Beef Paprikash

Beef Paprikash

This reminded us of our trip to Hungary and my kids devoured it. Print Hungarian Beef Paprika Stew Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  15 mins Cook time:  2 hours Total time:  2 hours 15 mins Serves: 6-8   Ingredients 2 tablespoons vegetable oil 1 large onion, minced 1 large garlic clove, minced ½ medium green bell pepper, chopped 1 pound beef stew meat 2 tablespoons sweet Hungarian paprika 1 teaspoon caraway seeds 1 large tomato, cored and chopped Salt and black pepper to taste 1 tablespoon chopped fresh chives for garnish Sour cream Instructions In a large stock pot, heat vegetable oil over medium heat. Add minced onion and saute for about 8 minutes until softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes until garlic is fragrant and bell pepper is tender but still crisp. Add the beef to the pot and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pot. Pour 4-5 cups of hot water into the pan, until the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 1 hour and a half, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over noodles or potatoes. Garnish...
Hungarian Pork Goulash

Hungarian Pork Goulash

Hungarian goulash is a rustic stew of meat, onions, and potatoes, and seasoned with paprika and caraway seeds. Print Hungarian Pork Goulash Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 6-8   Ingredients ¼ cup unsalted butter 2 tablespoons vegetable oil 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 pound pork tenderloin, trimmed of fat and cut into ½ inch cubes 2 tablespoons hot paprika ½ tablespoon caraway seeds 8 cups beef stock 1 cup dry white wine 2 potatoes, peeled and cut into ½ inch cubes salt and freshly ground pepper ¾ cup sour cream 4 tablespoons chopped fresh chives 8 ounces cooked egg noodles Instructions In a large saucepan, warm the butter and oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes. Raise the heat, add the pork and sauté until it is lightly browned, 3-5 minutes. Sprinkle in the paprika and caraway seeds and sauté for 1 minute more. Add the stock, wine and potatoes. Bring to a boil and deglaze the pan by stirring to dislodge any browned bits. Reduce heat and simmer, uncovered, until the pork and potatoes are tender, about 30 minutes. Season to taste with salt and pepper, ladle into bowls over the egg noodles and garnish with the sour cream and chives. 3.4.3177...
Chicken Paprikash

Chicken Paprikash

The classic Hungarian dish. This is a translation of my husband’s family recipe. Enjoy with a French Bordeaux or California Cabernet. Print Chicken Paprikash Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  20 mins Cook time:  1 hour Total time:  1 hour 20 mins Serves: 8   Ingredients 1 medium green bell pepper 1 large onion 1 teaspoon vegetable oil 2 tablespoons plus 1 teaspoon sweet paprika 8 chicken thighs (bone in/skin on) 8 chicken drumsticks (bone in/skin on) 2 cups chicken broth Salt and pepper ½ cup flour Instructions Lightly salt chicken and brown on all sides in a heavy bottom stockpot over medium heat. Transfer chicken to a plate and sprinkle lightly with some of the paprika. Chop onion and green pepper and add to pan chicken was cooked in and sauté until onion is translucent and chicken drippings are loosened and blended. Approximately 8 minutes. Pour remainder of paprika onto pepper and onion mixture and continue to sauté 1-2 minutes more to release the paprika flavor. Add chicken back to the pan and pour in the chicken broth. Bring to a boil and cover and simmer until tender. Approximately 40 minutes. Spoon off about a cup of the sauce and transfer it to a sauté pan and add the flour and stir constantly on medium heat until brown. Add the final tsp. of paprika and half cup of cold water and continue to thicken to paste-like, but smooth, consistency. Add this mixture to the pot with the rest of the sauce and chicken and cook for another 5 minutes, stirring occasionally to thicken. Serve with egg noodles, and/or dumplings...