Wednesday July 17, 2019
6:48 am

Hungarian Specialties

Hungarian dishes

Favorite Hungarian recipes bring warmth and a flavorful Old World taste to your winter dining experience. (Photo provided)

 

The Recipe Box

 

By Annette Kukoy and Jackie Shayotovich

 

Several recipes for Hungarian comfort foods were given to us by Father Joseph Vamos. Any of these dishes can be served with noodles, rice or dumplings to make a robust meal for wintry days. Father Vamos is a senior priest helping out at many parishes throughout the Diocese of Gary.

 

Hungarian Goulash

3 1/2 lbs. beef stew meat or top round roast, cut up

1 medium onion, chopped

Vegetable oil, just enough to brown meat and onion

11/2 tablespoon sweet Hungarian paprika

2 teaspoons hot paprika

1 tablespoon salt (to taste)

1 tablespoon tomato paste

1 green pepper, cut into bite size pieces

8 to 10 potatoes, cut into bite size pieces

2 heaping tablespoons goulash paste (or paprika paste)*

4 to 5 quarts water

     

In large stock pot or Dutch oven brown meat and onion in oil.  Add paprika, salt and enough water to fill pan 2/3  full.  Water should look red.  Bring water to a boil and then lower the heat and simmer for 1 1/2 hours.  Add potatoes, green pepper, and tomato paste; cook until potatoes are done.  Add the goulash paste toward the end of the cooking time. 

 

Hungarian Village Chicken Paprikas

1 onion, sliced

1 heaping teaspoon sweet Hungarian paprika

4 chicken breasts, cut in half

1 green pepper, cut into small strips

1 tomato, chopped

1/2 teaspoon Vegeta*

Salt and pepper to taste

     

Cover bottom of pan with enough canola or sunflower oil to cook onion and chicken.

Sauté onion until translucent. Add paprika and chicken; cook 1/2 hour. Add green pepper, tomato, Vegeta, salt and pepper. Add 1/4 to 1/2 cup water. Cover with lid and braise chicken slowly, turning chicken periodically, for 30 minutes more or until chicken is done. If liquid evaporates, add a little more water. You can also add a little more red paprika, green pepper, tomato, or onion according to taste.

 

Szekely Gulyas

1 large onion, diced

1 tablespoon shortening

1 teaspoon paprika

1 1/2 pounds pork, cubed

1 large can sauerkraut

1 tablespoon salt

Pepper to taste

1/2 pint sour cream

Sauté onion in shortening until translucent. Add salt, pepper, paprika and meat. Add 1/4 cup water. Cover and braise meat over slow heat for about 45 minutes. Rinse kraut in cold water, drain and add to meat. Cook at low heat for 30 minutes more. (Blend in sour cream or serve separately.)

 

Hungarian Chicken Soup

1 whole chicken

2 tablespoons salt

1/4  teaspoon black pepper

1 teaspoon red paprika

Parsley greens  (optional)

3 stalks celery, cut in thirds

4 carrots, cut in thirds

1/4 head cabbage

6 oz. tomato juice or 1 whole tomato

1 whole onion, peeled

2 medium potatoes,  peeled & quartered.

 

Cut chicken into pieces and place in 7 quarts of water.  Bring to a boil and skim foam off top to make clear soup then reduce heat. Add salt, pepper, paprika; simmer 30 minutes.  Add tomato juice and all vegetables, except potatoes.  Simmer slowly for 1 1/2 hours.  Add potatoes and cook until potatoes are tender.  Strain soup and serve with thin egg noodles, ladling chicken and vegetables to soup bowl or on the side.

*Vegeta, and goulash/paprika paste can be found at European-style grocers.

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