| GOULASH SOUP Diszno Gulyás |
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| NOKEDLI /GALUSKA FOR SOUP Nokedli Levesbe |
| HUNGARIAN CRÉPES Magyar Palacsinta |
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| COTTAGE CHEESE FILLING TürosTöltelék |
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Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth. Create a
slack dough. Using a small teaspoon, scrape into boiling salted water. Dumplings will pop to top of water – boil
another 3-5 minutes. Drain, rinse and add to soup.
HINT: (Some recipes instruct to boil the Nokedli in the soup, but this makes the soup starchy and cloudy.)
slack dough. Using a small teaspoon, scrape into boiling salted water. Dumplings will pop to top of water – boil
another 3-5 minutes. Drain, rinse and add to soup.
HINT: (Some recipes instruct to boil the Nokedli in the soup, but this makes the soup starchy and cloudy.)
Beat eggs and sugar until frothy, add salt and milk, beat in flour slowly, until very smooth, then
add remaining milk to have a very thin batter. Let stand overnight in fridge, or at least 1 hour before frying. Stir briskly after
removing from fridge. Add more milk or water to ensure a smooth batter.
Either use a non-stick crépe pan (10”) or butter griddle and heat to sizzling point. Pour ¼ cup of batter in griddle and swish
around (back and forth – rocking motion) until the entire bottom of pan
is covered. When lightly brown with a flat crépe spatula, turn over and brown. Remove and keep warm. After each Suzette,
always drizzle a little more oil or butter. Makes 12-16 thin, crisp crépes. Depending on your skill – you will get a varied number.
Serving Suggestions: Fill crépes with cottage cheese – or favourite apricot preserves and sprinkle with 1 tsp sugar and
ground walnuts.
add remaining milk to have a very thin batter. Let stand overnight in fridge, or at least 1 hour before frying. Stir briskly after
removing from fridge. Add more milk or water to ensure a smooth batter.
Either use a non-stick crépe pan (10”) or butter griddle and heat to sizzling point. Pour ¼ cup of batter in griddle and swish
around (back and forth – rocking motion) until the entire bottom of pan
is covered. When lightly brown with a flat crépe spatula, turn over and brown. Remove and keep warm. After each Suzette,
always drizzle a little more oil or butter. Makes 12-16 thin, crisp crépes. Depending on your skill – you will get a varied number.
Serving Suggestions: Fill crépes with cottage cheese – or favourite apricot preserves and sprinkle with 1 tsp sugar and
ground walnuts.
Beat egg yolks, sugar and salt until thick and lemon coloured. Add cottage cheese to egg mixture. Add vanilla extract and
lemon peel. Set aside. After crépes are prepared, dollop cheese in along 1 edge of crépe. Roll up and place in baking
dish. Put in 350° oven for 15 minutes just to reheat filing. Sprinkle with granulated sugar – serve hot!
lemon peel. Set aside. After crépes are prepared, dollop cheese in along 1 edge of crépe. Roll up and place in baking
dish. Put in 350° oven for 15 minutes just to reheat filing. Sprinkle with granulated sugar – serve hot!
Cube meat. Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika.
Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add
potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper
to taste. Add Hot Hungarian Pepper to taste. (Be careful – your guests may need to be introduced to the hot flavour
gradually.)
Cooking Hint: For this recipe, you can use pork or lamb as the cooking times are the same. For beef - more water
and more simmering time is required - also depends on the cut of meat. Serving Suggestion: Serve with Fresh
Hungarian Crusty Bread. Nokedli can be omitted if using potatoes.
Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add
potatoes, tomatoes (optional) and celery and simmer until vegetables and meat is fork tender. Add salt and pepper
to taste. Add Hot Hungarian Pepper to taste. (Be careful – your guests may need to be introduced to the hot flavour
gradually.)
Cooking Hint: For this recipe, you can use pork or lamb as the cooking times are the same. For beef - more water
and more simmering time is required - also depends on the cut of meat. Serving Suggestion: Serve with Fresh
Hungarian Crusty Bread. Nokedli can be omitted if using potatoes.
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| Dream Machine Publications, Paris, Ontario, Canada Helen's Hungarian Heritage Recipes Cookbook http://www.helenshungarianrecipes.com Copyright © 2006 Dream Rights Reserved • Updated February 15, 2010 |
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Magyar Gulyás Leves – Hungarian Goulash Soup is a classic and traditional Hungarian soup. It is one of the five most
popular meat dishes on the North American cooking scene. Although Gulyás - goulash turns up on many German and
Austrian menus and cookbooks, Gulyás actually originated in Hungary and later spread beyond its borders, first to the
Austrian Empire, Germany, and the Balkans, and finally around the world! There is an old Hungarian proverb which says:
“One man yearns for fame, another for wealth, but everyone yearns for paprika goulash.”
Hungarian Gulyás traces its roots back to nomadic Magyar herdsmen in the ninth century. Shepherds cut meat into
cubes and slowly stewed them in a heavy iron kettle over an open fire until the liquid evaporated. The meat was then
spread out dry in the sun; an early convenience food; became totally portable as they followed their flocks across the vast
expanse of Hungary's Great Plain. Water reconstituted the meat and by heating and adding some vegetables in a pot
over a fire: the soup was ready.
Varying from region to region, pork, beef, lamb or veal would be your traditional choice for Goulash Soup. You will be
hard-pressed to select a favourite once you try them. The following recipe can be prepared from different kinds of meat;
Pork, Lamb, Beef or Veal. One only needs to make note of cooking times and spice variables.
popular meat dishes on the North American cooking scene. Although Gulyás - goulash turns up on many German and
Austrian menus and cookbooks, Gulyás actually originated in Hungary and later spread beyond its borders, first to the
Austrian Empire, Germany, and the Balkans, and finally around the world! There is an old Hungarian proverb which says:
“One man yearns for fame, another for wealth, but everyone yearns for paprika goulash.”
Hungarian Gulyás traces its roots back to nomadic Magyar herdsmen in the ninth century. Shepherds cut meat into
cubes and slowly stewed them in a heavy iron kettle over an open fire until the liquid evaporated. The meat was then
spread out dry in the sun; an early convenience food; became totally portable as they followed their flocks across the vast
expanse of Hungary's Great Plain. Water reconstituted the meat and by heating and adding some vegetables in a pot
over a fire: the soup was ready.
Varying from region to region, pork, beef, lamb or veal would be your traditional choice for Goulash Soup. You will be
hard-pressed to select a favourite once you try them. The following recipe can be prepared from different kinds of meat;
Pork, Lamb, Beef or Veal. One only needs to make note of cooking times and spice variables.