Download Cooking the Hungarian Way: Revised and Expanded to Include by Magdolna Hargittai PDF
By Magdolna Hargittai
An creation to the cooking of Hungary, together with recipes for such dishes as goulash, crammed peppers, and paprika bird. additionally discusses the geography and background of this crucial ecu nation.
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Additional info for Cooking the Hungarian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. ) water 1 medium green pepper, seeded and cut into strips pinched noodles (see recipe on page 43) 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into ¥ c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c.
Add onion and green pepper and cook, stirring, until onion is transparent. 1 medium green pepper, seeded and cut into rings 3. Add egg mixture and cook, breaking up and stirring with a spoon, until eggs are set. ¥ tsp. paprika 4. Sprinkle with paprika and serve hot. Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 *Smoked sausage can easily be left out of Hungarian scrambled eggs for a quick vegetarian meal. If you do not use the sausage, you will need to use 1 to 2 tbsp. of butter or oil for cooking the onion and green pepper.
4. Squeeze as much liquid as possible out of spinach. Add spinach to milk sauce in pan and mix well. Add black pepper. Cover and cook over very low heat about 10 minutes while making fried rolls. 5. Cut rolls into ¥-inch slices. 6. Pour remaining ¥ c. milk into a bowl. Beat eggs slightly in another bowl. 7. In a medium frying pan, heat oil over medium heat for 1 minute. 8. Dip both sides of roll slices in milk (do not soak) and in eggs and carefully place in pan. Fry each side 3 to 5 minutes, or until it begins to turn brown.