Recipes of Hungarian menu - who would like to try the local flavors
Our chef offers this three-course menu for all guests from kids to Grandpa. The recipes come from the traditional Hungarian cuisine, gluten and diary-free menu is available. In our menus we try to collect Hungarian specialties. Enjoy your meal!
„Hortobágy” pancakes filled with chicken
Ingredients / Serves 4
350g chicken thighs (fillet)
1 medium onion - red
320 ml water
1,5 teaspoons red pepper
salt
pepper - black (ground)
1 green paprika
2 tomatos
3 slice of bacon
The scrambling:
90 ml of cream (20%)
25 g of wheat flour (BL55)
The 4 salted pancakes
250 g flour
1 eggs
2 oz milk
half oz soda water
hakf tsp salt
half tsp sugar
Preparation
Clean the meat. Toast the onion in some oil with the bacon, and then place them in the meat and cumin. Roast it a bit, then add the pepper, and pour so much water that almost covers it. Salt it and add the cutted tomatoes and peppers, cover it and cook it for about 45-50 minutes until the meat is cooked throughout. The last few minutes are put into parsley. As long as it is boiling, make the pancakes. Mix the flour, eggs and milk and a pinch of salt. In the frying pan with some oil make the mass pancakes. If the stew is complete, peel the meat from the bones, then either with a knife or grinder bold the meal together. Add the gravy and four ounces of sour cream to the meat, mix thoroughly and fill the pancakes with it, make bundles from them.
Beef stew with egg barley
Ingredients / Serves 4
30 ounces beef shin
1 large onion
2 cloves of garlic
1 hot pepper sharp
1 large tomato
1 green paprika
5 parsley
1 teaspoon red paprika
1 teaspoon black pepper
1 teaspoon ground cumin spice
1 dl red wine
1 tablespoon fat Mangalitsa
25 ounces egg barley
salt
Preparation
Cut the meat into small cubes, and chop the vegetables. Fry the onions, then throw them on the meat, and roast them in their own juice for a while, then add the pepper and tomatoes. Later, pour some water on it. Meanwhile, cook the egg barley. When the meat is tender (2-3 hours), pour the red wine into it, add the parsley.
Pickles
Pickled vegetables available at the local market, with a vinegary taste, chopped mixed cabbage, cucumbers, etc.)
Apple, cherry and cottage cheese strudel
Ingredients Apple strudel
1 pack of puff pastry
6 apples
1 pack of vanilla sugar
powder-based sweetener
cinnamon
a few drops of lemon juice
3 tbsp semolina
1 egg
Preparation
Mix the sweetener flavor, cinnamon, vanilla sugar, and a few drops of lemon juice, and allow to stand for 30 minutes. The thawed puff pastry thinly rolled out, cut crosswise into two, so there will be two strudels. Put the apple stuffing mix in the semolina, it will absorb the apple juice. The casing is divided into two, put the dough in the center of each long, smooth strip. The two edges of the dough folded over the filling. Brush the top with beaten egg, and put it into the oven, bake until the top is nice and yellow. Sprinkle with powdered sugar or sweetener.