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Posts Tagged ‘paprika’

  1. Turkey Hearts and Mushrooms Stew – Hungarian Pörkölt Recipe

    June 27, 2018 by Varga László

    Ingredients (4-6 servings):

    • 1 kg turkey hearts
    • 200 g dried black trumpet mushrooms
    • 1 large onion
    • 2-3 garlic cloves
    • 1-2 tablespoons vegetable oil
    • 2 tablespoons sweet paprika
    • salt and freshly ground black pepper to taste
    • 200 ml sour cream to garnish

    Preparation method:

    1. Dice the onion.
    2. Chop the garlic cloves.
    3. Halve lengthwise each turkey heart.
    4. Wash them of clogged blood under running water, then cut them once again in 2, so the hearts finish quartered.
    5. Heat the oil in a large pot, add the quartered hearts and fry over medium heat until browned and rendered some fat, keep stirring meanwhile.
    6. Add the onions and garlic to the pot and continue frying over medium heat for a few minutes, until the onions have softened.
    7. Add the dried mushrooms and water enough to cover the contents of the pot and some more, add the sweet paprika, season with salt and pepper.
    8. Bring to boil and cook for an hour, until the mushrooms and hearts have softened to your liking. Add some more water to the cooking dish if the sauce has thickened too much.
    9. Serve in soup plates with a dollop or two of sour cream and some parsley leaves on the side.

    Category Hungarian, Turkey | Tags: ,,,,, | No Comments

  2. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
    13. Leave it to cool down, slice and serve.

    Category Goose, Hungarian, Jewish | Tags: ,,,,,, | No Comments

  3. Pork Stew with Savoy Cabbage Recipe

    December 19, 2014 by Varga László

    Pork Stew with Savoy Cabbage 16

    Ingredients (about 10 servings):

    • 750-1000 g porkPork Stew with Savoy Cabbage 01
    • 2 tablespoons pork fat
    • 750-1000 g pork fresh sausages
    • 2 large carrots
    • 1 small celery root
    • 1 tablespoon sweet paprika
    • 4 bay leaves
    • 4 allspice berries
    • 10-15 black peppercorns
    • 1/2 head large Savoy cabbagePork Stew with Savoy Cabbage 13
    • 1 medium leek
    • 2 red onions
    • 1 head of garlic
    • 200 ml semi-sweet white wine
    • 2 tablespoons mustard
    • 1 celery stalkPork Stew with Savoy Cabbage 11
    • 1 teaspoon chilli flakes
    • salt to taste

    Preparation method:

    1. Cut the pork meat into 2 cm thick, 5-7 cm long strips.Pork Stew with Savoy Cabbage 02
    2. Chop the onion.  Pork Stew with Savoy Cabbage 03
    3. Melt the pork fat in a large pot, cast iron if available.
    4. Add the meat and fry over medium heat for 5 minutes, turning once.Pork Stew with Savoy Cabbage 04
    5. Add the chopped onion and continue frying for 2 minutes, stirring.Pork Stew with Savoy Cabbage 05
    6. Add the cleaned but still whole garlic cloves, chilli flake and paprika and stir-fry for another minute.Pork Stew with Savoy Cabbage 07
    7. Slice the carrots and celery root and add to the pot.Pork Stew with Savoy Cabbage 09Pork Stew with Savoy Cabbage 08Pork Stew with Savoy Cabbage 10
    8. Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
    9. Add the wine and enough water to cover the meat and the other ingredients.
    10. Slice roughly the celery stalks and leeks.Pork Stew with Savoy Cabbage 12
    11. After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
    12. Cook for another 20 minutes.
    13. Chop the Savoy Cabbage and add to the cooking pot.Pork Stew with Savoy Cabbage 14
    14. Cook until cabbage is done about 20-25 minutes.Pork Stew with Savoy Cabbage 15
    15. Serve while still hot.Pork Stew with Savoy Cabbage 17

    Category Pork, Stew | Tags: ,,,,,,,,,, | 1 Comment

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