Chicken Paprikash
Cucumber Salad
Veal, Lamb Or Chicken Paprikas
Goulash Soup
Hungarian Chicken and Kohlrabi Soup
Hungarian Paprikas chicken stew



Chicken Paprikash

Serving Size: 6

2 tablespoon Butter ; sweet
1 Onion ; large chopped
3 tablespoon Paprika
3 tablespoon Oil
1 Chicken ; 4 lb
1 Pepper ; green bell
1 Pepper ; red bell
4 Tomato ; large
Salt
Pepper
1/4 teaspoon Marjoram
1 cup Chicken stock
2 tablespoon Sour cream
3 tablespoon Cream ; heavy
1 tablespoon Parsley ; fresh


Melt the butter in a large Dutch oven over medium-low heat. Add the
onion and saute , stirring occasionally, until softened; about 5
minutes. Add the paprika and stir until the onions turn reddish brown.
In a large skillet, heat the oil over medium heat until it sizzles.
Brown the chicken on all sides. Drain on a paper towel. Transfer the
chicken to the Dutch oven with the onions. Add the peppers and cook
over medium heat, stirring, for five minutes. Stir in the tomatoes, salt
and pepper, marjoram, and the stock, then reduce the heat to low, cover
the pot tightly, and simmer until the chicken is very tender; about 40
minutes. Meanwhile, in a small bowl, whisk together the sour cream and
heavy cream. With a slotted spoon, transfer the chicken to a heated
platter. Whisk a little of the hot sauce into the sour cream mixture,
then add the mixture to the sauce in the Dutch oven. Reduce over high
heat until slightly thickened. Serve the chicken with the sauce spooned
over it, sprinkled with a little paprika and parsley.

Please to the Table von Bremzen & Welchman
From: Don Houston

Per Serving (excluding unknown items): 1142 Calories; 126g Fat (97.1%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 25




Cucumber Salad


2 large cucumbers
Dressing:
1/2 cup water
1/2 cup white vinegar
1/2 tsp salt
2 tsp sugar
dash pepper

Slice cucumbers thin; set aside. In large bowl, mix dressing ingredients
thoroughly with a spoon. Add cucumbers; cover and marinate in fridge for
at least half an hour.

Notes:
Cucumber salad (Uborka Saláta) (oo-borka shal-ata) accompanies all
restaurant meals in Hungary, and many homemade ones as well. Serve with a
rich main dish like paprika chicken or potato casserole.




Veal, Lamb Or Chicken Paprikas (paprikash)

Serving Size: 6

-1 kilogram Veal or lamb -=OR= 2 kg Chicken ; cut up
90 grams Lard
500 grams Onions
Salt
Garlic ; optional
25 grams Paprika
3 Green paprikas
3 Tomatoes
500 mililiters Sour cream -=OR= 500 ml Heavy Cream

Heat the lard. Fry the finely chopped onions a golden-brown, add the
paprika and (if desired) a minute quantity of garlic. Cut the meat into
dice and stew with these ingredients over a quick fire till the water
has evaporated. Then add sliced green paprikas and tomatoes. Stew till
the meat is tender. Stir a little flour into the sour cream, add it to
the meat and bring to boil again. Serve with galushka (see recipe No.
9), or boiled potatoes. The flavour is more delicate If sweet cream is
used instead of sour.

Recipe Karoly Gundel "Hungarian Cookery Book"

Per Serving (excluding unknown items): 188 Calories; 16g Fat (72.3%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 14mg
Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 3 Fat.





Goulash Soup

3 Tbsp oil
1 large onion
3/4 - 1 lb stew meat, cubed into bite-size pieces
4 cups beef broth - may be canned
2 Tbsp Hungarian paprika
1/2 tsp salt
2 medium potatoes
1/2 green pepper
1 large tomato

Fry onions in oil until translucent, then brown meat lightly. Add paprika,
salt, and 2 cups of broth; stir. Bring soup to a simmer, then cover and
reduce heat to medium low for 20 minutes. Dice potatoes, tomatoes, and
peppers; add to soup along with 2 more cups broth. Simmer covered one half
hour or until potatoes are soft. Add a dollop of sour cream to each bowl
before serving.

Goulash Soup (Gulyás Leves) (goo-yash leh-vesh)
Although gulyás is one of the classics of Hungarian cuisine, it has been
pitiably misrepresented here in the States: I've been served everything
from
chile to beef stew when ordering it.





Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

3 lbs (1350 g) chicken pieces
2 whole onions, peeled
8 cups (2 L) chicken stock or water, or combination of the two
4 medium kohlrabies, cut into 1/2-inch (1 cm) dice
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the chicken pieces, onions, and liquid in a large pot and bring
to a boil over high heat. Skim off the surface scum, reduce the heat,
and simmer until the chicken is tender, about 40 minutes. Transfer
the chicken pieces to a bowl and strain the liquid, pressing on the
onions to extract as much liquid as possible before discarding them.
Skim off the fat on the surface and return the liquid to the pot. Add
the kohlrabies and simmer over low heat. Meanwhile, remove the meat
from the chicken and add it to the pot, discarding the bones and skin.
Simmer until the kohlrabies are tender, about 20 minutes. Melt the
butter in a small pan over moderate heat and stir in the flour. Cook,
stirring frequently, until the flour is light brown. Whisk the flour
mixture into the soup and cook until the soup thickens slightly.
Adjust the seasoning with salt and pepper and garnish with chopped
parsley. Serves 6 to 8.

Bon appetit from the Chef at World Wide Recipes



Hungarian Paprikas Chicken Stew

Serving Size: 6
Categories: Poultry, Stew


2 Onions chopped
4 tablespoon Shortening ; corn oil or Lard
3 tablespoon Hungarian paprika
2 teaspoons Sugar ; do not omit
1/8 teaspoon Black pepper or whole peppercorns
1 Bay leaf
2 teaspoons Salt
5 pounds Chicken disjointed ; use legs Thighs Best ; flavor
1 large Can of crushed tomatoes
2 cups Water
2 tablespoon Flour
2 tablespoon Butter
1/2 pint Sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10
minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and
let simmer slowly until it is tender. It will smell wonderful! To
thicken gravy, mix into a paste 2 Tbsp soft butter with 2 Tbsp flour and
stir into the stew liquid. Cook a few minutes until the liquid
thickens. Serve with dumplings or wide noodles. Top each serving with
sour cream. Chicken appears in Hungarian cookery often but it is
never boring because there are so many ways to serve it. Authentic
Chicken Paprikas never has tomatoes in it. Chicken Paprika Stew does.
Make plenty of dumplings to go with it. It is so good. June Meyer.

Per Serving (excluding unknown items): 505 Calories; 39g Fat (69.1%
calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 100mg
Cholesterol; 1046mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk;
7 1/2 Fat.

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