Hungarian Mutton Paprikas Betyar Style – Recipe


For paprikas

  • 1/2 kg of mutton
  • 1 teaspoon paprika
  • 1 green pepper
  • 1 onion
  • 1 tomato
  • 1 tablespoon oil
  • 100 ml sour cream
  • 1 spoon flour
  • 100 ml dry red wine
  • salt to taste
For csipetke noodles
  • 1 egg
  • salt to taste
  • 4-5 tablespoons wheat flour
  • 1 tablespoon butter

Preparation method

Preparing the paprikas

  1. Clean the meat and cut it into small cubes.
  2. Boil the meat cubes in hot water, rinse then drain them.
  3. Fry chopped onion in the oil until it becomes golden. Add water and paprika, then cover and simmer until the mixture is well softened.
  4. Slice the green pepper and the tomato, then add them along with the meat to the pan with the onion and continue to simmer. 
  5. Season with salt to taste and add the red wine.
  6. When the meat is cooked through, mix the sour cream with the flour and add it into the pan.

Preparing the Csipetke noodles

  1. Mix the flour and the egg until batter becomes thick and elastic.
  2. Cover with a plastic foil and let rest about an hour.
  3. Form it into pencil-thick rods, the cut them into pea-sized pieces. Sprinkle a little flour to prevent them sticking together.
  4. Boil them in a pot with hot water until they soften.
  5. For a final, roasted look fry them in a pan with a tablespoon of butter until they become golden-brown.

Thai Papaya Chicken Recipe

 Ingredients (4 servings)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 boneless, skinless chicken breast thinly sliced
  • 2 tablespoons olive oil
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 chilli pepper (may it be dried)
  • 2 ripe papayas
  • 2 tablespoons sesame seeds for garnish


  1. Cut papayas into halves, deseed them and remove skin. Then slice them.
  2. Slice the red thinly and yellow bell pepper
  3. Mix the lemon juice, soy sauce in a bowl and add chicken to the mixture. Let it marinate for about half an hour.
  4. Heat the oil in a wok over medium-high heat, throw in the chopped garlic. chilli pepper and a tablespoon sesame seeds
  5.  Then add to the wok the chicken with the marinade, stir it for 2 minutes.
  6. Add the bell peppers and cook for one more minute.
  7. Add the papaya, let it cook for another minute until it changes a bit its colour.
  8. Serve warm over boiled rice, garnish it with the remaining spoon of sesame seeds.

Marinated Veal Cutlet with Garlic Spinach Recipe

Marinated Veal Cutlet with Garlic Spinach

 Ingredients (2 portions)

  • 2 veal cutlets with bone
  • 4 tablespoons olive oil
  • lemon juice of half a lemon
  • salt and pepper to taste
  • a bunch of fresh thyme leaves
  • 250g spinach leaves
  • 3-5 garlic cloves

Preparation method:

Preparing the Veal:

  1. Rub salt, pepper and the thyme leaves to the veal, then place the cutlets into a bowl.
  2. Mix the olive oil with lemon juice an pour over the veal. Let it rest for half an hour, turning once.Marinated Veal Cutlet
  3. Heat a skillet over high heat. Drain the cutlets and add them into the skillet and cook until browned, about 4-5 minutes per side.Marinated Veal Cutlet

Preparing the Spinach:

  1.  Wash thoroughly the spinach, cutting the stems off.
  2. Chop coarsely the garlic cloves and fry them into a heated pan with a tablespoon of olive oil until they become fragrant and changed a bit the colour.Chopped Garlic
  3. Add the spinach into the pan, sprinkle with salt, cover it with a lid and let them blanch them for 2-3 minutes, beware not to become too wilted.
  4. Serve the veal with the spinach and a slice of lemon to garnish.Marinated Veal Cutlet with Garlic Spinach