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  1. Green Beans Paprikas – Hungarian Recipe

    July 23, 2014 by Varga László

    Green Beans Paprikas - Hungarian Recipe

    I was at my parents this weekend and while in garden I gathered lots of season’s goodies: green beans, peas, kohlrabies, potatoes and so on. A lot of green beans.

    Also from my father’s I got some dozens of free-range eggs, so I wanted to cook something to combine these two main ingredients.

    Rge recipe I invented is mainly a Hungarian recipe with the addition of the hard-boiled eggs to the stew somewhat Southeast Asian style.

    Ingredients (4 servings):

    • 1 kg fresh green beans (I used green butter-beans, also called wax-beans)Hungarian Green Beans Paprikas
    • 2 garlic bulbs pealedHungarian Green Beans Paprikas
    • 1 medium onion
    • 1-2 tablespoons vegetable oil
    • 6-8 hard boiled eggs
    • 400 ml cream
    • salt and pepper to taste
    • a handful of parsley leaves
    • 1 tablespoon cornstarch


    Preparation method:

    1. Wash and cut the ends of green bean pods.
    2. Chop the garlic and onion.Hungarian Green Beans Paprikas
    3. Heat the oil in a large pan and add the chopped garlic and onion. Fry them until translucent.Hungarian Green Beans Paprikas
    4. Add the green bean pods to the pan and add water until mostly covers the beans. add some salt. Cover wit h a lid and bring to boil. Cook at medium temperature until the bean pods are almost done.
    5. Add the hard boiled eggs and cream and cook 5 more minutes. Hungarian Green Beans Paprikas
    6. Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.
    7. Return the beans to the pot, add the chopped parsley leaves. Add salt and pepper to taste.Hungarian Green Beans Paprikas
    8. Stirring gently cook for another 1-2 minutes.Hungarian Green Beans Paprikas

     

    Hungarian Green Beans Paprikas


  2. Palóc Soup Recipe – Hungarian (Palócleves)

    January 7, 2012 by Varga László

    [translations]
    [translate lang=english]

    The Story:

    This soup is invented by the famous Hungarian cook Gundel Károly at the request of writer Mikszáth Kálmán who was from Palóc-land region, nowadays situated in northern Hungary and southern Slovakia.

    Ingredients (6 persons)

    • 80 dkg of beef shank ( I used some bony parts too)
    • 1/2 kg frozen green beans
    • 2-3 teaspoon ground cumin
    • 1 level teaspoon ground black pepper
    • 4 bay leaves
    • 2 medium onions
    • 6 medium potatoes
    • 200 ml sour cream
    • 1 tablespoon flour
    • 1 tablespoon of paprika
    • 4 garlic cloves
    • a few dill leaves

     

    Preparation

    1. Dice the onion into very small cubes.
    2. In a pot with little oil braise the onion.
    3. Dice the meat in cubes, add to the pot and fry them a few minutes in the oil.
    4. Then add the finely chopped garlic, spices, paprika and salt, and a little water.
    5.  Cook until the meat is almost done, the time is not fixed as it varies with the age of the cattle.
    6. Peel the skins off the potatoes, dice them into 2 cm cubes.
    7. Add some more water to the pot and the diced potatoes.
    8. When the potatoes are done,  add the defrosted green beans and bring it to boil for 2 minutes.
    9. Mix the sour cream with 2-3 spoons of soup and the flour – lump-free.
    10. Add this thickener to the soup and bring it to boil for 1 minute.
    11. Finally, sprinkle it with finely chopped dill.

    [/translate]
    [translate lang=magyar]

    Palócleves Recept

     

    A Story:

    Ez a leves feltalálta a híres magyar szakács Gundel Károly, Mikszáth Kálmán író kérésére, aki a Palóc-vidékről származott.

    Hozzávalók (6 személyre)

    80 dkg marha lábszár (én használtam egyes csontos részek is)
    1/2 kg fagyasztott zöldbab
    2-3 teáskanál orölt kömény
    1 csapott teáskanál orölt fekete bors
    4 babérlevél
    2 közepes vöröshagyma
    6 közepes burgonya
    200 ml tejföl
    1 evokanál liszt
    1 evokanál paprika
    4 gerezd fokhagyma
    néhány kapor levelek
     

    Elkészítési módszer:

    1. DA hagymát apró kockákra vágjuk.
    2. Egy edényben kevés olajjal megdinszteljük a hagymát.
    3. A húst fel kockázzuk , hozzáadjuk az edénybe és piritjuk néhány percig.
    4. Ezután hozzáadjuk a finomra vágott fokhagymát, fűszereket, paprikát és a sót, és egy kevés vizet.
    5. Főzzük, amíg a hús már majdnem kész, az idő nem meghatározott, mert változik a marha korával.
    6. Pucoljuk meg a a krumplit, fel vágjuk őket 2 cm-es kockákra.
    7. Adjunk az edénybe egy kevés vizet és a kockára vágott burgonyát.
    8. Amikor a burgonya megpuhult, adjuk leveshez a kifagyasztott zöldbabot, és forraljuk 2 percig.
    9. Keverjünk egy habarást a tejfölböl, 2-3 kanál levesből és a lisztből, csomómentessé, hozzáadjuk a leveshez és 1 percig felforraljuk.
    10. Végül megszórjuk az aprora vágott kaporral.

    [/translate]
    [translate lang=romana]

    Supa Ungureasca á la Palóc

     

    Story:

    Aceasta supa este inventată de celebrul bucătar maghiar Károly Gundel, la cererea scriitorului Mikszáth Kálmán, care era din regiunea Palóc, în prezent situată în nordul Ungaria şi Slovaciei sudul.

    Ingrediente (6 persoane)

    80 dkg de pulpa de vită (am folosit unele parti osoase si)
    1/2 kg fasole verde congelata
    2-3 linguriţă de chimen
    1 linguriţă de piper negru macinat
    4 frunze de dafin
    2 cepe medii
    6 cartofi medii
    200 ml smantana
    1 lingură făină
    1 lingura de boiaua
    4 catei de usturoi
    câteva frunze de mărar

     

    Metoda de preparare:

    1. Taiati marunt ceapa cubulete.
    2. Într-o oală cu puţin ulei caliti ceapa.
    3. Taiati carnea în cuburi , adăugaţi-le la oala si prajiti-le cateva minute in ulei.
    4. Apoi adăugaţi usturoiul tocat fin, condimentele, boiaua si sarea, si putina apa.
    5. Gatiti până când carnea este aproape fiarta, timpul de fierbere nu este fix deoarece variază cu vârsta vitei.
    6. Decojiti cartofii si taiati-i in cuburi de 2 cm.
    7. Mai adăugaţi ceva apă la oala si cartofii cuburi.
    8. Atunci când cartofii sunt fierti, adăugaţi fasolea verde decongelata şi aduceţi-le să fiarbă timp de 2 minute.
    9. Amestecaţi smântâna cu 2-3 linguri de supă şi făina, dregeti supa cu aceasta şi aduceţi-o la fiert pentru 1 minut.
    10. În final, presarati cu marar tocat fin.

    [/translate]