141 hungarian recipes

Paprika-almond chicken breasts pan-sear pounded cutlets, then drape them in a Hungarian paprika cream sauce built from the pan drippings and white wine. Toasted almonds on top, ready in about 30 minutes.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Open-faced appetizer bites with Hungarian salami, hard-boiled egg, feta, dill pickles, kalamata olives, and shredded Jarlsberg on buttered bread. A no-cook Eastern European party platter ready in 20 minutes.

New Year's Eve clock cake: three airy white cake layers stacked with silky chocolate cream filling, wrapped in rich Hungarian chocolate frosting and decorated to look like a clock striking midnight.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

Bogracs gulyas (Hungarian kettle goulash) slow-stews tender beef cubes with sweet paprika, onions, and bell peppers. The traditional Hungarian comfort dish topped with cool sour cream.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Hungarian chicken paprikash simmers chicken in paprika and onions, finished with sour cream and served over tender homemade nokedli (Hungarian egg dumplings).

Lencseleves fogoyhussal, a traditional Hungarian lentil soup with partridge, smoked bacon, and a mustard cream finish. A hearty game-day soup rooted in Hungarian hunting tradition.

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.