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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 7 |
Recipes with Hungarian Paprika Gravy
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Directions: This is a basic gravy which will be used in several of the Hungarian
recipes I will be posting from this wonderful book. Yield is 7 cups
Heat a 5 quart heavy stove-top casserole and add the lard and paprika.
Cook over medium heat for a moment and then add the garlic, green pepper,
onion and tomatoes. Simmer for a few minutes until all is tender. Add
the chicken base and beef stock along with salt and pepper to taste.
Cook and simmer for 30 minutes.
In a metal bowl, mix the sour cream and flour together. Mix it well with
a wire whisk as do not want lumps. Add a cup of the grave from the pot
and quickly stir it into the cream and flour with a whisk. Remove the
gr
ave from the heat and stir in the cream mixture, whipping it well.
return to the heat and simmer, stirring often, for 15 minutes. Strain
the gravy and discard the solids or lumps.
| Ingredients:
1 sour cream
6 broth, beef
1 unprepared broth, chicken
1/2 chopped tomato
1 chopped onion
1 chopped (cubanelle or anaheim) pepper, red (hot)
1 chopped garlic
1 1/2 paprika
1 oil, corn
1/4 flour
Comments: Hungarian |
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Hungarian Stuffed Red Bell Peppers
1 to taste salt
1 to taste pepper, black
1 eggs
1 1/2 paprika
1 ground (or veal or chicken) pork
1 1/2 broth, chicken
1/4 rice, long grain white
1/2 chopped parsley
1 medium onion
3 crushed garlic
2 oil, corn
6 medium pepper, red |
Directions:
Cut off the very top part of the peppers. Chop the pepper tops finely,
omitting the stems, and save for the filling. Sead and core the peppers;
set aside. Heat a large covered frying pan and add the lard or oil.
Saute the garlic, onion and reserved chopped pepper tops until tender.
Add the parsley and rice, and saute for a few minutes. Add 1/2 cup of
the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a
large bowl combine the ground meat, paprika, egg,salt and pepper-rice
mixture. Mix very well. Fill the peppers just to the top, but don't pack
too firmly because the rice will expand during cooking. Place the filled
peppers in a Dutch oven and add the remaining 1 cup chicken stock to the
bottom of the pot. Cover and simmer very gently for 45 minutes, keeping
the temperature very low or the peppers will break. Move the peppers
about the pot a few times during cooking to prevent sticking. Pour the
paprika gravy over the peppers; cover and simmer for 20 more minutes.
*note - recipe for paprika gravy is in this group of recipes
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