Hungarian Wines

March 7, 2008 11:11 pm | Uncategorized

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hungarian wines
I need help finding a recipe?

My dad has been working hard all day and I want to make him a traditional Hungarian meal, cause he was born in Hungary and moved here when he was five. Anyways i’m looking for a recipe for Hungarian lecho. I have hungarian sausage but I want to know how to make dumplings. We also have some hungarian Bull’s Blood wine, would this go good with the lecho? Is there anything else I can add to the meal?

Title: HUNGARIAN LETCHO
Categories: Main dish, Hungarian
Yield: 6 servings

2 md Onions, chopped
2 tb Oil
2 lg Green peppers
1 tb Paprika
3 lg Tomatoes, chopped
-OR
16 oz Tomatoes, canned
Salt
Pepper
-to taste
1/2 ts Caraway seeds
4 Franfurters
-OR
6 sl Salami

In a large frying pan, saute the onions in vegetable
oil, until limp. And peppers, and saute, mixing well,
until limp, and the onions are slightly browned. Add
paprika and mix well for a few minutes. Add tomatoes,
and bring mixture to a boil. Reduce heat and simmer,
covered, for ten minutes. Add salt and pepper, to
taste. the caraway seeds are optional.

In a separate sauce pan, boil frankfurters (salami) in
water for five minutes. Add boiled meat to vegetable
mixture. Return to a simmer, mixing well. (can be
served immediate, or reheated)
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Title: HUNGARIAN NOODLES AND CABBAGE
Categories: Vegetables, Vegetarian
Yield: 4 servings

2 c Cabbage, green; sliced
2 tb Corn oil
1 c Onions; sliced & halved
2 ts Garlic; minced
3/4 ts Sea salt
3/4 ts Black pepper
1 1/2 tb Paprika; preferably
-Hungarian
2 c Noodles; cooked of your
-choice – whole wheat, udon,
-jerusalem artichoke or
-other type
Parsley, fresh;chopped

The combination of cabbage & noodles pleases the palate. In preparing this dish, I recommend sauteing the cabbage & onions, separately. This method brings out the flavor of each food.

Saute the cabbage in 1 tbsp of corn oil about 15 minutes. Set aside. In a separate pan, saute onions and garlic, along with the salt, pepper and paprika in the remaining corn oil. Cook until the onions are translucent . Stir the onions and cabbage together. Add the cooked noodles and reheat. Serve hot, garnished with parsley.
SERVES:4-6
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LIVER DUMPLINGS (MAJGOMBOC)

Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Of any kind of liver
1/4 Of an egg, or tsp. of dried
-egg
A small nut of fat
1 t Each of breadcrumbs and
-flour

a pinch each of salt, pepper and finely chopped parsley

Scrape the liver with the blunt side of the knife and
mix well with the fat and other ingredients. Drop a
teaspoonful at a time into the boiling soup and keep
boiling for three to seven minutes, or till they rise
to the surface of the soup.
Hungarian Cooking
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KARTOFFELLOIBLA (SWABIAN CROQUETTES)
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Potatoes (a generous lb)
1 Egg
2 tb To 3 tb cream
A little flour
1 d Sugar
Salt to taste
Pepper to taste
125 g Lard or butter (1/2 cup plus
-1 Tbsp)

Finely grate the freshly boiled, peeled potatoes while
still hot. Add the cream, egg, and flour and knead
into a dough. Let the dough rest for 1/2 hour. On a
floured surface, roll out the dough to about a
finger’s width. With a glass, cut out small circles.
Cook in melted fat until golden brown on both sides.

Serve as main course along with stewed fruit, or as
side dish with roast pork.

In Hungary, this Swabian dish is known as
‘Burgonyalangos’.
Serves 4.

HUNGARIAN WINE TERRITORIES Hungary


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