Hungarian Noodles (Nokedli)

Hungarian Noodles (Nokedli)

by | May 1, 2023 | Recipes, Vegetarian

Hungarian Nokedli Noodles

These noodles go well with Chicken Paprika, Goulash, or really anything with a rich sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Hungarian
Servings 2 People

Equipment

  • 1 Large Pot
  • 1 Cheese Grater or Spaetzle maker

Ingredients
  

  • 1 egg
  • 1 cup flour all purpose
  • 1/2 cup water
  • 1/2 tsp salt

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Mix the egg and 1/2 cup of water with the salt. Slowly add the flour to make a soft, sticky dough. Try not to make the dough dry and stop adding flour when you get an elastic moist dough.
  • Place the cheese grater (spaetzle maker) over the pot of boiling water. Lay a portion of the batter on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water.
    You can also scoop little bits on a spoon and boil them. This does make bigger noodles (which is nice).
  • When the noodles float to the top, slowly boil for about 1 minute and drain them. I add butter to the drained noodles.
  • Make sure that you make it over medium heat, otherwise the water runs out. Serve immediately as they cool quickly.
Chicken Paprikash

Chicken Paprikash

by | May 1, 2023 | Autumn, Chicken, Winter

Chicken Paprikash (Paprikás Csirke)

This dish is rich and creamy. It will keep you warm in the winter.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 4 People

Equipment

  • 1 Slow Cooker or Large Pot

Ingredients
  

  • 3 tbsp butter
  • 3 lbs chicken pieces I use skinless, bone-in thigh; but it works with whatever you prefer.
  • 2 medium yellow onions chopped
  • 4 cloves garlic you can add more...
  • 2 medium Roma Tomatoes diced
  • 1 large bell pepper Use red, orange, or yellow as they are sweeter.
  • 4 tbsp Hungarian Sweet Paprika
  • 2 cups Chicken Broth
  • Salt to taste
  • 3/4 cup Full-Fat Sour Cream
  • 1/4 cup Heavy Whipping Cream

Instructions
 

  • Heat the butter and brown the chicken on all sides. Transfer the chicken to a bowl. Use the remaining butter to cook the onions until translucent.
  • Add garlic and tomatoes and pepper. Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
  • Return the chicken to the pot and pour in the broth. Bring it to a boil. Cover & simmer for 40 minutes.
  • Remove the chicken and add sour cream and the whipping cream to the pot. Bring to a simmer again. Let the sauce thicken for a bit on a simmer, but do not let it boil.
  • Return the chicken to the pot and heat through.
    Serve with egg noodles or Hungarian nokedli.

Notes

Recipe for noodles here: 

Hungarian Nokedli Noodles

These noodles go well with Chicken Paprika, Goulash, or really anything with a rich sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Hungarian
Servings 2 People

Equipment

  • 1 Large Pot
  • 1 Cheese Grater or Spaetzle maker

Ingredients
  

  • 1 egg
  • 1 cup flour all purpose
  • 1/2 cup water
  • 1/2 tsp salt

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Mix the egg and 1/2 cup of water with the salt. Slowly add the flour to make a soft, sticky dough. Try not to make the dough dry and stop adding flour when you get an elastic moist dough.
  • Place the cheese grater (spaetzle maker) over the pot of boiling water. Lay a portion of the batter on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water.
    You can also scoop little bits on a spoon and boil them. This does make bigger noodles (which is nice).
  • When the noodles float to the top, slowly boil for about 1 minute and drain them. I add butter to the drained noodles.
  • Make sure that you make it over medium heat, otherwise the water runs out. Serve immediately as they cool quickly.

Main Course
Hungarian

Hungarian Goulash (Gulyás)

Hungarian Goulash (Gulyás)

by | May 1, 2023 | Autumn, Beef, Recipes, Venison, Winter

 

Hungarian Goulash (Gulyás)

After visiting my extended family in Hungary, I was inspired to make authentic Goulash here in the States.
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Prep Time 45 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 8 People

Equipment

  • 1 Large Pot or Slow cooker

Ingredients
  

  • 3 tbsp Butter
  • 2 small yellow or sweet onions
  • 3 large bell peppers I like red, orange, or yellow. Remove the seeds and cut into 1/2inch chunks
  • 5 cloves garlic You can always add more
  • 2 large roma tomatoes diced
  • 2 carrots sliced
  • 2 medium Yukon Gold Potatoes Cut into chunks
  • 1 1/2 lbs Stew Beef (or Venison) 1/2 inch pieces
  • 5 cups beef broth
  • 1/4 cup Hungarian Sweet Paprika Try to use sweet; I sometimes mix sweet with a bit of smokey.
  • 1 bay leaf
  • Salt to taste

Instructions
 

  • Melt the butter in the pot and cook the onions until translucent. Add the beef and brown.
  • Add the bell peppers & tomatoes. Stir the mixture. Add the garlic. Cook it all down a bit until peppers are getting soft and tomatoes are blending with the mixture.
  • Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
  • Add the potatoes and carrots.
  • Add the broth, salt, and bay leaf. Bring to a boil. Reduce heat and cook for 1 - 2 hours. You will want the beef to be cooked but tender and the potatoes to be soft.
    When serving, add a dollop of sour cream.

Notes

This recipe is good with egg noodles or even Hungarian Noodles (Nokedli). 
Venison Roast

Venison Roast

by | May 1, 2023 | Autumn, Beef, Recipes, Venison, Winter

Venison Roast

This recipe takes the gaminess out of the venison and creates a tender roast. Perfect served with cornbread or spoonbread.
Caution: Do not overcook! Venison is low-fat meat so make sure to take it out around 6-7 hours.
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Prep Time 45 minutes
Cook Time 6 hours
Course Main Course
Cuisine American
Servings 4 People

Equipment

  • 1 Slow Cooker Make sure it is big enough to hold 3lbs of meat!
  • 1 Pan This is for browning the meat prior to slow cooking

Ingredients
  

  • 3 lbs boneless venison roast
  • 1 large Gala Apple Pick a sweet, crisp apple to balance the gaminess of the venison. Core and cut apple into slices.
  • 4 cloves garlic
  • 1 large onion sliced
  • 3 carrots cut into chunks
  • 3 fist-sized Gold Yukon Potatoes cut into chunks
  • 3 cups beef broth
  • 2 tbsp smoked paprika
  • 1 tbsp cumin
  • 1/4 tsp cayenne Optional
  • Salt to taste

Instructions
 

  • Brown the Venison in a pan or skillet with olive oil and the large garlic cloves. Salt the venison in this stage.
  • Place the venison and garlic in the slowcooker with the apple, onion, carrots, and potatoes. Cover with beef broth. Set to boil. Then, turn to Low Simmer. Add the spices and stir.
  • Cook until the roast is tender, about 6 to 7 hours. Carrots and potatoes will get tender during this time as well.
  • When the roast has cooked, remove it from the slow cooker and place onto a serving platter. Discard the apple. Take out the root vegetables and put in a serving bowl.
  • Bring the remaining liquid to a boil and bring to about 1/2. Use as a sauce for the meat.

Notes

You can add fresh herbs if you have any on hand. I recommend rosemary and thyme. 
I also serve with a dollop of sour cream as it is fantastic with the smoked paprika. 
Keyword Roast, Venison