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 Posted: Thu Nov 29, 2007 1:21 am
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Posted: Fri Nov 30, 2007 2:52 pm
From http://www.zoltech.net/h/szekely.html (I'm guessing this is authentic, especially as the measurements are metric!) Hungarian GoulashINGREDIENTS (Serves 6)
1 kg sauerkraut, rinsed and drained (use a colander)
15 ml caraway seeds
30 g butter (or oil or bacon drippings)
500 g pork shoulder, cut into large bite-sized pieces
500 g Hungarian sausage, or Polish sausage, sliced into large bite-size rounds
1 large onion, chopped
2 cloves of garlic, finely chopped
1 green pepper, chopped
15 ml Hungarian sweet paprika (or use fresh paprika from the supermarket)
500 ml sour creamPROCEDURE
(1) Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
(2) In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
(3) Sauté the onion in the skillet until transparent; add the garlic and sauté for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cayenne at this point.)
(4) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally.
(5) Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.
NOTES
This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.
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Posted: Wed Dec 05, 2007 7:29 pm
Sweet Onion Chicken:
Chicken:
2 chicken breasts
6 tbsp honey
1 tsp mustard
1 tsp butter
dash of salt
Sweet Onion Sauce:
1 onion
1 tsp butter
1 tsp sugar
Cook chicken in the preheated mixture of honey and mustard on the stove. Use a lid to cover the pan and flip four minutes into cooking. In a separate pan, fry chopped onion in butter and sugar until onions are soft. When each dish is finished cooking serve with onion sauce over the chicken.
Chicken Broccoli and Cheese:
2 lbs. broccoli (fresh or frozen)
2 c. cooked chicken
2 c. water
1 c. shredded Cheddar cheese
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/2 tsp. Worcestershire sauce
2 chicken bouillon cubes (dissolved in 2 cups of hot water)
Preheat oven 400 degrees F.
Precook broccoli and chicken without seasoning. Place broccoli into a pan approximately 12x8. Distribute diced chicken evenly over the broccoli. In a saucepan melt butter and then blend in flour and salt ensuring all lumps have been dissolved. Heat until the texture begins to gently bubble. Gradually stir in the pre-made bouillon and continue to stir until thickened. Remove from heat and add the cheese and Worcestershire sauce until smooth. When these steps are completed pour the sauce over the chicken and broccoli. Add extra cheese on top if desired. Bake for twenty minutes.
Macaroni and Cheese:
2 cups cheese (grated)
¼ cup flour
2 ½ cups milk
3 tbsp butter
1 tsp mustard
salt and pepper
1 box macaroni (or half if you prefer a cheesier and creamier dish)
In a saucepan, on low heat melt butter. Stir in salt, pepper, mustard and flour. Slowly add the milk consistently stirring to ensure smooth texture. Take off heat and add a pinch of cheese and stir. Place back on heat and continue to stir smoothing the cheese into the sauce. Continue doing this until all of the cheese has been added. To prepare the noodles, add to four cups of boiling water, well salted, and let cook for five to seven minutes. When done, strain noodles and add the cheese sauce. Garnish with chopped green onion.
Meal Ideas: sauté onions and add chopped green onion
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