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Chicken Paprikash is one of the easiest and most delicious Hungarian meals. Just a few ingredients, some time and some love - and you'll be amazed. Below are the recipes for the Paprikash, the Galuska (Nokedli) and the Cucumber Salad. If you don't want to make the Nokedli, you can cook some square shaped noodles instead. And of course, you can eat it with any pickles you like, not just the cucumber salad.. Chicken Paprikash: 1 whole chicken cut to pieces (or precut legs and breast) 2 large onion 1 tomato 1-2 garlic cloves 1/2 green pepper 3-4 tbsp (olive) oil 3 (or more) tbsp Paprika (preferably Hungarian) salt, black pepper, 2-3 chilies (optional) 1. Cut the chicken up 2. Finely chop the onions and soften them in 3-4 tbsp of heated (olive) oil. It should be soft and sweet, not brown 3. Take the pot off the heat (to prevent the Paprika from becoming bitter) and stir 3 tbsp Paprika into the onion mixture 4. Drop the chicken pieces into the pot, and stir together 5. Add the tomato, green pepper, garlic, chilies and season with salt and pepper 6. Pour over some water (do not need to cover the meat), stir, cover and cook at least 1 hour 7. Remove the lid, and continue cooking to reduce the sauce, let most of the water evaporate 8. If your meat starts to overcook, and the sauce is not thick enough, remove the meat from the pot and let the sauce reduce 9. It's ready to serve While your Paprikash is cooking, make your Nokedli: 1. Mix well 2 eggs, 2 tbsp oil, 1 dl milk and some salt 2. Add 1 lb flour and start stirring 3. Pour in 1 cup lukewarm water and continue stirring 4. Add some more water and stir-stir-stir, until you have a silky, not too soft dough which is a little bit sticky 5. Boil a large pot of water with 1 tbsp salt 6. Here comes the "Galuska-maker". This is a common kitchen appliance in Hungary, but you can buy it online (Ebay: under the name "Dumpling, Noodle maker - Nockerlmacher" or on Etsy: "Typical Hungarian Pasta Food Spaetzle Dumpling Noodle Maker") 7. Put the Galuska-maker over the pot, pour some dough into it, and make your Nokedli using a quick back and forth motion (they'll instantly cook in the boiling water) 8. Do the same with the rest of your Nokedli dough 9. Stir frequently to prevent sticking 10. When the Nokedlis come to the surface, they're done 11. Drain and rinse under cold water 12. Pour them into a bowl and mix with a little (olive) oil 13. It's done, ready to serve Cucumber salad: 1. Mix together 2 cups cold water, 2 tbsp sugar, 3 tbsp vinegar, some salt and black pepper (some people prefer to add some crushed garlic too) 2. Stir until the sugar dissolves 3. Slice the cucumber very thinly and mix it with the salad dressing 4. Put it into the fridge, and rest for at least 1/2 hour Serve the Paprikash over a nice portion of Nokedli (Galuska), with 3-4 dollops of sour cream, a little chopped parsley and sprinkle with a pinch of Paprika. Serve this with the cucumber salad, or any pickles you like. The music is based on a Hungarian folk song, made by my husband, MrStick© 2016 - (all rights reserved)
Kako skuhati dobar Pileći paprikaš na starinski naćin.! Sastojci su toko videa objašnjeni, naizgled jednostavno ali nije..! Pokusajte napraviti biti ce te odusevljeni kao i moji ukućani, jos bolje ako su pilichi domaci..! Isto tako vjerujem da ce vam se dopasti nacin spremanja ovog klasicnog jela, mozete pitati ako vam nije nesto jasno ..! Obićno ga skuham u Lovu ili kampiranju! Postavite chika Tonchy-u LIKE & SHARE ili SUBSCRIBE (preplatu na moje kanale! Ok Hvala ! MUSIC: Talky Beat - Twin Musicom, Daisy Dukes - Audionautix, Acoustic Guitar - Audionautix, Silver lakes - Wes Hutchinson, Heartland - Silent Partner.
Unlike here in North America, burgers in old Hungary were not deemed as fast food item. Our burgers were mainly made with pork, formed into small, near-flattened balls and seasoned to superlative flavoring even before it reached the frying pan. I still make them the same way, and with just a bit of alteration will grill it on the BBQ in the summer time. These delicious, little meat patties are great even cold as leftovers, if you're lucky enough to find one left uneaten. I usually serve them as you see below with my "Creamy Wax Beans" and "Garlicky Mashed Potatoes" Give it a try and you'll see. Click here for complete recipe: http://www.sherryshungariankitchen.com/hungarian-meatloaf-type-hamburger/
If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash :) Although we have several great Hungarian dishes, this one is the most famous (I don't really know why...) This is a hearty stew, where beef, vegetables and spices are simmered together, creating a rich, special flavor. Making a Goulash soup is not difficult, just be sure to have good quality ingredients, some time and passion. /The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/ Ingredients (for 6) 1,5 lb (70 dkg) beef chunk 1,5 medium onions 3 carrots 2 parsnips 1 lb (½ kg) red skin potatoes ½ green pepper ½ tomato 2-3 celery stalks (or a piece of celery root) 1 garlic clove 3-4 bay leaves 2 tbsp paprika (preferably Hungarian) 4-5 tbsp oil (I used olive oil) salt, freshly ground black pepper 2 tbsp chopped parsley Optional: 2 dried chilies, Strong Steve (Hungarian Hot Pepper paste), 2 tbsp ketchup, sliced hot pepper 1. Cut the beef into 1” cubes 2. Finely chop the onions 3. Peel the carrots, parsnips and celery stalks. 4. Slice the carrots and parsnips and chop the celery into 3-4 pieces 5. Stem and deseed the pepper (we'll only use half of it) 6. Cut the tomato half and remove the stem (we'll only use half of the tomato) 7. Peel and chop the potatoes into 1-1,5 inch cubes 8. Rinse them 2-3 times, then leave the potatoes in a bowl of water (preventing discoloration) 9. Heat the oil in a large pot, add the onions and cook gently until soft 10. Add the paprika then the beef and stir well 11. Season with salt and pepper, add your halved garlic (chilies and hot pepper paste if you like it hot) then cook at medium heat until the meat is well seared. 12. Add the pepper and tomato and pour over enough water to cover the meat. Put the lid on and cook slowly until the meat is almost tender. 13. Pour 5 cups (about 1l) water in, add the chopped vegetables, the bay leaves and cook covered until the veggies are half cooked. 14. Now, add the cubed potatoes and 2 tbsp ketchup (optional) and continue cooking until the potatoes are tender. (at this point all the meat, vegetables and potatoes should be tender) 15. Make the final seasoning with salt, pepper and some chopped parsley 16. The soup is done! 17. Serve 3-4 ladles of Goulash per person, sprinkle some more parsley on top, add 2-3 slices of hot pepper (if you prefer) and give some nice slice of good quality bread as a side.
Yummy Cheese inside Potato Ball Cake - Cheese Cake - Cooking With Sros Hi. Welcome back to country kitchen and enjoy with my cooking today is yummy cheese inside potato ball cake. Sometime the cake texture is made from banana as well. However, made with potato is a new taste as well. So enjoy together. Enjoy and leave the comment how you feel and your interest on it. Thank you.
Home Made Hungarian Chicken Paprika Recipe