Articles filed under Hungarian
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Hungarian CookiesNov 8, 2021 2:13 PM - Dough 1 small cake yeast or one envelope dry yeast
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Chicken Paprikash
Nov 3, 2021 8:42 AM - Chicken Paprikash 5 tablespoons vegetable oil -
Hungarian Potatoes with LecsóNov 18, 2021 8:31 PM - Hungarian Potatoes with LecsóLecsó2 large yellow onions1 pound Hungarian yellow peppers, green Cubanelles or yellow bell peppers1 pound red bell peppers (see note)1 pound plum tomatoes4 ounces vegetable oil (see note)1 tablespoon Hungarian paprika1 tablespoon saltPotatoes2 tablespoons vegetable oil2 pounds Russet potatoesDice the onion, yellow and red peppers and tomatoes into 1-inch pieces. Heat the oil in a skillet and sauté the onions until translucent. Add the yellow and red peppers and tomatoes. Season with paprika and salt. Simmer until juices evaporate.Peel and slice the potatoes 1/4-inch thick. Heat the oil in a skillet and add the potatoes, browning on both sides. Cook until tender, 5-10 minutes. Add 2 cups of the lecsó mixture and simmer 5 minutes more.Serves six.Cooks notes: For a hotter lecsó use jalapeno peppers or banana peppers in place of some of the yellow or red peppers. For richer flavor, substitute bacon grease for the vegetable oil. Leftover lecsó may be served at breakfast with sausage and eggs or at dinner with any other kind of potato, noodles, rice or spatzle.Chef Béla Oláh, Paprikásh, Chicago
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Chicken PaprikashNov 18, 2021 8:27 PM - Chicken Paprikash1 1/2-2 pounds boneless chicken breast 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 teaspoon paprikaButter and vegetable oil as needed 4-5 medium carrots, julienned4-5 ribs celery, julienned1 large onion, cut in 6-8 pieces2 garlic cloves, slivered (optional)1 green pepper, thinly sliced1 cup water1 chicken bouillon cubeCut chicken breasts in half cross-wise.In a plastic storage bag pour the flour, salt, pepper, garlic salt and paprika. Shake well to mix. Add chicken pieces and shake until fully coated.Heat butter and oil in a skillet over high heat and brown chicken on all sides. Add water and bouillon and lower heat to simmer.Add carrots, celery, onions and garlic and simmer for 1 1/4 hours. Turn chicken every 20 minutes and stir vegetables. Add green pepper and cook until peppers are tender, about 15-20 minutes. The pan juices will thicken into gravy as the chicken cooks. Serve with mashed potatoes or rice.Serves four to six.Cook's note: Instead of chicken, use 1 1/2 to 2 pounds of veal, cut in 1 1/2-inch cubes.Nutrition values per serving: 304 calories, 10 g fat, 14 g carbohydrates, 3 g fiber, 37 g protein, 112 mg cholesterol, 536 mg sodium.
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