Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Hungarian Pork Chops with Paprika

Traditional dish uses sour cream, but I am using yogurt. Paprika (Hungarian for "pepper") is very popular spice in Hungarian cuisines. It is sweet and comes in various degrees of hotness*. Put it all together, and you have a wonderful dinner.

Note: Hungarian and Spanish paprika are very different. 

Sertéspaprikás (Hungarian)

(pork chop paprika)

Serves 4

4 pork chops

Himalayan salt and black pepper

olive oil

2 Tbs. (30 ml) (dairy-free) butter

2 sliced organic onions

3 minced garlic cloves

1 bay leaf

1 cup (240 ml) organic chicken broth

1 1/2 Tbs. (9 g) Hungarian or sweet paprika or more to taste or hotness*

Pork Chops:

egy 1. Season the pork chips on both sids with salt and pepper.

kettő 2. Add oil to a skillet on medium-high heat.

három 3. Brown the pork chops, then place on a plate.

négy 4. Add the butter and sauté the onions over medium heat.

öt 5. Add the garlic for a minute.

hat 6. Add the broth, scrape up any brown bits from the bottom of the skillet.

hét 7. Add the bay leaf, stir in paprika, then add the pork chops.

nyolc 8. Cover, reduce the heat, and simmer for 20 minutes, inside temperature 160F (71C).

kilenc 9. Remove the pork chops, cover with aluminum foil. Remove the bay leaf.

Sauce:

1 cup (240 ml) water

2 Tbs. (30 g) (gluten-free) flour)

3/4 cups (189 ml) (dairy-free) yogurt

parsley

tíz 10. Whisk the flour and water together and pour into the broth mixture.

tizenegy 11. Heat to boil, continue to whisk.

tiezenkettő 12. Reduce and thicken the sauce.

tizenhárom 13. Remove from the heat and cool a little.

tizennégy 14. Stir in the yogurt. Add the pork chops.

Serve:

tizenöt 15. Serve the sauce over the pork chops on each plate, topped with chopped parsley.

tizenhat 16. Side dishes: dumplings, pasta, or potatoes.

*Homemade Hot Hungarian Paprika

3 Tbs. (18 g) Hungarian paprika

1 Tbs. (6 g) black pepper

2 tsp. (4 g) cayenne  pepper

1 tsp (2 g) red pepper flakes

Try some other pork chop recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Hungarian Paprika Potatoes

You have to like paprika, like a true Hungarian dish, but you can cut back on the amount you use. The potatoes are often served with sausage.

Paprika burgonya (Hungarian)

Serves 6

2 Tbs. (30 ml) olive oil

1 organic yellow onion, chopped

ground black pepper

2 1/2 pounds (1.135 g) organic red or Yukon gold potatoes, peeled or not, then quartered lengthwise

3 1/2 Tbs. (21 g) or less sweet (Hungarian) paprika

2 tsp. (10 g) caraway seeds

1 tsp. (2 g) ground cumin

1/4 tsp. (0,5 g) cayenne pepper or more to taste

2 Tbs. (12 g) chopped dill or 2 tsp. (4 g) dry dill

egy 1. In a Dutch oven over medium heat, add the onions and cook until they are rawboned, about 10 minutes.

kettő 2. Stir in the paprika, caraway seed, cumin, cayenne.

három 3. Add 2 cups (5 dl) of water.

négy 4. Bring to a simmer over medium-high, then cover, reduce to low, and simmer 15-18 minutes. 

öt 5. Uncover and return heat to medium-high; cook, stir for another 10 minutes.,

hat 6. Remove, cover and let stand about 5 minutes.

hét 7. Stir in the dill and season with black pepper to taste.

Try some of the other potato recipes:

https://veggiefernandezs.blogspot.com/search/label/potatoes

or Eastern European dishes:

https://veggiefernandezs.blogspot.com/search/label/Eastern%20European

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Hungarian Pork Chops with Wine

A good dry white wine is substitute for Tokay table wine, which is difficult to obtain outside of Hungary. Still, this dish will be welcomed at any dinner party or enjoyed by the family.

Borral Sertésborda (Hungarian)

Serves 8

8 organic pork chops

fat from 2 ounce (50 g) turkey bacon

1 1/4 cups  (300 ml) dry white wine

2 1/2 pounds (1200 g) organic red cabbage

3 organic tart apples

1 small organic onion

2 Tbs. (30 g) (dairy-free) organic butter

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 g) organic: sugar and tomato purée

1 tsp (5 ml) vinegar

fried or boiled potatoes

egy 1. Shred the cabbage and sprinkle with little sea salt.
kettő 2. Heat the bacon fat in a saucepan and add the sugar and vinegar.
három 3. Caramelize until light brown.
négy 4. Add the cabbage, cover and braise for about 20 minutes.
öt 5. Slice the onion, peel and core the apples, and cut into thin slices.
hat 6. Stir into the cabbage and add 3/4 cups  (180 ml) wine. Bring to a boil and simmer until tender.
hét 7. Beat the chops slightly and score the edges.
nyolc 8. Roll them in the flour.
kilenc 9. Fry in hot fat until golden on broth sides. Shake off the excess grease. Set aside.
tíz 10. Brown the tomato purée in hot fat and dilute with 1/2 cup  (120 ml) wine and 3/4 cups (180 ml) water.
tizenegy 11. When the sauce comes to a boil, put in the chops, cover and braise for 15-20 minutes.
tizenkét 12. Serve the chops on top of the cabbage with potatoes.

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Hungarian Grape-Wine Salad Dessert

Make ahead of time and refrigerate for 2-5 hours. After dinner, bring out this salad dessert!

Szőlőbor saláta desszert (Hungarian)

2 bunches each of organic grapes of two different types (colors), washed and drained

1/2 cup  (120 ml) light, dry red wine

1 Tbs. (15 g) each organic: sugar and ground walnuts

1. Stir the sugar and walnuts into the wine.
2. When the sugar has dissolved, pour over the grapes.
3. Refrigerate for 2-5 hours.
4. Serve in small bowls.

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Hungarian Potato Salad

Have you tried Hungarian potato salad? There are just a few ingredients packed with lots of flavor!

Magyaros burgonyasaláta

10 medium organic potatoes

2 organic red onions

1 ounce (50 ml) each: salad oil and wine vinegar

1 Tbs. (15 g) organic sugar

1/2 tsp. (2,5 g) each: ground white pepper and paprika

pinch f nutmeg

1. Boil the potatoes in their skin.

2. Leave to cool a little.

3. Cut the onions into slices.

4. Place in a salad bowl.

5. Separate the rings with a fork.

6. Dredge with sugar and add the oil and vinegar diluted with a little water.

7. Peel the potatoes and slice with a wet knife into the bowl.

 (a) The warmer they are the better.

8. Overlap the onions on top of the potatoes.

9. Sprinkle with pepper, nutmeg, and paprika. 

10. Cover and leave to cool.

Jó étvágyat kívánunk!

Enjoy your meal!

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Spicy Ewe Cheese Spread

Ewe is a creamery Hungarian cow's and sheep's milk.
 

Körözött juhtúró

4 ounces (100 g) soft ewe cheese, at room temperature

4 ounces (100 g) organic butter, at room temperature

1 tsp. (5 g) paprika

2 tsp. (10 g) mustard

2 tsp. (10 ml) beer

1/2 tsp. (2,5 g) ground caraway seeds

1 bunch chopped chives or 1 tsp. (5 g) chopped organic onion for garnish

egy 1. Mix all the ingredients together to make a smooth paste.

kettő 2. Decorate with chopped chives or onions.

három 3. Spread 

• over toast or crusty bread
• in stuff peppers

Usually served with beer.

Add Hungarian stuffed tomato appetizer along with this:
https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=2498269560254611386;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=link

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Hungarian Veal Cutlets

Veal cutlets come in various dishes. Wait to see what on these! Serve some of our Hungarian appetizers beforehand. 

Borjúkotlett magyaróvári módra

Serves 4-8

8 organic veal cutlets

2/3 cup (160 g) (dairy-free) organic butter

3/4 cup (100 g) organic tomato purée

4 Tbs. (50 g) (gluten-free) flour

10 ounces (250 g) organic mushrooms, fried in butter and chopped

8 slices organic ham

8 slices hard (dairy-free) cheese

1. Flour the cutlets, fry on both sides in hot butter. 

2. Spread the mushrooms over the cutlets and cover each one with a slice of ham and cheese.

3. Stir the tomato purée into the fat used for frying the meat.

4. Mix with the rest of the four and 2 1/2 ounces (100 ml) water.

5. Bring to the boil for 3 minutes.

6. Spread this sauce in the bottom of a fire-proof dish and arrange the cutlets on top.

7. Brown under a hot grill for 5-8 minutes until the cheese melts.

Try the Hungary stuff tomatoes as a side-dish:
https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=2498269560254611386;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=link

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Hungarian Cold Stuffed Tomatoes

Great idea and quite different for appetizers or as a side-dish. Look at our other Hungarian recipes to serve with dinner.

Hidey Töltött paradicsom

Serve 2

2 firm organic red tomatoes per person, skinned

2 organic hard boiled eggs

4 ounces (100 g) (dairy-free) organic butter

spicy liver pâté

1/2 tsp. (2,25 ml) mustard

pinch of marjoram and garlic powder or a crushed clove of garlic

1. Cut the top off each tomatoes and scoop out the insides. Save the tops; use the inside in a salad.

2. Put the eggs, butter, liver pâté, mustard, marjoram and garlic into a blender and mix together well.

3. Stuff the tomatoes with the mixture and put the lids back on.

4. Serve chilled.

Options:

1. Stuff the tomatoes with meat salad or

2. with vegetable salad of cooked organic: greens, carrots, peas and celeriac (turnip-rooted celery) with a dressing.

Dressing:

1. Over very low heat, stir 

• 6 organic egg yolks
• 1 Tbs. (15 ml) mustard
• 2 Tbs. (30 g) organic sugar
• 3/4 pints (500 ml) organic sour cream or (dairy-free) yogurt

2. As soon as it beings to bubble, remove from the heat.

3. Add a little chopped organic: apple and cucumber.

Add Hungarian Spicy Ewe Cheese Spread on toast:
https://www.blogger.com/blogger.g?blogID=4757368533685219635#editor/target=post;postID=5897836624144443763;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=link

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Hungarian Stuffed Peppers with Lamb and Mint

Add paprika and lamb, voilà Hungarian meal is ready!

Töltött paprika bárányjal és mentával

Serves 4

Preheat the oven to 375F (190C)

4 organic bell peppers (mix the colors)

1 Tbs. (15 g) or more minced garlic

1 cup (200 g) chopped organic onions

olive oil

black pepper

allspice

cinnamon

1/4 cup (50 g) rice

1/2 cup (25 g) chopped organic tomatoes

organic pine nuts

1/4 pound (115 g) organic ground lamb

chopped mint, dill and parsley

paprika powder

1 bay leaf

plain organic (dairy-free) yogurt

1. Slice the caps from the bell peppers, save the caps and scrape out the inside.

2. Sauté the garlic and onions in some oil.

3. Add the rice, black pepper, allspice, cinnamon to taste.

4. Cook, stirring until the rice is opaque, 2-3 minutes.

5. Add some water and cook at a rapid simmers, stir until liquid evaporates, 4-5 minutes.

6. Add the tomatoes and cook until softened, about 3 minutes. Should be soupy.

7. Scrap the rice mixture into a bowl. 

8. Stir in the lamb, pine nuts, mint, dill, paprika, and parsley.

9. Spoon the mixture into the bell peppers.

10. Place upright in the skillet. Place the caps on.

11. Drizzle with some oil.

12. Pour water into the bottom of the skillet and add the bay leaf.

13. Bake peppers, basting every 20 minutes with the pan juice.

14. Cook until well brown about an hour. 

 (a) If some brown faster than others, tent with foil.

15. In a small bowl, combine the yogurt and some garlic. Chill until ready to use.

16. Spoon pan juices over the peppers and scatter mint on top.

17. Swirl some oil into the yogurt sauce and serve with the peppers.

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Hungarian Mushroom Paprika

We enjoy mushrooms, full of vitamin D when exposed to light. 

Paprikás Gomba

Serves 4

2 Tbs. (30 ml) extra-virgin olive oil

2 cups (400 g) chopped onions

1/4 tsp. (1 g) black pepper

1 Tbs. (15 g) paprika

1 pound (455 g) organic mushrooms, cut in half

1 cup (240 ml) organic chicken or beef broth

1 Tbs. (15 g) (gluten-free) flour

1. Heat the oil in a skillet.

2. Add the onions and cook until they are soft.

3. Add the pepper, paprika, mushrooms, and broth.

4. Mix well and cook until the mushrooms are tender, 10-15 minutes.

5. Sprinkle flour over the mixture, stir, and cook about 3 minutes or until the sauce is thickened.

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Easy Hungarian Pork Chop Casserole

Add paprika and potatoes and voilà (Hungarian: ott) a Hungarian dish.

Könnyű Rakott Disznohus

Serves 4-6

Preheat the oven to 400F (200C)

4 Tbs. (60 ml) butter

2 minced garlic cloves

5 medium organic red potatoes, sliced thin

4 cups (800 g) organic chopped cabbage (Did I forget the cabbage for a Hungarian dish?)

4 or 6 organic pork chops

pepper and paprika to taste

1. In a baking dish, melt the butter and stir in the garlic, potato slices, and cabbage.

2. Place pork chops on top.

3. Season with pepper and paprika.

4. Bake 50-60 minutes until the pork chops are browned.

           

Grown pepper plant in the house or outdoors. In Hungary, there are more than 40 different varieties. But any red ripe pepper will work. They can be no heat, a little heat, or fiery hot and sweet.
1. grown
2. dry thoroughly
3. grind into a fine powder with a mortar and pestle, food processor, or blender
4. can add herbs and spices
5. store in an airtight container aways away from heat and light
 (a) also can freeze in a glass jar




-modified Hungarian Cookbook

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Hungarian Paprika Chicken

Hungarian or Magya cuisine is based on meats, seasonal vegetables, fruits, fresh bread, dairy products, and cheeses. Mixing different types of meats is traditional, but this is just chicken. Add all the other ingredients, and it is not "just chicken".

In Hungary, there are eight varieties of paprika. In the U.S., it is often labeled Hungarian Sweet Paprika. 

Chirke Paprikás

Serves 6

4 Tbs. (60 ml) (diary-free) butter

1 chopped onion

3 pound (1,35 kg) organic or free-range chicken (whole-cut up or 6 boneless, skinless
thighs or breasts)

1 organic bell pepper, chopped

1 large organic tomato, chopped or 1 14.5 ounce (410 g) organic chopped can tomatoes,

undrained

1 chopped garlic clove

1 Tbs. (15 g) sweet or hot Hungarian paprika*

black pepper to taste

¾ cups (180 ml) water

1 cup (240 ml) plain, organic yogurt (or dairy-free yogurt)
2 Tbs. (30 ml) (gluten-free) flour

egy 1. Heat the butter in a Dutch oven or large skillet with a lid.

ketö 2. Add the onions and sauté over low heat about 4 minutes.

három 3. Add the chicken pieces and brown lightly on both sides.

négy 4. Add the bell peppers, tomatoes, garlic, black pepper, and paprika.

öt 5. Stir in the water and bring to a boil. 

hat 6. Reduce the heat to low, cover, and cook 35 minutes or until the chicken is tender. (about 20 minutes if using chicken breast)

heet 7. Remove chicken to a heated platter and keep warm.

nyolc 8. In a small bowl, mix the yogurt and flour with some of the pan juice.

kilenc 9. Pour into the pan and simmer until thicken.

tíz 10. Add the chicken to rewarm.

tizenegy 11. Serve with boil rice or type of German spaetzle, called nakedly.

*  benefits of paprika: rich in vitamin E, A, C, and nutrients; anti-inflammatory,

antibacterial, and antioxidants; helps lower blood pressure


gathering paprika peppers

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Hungarian Vegetable Stew

I have been to Hungary several times, in the 60s, and we enjoyed Hungarian foods in East Berlin, while living there in the 80s. -Mike
The dish is very popular in Hungary, that it has its own festival.

lecsó (Hungarian)     

Makes 4-6 servings

Basic Hungarian dish

2 Tbs. (30 mil) olive oil

1 thinly sliced organic onion

4 organic bell peppers or banana peppers, cut into thin strips

3 ripe organic tomatoes, chopped or two 14 1/2-ounce (=440 ml) diced canned organic tomatoes

1 1/2 tsp. (2,5 ml) organic sugar

1 Tbs. (15 ml) sweet Hungarian paprika

There are many cultural varieties and amounts used: add one or more 

• 1/4 cup (60 ml) cooked rice
• 1/4  cup (60 ml) red wine vinegar
• 1/2 cup (120 ml) crumbled: Bugarian sirens cheese, feta cheese, or a dairy-free cheese
• 6 sliced organic green onions
• 1 chopped organic cucumber
• black pepper to taste
• spätzle
• organic fried or sliced hard-boiled egg on top or thicken with beaten egg
• organic green tomatoes
• red pepper flakes
• powdered chile powder
• sliced organic zucchini
• with meats, sausages (kolbász), pork chops, or liver
• chopped organic cabbage or pumpkin
• as a side dish with roasted organic or free-range chicken dish
• serve warm with sour cream

(Hungarian)
1. egy   Sauté the onions in the oil over low heat for about 5 minutes.
2. két  Add the bell peppers and cook another 15 minutes.
3. három  Add tomatoes, sugar, and paprika, and any optional ingredients  
4. négy  Cook 25-30 minutes. Stir.
5. hat  Serve with a hardy loaf of bread.

Try Bulgarian Salad with this dish:
http://veggiefernandezs.blogspot.com/2016/11/bulgarian-salad.html

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