Hungarian Gulyas Recipes

Anna Olson’s Hungarian Goulash

Hungarian Beef Goulash Recipe - Marha Gulyas

HUNGARIAN GOULASH

Amy's Gulyas Leves

Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Ingredients:
2 lb mushrooms, sliced
1 large onion
2 large tomatoes, chopped
2 teaspoon paprika
4 tablespoon oil
2-3 cloves garlic
1 cup sour cream
salt
black pepper
2 tablespoon flour
chopped parsley

Directions:
Pour oil into a large pan and sautee onions on a low heat until soft and translucent.
Add paprika and chopped tomatoes and stir well.
Add the mushrooms and cook for about 5 minutes.
Season with salt and black pepper and than cover the mushrooms with water.
Cook on low heat with cover for about 30 minutes.
In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.
Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.
Taste and adjust the seasonings.
Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

From: Recipe with Pictures

Chicken Paprikas with Herbed Spaetzle

Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
Level:
--
Serves:
4 servings
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons sweet Hungarian paprika
2 teaspoons hot Hungarian paprika
1 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, bacon fat, or lard
1 cup finely chopped yellow onion
2 teaspoons minced garlic
1/2 cup chopped, seeded, peeled tomatoes
1 to 1 1/2 cups chicken stock
1/2 cup sour cream
Herbed Spaetzle, recipe follows
Directions
Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.

Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.

Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.

To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.

Herbed Spaetzle:
1 cup plus 2 tablespoons all-purpose flour
1 3/4 teaspoon salt
3 large eggs, lightly beaten
1/3 cup whole milk
1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
1 teaspoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon chopped parsley
1/2 teaspoon fresh lemon juice
Combine the flour and salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add the oil and mix well.

Prepare an ice bath in a large bowl and set aside.

Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)

Melt the butter in a large non-stick skillet or saute pan over medium-high heat. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine. Cook until the spaetzle is warmed through and the flavors are well blended.

Remove from the heat and serve immediately with the Chicken Paprikas.

Yield: 4 cups

Recipe courtesy Emeril Lagasse, 2001

Bread Making Primers

Epicurious Bread Basics
The Fresh Loaf

Basic Sourdough Bread

Total Time:

1 hr 36 min

Prep

30 min

Inactive

1 min

Cook

1 hr 5 min

Ingredients

• 2 cups bread flour
• 1 1/2 cups sourdough starter, recipe follows
• 3/4 teaspoon salt

Directions

In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.

Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.

Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.

Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)

Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

Basic Sourdough Starter:

• 3 cups warm water (110 degrees F)
• 1 1/2 tablespoons active dry yeast
• 1 teaspoon sugar
• 3 cups all-purpose flour

In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)

Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.

Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.

For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of thestarter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.

If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.

CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours

From: Food Network