Tag Archives: easy dinner

Hungarian Bean Goulash Soup

mami kerekenHello Everyone!beansoup 1

Today I will share with you one of my favorites.  I can never actually make enough of it, even though this dish is best when warmed up several times.  It’s like wine 🙂 gets better with age.  rajz tehenkeBut I never have leftover 😦

INGREDIENTS

  • 2 tbsp. grapeseed oil
  • 1 large onion, peeled, chopped
  • 1 large green bell pepper, cored, choppedzellergumo
  • 1 jalapeño, sliced (leave out if don’t like spicy)
  • 1 large carrot, peeled, chopped
  • 3 cloves of garlic, peeled, chopped
  • 2 medium tomatoes (or 1 large), chopped
  • 1 large slice of celery root, peeled, sliced
  • 1 large parsnip, peeled, chopped
  • 1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)
  • 1 tbsp. red paprika powderFresh carrots
  • 1 tsp smoked paprika powder
  • 500 grams of beef, cubed
  • 1 tsp salt
  • 1 tsp goulash paste (leave out red paprika brightif you can’t find any)
  • 2 cans of rinsed kidney or white beans (I like kidney beans)

Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.

gulyas pasteAdd goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water.  Cook for 10-15 minutes.  Add beef, salt and cook for another 10-15 minutes.salt talban bright

Add 4 cups of water and cook for an hour.  Check tenderness of meat.  If meat is fork-tender; add rinsed beans and 2 cups of water.  Cook for 10 minutes.

Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.

VIDEO RECIPE

NOTE

Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers.  I, because it’s my kitchen 🙂 substituted parsley with cilantro brightcilantro and chili pepper with jalapeno pepper.

TIP

Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.

beansoup 1

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Wiener Schnitzel

February 16, 2016 / Leave a comment / Edit

mami kerekenHello Everyone!schnitzel feher hatter

Surprise your friends and family with this easy to prepare, decorative and delicious old-time favorite, Wiener Schnitzel.

You may use pork, veal, chicken breast or turkey breast, however the traditional way of making schnitzel is using pork and that what I’m using today.

Schnitzel is very traditional and popular in Hungary, you will find it on the menu of every restaurant and most households also make it weekly.  There is piggy smilinganother dish called Parizsi in Hungarian which is best translated as Parisian Slice (or Parisian Schnitzel).   It is made almost the same way as Schnitzel, however the coating is a lisztes zsakbit different.  Where you make Schnitzel by coating each slice of meat with flour, dipping it in egg wash, then coating it in bread crumbs, you make the Parisian slice (Parisian Schnitzel) by coating each meat slice with flour, then egg wash, then flour again.

I personally like Parisian Slice (Schnitzel) more than Wiener Schnitzel.  However both are equally delicious and fit any occasion.eggs again

Today we are making Pork Wiener Schnitzel

INGREDIENTS

6 slices of pork (leg or shoulder)parmesan sajt
1 tsp salt
1 tsp grated Parmesan cheese
3 eggs
1 1/2 cup of all-purpose floursalt talban bright
1 1/2 cup of bread crumbs
1 cup oil for frying
1 pinch of salt for egg wash

Prepare meat by washing and pat-drying with a paper towel. Place on a plate and lightly sprinkle both sides with salt and Parmesan cheese.krumpli zsakkal

Place flour in first plate, then eggs in another with a pinch of salt and whisk with a fork. Place breadcrumbs in the third plate.

POTATO SIDE DISH

1/2 cup of chopped fresh parsley
krumpli darabolva5 med-sized potatoes, peeled, cubed
1 tsp salt
2 tbsp. extra virgin olive oilparsley bright

TO COOK POTATOES

Place peeled, cubed potatoes in a large stockpot; add salt and enough water to well overlap the potato. Use cold water. Cook on medium high heat until fork tender.

Drain and place in a bowl, add parsley and oil; mix well and put aside. I like to place it on the stove (not the burner) while I’m frying the schnitzel to keep it warm.

MAKING SCHNITZELolive oil 2

Place oil in a skillet and warm up. You can test it to see if it’s warm enough by dipping the corner of a schnitzel into it. If it start frying then it’s warm enough.

pickles 2Place about 3 schnitzels into the oil and fry for two minutes on medium high heat. Turn and repeat until golden brown. Keep turning every two minutes to prevent burning.

Place on a paper towel lined plate to soak up excess oil.  Serve with potatoes and pickles.

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Ham & Cheese Wrap

mami kerekenHello Everyone!Just a snack 1

Did you ever had so much housework to do that you had no time to stop and eat a sensible snack or breakfast?  So have I!  That’s why this easy, quick, delicious snack that you will most certainly love.

WHAT YOU WILL NEED

  • 2 large wraps (tortilla)
  • 1 tbsp. of your favorite cream cheese (I used cherry tomato brightsmoked salmon cr. cheese)
  • + 1 tsp. of the same cream cheese
  • your favorite cold cuts (I used Oven Roasted Rosemary Ham)
  • 1 stick of celery
  • 10 cherry tomatoes

celery 2Take any large tortilla.  This time I used a store-bought spinach tortilla, but I usually make my own.  However if you don’t have time to sit down and eat breakfast, you will definitely won’t have time to make your own tortilla.  cream cheese smoked salmon

So take your tortilla and spread with a large tablespoon of your favorite cream cheese.  Place cold cuts over it in a single layer.  Then spread a little bit of cream cheese (about a teaspoon) over the cold cuts so when you roll it up it will stick together.

cherry tomatoesNow roll it up tightly like a log and cut it into slices as seen on the pictures.  When you slice it, do it on a slight angle so you will get nicer slices.

Wash and pat-dry the celery and tomatoes.  Cut off tips of the celery and slice them into small sticks as seen on photo.  Cut cherry tomatoes in half.  Place tortilla slices around a plate and add the celery sticks and tomatoes in the middle.

Bon Appetite!

 

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