Hungarian food

Ingredients

3 tablespoons pork lard , or butter (pork fat is traditionally used and highly recommended for the best flavor)

1 1/2 pounds yellow onions chopped

1/4 cup good quality sweet imported Hungarian paprika

1 1/2 pounds beef ,cut into 1/2 inch pieces. *SEE NOTE

5 cloves garlic ,minced

2 red bell peppers ,seeded/membranes removed, cut into 1/2 inch chunks

1 yellow bell pepper ,seeded/membranes removed, cut into 1/2 inch chunks

2 tomatoes ,diced

2 carrots ,diced

2 medium potatoes ,cut into 1/2 inch chunks

5 cups beef broth

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Method

Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.

Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.

Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Notes

If you're using a tougher cut of beef like chuck or round, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers, for 30-45 minutes, then add the vegetables and cook for another 40 minutes until the beef is tender. A well-marbled cut like chuck will produce the most flavor while a leaner cut will cook faster. Your choice.

Melt the lard or butter in a Dutch oven over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir in the paprika. And the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.

Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.

Serve with a dollop of sour cream, some crusty bread, and a cool cucumber salad.

Ingredients

• 8.8 oz. (250 g) of all-purpose flour
• 2/3 cup of warm milk
• 1 tsp. of sugar
• 1 tsp. of salt
• 2 tsps. of dry yeast
• 4 tbsps. of vegetable oil
• Garlic clove, shredded cheese, and sour cream for serving
• Vegetable oil for frying

Method

• Add sugar into warm milk and sprinkle dry yeast on top. Set aside for 10 minutes, then whisk together to incorporate the yeast.
• Whisk flour and salt together, pour the yeast mixture in and knead the dough until smooth (for 5-7 minutes). It should be slightly sticky and soft. Pour the 4 tbsps. of vegetable oil over the dough, cover it and set aside for around an hour.
• Knead the dough to incorporate vegetable oil in and cut into 3-4 pieces. Stretch each piece out into a disk that is slightly thicker on the edges.
• Fry langos for around 4 minutes until nice and golden on both sides. While it is still hot, rub a garlic clove sliced in half all over the surrface. Top with sour cream and cheese.

Ingredients

• 5 slices bacon, diced
• 2 large onions, diced
• ¼ cup Hungarian paprika
• 1 ½ teaspoons garlic powder
• ¼ teaspoon ground black pepper
• 5 pounds boneless pork chops, trimmed
• 1 large yellow bell pepper, seeded and diced
• 2 (14 ounce) cans diced tomatoes, with liquid
• ⅔ cup beef broth
• 2 cups reduced-fat sour cream
• 2 (6 ounce) packages wide egg noodles

Method

Step 1

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.

Step 2

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.

Step 3

Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.

Step 4

Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Step 5

Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Ingridient

• For the Dough
• 5 tablespoons white sugar
• 1 cup unsalted butter, cubed
• 3 egg yolks
• 1 (8 ounce) container sour cream
• 4 cups self-rising flour
• 1 (.25 ounce) package active dry yeast
• For the Filling
• 1 cup whole milk
• 1 cup white sugar
• 2 1/2 cups finely chopped walnuts
• 1 lemon, zested
• 2/3 cup golden raisins
• 1 egg

Ingridents

Method

• Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
• Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
• Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
• Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Ingridients

• 8.5 ounces (1 3/4 cups) all-purpose flour
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 ounce (2 tablespoons) sugar
• 1/8 teaspoons salt
• 2 egg yolks, room-temperature
• 1.5 ounces (3 tablespoons) melted butter
• 4 ounces (1/2 cup) milk, room temperature
• For the grilling:
• vegetable oil for lubricating the spindle
• melted butter
• sugar
• For the topping:
• about 3 ounces (1 cup) walnuts, ground and mixed with
• about 3.5 ounces (1/2 cup) sugar
• 2 teaspoons cinnamon

Method

• Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients. Stir the mixture until it comes together to form a dough, then knead it for about five minutes. Allow the dough to rise for 40 minutes. Cut the dough into a long ribbon with a pizza cutter (as shown).
• Paint your spit with vegetable oil. Wrap one end of the dough around the spit, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind, under 1/4″ inch. Roll the whole thing on the countertop to flatten it/press it together. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar, until it starts to take on a dark golden color.
• Paint on more butter, then roll the finished cake in the nut mixture. Tap the mold on a table top to release the cake and set it upright to cool. Make more and eat, eat, eat.

Methhod