsely. Melt lard in a 6-quart iron skillet and sauté the onions until they become glossy. Add beef and beef heart. Cook for 10 minutes mixing onions with beef. Chop and crush garlic with caraway seeds and mix with sale Remove skillet from heat. Using a wooden spoon stir in the paprika and garlic mixture so meat absorbs all the paprika. Add 2/2 quarts warm water. Put skillet back on low heat and simmer for I hour. Add tomatoes, green peppers and Zi quart water for consistency. Simmer for another 30 minutes. Add potatoes and cook another 15 minutes. Salt and pepper to taste. Serve hot in soup bowls.

Gulyásleves

1 Zi pounds beef flank

2 tablespoons lard

I large onion diced I tablespoon paprika

1 red pepper diced

2 large carrots diced

1 tablespoon chopped parsley

2 stalks celery diced

1 large tomato diced

4 potatoes diced

Salt and Pepper to taste

2 quarts water

Cut meat into small cubes. Sauté onions in lard, add paprika and stir well. Add the meat, salt, pepper, tomato and I pint of water. Slowly cook for I hour simmering the meat. Add all the diced vegetables except the potatoes. Add another pint of

p

fc

zp

e

s

water and cook slowly for another Zi hour. Add the potatoes and cook for another 15 minutes. Add another pint of cold water, bring to a boil cooking for 10 minutes. Serve as main dish.

Quick Hungarian Goulash

4 slices bacon diced

2 cups chopped onions

3 pounds beef in IZ* inch pieces

2 tablespoons Hungarian paprika IZi teaspoons salt

Zi teaspoon ground black pepper Z* teaspoon marjoram

3 cups beef broth

I cup dry red wine Zi cup cold water Z2 cup flour

Cook bacon in a 6-quart pot until it has lightly browned. Remove bacon and set aside. Add onions to pot and cook over medium heat until they are soft. Remove onions and set aside. Add beef to bacon fat and brown slowly on all sides. After meat is browned, add the salt, pepper, marjoram and paprika. Put the bacon and onions back into the pot. Add the beef broth with the wine and bring to a boil. Reduce heat so you get a nice simmering of the liquid in the pot. Cook for I Zi hours or until tender. Add water to flour and stir into the pot, simmering another 5 minutes to make gravy. Serve with dumplings or spaetzle.

Csirke Paprikás

I medium onion

4 tablespoons shortening 3 pound cut up chicken Salt and Black Pepper

I tablespoon Hungarian paprika

1 Zi cups water

2 tablespoons flour Zi pint sour cream

8 ounces chicken broth 6 ounce can of mushroom caps

Brown onions in melted shortening. Add chicken, salt, black pepper, paprika and brown chicken. Add I cup water, cover pot and cook until chicken is tender. When chicken is tender, add Zi cup water, mushrooms and bring to a boil. Mix the flour with the sour cream until smooth and add to chicken stock. Pour this mixture into the pot and stir to make gravy. Serve hot over nokedli or white rice.

Chicken Paprikas

I cup chopped Vidalia onion Z* cup shortening I tablespoon kosher salt

1 Zi tblsps. Hungarian sweet paprika Zi teaspoon black pepper

4 pounds chicken cut into 8 pieces

2 cups warm water I cup sour cream

In a stewpot sauté onions in shortening until they are glossy, not browned. Stir in salt, paprika and black pepper. Add chicken and fry until all pieces are coated with the mixture. Add water, cover pot and simmer for I hour until chicken is tender. Remove chicken from pot and blend sour cream into the liquid in the pot. Salt and pepper to taste. Platter up the chicken with nokedli and ladle sauce over the top.

Garnish with a sprinkle of paprika.

N okedli 2/2 cups flour I cup milk

1 tablespoon butter

3 finger pinch of salt

2 eggs

In a mixing bowl blend eggs with butter, milk and salt. Add flour a little at a time always stirring until the mixture is a smooth dough. If too thick add a little more liquid to thin back. Using a spoon cut portions of the dough against the side of the mixing bowl and drop into boiling water. When the Nokedli float they are done. Serve immediately or oil slightly and keep warm until dinnertime.

Williu Pen Life, October 2003

IS