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GOULASH SOUP

Fry a large onion in a heaped spoon of fat, add 700 grams of beef cut into cubes and steam with the lid on until the water is boiled away. Remove from the fire, mix in one tablespoon of sweet paprika and add about three litres of water. Simmer on low fire. When the meat starts to become tender, peel 4 or 5 potatoes, cut in four and add to the soup to boil together with the meat. Prepare a thick batter with one egg, pick into small pieces and add to the soup. When done, service hot with sour cream. It is a sumptuous singe-course dish; the soup contains meat, vegetables (potatoes) and also the noodles.

 

FISH SOUP SZEGED STYLE

Shimmer 4 or 5 onions cut into fine pieces in about seven litres of water. When the onions are done, take them out and pass through a sieve, then put back the onion pulp into the liquid. Cut 2 kg of mixed fish into large pieces as usual and add into the soup. Salt it and simmer it for 15 to 20 minutes on low fire. When it comes to boil, add two tablespoons of sweet paprika and continue to simmer for about 15 to 20 minutes. If you like it hot, you may add one red pepper or some goulash or rose paprika. Take care that during boiling, the soup always covers the pieces of fish completely. For serving, sufficient soup should remain to cover well the fish meat in the deep serving plate.

PAPRIKA CHIKEN WITH SOUR CREAM

Fry two onions in fat until yellow, then add salt to taste and spread with paprika generously. After browning a little bit, add the chicken cut in pieces and boil tender as you add some water from time to time. Mix in plenty of sour cream before serving, but previously bring to boil together with the sour cream, too.

PAPRIKA METAL ROLL

Cut the round of beef into very slim slices and beat it well. Spread with a little salt, pepper and paprika and smear thinly with mustard. Put a half potato in the middle of every piece of meat. Roll up each slice and truss them. Stew in fat with some salt, onions and bay leaves until tender. When the water in boiled away, spread with a good tablespoon of sweet or hot paprika to taste and add sour cream. Bring to boil again and serve. Of course, the yarns used for trussing should be removed before serving.

BEEF PÖRKÖLT

Wither two onions in a heaped tablespoon of fat. Add 1 kg of beef meat suitable for pörkölt, some salt and stew covered until all the water is boiled away. Remove from the fire, spread on tablespoon of milled paprika on it and stir well. Pour on water enough to cover the meat and cook again until about half of the water is boiled away.

MUTTON PÖRKÖLT

Ingredients: 800 grams of shoulder of mutton, 1 teaspoon of paprika, 1 large onion, salt.
Cut the meat into small cubes upon removing the membranes and pouring boiling water on it. Fry the finely chopped onion in fat until plate yellow. Add the paprika and the previously salted meat. Stew on slow fire, adding some water from time to time. When the meat is tender, add sliced green pepper and eventually tomato. Stew together with the meat for a while. Serve with noodles. Lamb pörkölt is prepared in the same way; except for the removal of membranes.

PAPRIKA CUTLET

Beat two large slices of sirloin of young beef tender, cut the edges and stew in a heated tablespoon of hot fat under the lid. After stewing for a quarter of an hour, cut a medium sized carrot and turnip of similar size into slim slices, add bay leaves, three grains of black pepper, a smaller onion cut into slices and stew until all the vegetables are done. When the vegetables are cooked, remove from the fire, take the meat away and spread 100 millilitres of sour cream and table spoon of sweet paprika  onto the stewed vegetables. Stir well , then pass over a sieve. Put back into the pan together with the meat, warm up and serve with rice or egg barley garnish.

PAPRIKA CUTLET II

Ingredients: 400 grams of meat (veal, pork, mutton), 100 grams of smoked bacon, one teaspoon of sweet paprika, salt. Beat the carved meat thin,  salt it and lard with smoked bacon slices. Fry in fat on strong flame until it turns red. Mix some paprika into the gravy and adding some water, stew the meat tender in it. When the meat is done remove it and stir the gravy with sour cream. Serve the gravy in a sauce-boat.
Garnish the meat with boiled potatoes.

GOULASH WITH POTATOES

Ingredients: 1 kg potatoes, 400 grams of beef sirloin, 1 onion, salt, 1 teaspoon of paprika, small pieces of noodles made of one egg.
Wither the finely chopped onion in fat, add the paprika and the meat cut into small cubes. Stew covered with some water until almost tender. Now add the potatoes, peeled and cut it to cubes. When done, boil in the small lumps of batter and serve.

STUFFED CABAGGE SZEGED STYLE

Mince together 1 kg of pork meat, 100 grams of rice and 50 to 60 grams of smoked bacon. Knead with a little pepper and salt and a scoop of lukewarm water. Stuff the meat in 12 picked cabbage leaves in the usual way. Place at the bottom of the pot some shredded pickled cabbage, lay the stuffed leaves on it and cover again with shredded cabbage. Chop one onion very fine and add water up to about 3 of the pot. Simmer on low fire with the lid on.
When the cabbage is done add two heaped tablespoons of fat into a pan and fry two stirring spoonfuls of flour in it. Remove from the fire and add a half a table spoon of sweet paprika. Filter the cabbage brine on it, stir well then pour on the cabbage in the pot and bring to boil once more.
Add sour cream when serving.

 

 

 

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