William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-06-01 / 6. szám

Gulyásleves

1 Zi lbs. 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 one pint of water. Slowly cook for one hour, simmering the meat. Add all the diced vegetables, except the potatoes. Add another pint of water and cook slowly for another 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 a main dish.

Kolbász Paprikás

2 lbs. kolbász I tablespoon lard

1 medium white onion, diced Zi tablespoon Hungarian sweet

paprika

2 medium potatoes peeled, cut into

|/2-inch cubes Zi cup water

Cut the kolbász into 2-inch pieces.

In a skillet brown the onion in the lard. Add the paprika and the water. Add the kolbász and potatoes, cooking at a simmer for 30 minutes or until potatoes are done. Serve hot with a rye bread.

Lecsó

2 green peppers 2 red peppers

2 yellow peppers

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons olive oil Kosher salt and pepper to taste

2 tablespoons Hungarian paprika

4 tomatoes, skinned and quartered.

íhe Hűsített Kitchen

Nagymama*

■Recept*

Csodakifli

Zi lb. flour Z-i lb. butter

1 tablespoon sugar

2 egg yolks, beaten

2 tablespoons sweet wine 2 tablespoons sour cream Egg wash for kiflis

Mix the flour and sugar, then add the butter and mix like a pie crust. Make a well, then add the egg yolks, wine and sour cream. Mix dough quickly and set aside in the refrigerator overnight. On a lightly floured board, roll the dough out very thin, then cut into three inch squares. Spread with lekvár or apricot filling and hand roll into crescent shapes. Brush with the egg wash and bake in a preheated oven at 325 degrees until they are golden brown. Let cool then serve to your guests.

*Tdat’s Hungarian for “Grandma’s "Recipe.”

Wash all the vegetables and pat dry with paper towels. To prepare tomatoes, cut out the core and drop them in boiling water for a minute. Remove from water and let cool.

Skin should easily peel away when scraped with a paring knife. Cut peppers into strips and onion into fine slices. In a skillet heat the olive oil and sweat the garlic and onions. Add paprika and stir well. Add peppers and cook until they are limp. Add tomatoes and cook until they become soft. Adjust seasoning and serve hot.

Paprikás Csirke (Chicken Paprikas)

I cup sliced Vidalia onion % cup shortening I tablespoon kosher salt

1 Zi tablespoons Hungarian sweet

paprika

Zi teaspoon black pepper 4-pound 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 one 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.

Hungarian Tomato Sauce

12 red tomatoes blanched, peeled and seeded

Kosher salt and pepper to taste 7 cloves of garlic, peeled and chopped Z2 cup olive oil

I tablespoon Hungarian paprika I cup Hungarian red wine Zi cup spring water Fresh chopped parsley

In a saucepan heat the olive oil, add paprika and garlic and sauté. Add the wine and the water, then add the tomatoes. Simmer on low heat until the tomatoes stew into a thick sauce. If sauce is too thick, thin with a little more Hungarian red wine. Season with salt and pepper to your taste. Serve hot to your guests.

Have any comments, questions or other suggestions for Chef Béla? Then please write to the chef of

William Vasvary 190 Fern Avenue Rye, NH 03870

Or, you can send your comments to The Hungarian Kitchen in care of the WPA Home Office.

10

William Penn Life, June 2008