Main dish recipes Archives - Culinary Hungary https://budapestcookingclass.com/recipes/maindishrecips/ Authentic hands-on Hungarian cooking experience and culinary food market tours with Ágnes in Budapest. Wed, 11 Feb 2026 07:37:10 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.8 https://budapestcookingclass.com/wp-content/uploads/2025/11/cropped-favicon-66x66.png Main dish recipes Archives - Culinary Hungary https://budapestcookingclass.com/recipes/maindishrecips/ 32 32 Layered potatoes with eggs, paprika sausage and sour cream https://budapestcookingclass.com/hungarian-layered-potatoes-rakott-krumpli-2/ https://budapestcookingclass.com/hungarian-layered-potatoes-rakott-krumpli-2/#comments Thu, 15 Sep 2022 14:16:49 +0000 https://budapestcookingclass.com/?p=1830 This post contains affiliate links. Hungarian Layered Potatoes Casserole - Rakott krumpli Hungarian layered potatoes casserole is called rakott krumpli in Hungarian. It is a popular comfort food in Hungarian cuisine. It is quick and tasty and not difficult to make, even your kids can help you. Smoked Hungarian sausage is the star in [...]

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Hungarian Layered Potatoes Casserole – Rakott krumpli

Hungarian layered potatoes casserole, rakott krumpli

Hungarian layered potatoes casserole is called rakott krumpli in Hungarian. It is a popular comfort food in Hungarian cuisine. It is quick and tasty and not difficult to make, even your kids can help you. Smoked Hungarian sausage is the star in this one-pot dish of layered potatoes and hard-cooked eggs smothered in sour cream. It makes a good dinner alone or stands as a second course for lunch.

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Hungarian layered potatoes casserole, rakott krumpli
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HungarianLayered Potatoes Casserole - Rakott krumpli

Hungarian layered potatoes casserole is one of the country’s most favorite comfort foods. It is quick and tasty and not difficult to make, even your kids can help you.
Course Main Course
Cuisine Hungarian
Keyword hungarian recipe, layered potatoes, potato casserole
Total Time 1 hour 45 minutes
Servings 6 people

Equipment

  • 2 pots
  • 1 baking dish
  • 1 pairing knife
  • Cutting board
  • Chef's knife
  • Egg slicer
  • Measuring cup
  • Measuring spoon

Ingredients

  • 9 medium sized potatoes
  • 8 hardboiled eggs
  • 10.5 ounces smoked paprika sausage - chorizzo style 300 grams
  • 2 cups sour cream + extra for serving
  • sweet paprika powder
  • ground black pepper
  • salt
  • oil

Instructions

  • Cook the potatoes in their skins in salted water until tender. Drain and rinse under cold water until cool enough to handle. Peel the potatoes and cut into 1/2-inch rounds. Set aside.
  • Hard-boil 8 eggs, drain and rinse them under cold water until cool enough to handle. Peel and slice the eggs.
  • Grease your baking dish. Start with a layer of potatoes, salt it. Now place the egg slices on them. Salt it, sprinkle with ground black pepper and paprika powder and a little oil. Add the sausage slices.
  • Add a new layer of potatoes, eggs and sausage and cover with a layer of potatoes. Salt it.
  • Spread 2 cups of sour cream on top and bake it in preheated oven, 180 °C, for about 30-35 minutes, until the sour cream browns a little bit.
  • Serve with sour cream.

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]]> https://budapestcookingclass.com/hungarian-layered-potatoes-rakott-krumpli-2/feed/ 5 Creamy Yellow Wax Bean – Zöldbabfőzelék https://budapestcookingclass.com/creamy-yellow-wax-bean-zoldbabfozelek/ https://budapestcookingclass.com/creamy-yellow-wax-bean-zoldbabfozelek/#respond Fri, 08 Jul 2022 13:09:12 +0000 https://budapestcookingclass.com/?p=5580 This post contains affiliate links. Yellow Wax Bean Stew - Zöldbabfőzelék Creamy yellow wax bean stew is a wonderful summer meal made with freshly picked yellow wax beans, a good portion of sour cream, minced garlic and a pinch of paprika powder. It goes so well either by itself or as a side with [...]

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Yellow Wax Bean Stew – Zöldbabfőzelék

Creamy yellow wax beans, Zöldbabfőzelék

Creamy yellow wax bean stew is a wonderful summer meal made with freshly picked yellow wax beans, a good portion of sour cream, minced garlic and a pinch of paprika powder. It goes so well either by itself or as a side with fried eggs or sausages of frankfurter. It is a thick soup (vegetable stew or pottage), called “főzelék”. This is a delicious summer dish, quick and easy recipe to make, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. You can make it vegan and gluten free, just use vegetable cream instead of sour cream and gluten free (brown rice) flour.

What is “főzelék”?

Főzelék is a special category in Hungarian cuisine, is a type of thick Hungarian vegetable stew or soup, similar to pottage. It is not quite like a soup, and thinner than a stew. It is simply cooked, typically by simmering, not mashing.Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék was typically a home-made food, and was considered as an ordinary type of meal so traditionally it seldom appeared on restaurant menus but in recent years, as part of the culinary revolution in Hungary, főzelék enjoys a revival and it is much more common to be found on menus, there are even places dedicated to offering various főzelék as main course. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses.

How to thicken it?

There are 2 options to thicken a vegetable stew.
1. Make a roux. Roux is a classic thickening agent for soups and sauces.Roux takes just a few minutes to make, a mixture of equal part of fat (oil, lard, butter) and flour.It is made by stirring the flour into the melted fat and then tasting it for a few minutes so that the floury taste cooks off.
For this dish and do not like to make roux as a thickener. I prefer the 2. option.

2. Mix four and sour cream, whisk it until smooth, temper and add it the the water that you cook the vegetables in.

What kind of flour to use?

I use all purpose flour, you can use any gluten free flour as well, but you have to experience how much to add to thicken the dish perfectly.
Also, if using all purpose flour, you have to know: the differences in American/Canadien and European wheat come down to the amount of gluten and selenium in each.You may need to use more or less flour than the recipe says for the right consistancy. I’m sorry to say this, but you have to experience to make the dish with your local ingredients.

Creamy yellow wax beans, Zöldbabfőzelék
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Creamy Yellow Wax Beans - Zöldbabfőzelék

This is a wonderful summer meal made with freshly picked yellow wax beans, a good portion of sour cream, minced garlic and a pinch of paprika powder. It goes so well either by itself or as a side with fried eggs or sausages of frankfurter. It is a thick soup (vegetable stew or pottage), called "főzelék". This is a delicious summer dish, quick and easy recipe to make, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. You can make it vegan and gluten free, just use vegetable cream instead of sour cream and gluten free (brown rice) flour.
Course Main Course
Cuisine Hungarian
Keyword vegan, vegetable stew, vegetarian, wax beans, yellow wax beans
Total Time 30 minutes
Servings 4 people

Equipment

  • pairing knife
  • Cutting board
  • Soup pot
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Whisk

Ingredients

  • 1/2 kg yellow wax beans
  • 1 cup sour cream
  • 3 tbsp all purpose flour
  • 1/2 teaspoon sweet paprika powder
  • 1 clove garlic medium, minced
  • salt to taste

Instructions

  • Remove the beans' ends and cut them into 3-4 cm (1,5 inch) long pieces.
  • Cook the beans in 3,4-5 cups pf salted water until beans are tender.
    Wax beans
  • In a bowl whisk together the sour cream, the paprika powder, the minced garlic and the flour.
    Sour cream, flour, thicken
  • Slowly begin to add spoonfuls of the water of the beans to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the beans, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)
    Yellow wax bean stew
  • Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste.
    Enjoy!

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]]> https://budapestcookingclass.com/creamy-yellow-wax-bean-zoldbabfozelek/feed/ 0 Hungarian vegetable marrow stew with dill (Tökfőzelék) https://budapestcookingclass.com/hungarian-vegetable-marrow-stew/ https://budapestcookingclass.com/hungarian-vegetable-marrow-stew/#comments Wed, 06 Jul 2022 10:01:52 +0000 https://budapestcookingclass.com/?p=2523 This post contains affiliate links. Hungarian Vegetable Marrow Stew With Dill- Tökfőzelék Hungarian vegetable marrow stew with dill is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. Hungarian cuisine is not all about heavy meat dishes with an overdose of paprika, vegetable dishes are [...]

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Hungarian Vegetable Marrow Stew With Dill- Tökfőzelék

Hungarian vegetable marrow stew, Tökfőzelék

Hungarian vegetable marrow stew with dill is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. Hungarian cuisine is not all about heavy meat dishes with an overdose of paprika, vegetable dishes are also very popular. It’s light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. You can make it vegan and gluten free, just use vegetable cream instead of sour cream and gluten free (brown rice) flour.
The vegetable marrow stew goes well with fried egg, fried sausages, also, it is very popular with pork stew. But you can eat it plain as well.

What is “főzelék”?

Főzelék is a special category in Hungarian cuisine, is a type of thick Hungarian vegetable stew or soup, similar to pottage. It is not quite like a soup, and thinner than a stew. It is simply cooked, typically by simmering, not mashing.Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Főzelék was typically a home-made food, and was considered as an ordinary type of meal so traditionally it seldom appeared on restaurant menus but in recent years, as part of the culinary revolution in Hungary, főzelék enjoys a revival and it is much more common to be found on menus, there are even places dedicated to offering various főzelék as main course. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses.

How to thicken it?

There are 2 options to thicken a vegetable stew.
1. Make a roux. Roux is a classic thickening agent for soups and sauces.Roux takes just a few minutes to make, a mixture of equal part of fat (oil, lard, butter) and flour.It is made by stirring the flour into the melted fat and then tasting it for a few minutes so that the floury taste cooks off.

For the Hungarian vegetable marrow stew I do not like to make roux as a thickener. I prefer the 2. option.

2. Mix four and sour cream, whisk it until smooth, temper and add it the the water that you cook the vegetables in.

What kind of flour to use?

I use all purpose flour, you can use any gluten free flour as well, but you have to experience how much to add to thicken the dish perfectly.
Also, if using all purpose flour, you have to know: the differences in American/Canadien and European wheat come down to the amount of gluten and selenium in each.You may need to use more or less flour than the recipe says for the right consistancy.

Can Hungarian vegetable marrow stew be vegan?

Sure, just add som vegetable cream instead if sour cream, it will be perfect.

Hungarian vegetable marrow stew, Tökfőzelék
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Hungarian Vegetable Marrow Stew With Dill (Tökfőzelék)

Hungarian vegetable marrow stew is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. It's light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold.
Course Main Course
Cuisine Hungarian
Keyword Hungarian, vegan, Vegetable marrow, vegetarian
Total Time 30 minutes
Servings 4 people

Equipment

  • Greater
  • Pealer
  • Cutting board
  • Chef's knife
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Soup pot
  • Ladle
  • Whisk

Ingredients

  • 1 medium vegetable marrow 500 grams, 17.5 ounces of shredded vegetable marrow
  • 1 small Spanish onion
  • 3/4 cup sour cream
  • 2 tbsp all purpose flour heaping
  • 1 handful dill
  • Salt
  • 1 tbsp vegetable oil sunflower, canola

Instructions

  • Peel the vegetable marrow and cut int half lenghtwise. With a spoon, take the seeds out.
    Vegetable marrow
  • Cut them into 4 pieces and great them.
  • Fine dice the onion. In a medium pot, sauté the onions in 1 tablespoon of vegetable oil, over low heat. Sprinkle with salt, it helps to wet the onions.
  • Add the greated vegetable marrow and pour over water, just enough to cover. Salt to taste and cook until tender. I does not take too long, test it after 10 minutes.
    Vegetable-marrow-stew
  • In a bowl whisk together the sour cream and the flour.
    Mix flour and sour cream to thicken
  • Slowly begin to add spoonfuls of the water of the vegetable marrow to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the pot, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)
    Thicken vegetable marrow
  • Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste.
    Thicken vegetable marrow stew
  • Sprinkle with chopped dill and enjoy!

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]]> https://budapestcookingclass.com/hungarian-vegetable-marrow-stew/feed/ 1 Hungarian Pepper and Tomato Stew Recipe – Lecsó https://budapestcookingclass.com/hungarian-pepper-and-tomato-stew-recipe-lecso/ https://budapestcookingclass.com/hungarian-pepper-and-tomato-stew-recipe-lecso/#comments Sun, 26 Jun 2022 07:46:59 +0000 https://budapestcookingclass.com/?p=2507 This post contains affiliate links. Hungarian Lecsó - Pepper and Tomato Stew Hungarian Lecsó is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”. Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of [...]

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Hungarian Lecsó – Pepper and Tomato Stew

Hungarian lecsó, pepper and tomato stew

Hungarian Lecsó is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”.

Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day. It is a healthy breakfast recipe, it might be topped with a fried egg or two or scrambled along with them.

For lunch or dinner, it is usually eaten on its own with bread, or supplemented with a sausage, rice, meat, noodles, etc. In addition, lecsó can be stored in jars and preserved for consumption later in the year, when fresh ingredients are not in season.

It is a nice vegetarian and vegan meal if you serve it without eggs and sausage, but meat lovers prefer cooking it with smoked meat. Quick, easy, healthy recipe to make, done in 30 minutes.

Can I use bell peppers?

Yes, you can use bell peppers. But traditionally, Hungarians make lecsó with yellow wax peppers. In North America, these are often called Hungarian sweet wax peppers or sometimes banana peppers. Use those if you can find them!

What is the best paprika to use?

Paprika is essentially air-dried peppers ground into a fine powder. In Hungary there are eight types of paprika varying in colour and pungency. I prefer using sweet paprika that has a rich red color. I never use smoked or spicy paprika, you can make your dish spicy after you serve, you add as much heat to the dish as you want.

I mainly use paprika from Szeged, but Kalocsa Paprika is also wonderful. Cooking tip: do not burn your paprika, or it becomes bitter.

How to store paprika?

Paprika can go flat if it’s old. Make sure you taste test your paprika before cooking with it in this recipe. Paprika, as it gets older, will lose its aroma and become less pungent. If your paprika doesn’t have a strong flavor or has no smell, it’s no longer good. Store your paprika in an airtight container in a cool, dark spot, either in a spice drawer or the refrigerator.

How do you serve Hungarian Lecsó?

You can have it plain with some fresh white bread. You can pour beaten eggs over and fry together with the pepper stew, this is my favorite version.
You can have it with rice: when you add the peppers to the tomatoes, add some more water, pour uncooked rice in and cook until the rice absorbs the moisture and get tender.

You can make your Lecsó with sliced smoked paprika sausage. Add them to the lecsó just before it is ready, and cook for a few minutes.

Hungarian lecsó, pepper and tomato stew
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Hungarian Lecsó - Pepper and Tomato stew

This is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”. Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.
Course Main Course
Cuisine Hungarian
Keyword Lecsó, pepper, tomato stew, vegan, vegetarian
Total Time 27 minutes
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • Measuring spoon
  • Medium pot
  • Wooden spoon

Ingredients

  • 6 medium tomatoes cubed
  • 4 yellow wax peppers or banana peppers or cubanelle peppers cut into medium pieces
  • 2 medium onions thinly sliced
  • 1 teaspoon sweet paprika powder
  • salt
  • ground black pepper
  • 2 tbsp vegetable oil

Instructions

  • In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
  • Add the cubed tomatoes, cover and simmer for 5 minutes.
  • Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
  • You can have it with bread, with eggs, rice or sausage.

The Chef & The Dish brings me straight into your kitchen for an in-depth and fun Hungarian cooking class. For more information please click on the image below.

I teamed up with “THE CHEF & THE DISH” an online kitchen to kitchen cooking experience. We bring together kitchens across the world for a live, private cooking classes via Skype. Cook with top-chefs and world-class cooking instructors who’ve been featured in Saveur, BBC, Food Network, in Sports Illustrated, Forbes, Martha Stewart, Delish, Shape Magazine and more – no flights required. The Cooking Class gift certificates are perfect for creating unique and memorable experiences. Gift a Hungarian cooking class to your loved ones!

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]]> https://budapestcookingclass.com/hungarian-pepper-and-tomato-stew-recipe-lecso/feed/ 10 How to make semolina dumplings? https://budapestcookingclass.com/how-to-make-semolina-dumplings/ https://budapestcookingclass.com/how-to-make-semolina-dumplings/#respond Wed, 09 Mar 2022 12:43:24 +0000 https://budapestcookingclass.com/?p=5354 How to make semolina dumplings? Semolina dumplings are used in many soup recipes in many Central and Eastern European countries, we enjoy soups as first course. The dumplings are floating in a bowl of homemade chicken, beef or vegetable soup. Making those fluffy dumplings is always a challenge, you have to figure out the [...]

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How to make semolina dumplings?

Hungarian semolina dumplings, Grízgaluska

Semolina dumplings are used in many soup recipes in many Central and Eastern European countries, we enjoy soups as first course.
The dumplings are floating in a bowl of homemade chicken, beef or vegetable soup. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings. If the mixture is too wet, the dumplings will fall apart while simmering. If you add too much semolina, your dumplings will be stony.

This semolina dumpling recipe is very easy to make, it does not require many ingredients, preparation time, or advanced cooking skills.

Tip 1. Do not whisk the egg and make it foamy. Just gently stir.
Tip 2. Do not add salt to the mixture, it will make your dumplings firm. Add salt to the water that you boil the dumplings in.
Tip 3. For a medium egg (around 50 grams) you add 50 grams (1/4 cup) of semolina.

What type of semolina to use?

In Hungary we use coarse ground wheat farina (coarse semolina) , white-beige in color, we also call it Gríz. That is why it is called ‘grízgaluska’ soup. Galuska means dumpling.

How to shape the semolina dumplings?

Form small, ellipse-shaped dumplings using two tablespoons. Here is a short video, it helps you to make them.

VIDEO-Semolina-dumplings-CLICK-TO-OPEN

Can I season the semolina dumplings?

Absolutely! I love them with chopped parsley. :)

Hungarian semolina dumplings, Grízgaluska
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How to make semolina dumplings?

This semolina dumpling recipe is very easy to make, it does not require many ingredients, preparation time, or advanced cooking skills. Making those fluffy dumplings is always a challenge, you have to figure out the right egg-semolina ratio, find the fine balance in order to make soft, but yet stable dumplings.
Course Soup
Cuisine Hungarian
Keyword Semolina dumplings
Total Time 20 minutes
Servings 4

Equipment

  • 1 Bowl
  • 1 Spoon
  • 1 Medium pot
  • Measuring cup
  • Measuring spoon

Ingredients

  • 2 whole eggs
  • 1/2 cup coarse semolina
  • 1 tbsp salt
  • Parsley optional

Instructions

  • In a bowl mix 2 whole eggs with 1/2 cup of semolina. Do not whisk the eggs, just stir gently.
  • Do not add any salt to the mixture. Put it in the refrigerator for about 5 minutes, the semolina will absorb some moisture, the batter will get thicker.
  • In a larger pot heat 1 liter of water, add 1 tablespoon of salt, bring it to a boil.
  • Form small, ellipse-shaped dumplings using two tablespoons. Gently drop the dumplings in the boiling water, cover with a lid and and simmer for about 10 minutes. They will double in size. Remove, place them onto a plate, and serve in the hot soup.

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To get more information or to book a virtual, interactive class please visit the Hungarian section of “THE CHEF & THE DISH”.

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]]> https://budapestcookingclass.com/how-to-make-semolina-dumplings/feed/ 0 Hungarian Chicken Paprika with Spaetzle Recipe (Paprikás Csirke) https://budapestcookingclass.com/hungarian-chicken-paprika-nokedli-recipe/ https://budapestcookingclass.com/hungarian-chicken-paprika-nokedli-recipe/#comments Sat, 05 Mar 2022 12:19:40 +0000 https://budapestcookingclass.com/?p=3542 This post contains affiliate links. Hungarian chicken paprika with nokedli noodles (spaetzle) - Paprikás csirke nokedlivel If there is food served in Heaven, I am sure this dish is on the menu! This recipe for Hungarian chicken paprika with spaetzle will not disappoint. You can create this meal to satisfy a hungry family of [...]

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Hungarian chicken paprika with nokedli noodles (spaetzle) – Paprikás csirke nokedlivel

Hungarian Chicken Paprika spaetzle

If there is food served in Heaven, I am sure this dish is on the menu! This recipe for Hungarian chicken paprika with spaetzle will not disappoint. You can create this meal to satisfy a hungry family of 4. You will need chicken, vegetable oil or lard, lots of onions, salt, sweet paprika powder, fresh tomatoes, sweet yellow peppers, and sour cream. Serve the chicken paprika with nokedli noodles (also known as spätzle).

The name of this dish comes from the most important ingredient in the dish: Hungarian paprika.

What is the best paprika to use?

Paprika is essentially air-dried peppers ground into a fine powder. There are eight types of paprika varying in colour and pungency. I prefer using sweet paprika that has a rich red color. I never use smoked or spicy paprika, you can make your dish spicy after you serve, you add as much heat to the dish as you want. I love to mix in some Erős Pista (Hungarian chili paste) or sprinkle with some fresh hot peppers.

I mainly use paprika from Szeged, but Kalocsa Paprika is also wonderful. The best to purchase paprika from Hungary, look for shops selling imported spices or oder online.


Pride of Szeged
Hungarian sweet paprika
from Amazon


Hungarian Chili Paste
to make your dish spicy
when you serve

How to make Hungarian chicken paprika?

Chicken paprika is one of the most commonly prepared dishes in Hungarian households. You need simple ingredients, it is a quick dish, done in an hour. Besides paprika you need bone-in chicken (legs and thighs), onions, sweet pepper, tomato and sour cream. I always use sweet yellow pepper, wax pepper or banana pepper is also a good choice. Always use fresh tomato, forget the canned tomatoes.

Make sure you do not burn your paprika, or it becomes bitter.

Sourcream makes this tasty one pot chicken paprika rich and creamy. The dish is finished off with a generous dollop of sour cream which I never mix with flour, I like it without.

You can serve your chicken paprika with nokedli noodles (spaetzle) or boiled potatoes and cucumber salad. I just love

Virtual Hungarian cooking class, Chicken paprika with spaetzle

The Chef & The Dish brings me straight into your kitchen for an in-depth and fun Hungarian cooking class.

I teamed up with “THE CHEF & THE DISH” an online kitchen to kitchen cooking experience. We bring together kitchens across the world for a live, private cooking classes via Skype. Master the best, most comforting chicken paprika with spaetzle. Book an online, 100% interactive cooking class with me, no flights required. The Cooking Class gift certificates are perfect for creating unique and memorable experiences. Gift a Hungarian chicken paprika cooking class to your loved ones!

Hungarian chicken paprika with spaetzle
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Hungarian chicken paprika with spaetzle

This recipe for Hungarian chicken paprika with spaetzle will not disappoint. You can create this meal to satisfy a hungry family of 4. You will need chicken ,vegetable oil or lard, lots of onions, salt, sweet paprika powder, fresh tomatoes, sweet yellow peppers, and sour cream. Serve the chicken paprika with nokedli noodles (also known as spätzle).
Course Main Course
Cuisine Hungarian
Keyword Chicken paprika, Nokedli, Spaetzle
Total Time 1 hour 30 minutes
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoons
  • Medium pot
  • Mandolin
  • Strainer
  • Tablespoons
  • Mixing bowls
  • Peeler

Ingredients

For the chicken paprika

  • 4 chicken legs and thighs
  • 3 Spanish onions medium size, diced
  • 3 tablespoons of vegetable oil or 1 heaping tablespoon of pork lard
  • 2-3 tablespoons of sweet Hungarian paprika not smoked or spicy
  • 1 fresh tomato chopped
  • 1 sweet yellow pepper (yellow/red bell pepper, wax pepper or Hungarian banana pepper), chopped
  • 2 tablespoons of sour cream + extra for serving
  • Salt

For the nokedli noodles (Spaetzle)

  • 2 whole eggs
  • 2 cups of all purpose flour
  • 1 cup of water
  • 1 teaspoon of salt

For the cucumber salad

  • 2 English cucumbers
  • 1 clove of garlic minced
  • 1 tablespoon of salt
  • 1 cup of water
  • 3 tablespoons of sugar
  • 4 tablespoons of white vinegar (5% vinegar)

Instructions

  • In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.
  • Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and stir again. Do not burn the paprika, or it will become bitter.
  • Add the chicken legs and thighs, salt to taste. Add some water, make sure that the bottom of the pan is wet so the paprika does not burn. Be careful not to add too much water! The meat contains water that comes out during the cooking process. If you add too much water it will lose the stew consistency.
  • Cover, reduce heat, and simmer until the meat is tender. This can take up to 50-70 minutes. Stir occasionally. If it is starts to stick to the pan, add a bit more water. If it is soupy, cook it with the lid off.
  • The dish is done when the meat easily falls off the bone. Add 2 tablespoons of sour cream, stir gently (do not break the meat) and simmer over low heat for a few more minutes.

The Hungarian chicken paprika is always served with nokedli noodles, also called galuska (similar to German spaetzle.)

  • Bring a pot of well-salted water to a boil. Beat the eggs, add 2 cups of flour, 1 cup of waterr and 1 teaspoon of salt. Mix everything together to make a soft, sticky dough. You may not need all the flour, or you may need more. Stop adding flour when you get an elastic moist dough.
  • Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. When the noodles float to the top, cook about 1minute and drain them.
    If it is difficult to find a greater, you can use a knife or spoon to make your noodles. Put some of the dough on a cutting board and, using the spoon or the back of a knife, cut off a 1- by-1/4-inch piece of dough and slide it into the boiling water.

Cucumber salad

  • Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them. Let sit for 10 minutes to draw out the water from the cucumbers.
  • Take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.
  • In a cup, combine the sugar, the vinegar, the minced garlic and the water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.
  • The vinaigrette is so light and refreshing, that you will be tempted to drink it after you eat the cucumber salad. Enjoy!

I am very proud that you can take my cooking classes from everywhere on the planet.
I teamed up with “THE CHEF & THE DISH” featured on Forbes, NBC, CBS National, Fine Dining Lovers and many more publications. The Chef and The Dish is an online cooking class that connects people at home with chefs from around the world. With plenty of chefs from around the world, The Chef and The Dish brings them straight into your kitchen (virtually) for an in-depth and fun cooking class.
To get more information or to book a virtual, interactive class please visit the Hungarian section of “THE CHEF & THE DISH”.

The post Hungarian Chicken Paprika with Spaetzle Recipe (Paprikás Csirke) appeared first on Culinary Hungary.

]]> https://budapestcookingclass.com/hungarian-chicken-paprika-nokedli-recipe/feed/ 4 Hungarian Cottage Cheese Pasta Recipe- Túrós Csusza https://budapestcookingclass.com/hungarian-cottage-cheese-pasta-recipe-turos-csusza/ https://budapestcookingclass.com/hungarian-cottage-cheese-pasta-recipe-turos-csusza/#respond Sat, 21 Mar 2020 12:08:42 +0000 https://budapestcookingclass.com/?p=4146 This post contains affiliate links. Hungarian Cottage Cheese Pasta - Túrós Csusza Hungarian cottage cheese pasta, or as we call it Túrós csusza is a traditiona ldish, a simple but filling meal, one of my favorites ever. The most important ingredient is the fried Szalonna, I am a huge fan of the crispy smoked [...]

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This post contains affiliate links.

Hungarian Cottage Cheese Pasta – Túrós Csusza

Hungarian pasta with cottage cheese - Turos Csusza

Hungarian cottage cheese pasta, or as we call it Túrós csusza is a traditiona ldish, a simple but filling meal, one of my favorites ever. The most important ingredient is the fried Szalonna, I am a huge fan of the crispy smoked pork fat. You can find this dish on restaurants menus, and also favored by students for its simplicity and low budget. I never bake it, however you will find recipes that make this dish that way.

What is smoked porke fat, called Szalonna?

Szalonna is the preserved (salted or smoked) pork fat, it is more like Italian lardo or the salo of Slavic nations.
You can eat it without cooking or preparation other than a sprinkle of dried paprika powder. It is delicious with fresh white bread and slices of onions.
Hungarians eat szalonna in all kinds of shapes, styles, and situations, but most of it will end up being used in soups, stews, or other traditional dishes. We also roast szalonna over open fire, it can be a fan social acitvity with friends on a hot summer evening. My parents always did it in the morning and that was our breakfast.

There are many different szalonna combinations possible, raw, salted and cured, smoked and cooked, with our without meat on it, with or without paprika.

Hungarian pasta with cottage cheese - Turos Csusza
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Hungarian pasta with cottage cheese and bacon (Túrós Csusza)

Túrós csusza is a traditional Hungarian pasta dish, a simple but filling meal, one of my favorites ever. You can find it on restaurants menus, and also favored by students for its simplicity and low budget. I never bake it, however you will find recipes that make this dish that way.
Course Main Course
Cuisine Hungarian
Keyword cottage cheese pasta
Total Time 25 minutes
Servings 4

Equipment

  • Medium pot
  • Frying pan
  • Cutting board
  • Chef's knife
  • Wodden spoon
  • Measuring cup

Ingredients

  • 17.6 ounces Dried square pasta 500 grams
  • 17.6 ounces Dry cottage cheese (curd cheese, farmer’s cheese) 500 grams
  • 10.5 ounces Bacon fat or szalonna (preserved – salted and smoked – fatty cuts of pork) 300 grams
  • 1 cup Sour cream
  • Salt to taste

Instructions

  • Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.
  • Cut the bacon fat into smaller pieces, put them in a pan and cook over medium-low heat for a couple of minutes until the fat is released and they are crisp and browned.  Take them out of the liquid fat.
  • Add 3-4 tablespoons of the liquid fat to the pasta, add most of the crisp and browned bacon (keep some for serving), mix in 3/4 of the cottage chesse amount.
  • To serve, spoon extra cottage cheese and sour cream on top, and place the rest of the fried bacon fat.
  • Enjoy!

I am very proud that you can take my cooking classes from everywhere on the planet.
I teamed up with “THE CHEF & THE DISH” featured on Forbes, NBC, CBS National, Fine Dining Lovers and many more publications. The Chef and The Dish is an online cooking class that connects people at home with chefs from around the world. With plenty of chefs from around the world, The Chef and The Dish brings them straight into your kitchen (virtually) for an in-depth and fun cooking class.
To get more information or to book a virtual, interactive class please visit the Hungarian section of “THE CHEF & THE DISH”.

The post Hungarian Cottage Cheese Pasta Recipe- Túrós Csusza appeared first on Culinary Hungary.

]]> https://budapestcookingclass.com/hungarian-cottage-cheese-pasta-recipe-turos-csusza/feed/ 0 Hungarian Mushroom Paprika Recipe https://budapestcookingclass.com/hungarian-mushroom-paprika-recipe-2/ https://budapestcookingclass.com/hungarian-mushroom-paprika-recipe-2/#comments Sun, 15 Mar 2020 13:45:09 +0000 https://budapestcookingclass.com/?p=4124 Hungarian mushroom paprika recipe, Gombapaprikás Hungarian mushroom paprika is a vegetarian dish, it is cooked exactly the same way as the famous chicken paprika, but we use mushrooms instead of chicken. This could be made with any kind of mushrooms, but it is best if you use different types at the same time. I [...]

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Hungarian mushroom paprika recipe, Gombapaprikás

Hungarian mushroom paprika is a vegetarian dish, it is cooked exactly the same way as the famous chicken paprika, but we use mushrooms instead of chicken. This could be made with any kind of mushrooms, but it is best if you use different types at the same time.

I usually use white and oyster mushrooms, you can also add cremini and portobello mushrooms. If you want to have a quick but delicious dinner, follow this recipe because it can be done in just 45 minutes. Let’s start making it right now! It is served with nokedli noodles (spaetzle).

Hungarian mushroom paprika recipe, Gombapaprikás

45 minutes
Serves 4

Ingredients:
1000 grams (35 ounces) of mushrooms (white, oyster portobello, cremini mushroom), sliced
3 medium or 2 large onions – finely diced
6 tablespoons of vegetable oil (we use sunflower oil in Hungary)
2 good tablespoons of sweet paprika powder
1 medium fresh tomato, chopped
1 sweet yellow pepper (or bell pepper, wax pepper, banana pepper), cut into small pieces
2 heaping tablespoons of sour cream
Ground black pepper
Salt to taste
Chopped parsley for decoration

Ingredients for the nokedli noodles (spaetzle):
1 whole egg
200 ml water (0.8 cup)
300 grams of all purpose flour (2 cups)
Pinch of salt

Directions:

In a large soup pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter. Add the tomatoes, the sweet yellow pepper and the mushrooms. Salt to taste, sprinkle with ground black pepper and add some water, no more than 1/2 cup.

Cover the pot and simmer the mushrooms over low heat for about 30 minutes. Stir sometimes. It should have a thick creamy consistency. If it is soupy, take the lid off and keep simmering until it gets thicker.

Remove the pot from the heat, mix in 2 tablespoons of sour cream.Put back on the heat and bring it to a boil, then turn the heat off, it is done.

While your mushroom paprika is cooking, you have to prepare the nokedli noodles. Nokedli is made from a home made noodle dough (eggs, water and plain flour). Place a nokedli grater (speatzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer).

Bring a large pot of well-salted water to a boil. Beat the eggs and the water together with the salt. Slowly mix in the flour to make a soft, sticky dough. You may not need all the flour, or you may need more.Stop adding flour when you get an elastic moist dough.

Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. When the noodles float to the top, wait about 30 seconds and drain them.

Serve your Hungarian mushroom paprika with these delicious home-made noodles. Enjoy!

Interactive virtual Hungarian cooking classes
I am very proud that you can take my cooking classes from everywhere on the planet.
I teamed up with “THE CHEF & THE DISH” featured on Forbes, NBC, CBS National, Fine Dining Lovers and many more publications. The Chef and The Dish is an online cooking class that connects people at home with chefs from around the world. With plenty of chefs from around the world, The Chef and The Dish brings them straight into your kitchen (virtually) for an in-depth and fun cooking class.

To get more information or to book a virtual, interactive class please visit the Hungarian section of “THE CHEF & THE DISH”.

The post Hungarian Mushroom Paprika Recipe appeared first on Culinary Hungary.

]]> https://budapestcookingclass.com/hungarian-mushroom-paprika-recipe-2/feed/ 2 Hungarian Stuffed Cabbage Rolls Recipe – Töltött Káposzta https://budapestcookingclass.com/hungarian-stuffed-cabbage-rolls-recipe-toltott-kaposzta/ https://budapestcookingclass.com/hungarian-stuffed-cabbage-rolls-recipe-toltott-kaposzta/#comments Fri, 23 Feb 2018 13:27:52 +0000 https://budapestcookingclass.com/?p=3528 Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) This post contains affiliate links. Winter is the season for hearty Hungarian dishes. Cabbage is a favorite winter food that can be prepared in many delicious ways. Hungarian stuffed cabbage rolls are one of the most popular classics and it usually makes the Christmas and New Year's Eve [...]

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Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian stuffed cabbage rolls

This post contains affiliate links.

Winter is the season for hearty Hungarian dishes. Cabbage is a favorite winter food that can be prepared in many delicious ways. Hungarian stuffed cabbage rolls are one of the most popular classics and it usually makes the Christmas and New Year's Eve menus in most homes. Preparation varies according to region and family, people prepare them not only on the stovetop, but also in the oven. Stuffed cabbage rolls come in many variations, the filling can be ground beef, pork, the sauce can be plain or tomato based and adding smoked meat and/or sausage will only enhance the flavor. It is even better reheated.

What Are Stuffed Cabbage Rolls?

True to their name, stuffed cabbage rolls are a dish of Eastern European origin,  little bundles of cabbage leaves that have been stuffed and cooked with a mixture of ground meat (beef /pork), onions, paprika, rice, garlic and egg. They are typically cooked with sauerkraut and served with sour cream.

How to Make Stuffed Cabbage Rolls?

This recipe has several steps and seems complicated, but it is not so much and totally do-able, and worth it!
Traditionally, Hungarian stuffed cabbage rolls are made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut, already soft and easy to work with. I know that it is not available in North America, and it is absolutely OK if you just boil the whole cabbage head by putting it in a large pot, and then take the leaves off.

Once the cabbage leaves are softened, stuff them with a mixture of minced meat, uncooked rice, eggs, onion, garlic, paprika, ground black pepper, salt, and roll them up into tight little packages.

How to Season your Cabbage Rolls?

This dish tastes best with sweet Hungarian paprika, I do not use smoked or spicy paprika at all. You can make your dish spicy once you serve it.

Note: paprika can go flat if it's old. Make sure you taste test your paprika before cooking with it in this recipe. Paprika, as it gets older, will lose its aroma and become less pungent.  If your paprika doesn't have a strong flavor or has no smell, it's no longer good.  Store your paprika in an airtight container in a cool, dark spot, either in a spice drawer or the refrigerator.

Also, make sure you do not burn your paprika, or it becomes bitter.

Another essential ingredient is the ground caraway seed.

Can I Make Ahead and Freeze Cabbage Rolls?

You can certainly make ahead and freeze the stuffed cabbage rolls together with the sauerkraut,  I always freeze them once they are cooked. First I cool them in the refrigerator and then freeze in covered airtight containers or heavy-duty freezer bags.

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Hungarian Stuffed Cabbage Rolls - Töltött Káposzta

Hungarian stuffed cabbage rolls are one of the most popular classics and it usually makes the Christmas and New Year’s Eve menus in most homes. Preparation varies according to region and family, people prepare them not only on the stovetop, but also in the oven. 
Course Main Course
Cuisine Hungarian
Keyword cabbage rolls, hungarian cabbage rolls, stuffed cabbage, stuffed cabbage rolls
Total Time 2 hours 30 minutes
Servings 4 people

Equipment

  • Large pot
  • Medium pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Ingredients

  • 1 small green cabbage head
  • 1 kg sauerkraut 2.2 pounds
  • 2 cups minced pork (or half pork, half beef)
  • 1 whole egg
  • 12-16 cabbage leaves boiled
  • 2 cloves garlic minced
  • 2 medium onions finely chopped
  • 1/2 cup uncooked rice long grain
  • 3 tbsp sweet paprika powder
  • 1 teaspoon ground caraway seeds
  • 2-6 bay leaves
  • 1 teaspoon ground black pepper
  • 2 tbsp vegetable oil or pork lard
  • salt to taste
  • 4 tbsp sour cream
  • 1.5 tbsp all purpose flour

Instructions

  • Fill a large pot with water and bring it to a boil. Put the cabbage head in the water and slowly boil for about 30-35 minutes. Take the cabbage out and cool it. With a sharp knife carefully cut of 12-16 leaves without breaking them.
  • In a medium pot, sauté the finely chopped onions in lard or vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. Add a small amount of water, if necessary, to prevent sticking to the pan.
  • Remove the pot from the heat, add 3 tablespoons of sweet Hungarian paprika, stir well. Go by the color, if it is pale, rather orange than red, add a bit more paprika. Do not burn the paprika or it will become bitter.
  • Combine the ground meat, egg, rice, garlic, half of the sautéed onions-paprika mixture, ground black pepper, and salt to taste. Form medium-sized balls.
  • Flatten the cabbage leaves or remove the thick stalks from the center. Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
  • Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
  • Rinse the sauerkraut under running water and mix it with the second half of the paprika-onion mixture, the ground caraway seeds, the bay leaf and the flour. Spread half of it on the bottom of your pot. Place the cabbage rolls on top and cover them with the remaining sauerkraut.
    Stuffed cabbage rolls
  • Pour water over. The water should not cover the sauerkraut, but when you press it with a wooden spoon, you should see the water.
  • Cover with a lid and put it in the preheated oven (180°C/350F) and cook for about 1.5 - 2 hours, until the sauerkraut is tender. You can also test the meat filling, if the rice is tender, then it it done.
  • Serve with sour cream.
    Hungarian stuffed cabbage rolls

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You can cook this dish with me in my Budapest home kitchen, or join live from your own kitchen online.

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]]> https://budapestcookingclass.com/hungarian-stuffed-cabbage-rolls-recipe-toltott-kaposzta/feed/ 19 Hungarian beef stew recipe – Marhapörkölt https://budapestcookingclass.com/hungarian-beef-stew-recipe-marhaporkolt/ https://budapestcookingclass.com/hungarian-beef-stew-recipe-marhaporkolt/#respond Sat, 25 Jun 2016 20:25:12 +0000 https://budapestcookingclass.com/?p=2502 Hungarian Beef Stew This is a thick beef dish cooked with lots of onions, Hungarian paprika powder, tomatoes and some sweet peppers. You can have it with bread, or serve with nokedli noodles (spaetzle) or boiled potatoes and pickles. Recipe Ingredients for 4 people: 1500 grams of beef shank (53 ounces) - cut into [...]

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Hungarian Beef Stew

This is a thick beef dish cooked with lots of onions, Hungarian paprika powder, tomatoes and some sweet peppers. You can have it with bread, or serve with nokedli noodles (spaetzle) or boiled potatoes and pickles.

Recipe

Ingredients for 4 people:
1500 grams of beef shank (53 ounces) – cut into 1-inch cubes
750 grams of onions (26,5 ounces) – diced
2 tablespoons lard or 6 tablespoons of vegetable oil (sunflower)
2 tablespoons of sweet Hungarian paprika powder
2 bay leaves
1 medium fresh tomato – chopped
1 sweet yellow pepper (or bell pepper, wax or banana pepper) – cut into small pieces
1 clove of garlic – minced
1 teaspoon of ground caraway seeds
10 black peppercorns
Salt to taste

Directions:

In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Add the meat and fry them for about 1-2 minutes until the color changes.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and stir again. Do not burn the paprika, or it will become bitter.

Add the bay leaves, the peppercorns, the minced garlic, salt to taste and pour over water to cover by an inch and bring it to a boil. Reduce heat, cover and simmer until meat is tender, adding water as necessary to avoid burning but to keep the thick stew consistency. It takes around 2-3 hours.

Serve your beef goulash with nokedli noodles and pickles.

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