Tag: Hungarian

Chicken with Grapes and Plums Recipe

Ingredients for 2 persons

  • 2 whole chicken legs
  • 200 ml white wine
  • 5 cloves of garlic
  • 1 teaspoon dried thyme
  • 2-3 slices canned, salted, minced red peppers (optional)
  • 1 bay leaf
  • 1 sprig of rosemary
  • 3-4 sage leaves
  • salt
  • freshly ground black pepper
  • 50 g of butter
  • 10-15 plum eye
  • 2 small bunch grapes (red and white combined)

Preparation:

      1. Season the meat with salt and pepper, rub it with thyme, 2 cloves of crushed garlic and the salted mince peppers.
      2. Place the meat into a nonstick, lidded pot then add the bay leaf, sage, rosemary, 3 cloves of garlic in their skins and the butter.
      3. Simmer lidded at low heat for 50-60 minutes, turning the meat from time to time to get an even roasted colour.
      4. Then pour in the wine and simmer for another 20 minutes
      5. Add the pitted plums, the grapes picked from their clusters, and simmer for another 20-25 minutes.

Serving Ideas:

It can be served with potato noodles, potato pancakes, other potato garnishes.

Hungarian Mutton Paprikas Betyar Style – Recipe

Ingredients

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.