View Full Version : The Hungarian Cookbook

Earth Walker
October 10th, 2001, 02:56 AM
I started this as a separate thread for several reasons, to keep
it solely for Hungarian recipes, and to make the recipes easier to

Chicken Fricassee with Mushrooms
CSODA CSIRKE (choh-duh cheer-ke)

The literal translation of csoda csirke is "miracle chicken," and
this is, in fact, a marvellous fricassee. But though it is very rich
and savoury, it is not overwhelming. My own idea of an elegant
meal starts with a clear soup, then the csoda csirke with white
rice, followed by a salad of Boston or Bibb lettuce, and fresh
strawberries or melon for dessert. A white Badacsonyi Szurke
Barat would be an excellent wine to accompany the meal.

2 small(about 2-1/2-pound)chickens, each cut in 8 serving pieces.
12 tablespoons(1-1/2 sticks) butter
2 tablespoons cooking oil
Sifted or granular(instant-blending)flour in a shaker
2 tablespoons minced shallots or scallions, or 1 small onion,
finely chopped
1/2 pound mushrooms, sliced
1-1/2 tablespoons chopped parsley
About 1/2 cup sour cream, at room temperature
White cooked rice

Wash and dry the chicken pieces. Make a stock with the necks,
backs, wing tips, hearts, and gizzards. (Put them in a small sauce-
pan, add 1 teaspoon salt, cover with cold water, and gently
simmer for an hour. Strain and set aside.) Heat 1/2 cup(1 stick)
of butter plus 2 tablespoons of cooking oil in a large, heavy-
bottomed skillet. Saute the pieces of chicken, a few at a time
without crowding, until they turn yellow on all sides. Put all the
pieces back in the pan, cover, and cook at very low heat for 10
minutes, turning once. Sprinkle with salt, pepper, and flour, roll
each piece in the pan fat, cover, and cook 5 minutes, turning
once (the flour will start to brown). Remove the chicken to a side
dish. Pour 1/2 cup of stock into the pan and scrape up any bits
stuck to the bottom. Arrange the chicken in a large, heavy-
bottomed casserole, breasts and thighs on the bottom, legs and
wings on top. Pour on 1-1/2 cups of chicken stock, cover, and
simmer 25 to 30 minutes or until done. (The chicken is done when
a breast can be pierced easily with a table fork.)
Meanwhile, saute the shallots or onions in the remaining 4
tablespoons of butter until they wilt. Add the mushrooms and
brown them lightly. Stir in the parsley and cook 1 minute.
After the chicken has been simmering about 15 minutes, scrape
the mushrooms, with all the onions, parsley, pan fat, and juices,
into the fricassee. When the chicken is done, remove the pot
from the heat and let it cool. Skim off most of the grease.
Stir 2 tablespoons of sauce into 1/2 cup sour cream, then slowly
pour it back into the sauce. Taste the sauce: it may need more
salt and, if the chicken was especially juicy, more sour cream.
Just before serving, reheat and simmer for 2 or 3 minutes.
Transfer the chicken and sauce to a big bowl - or serve directly
from the cooking pot. Give each person a helping of rice and a
piece of chicken, and spoon some sauce over both.

Earth Walker
October 10th, 2001, 03:58 AM
Fried Bread Dough- Langos

Prepare Bread Dough and cut into 12 equal pieces. Form a ball
of each and stretch gently working fingers from the centre out or
using a rolling pin to make 8-inch (20 cm) round "pancakes".
Place "pancakes" on lightly-floured board, stab each in 3 or 4
places with a sharp knife making small slits. Cover and let rise
45 minutes in the warm kitchen. Heat oil to 400F (200C) and
fry Langosone by one on each side until golden brown.
The oil must be at least 2 inches (5 cm) deep. Drain on paper
towels and serve hot.
(Can also be served hot with salt and cloves of garlic to be rubbed
on the crisp surface).
This is a finger food, served as a dessert after a heavy soup such as Gulash Soup.
Count 2-3 Langos per person. If you find this recipe too large
just halve the ingredients or freeze ready-to-fry pieces on a
cookie sheet and package into plastic bags when frozen.
Fry without defrosting. Nearly as good as the fresh!

Earth Walker
October 10th, 2001, 05:02 AM
Witches' Froth
BOSZORKANYHAB (buh-sor-kahny-hab)

To my mind, this is the company dessert par excellence: a
sweet, fluffy counterpoint to the groaning-board kind of meal I
tend to offer my guests. Besides, this is a dessert that does not
require the cook's undivided attention, and if it is made in the
morning, it will be at the height of perfection by dinner time.
Served in a sherbet or parfait glass, it is lovely to look at and
virtually evanscent.

4 Roman Beauty baking apples(about 2 pounds)
2 egg whites
3/4 cup granulated sugar
1/4 cup light rum

Wash the apples and bake them until done(about 45 minutes
at 350F). Let them cool, peel and core them, and puree the pulp.
(If you have a mixer with a heavy-duty attachment, use that; if
not, use a food mill or a potato ricer or an old-fashioned potato
masher. DO NOT use a blender or fine sieve to make the apple
puree perfectly smooth and even: this dessert tastes better
with small bits and pieces of apple in it.)
Stir in the egg whites and sugar and beat the mixture until
fluffy and rather thick (about 10 minutes with an electric mixer).
Add the rum, and continue beating for another 5 minutes.
Spoon into serving glasses and keep in the refrigerator until
ready to serve. :mmm: :mmm: :mmm: :mmm: :mmm:

October 10th, 2001, 10:14 AM
Mystique..i didn't see any nosy busy bodies in that thread...I don't understand it.

Earth Walker
October 12th, 2001, 10:45 AM
Lady's Whim
NOI SZESZELY (nu-i-se-say-y)

Noi szeszely has an extra-rich cake base spread with raspberry
jam and topped with a nut meringue. In the realm of pastry, at
any rate, a lady's whim is painfully sweet -- and her lovers keep
coming back for more. Serve it with tea in the afternoon or as a
dessert along with another kind of pastry, almas pite, for
example, which is more on the tart side. Be sure to let noi szeszely cool thoroughly before cutting it, and do not cover it,
not even with waxed paper, or the meringue will collapse.
The cake bottom is so rich it will stay moist for days without being
wrapped or refrigerated.

3 cups sifted all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/2 pound butter.
1 cup vanilla sugar
6 egg yolks
1 cup raspberry jam
9 egg whites
1-1/2 cups confectioner's sugar
1-1/2 cups coarsely ground walnuts or hazelnuts.

Preheat the oven to 350F. Sift together the flour, salt, and
baking powder. Cut the butter into small pieces and work them
into the flour, using your hands or a pastry whisk.
Work in the vanilla sugar and the egg yolks, and squeeze the
dough together into a mound. Pat it into an unbuttered jelly-roll
pan (15-1/2 by 10-1/2 by 1 inch), place it in the preheated oven,
and bake for 10 minutes. Let the cake cool for 10 minutes, then
spread the jam evenly over the entire surface. Turn the oven down to 300F, and beat the egg whites until frothy. Add the
confectioners' sugar 1/4 cup at a time, and continue beating
until very stiff. Fold in the ground nuts and spread the mixture
evenly over the jam. Bake in the preheated 300F oven for 20
minutes or more, until the meringue is lightly browned.
Remove from the oven, cool in the pan, and cut into neat squares.
Do not cover the cake.

Earth Walker
October 16th, 2001, 10:48 AM
FASIROZOTT (fah-shee-ro-zot)

This is one of the ways I like meatballs.
Not too hard, not too soft, bathed in a sour cream gravy,
and served with lots of noodles and salad.

1 pound chopped beef
1/2 pound chopped pork
1 dry bread slice
1 small onion, finely chopped
6 tablespoons lard or cooking oil
1 teaspoon salt
Pinch of black pepper
1/2 teaspoon marjoram
1 egg
1/2 teaspoon paprika
1 cup beef broth or water
2 to 4 tablespoons sour cream

Mix the beef and pork together in a large bowl. Soak the slice
of bread in water, squeeze it out, and shred it. Work the bits of
bread into the meat. Fry the onion in 2 tablespoons of lard or
oil until the pieces turn translucent. Scrape the onion and fat
into the bowl, and mix well into the meat, then add the salt,
pepper, marjoram, and egg, and knead thoroughly by hand.
Dust your hands with flour and form meatballs.
Heat the rest of the lard or oil in a large skillet and brown the
balls lightly on all sides. Cover and cook for 20 minutes, turning
once. To make a gravy, remove the meatballs to a side dish and
keep them warm.
Pour off some of the fat, leaving about 2 or 3 tablespoons in the
pan. Briefly saute the paprika in the fat, then stir in 1 cup of
broth or water, scrapping up the bits of meat. After simmering
the sauce for 2 minutes, let it cool.
Mix some of the sauce in the sour cream before stirring the sour
cream into the pan. Use only 2 tablespoons of sour cream at
first; and taste the gravy for consistency and seasoning: add
more sour cream and more salt if needed. Bring back to a simmer,
pour over the meatballs, and serve.

October 16th, 2001, 07:40 PM
All of those recipes sound YUMMY!!!!:mmm: :mmm: :mmm: :mmm: :mmm: :mmm: :mmm:

Earth Walker
October 21st, 2001, 07:08 PM
BOGRACS GULYAS (boh-grahch gu-yahsh)

True Hungarian goulash is a spicy, rather thin stew to which
potatoes or other vegetables are added shortly before serving.
Traditionally, it was cooked in a bogracs, or cauldron, over an
open fire. In a modern kitchen it should be cooked slowly in a
heavy pot on a low, steady source of heat. It cannot be rushed,
but the results are worth it. A good goulash is a meal in itself,
needing nothing more than fresh bread to soak up the sauce.
The inspired cook can invent scores of variations on the basic
gulyas recipe, despite conditions of life in the supermarket era.
Some suggestions and guidelines follow the main recipe.
Bogracs gulyas always tastes best with a dry white wine -- a
Badacsonyi Keknyelu or a Leanyka. A fruitier white wine, like
the Hungarian Badacsonyi Szurke Barat, goes very well with the
gulyas variations. A lighter cake like almas pite would be a good
choice for dessert after any kind of gulyas.

1 lg. onion, finely chopped
3 tbsps. cooking oil or lard
1-1/2 lbs. lean stewing beef, cut in 1-inch cubes
1 tsp. paprika
1/4 tsp. caraway seeds, mashed with the back of a spoon
Pinch of marjoram
2 cloves garlic, peeled and stuck on toothpicks
4 cups beef stock or canned beef broth
1 medium green pepper, cored & cut in 1/2-inch strips
3 small peeled tomatoes, preferably canned
2 lbs(about 8 or 9 medium) potatoes
Csipetke -- optional

Using a Dutch oven or a heavy casserole with a cover, saute
the onion in 3 tbsps. of oil or lard until it wilts. Remove to a side
dish. Pat the meat dry and brown it, using more oil or lard if
necessary. Put the meat in the side dish. Pour 1/2 cup of water
into the pot, scrape up the juices and stir in the paprika, caraway
seeds, marjoram, and 1 tsp. salt. Add the garlic. Put the beef and
onions back in the pot, and add enough stock to cover the meat
by 2 inches. Simmer for 1 hour, covered, adding more stock as
necessary to keep the meat well covered with sauce. Mix in the
green pepper strips and tomatoes and continue simmering.
Peel the potatoes and cut them in 1/2-inch dice; keep them in
cold water until ready to use. When the gulyas has been simmering for 1-1/2 hours, stir in the potatoes and 1 tsp. salt
and enough water to cover them. Simmer another 25 minutes,
partially covered, or until the potatoes are done. Ideally, gulyas
has the consistency of a good Manhattan clam chowder, though
it can also be somewhat thinner. If it is too thick, add some hot
water, a little at a time. Discard the garlic, degrease and taste
the sauce. It may need more salt. Stir in the csipetke and serve.
Gulyas is usually brought to the table in the cooking pot or a
soup tureen and ladled out into flat soup bowls.

CSIPETKE (chi-pet-ke)
Pinched Noodles

Csipetke is the missing link between the noodle and the dumpling, a bit of each but not quite either. It is the classic garnish for gulyas, gulyas leves, and hamis gulyas leves. To avoid
boiling the soup or stew, cook the csipetke separately in water
and stir it in just before serving.

1 cup sifted all-purpose flour or 1 cup minus 2 tbsps. granular
1/2 teaspoon salt
1 egg
1 tbsp. oil

Mix the flour and salt and add the egg. Stir to make a stiff dough,
sprinkling on a few drops of cold water if necessary. Knead until
smooth. Let the dough rest for at least 30 minutes. Then flatten
it at a bit of a time between your floured palms (or roll it out 1/8-
inch thick on a floured board) and pinch off pieces slightly smaller
than a dime. Drop them into rapidly boiling salted water and cook
until tender, about 15 minutes. Drain and rinse the csipetke, and
stir them directly into the soup or stew, if ready. Otherwise, turn
the csipetke into a bowl, coat with oil, and set aside in a warm
place until ready to use.

Yvonne Belisle
July 1st, 2002, 06:17 PM