My grandmother is full Hungarian, thick guttural accent and the whole bit. Growing up, I ate quite a bit of Hungarian food interspersed with normal American fare. I didn't really realize these culinary delights were ethnic until I moved out and realized that only a few people knew what Chicken Paprikash was, nobody knew what the milky, floury, salty green bean soup that I loved so much was called or had even heard of it, and I got really weird looks when I described potato dumplings with plum centers, rolled in bread crumbs.
And there are NO Hungarian restaurants that I have EVER seen in my life, so I must resort to perstering my dad or grandmother for the recipes. They never know the ingredient ratio though, so it's always some of this and a little of that and I usually just try and find recipes on the web that look right.
So what are the delicious dishes that your family prepare? Here's Paprikas Csirke...
2-3 Tbs Paprika (use a good, authentic sweet Hungarian paprika)
2 Tbs butter
1 red pepper, chopped
1 or 2 cloves of garlic minced
2 chopped onions
Salt and pepper
1 12 oz can whole tomatoes
2 - 3 Lb Chicken or parts
1 cup chicken broth
1/2 cup sour cream
2 Tbs flour
In large skillet butter lard over medium heat
and add paprika and sauté for 1 minute. Add
onions, peppers and garlic. Sauté for a few minutes more. Add
the remaining ingredients except the sour cream
and flour and simmer covered for an hour. Put sour
cream in bowl and mix with flour. Take a few Tbs
of liquid from pot and mix with sour cream mixture
while stirring constantly to prevent curdling.
Repeat a few times then add sour cream mixture to
pot heat and serve over dumplings.
Modified by mgratzer at 3:23 PM 2-16-2004