Delicious recipes from our traditional Hungarian Kitchen.


 Goulash Soup

Lazlo Hungarian Meat Emporium

300 g (10 1/2 oz) shank of beef

30 g (1 oz) lard

1 large onion, finely chopped

1/2 teaspoon paprika

Salt, to taste

1/2 teaspoon caraway seeds

3 – 4 black peppercorns

1 medium carrot, cut in quarters

1 medium parsnip, cut in quarters

1 – 2 sweet paprika peppers, left whole

500 g (1 lb 1 1/2 oz) potatoes, peeled



Cube the meat and potatoes into 2 cm (3/4 inch) pieces. Stew the onion in lard over low heat until golden yellow, but not brown. Remove the pot from the heat, add the paprika, meat, salt, and 1/ 1/5 liters (1 quart 3 oz) water. Add the caraway seeds and peppercorns in a tea ball or a small bag for easy removal before serving the soup. Return to low heat and simmer. After 30 mincarrots, parsnips and paprika peppers. When the meat is nearly tender (around another 30 minutes), add the potatoes. When every ingredient is tender, the dish is done. You can serve it immediately or also reheat when needed.



Serve dried hot paprika on a separate small plate which may be crumbled into the soup according to taste. Fresh white bread a must with this soup. Goulash sometimes is served in a small a cauldron.




 Paprika Chicken (Paprikas csirke)

Paprika Chicken

1 kg (2 1/4 lb) chicken (legs, breast, and wings)

50 g  (1/34 oz) lard

1 medium onion, finely chopped

1/2 teaspoon paprika

1 green pepper, sliced

1 tomato, sliced

Salt, to taste

1 teaspoon flour

1/2 cup sour cream




Stir-fry the onion in lard until golden brown. Removed from the heat, sprinkle with paprika. Stir in the pieces of chicken, the green pepper and tomato, salt, cover, and cook gently in its own juice.  When the liquid is reduced, brown lightly both sides of the meat, then remove from the pot. Stir the flour in the lard, brown slightly. Pour in 3/4 cup of cold water and bring to boil. Replace the meat in the pot. Stir in the sour cream just before serving.




For best results Serve with small gnocchi!





 Stuffed Cabbage (Toltott Kaposzta)

Stuffed Cabbage


300 g (10 1/2 oz) smoked pork rib chops

400g (14 oz shoulder or flank of pork

1/2 teaspoon grated onion

50 g (1 3/4 oz) lard

40 g (1 1/2 oz) rice

1 kg (2 1/4 lb) sauerkraut

8-10 sour cabbage leaves

Pinch of ground black pepper

Salt, to taste

1 egg, optional

30 g (1 oz) flour

3/4 cup sour cream




Cut the rib chops into pieces along the ribs. Mince the shoulder (or flank) of pork. Saute the onion in lard until opaque, add the rice and continue to saute. Pour on boiling water, salt, and cook gently under cover until all water is absorbed. Mix the half-cooked rice with the minced meat, salt, and pepper (you may add 1 egg or a tablespoon very finely chopped sauerkraut). Remove the heavy ribs from the cabbage leaves (if they are too big, cut them in half). Place a leaf on the palm of your hand, put a tablespoon of the meat stuffing in the middle, fold the sides of the leaf over the stuffing, and roll the leaf. Grease a pot with lard and spread half of the sauerkraut on the bottom. Arrange the stuffed cabbages on top, then the pieces of rib chops, and cover with the rest of the sauerkraut. Pour on enough water to just about cover the top layer. Cover the pot and simmer for approximately two hours. When cooked, remove the meat and the stuffed cabbages.  Thicken with the smooth mixture of sour cream and flower the sauerkraut then add again the stuffed cabbage leaves and the smoked meat.




It tastes and looks even better if you pour sour cream on top before serving!



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