27 Traditional Hungarian Recipes You Must Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lecso Pepper Stew

Hungarian Lecso Recipe – Classic Pepper Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This Hungarian Lecso recipe is a classic pepper and tomato stew with eggs. Enjoy it with rice, bread, or as a side for meat or fish.

Ingredients

• 2 medium onions
• 2 tablespoons oil
• 1 lb red pointed sweet peppers (Note 1)
• 1 red chili (Note 2)
• 1 teaspoon sweet paprika powder
• ½ teaspoon hot paprika powder
• 1 lb tomatoes (ripe, or 1 can of tomatoes (1 lb/ 450 g), Note 3)
• 3 large eggs (Note 4)
• 1 small bunch of parsley
• fine sea salt and ground black pepper

Instructions

1. Cook the onions: Quarter them and thinly slice the quarters. Heat the oil and cook the onion until slightly golden, 2-3 minutes. Add 3 tablespoons of water to a pot, cover, and cook the sliced onions over low heat for about 10 minutes, stirring occasionally, until soft.2 medium onions + 2 tablespoons oil
2. Prepare and cook the peppers: While the onions cook, deseed and thinly slice the peppers. Finely chop the chili. Add them to the pot with 2–3 more tablespoons of water, cover, and cook on low heat for another 10 minutes.1 lb red pointed sweet peppers + 1 red chili
3. Add paprika: Sprinkle in the sweet and hot paprika powders and stir well to coat the vegetables evenly.1 teaspoon sweet paprika powder + ½ teaspoon hot paprika powder
4. Add tomatoes: Chop fresh tomatoes or use canned tomatoes with their juices. Add them to the pot, along with 2–3 tablespoons of water if needed (more if fresh tomatoes aren’t very juicy). Cook for 15- 20 minutes, until the peppers are soft. Season with salt and pepper to taste.1 lb tomatoes
5. Add eggs: If you want eggs in your lecso, whisk them with salt and pepper in a small bowl, pour them into the pot, and stir gently. Cook, stirring gently with a spatula or a wooden spoon, until the eggs are just set.3 large eggs + fine sea salt and ground black pepper
6. Finish and serve: Sprinkle with chopped parsley and serve with rice, polenta, or bread. The eggless version also works well as a side for meat, fish, or sausages.1 small bunch of parsley

2. Cabbage and Pasta

Káposztás Tészta (Hungarian Cabbage and Pasta) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H30M · Yield: 5

Two simple ingredients pasta and cabbage are used for this delicious Hungarian dish. A great way to use any leftover cabbage.

Ingredients

• 6 cups white cabbage
• 1 tablespoon sugar
• 1tbsp sea salt
• 3 tablespoon extra virgin olive oil
• 2 medium onions, finely chopped
• 1 clove garlic, finely chopped
• Salt and Pepper to taste
• 1 cup vegetable broth
• 500 grams egg pasta (I used Greek hilopites)
• 1/2 cup graviera cheese (optional)
• Freshly grated black pepper to serve on top
• 1 tablespoon finely chopped wild fennel (optional)

Instructions

1. Cut the cabbage in the middle and discard the hard core. Finely chop or grate the cabbage, from the big holes of the box grater.
2. Put it in a colander and sprinkle with some salt, about 1 tablespoon would be enough. Let it stand for 30 minutes and squeeze out as much water as possible. A lot of water will come out.
3. Put it in a frying pan, with the sugar on one side, on medium heat.
4. Make some space for the sugar and mix it until the sugar caramelizes.
5. Keep mixing for about half an hour, watching and stirring regularly, until light brown in colour.
6. In a separate frying pan, add the olive oil and sauté the onions, until translucent.
7. Add the garlic and sauté for a few seconds until fragrant.
8. Add the cabbage back in the frying pan and season with salt and pepper.
9. Add the vegetable broth and cook the cabbage for five more minutes.
10. Heat the water, add salt and cook the pasta, al dente, according to packet instructions.
11. Drain the pasta and combine it with the cabbage.
12. Serve with grated graviera cheese and lots of freshly ground black pepper on top.

3. Instant Pot Chicken Paprikash

Instant Pot Chicken Paprikash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 4 bone-in, skin-on chicken thighs (about 1.8–2 lb total)
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• 1/2 teaspoon dried marjoram (optional)
• 1/2 cup tomato sauce or crushed tomatoes
• 1 cup chicken stock
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons cold water
• Fresh parsley, chopped for garnish (optional)

Instructions

1. 1. Set the Instant Pot to Sauté and heat the olive oil until shimmering.
2. 2. Pat the chicken dry and season with salt and pepper. Brown the chicken in batches on the skin side for 3–4 minutes per side, until well browned. Transfer the chicken to a plate.
3. 3. Add the chopped onion to the pot; sauté until translucent, about 3–4 minutes. Stir in the garlic, paprika, and marjoram; cook 1 minute until fragrant.
4. 4. Return the chicken to the pot. Add tomato sauce and chicken stock; stir to combine. Season to taste with salt and pepper.
5. 5. Close the lid, set the valve to Sealing, and cook on High Pressure for 9 minutes. After the timer goes off, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. 6. Carefully remove the chicken from the pot and set aside with any juices.
7. 7. In a small bowl, whisk flour with cold water to form a smooth slurry. Whisk the slurry into the sauce and simmer for 2–3 minutes until the sauce thickens slightly.
8. 8. Off the heat, whisk sour cream into the sauce to prevent curdling. Return the chicken to the pot to warm through, about 1–2 minutes. Taste and adjust seasoning. Serve with noodles, dumplings, spaetzle, or rice, and garnish with chopped parsley if desired.

4. Lamb Goulash Stew

Lamb Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Total: PT120M · Yield: [‘4’, ‘4 people’]

Tender chunks of lamb slow-cooked in a smoky paprika and tomato sauce. This easy Hungarian stew works on the stove, in the oven, or in the slow cooker.

Ingredients

• 1 tbsp olive oil
• 1 ¾ lbs diced shoulder of lamb (or any other marbled cut you like) ((800 grams))
• 1 large onion ((finely chopped))
• 4 cloves garlic ((finely chopped))
• 2 red peppers (sweet Romano peppers)
• 1 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 cup red wine
• 14 oz chopped tomatoes (use fresh or canned)
• 3 cups beef stock ((700 ml))
• 1 tbsp sweet or smoked paprika
• ½ TSP freshly ground black pepper
• 1 TSP salt
• ½ TSP sugar
• 3 bay leaves
• ½ tbsp chopped parsley ((for garnish))
• sour cream ((for garnish))

Instructions

1. Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.
2. Add the onions and sauté for a few minutes, until slightly softened, and then add the peppers.
3. Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.
4. Stir in the tomato paste and flour then add the red wine.
5. Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves, and sugar.
6. Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touched with a fork. Stir the pan every 15 minutes or so while cooking.
7. Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.

5. Vegan Goulash

Vegan Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 bell peppers (any color), chopped
• 8 oz (225 g) mushrooms, sliced
• 2 medium potatoes, cubed
• 1 can (14 oz / 400 g) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika (Hungarian preferred)
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon dried caraway seeds (optional)
• 2 cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• 1 tablespoon soy sauce or tamari (optional)

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. 2. Add the carrots, bell peppers, and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
3. 3. Stir in the paprika and tomato paste; cook for 1 minute to bloom the spices, then add the diced tomatoes and vegetable broth. Drop in the bay leaf and bring to a simmer.
4. 4. Add the cubed potatoes. Cover and simmer gently until the potatoes are tender, about 15–20 minutes. If the sauce thickens too much, add a splash more broth.
5. 5. Remove the bay leaf. Season with salt and pepper to taste, and stir in soy sauce if using. Simmer for another 2 minutes to meld flavors.
6. 6. Serve hot, with crusty bread, noodles, or over rice. Optional garnish: chopped parsley.

6. Poppy Seed Noodles

Hungarian Poppy Seed Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘1’, ‘1 plate’]

This poppy seed pasta recipe is a traditional Hungarian dish that is served as a main course for lunch or dinner. It is sweet and full of flavor!

Ingredients

• 30 grams (2 1/3 tbsp) sugar
• 30 grams (3 1/4 tbsp) poppy seeds
• 20 grams (4 1/2 tsp) butter
• 120 grams noodles (or as much as you need for 1 portion)
• 1 tbsp salt (for pasta water)

Instructions

1. Boil water in a kettle and pour it into a medium-large pot. Then, add 1 tablespoon of salt to the water and place the noodles in the pot.Boil for approximately 10 minutes. Taste the noodles for doneness, and if they are still firm, continue boiling for another 2-3 minutes, then taste again.Once the pasta is ready, strain it, reserving a small amount of the cooking water for later use.
2. Use a spice or coffee grinder to blend the poppy seeds with the sugar.Adding sugar helps prevent the poppy seeds from releasing oil and sticking to the grinder walls, ensuring a smoother mixture.
3. Transfer the poppy seed mixture to a medium-sized pot with butter and heat over medium heat.Melt the butter and stir continuously to prevent burning until the mixture is evenly incorporated.
4. Add the strained pasta to the poppy seed mixture and combine thoroughly.If any of the poppy seed mixture is stuck to the bottom of the pot, use the pasta water to deglaze it. Serve and enjoy!

7. Goulash with Sauerkraut Bake

Szegedin Goulash with Sauerkraut (Székely Gulyás) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’, ‘6 people’]

Szegedin Goulash is a hearty goulash recipe with Hungarian roots. It consists of pork cuts (ideally from the pork shoulder) and sauerkraut.

Ingredients

• 1 kg pork (ideally from the shoulder or use 500 g pork cubes and 500g beef cubes – cubed)
• 4 tablespoons vegetable oil
• 30 g flour
• 500 g onions
• 500 g sauerkraut
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp ground caraway seeds
• 1 tsp dried thyme
• 1 tsp marjoram (can be substituted with sage )
• 5 tbsp ground sweet hungarian paprika
• 2 garlic cloves
• 3 tbsp tomato puree
• 500 ml vegetable broth
• 100 g sour cream (can be substituted with creme fraiche )
• 1 small bunch parsley

Instructions

1. Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
2. Heat the oil in a large saucepan and fry the meat until browned.
3. Now coat the meat with the flour and continue to brown, while stirring continuously.
4. Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
5. Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
6. Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
7. Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)

8. Stuffed Peppers

Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large bell peppers, tops cut and seeds removed
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 pound (450 g) ground beef
• 1 cup cooked long-grain rice
• 1 cup tomato sauce, divided (1/2 cup mixed into filling, 1/2 cup reserved for topping)
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1) Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. 2) Prepare the peppers: cut the tops, remove seeds and membranes, and set the shells aside. You may blanch in boiling water 2-3 minutes to soften, then drain.
3. 3) Make the filling: in a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook 30 seconds more. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
4. 4) Add the cooked rice, 1/2 cup of the tomato sauce, oregano, cumin, salt, and pepper to the beef mixture. Stir to combine and cook a few minutes to meld flavors. Remove from heat and fold in 1/2 cup of the shredded mozzarella cheese. If desired, mix in 1 tablespoon chopped parsley.
5. 5) Stuff each pepper with filling and place upright in the prepared dish. Pour the remaining tomato sauce over the tops of the stuffed peppers. If the sauce quantity is not enough to cover, add a splash of water.
6. 6) Cover with foil and bake for 25-30 minutes, until peppers are tender and filling is heated through. Remove foil, sprinkle with remaining cheese, and bake 5-10 minutes more until cheese is melted and bubbly.
7. 7) Remove from oven and let stand for 5 minutes. Taste and adjust salt and pepper if needed, then garnish with parsley and serve.

9. Kiffles

Kiffles | Kiflis | Traditional Hungarian Pastries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 people’]

Kiffles are traditional Hungarian pastries that are made during the holiday season. These pastries are hand rolled paper thin and then stuffed with pastry/pie fillings

Ingredients

• 4 oz Cream cheese (Plain (softened))
• 8 tbsp Unsalted butter (Softened)
• 1 cup All purpose flour
• ½ tsp Salt
• Cake and Pastry filling (I used Solo brand – I used Apricot and prunes flavor)
• Flour ( For dusting the surface when rolling)
• for sprinkling Sugar

Instructions TO MAKE THE DOUGH –

1. In a large bowl, beat the butter and the cream cheese until fluffy. Be sure to leave the cream cheese and butter on the counter to soften.
2. Mix the flour and salt in a small bowl. Add this mixture in 4 batches to the butter mixture. Mix well after each addition.
3. I used my hand mixer to beat the butter. Once we add the flour, the mixer will start to clump up. At this stage, use your hands to mix it and make a soft dough.
4. This is a all fat dough, so the dough will be very soft, but not sticky.
5. Divide the dough into two and pat it down. Wrap it in plastic wrap and refrigerate overnight. If overnight is possible, refrigerate at least for 3 hours.

TO SHAPE AND BAKE THE PASTRY –

1. When ready to roll, dust the work surface with plenty of flour. Remember that this is a all butter dough and hence will become soft much quicker. Hence we need to dust the surface and the rolling pin with sufficient flour.
2. Preheat the oven to 375 F. Layer a baking sheet with parchment and keep it ready.
3. Let the dough sit out of the refrigerator for 5 minutes and then roll it into thin rectangle. There are several thickness that is mentioned, but I would just say, roll it as thin as possible. Keep lifting the dough often so it does not stick to the surface.
4. Using a serrated roller cutter or plain pizza cutter, cut the dough into 2 x 2 squares. Try to keep the squares as equal in size as possible. I used a ruler to guide me when I was cutting the dough.
5. Place a tsp of filling in the center of each square.
6. Bring one corner over the filling and then the other corner over the first one and pinch to seal. Repeat the same with all the squares.
7. I would suggest that you work as quickly as possible, as the dough becomes very soft the longer we leave it out.
8. Place the shaped kiffles on the prepared baking sheet and sprinkle little sugar over them.
9. Bake them for 12 to 15 minutes or until the edges starts to turn slightly brown and the pastries starts to firm up. For this pastry, I would highly recommend using double tray to insulate as the bottom of the pastry could burn easily.
10. Let it cool in the tray for couple of minutes and then transfer the kiffles to cooling rack to cool completely.
11. Store them in a container layered between parchment paper to avoid sticking.

10. Paprika Soup

Hungarian Paprika Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: 4

Authentic Hungarian paprika soup made with simple ingredients that taste fantastic. This quick and easy soup is made with delicious Hungarian paprika, is hearty and has a deep flavour.

Ingredients

• 10 small potato, diced
• 2 medium carrot, sliced
• 1 medium bell pepper, finely diced
• 1 large onion, finely diced
• 1 tbsp paprika
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 5 standard-sized vegan sausage, sliced (I used vegan hot dogs(
• salt and pepper to taste

Instructions How to make Hungarian Paprika Soup

1. In a large soup pan, heat up the oil and add the onion. Fry for about 3-5 minutes until translucent. Add the garlic and fry for another minute.
2. Add the carrots, potatoes and bell pepper. Mix with a wooden spoon. Add the tomato paste, the paprika, salt and pepper and cover with around 2 litres of water.
3. Simmer for 15-20 minutes until the potatoes are soft and cooked. Add the vegan sausages and cook for another 3-5 minutes.
4. Serve hot with bread on the side.

11. Leftover Egg, Ham, and Potato Casserole

Leftover Egg, Ham and Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’]

My take on a traditional Hungarian dish called Rakott Krumpli. Great use for leftover ham and hard-boiled eggs.

Ingredients

• 6 medium potatoes
• 6 hard boiled eggs
• 2 c thinly sliced cooked ham or sausage
• 1 pint sour cream
• ½ c grated white cheddar
• salt (, pepper and paprika to taste)

Instructions

1. Boil potatoes, then peel and slice them to about ¼ inch thick.
2. Slice eggs with an egg slicer
3. Butter a casserole dish
4. Place a layer of potatoes in the bottom (1/3)
5. Place ½ of the eggs onto the potatoes
6. Then layer ½ of the ham
7. Then about ⅓ of sour cream
8. Sprinkle with salt, pepper and paprika
9. Next layer half of the remaining potatoes
10. Layer the remaining eggs
11. Layer the remaining ham
12. ½ of the remaining sour cream
13. more salt, pepper and paprika
14. The remaining potatoes
15. The remaining sour cream
16. More salt, pepper and paprika
17. Sprinkle the cheddar cheese on top
18. Cover with foil and place in a preheated 350 degree oven for 40 minutes.
19. Remove foil and continue cooking until top is golden.
20. Let cool and serve

12. Chicken Paprikash with Dumplings

Chicken Paprikash with Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT45M · Total: PT80M · Yield: [‘8’, ‘8 -10’]

Enjoy this tender chicken simmered in a paprika-infused sauce that’s finished with sour cream. Served over dumplings, it’s Hungarian comfort food at its finest!

Ingredients

• 3 small or 2 medium yellow onions ((peeled & thinly sliced))
• 8 chicken thighs ((skinned))
• 7 chicken drumsticks ((skinned))
• 1/2 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 1/3 teaspoon Hungarian paprika
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil ((plus extra if needed to brown meat))
• 1 1/2 cups chicken stock
• 1 tablespoon Hungarian paprika
• 8 ounces sour cream ((can use low fat, but the gravy won’t be as smooth))
• 1 teaspoon corn starch
• salt and pepper to taste
• 6 eggs ((beaten))
• 4 cups all-purpose flour
• 1 cup water
• 2 teaspoons salt
• water for boiling the dumplings
• 1 teaspoon salt for boiling the dumplings

Instructions

1. Peel and thinly slice onions. Set aside. In a dinner plate, combine flour with the garlic powder, 1/3 teaspoon paprika and 1/8 teaspoon each of salt and pepper.
2. Skin chicken (use a paper towel to grasp the skin and pull it off.) Pat chicken dry with paper towels. Set up an assembly line from left to right with the chicken, the seasoned flour, and a 9×13 pan. Using a fork, dredge each piece of chicken in the flour on both sides and place the floured chicken in the pan.
3. In a deep skillet (at least12 inches wide), heat the olive oil on medium high. Add the onions and cook them for six minutes or until they are soft, stirring occasionally.
4. Add the chicken to the skillet with the onions and brown the meat on both sides, for a total of 7-10 minutes. (You can do this in batches if needed or use a second skillet to brown some of the chicken in a bit of olive oil.)
5. While the chicken is browning, whisk 1 tablespoon paprika into 1 1/2 cups of chicken stock. Place all of the browned chicken in the large skillet with the onions, and pour the seasoned chicken stock over it. Lower the heat to medium and cover the pan. Simmer for at least 25 minutes, or up to 40 minutes. The meat will be more tender the longer it cooks. (Check on it once during that time, to spoon some gravy over the chicken.)
6. While the chicken is simmering, prepare the dumplings. Fill a pasta pot just over halfway with hot water. Add a teaspoon of salt to the water, cover the pot, and heat it on high. In a medium mixing bowl, beat the eggs with a fork or whisk. Using a large spoon, stir in the flour, water, and 2 teaspoons of salt until well combined. (A whisk won’t work well for that.)
7. Place the bowl with batter near the stove, along with two regular teaspoons, a large slotted spoon, a clean 9×13 pan and a roll of foil.
8. When the water is boiling, uncover the pot. Scoop a teaspoon of batter, and use the other teaspoon to scrape it off over the pot, so that the batter drops into the boiling water. Continue adding teaspoons of batter to the pot in a single layer, trying not to let the dumplings touch each other. (You will need to do this in batches.)
9. Cook the dumplings for 3-5 minutes, depending on how firm you want them.The dumplings will float when they are almost cooked. (After the dumplings float, I usually wait a couple of minutes and then cut one open to taste it. Make sure it is cooked through. If it is too firm for your liking, cook it some more. You also can cut any large dumplings in half to finish cooking.)
10. Use a slotted spoon (or strainer) to remove the cooked dumplings, letting any excess water drain back into the pot. Place the drained dumplings in your clean 9×13 pan and loosely cover them with foil to keep them warm. Keep your water boiling and continue cooking and draining the dumplings in batches until all of the batter is gone.
11. When you are done cooking the dumplings, the chicken should be ready. Cut into a piece of chicken to make sure it is not pink inside. If the chicken is cooked, turn off the heat and add dollops of sour cream around the skillet, stirring carefully after each addition.
12. To thicken the gravy, add a few tablespoons of the gravy to the corn starch in a cup and whisk together. Add the corn starch mixture to the skillet and carefully stir it in. You can taste the chicken and gravy to see if additional salt and pepper are needed, or just provide extra at the table.
13. To serve, place a portion of dumplings in the center of each plate and top with the chicken and gravy. Add salt and/or black pepper if needed.
14. Store leftover dumplings tightly covered in the refrigerator and use them by the end of the next day. (They will start to turn grey after that.) If you wish, you can just cook half of the dumplings and save the rest of the batter in the refrigerator to cook fresh dumplings the next day. Store any leftover chicken and gravy in the refrigerator for up to 3-4 days.

13. Layered Potatoes

Hungarian Potato Casserole (Rakott Krumpli) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT60M · Yield: [‘6’, ‘6 portions’]

Delicious potatoes layered with smoked sausage, eggs, onions, bechamel sauce are covered with a thick layer of rich melted cheese for you and your damily to enjoy!

Ingredients

• 6 medium yellow potatoes
• 1 big or 2 medium smoked sausages
• 1 onion (use 4 if caramelizing (recommended))
• 70 grams (⅓ cup) butter
• 70 grams (½ cup) gluten-free flour (you can use wheat flour if you are not gluten-intolerant)
• 700 ml (3 cups) milk
• 3 garlic cloves
• a pinch of nutmeg
• salt and pepper to taste

Instructions

1. Place the potatoes into a large pot and cover them with cold water (cold water will ensure an even cook-through). You don’t need to either peel or cut the potatoes before boiling – this way you ensure minimal flavor loss! Boil your potatoes for about 20-25 minutes or until a fork comes through easily. When the potatoes are done, place them under cold water to cool down. After the potatoes are at room temperature you can peel them by simply pulling the skins off with your hand or with a knife. Slice the potatoes into round pieces and set them aside.
2. While the potatoes are boiling you can boil the eggs. Place the eggs into a medium size pot and cover with cold water. Bring to a boil and cook for 10 minutes. Turn the heat off and place the eggs under cold water to cool down. Once cooled, peel the eggs and slice them into small pieces.
3. While the eggs and the potatoes are cooking you can start working on your bechamel sauce. Place the butter into a medium size saucepan and set on the stove at low-medium heat. Make sure the butter down burn as it melts. Once the butter has melted, add the flour and stir with a rubber spatula or a whisk to prevent lumps from forming.
4. Once the mixture has been incorporated, pour the milk in and continue stirring. You can bring the heat up a bit at this point to speed up the process, just make sure your milk doesn’t burn on the bottom. Once you see that the sauce is starting to thicken add chopped or grated garlic, ground nutmeg, salt, and pepper. Continue stirring until the sauce is at the desired thickness, then turn the stove off and set the sauce aside.
5. Chop the onion and the sausage and set them aside. UPDATE: for more flavor, caramelize onions before adding to the casserole! For this you will need to use 4 onions instead of 1.
6. Time to assemble the casserole! Spread a little bit of bechamel sauce on the bottom of the baking dish. Then, place the first layer of potatoes, eggs, sausage, and cover with a layer of bechamel sauce (use a spoon or a spatula to carefully spread the sauce across the dish). Repeat all the layers once again, then cover with shredded cheese on top. If you have any leftover ingredients, you can place them on the top first, and then add the cheese.
7. UPDATE: for more flavor, add cheese on top of each layer. You can use a cheaper kind than cheddar, it will still taste delicious!
8. Place the casserole into a preheated oven at 350F (170C) and bake for about 20 minutes. During baking the sausage lets its juices out, the bechamel sauce penetrates into the rest of the ingredients, and the cheese melts creating a flavorful top for your dish. Once the casserole is baked through, serve it as soon as you’d like to!

14. Pull-Apart Yeast Cake

Pull-Apart Yeast Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT95M · Yield: [’14’, ’14 -16′]

Soft and delicious pull-apart yeast cake with almonds. Also known as Hungarian coffee cake or monkey bread.

Ingredients

• 500 g all-purpose flour (1.1 lbs / 4 cups + 2 tablespoons )
• 50 g granulated sugar (7 oz/ ¼ cup )
• ¼ teaspoon salt
• 1 cube (40 g/ 1.4 oz fresh yeast or 2 sachets dried yeast (Nte 2))
• 400 ml lukewarm milk (13.5 fl.oz/ 1 ¾ cups )
• 2 eggs
• 60 g unsalted butter (2.1 oz/ ¼ cup, very soft)
• 125 ml vegetable oil (4.2 fl.oz/ ½ cup, Note 3)
• 200 g ground almonds (7 oz/ 1 ⅔ cups, Note 4)
• 75 g granulated sugar (2.5 oz/ ⅓ cup + 1 tablespoon )

Instructions Yeast dough:

1. Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
2. Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
3. If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
4. Add the eggs and the very soft butter.
5. Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
6. Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
7. Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.

Shape the dough for the monkey bread:

1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
2. Pour the oil into a shallow bowl or a soup/pasta plate.
3. Mix the almonds and sugar in a similar dish.
4. Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
5. Turn each piece first through the oil and then through the almond-sugar mixture. Don’t worry if the pieces look lumpy, they are supposed to be like that.
6. Place each piece of dough in the prepared pan. After you’ve arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
7. Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.

15. Meatballs with Cauliflower Rice

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘2’, ‘2 servings’]

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can’t find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until ‘riced”

Ingredients

• 10 ounces ground pork
• 1 organic egg
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 2 tablespoons almond meal
• 3 -4 Tablespoons olive oil, separated
• 2 large organic shallots, diced small
• 10 ounses riced cauliflower
• 1/4 cup dates, chopped (Optional for low carb keto) (()
• 2 tablespoon s chopped chives, for garnish

Instructions

1. Prep the meatballsLet ground pork rest on paper towels to drain off any excess liquid. In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
2. Cook the meatballsIn a large frying pan over medium-high heat, warm 1-2  tablespoon olive oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. The meatballs are small, so they cook quicklyTransfer to a plate. Add more oil between batches if needed. Wipe out the pan. While the meatballs cook, prepare the remaining ingredients.
3. Prep the remaining ingredientsPeel and thinly slice the shallots.Chop dates; coarsely
4. Cook the cauliflower “rice”In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.Stir in the dates(optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, season to taste with salt and pepper.
5. ServeTransfer the cauliflower “rice” to individual plates and top with the meatballs. Garnish with chives if desired, and serve.

16. Paprikash Chicken with Meatballs

Paprikash Chicken with Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 large garlic clove, minced
• 2 teaspoons sweet Hungarian paprika
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons tomato paste
• 1 1/2 cups chicken stock
• 1/2 cup crushed tomatoes or passata
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
• 1 pound ground beef (or pork) for meatballs
• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish
• Egg noodles to serve (about 12 oz dried)

Instructions

1. 1. In a bowl, mix the meatball ingredients: ground beef, breadcrumbs, milk, egg, minced garlic, parsley, salt, and pepper. Shape into about 20 small meatballs, each roughly 1 inch in diameter.
2. 2. Heat the olive oil in a large skillet over medium-high heat. In batches, brown the meatballs on all sides; transfer to a plate. In the same skillet, brown the chicken pieces until lightly caramelized; transfer to the plate with the meatballs.
3. 3. In the same skillet, add the onion and cook until soft, about 4–5 minutes. Add the garlic for the sauce and the paprika; cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes more.
4. 4. Pour in the chicken stock and crushed tomatoes; bring to a gentle simmer.
5. 5. Return the meatballs and chicken to the sauce; reduce heat to medium-low and simmer 20–25 minutes, or until the chicken is cooked through and the meatballs are tender.
6. 6. Meanwhile, cook the egg noodles in a separate pot according to package directions until al dente; drain and keep warm.
7. 7. If using, whisk the sour cream with 1 tablespoon flour to a smooth slurry; stir into the sauce off the heat and simmer briefly to thicken, or skip flour if you prefer a thinner sauce.
8. 8. Taste the sauce and adjust salt and pepper as desired. Serve the chicken and meatballs with the sauce over the warm noodles, garnished with chopped parsley.

17. Rakott Kaposzta

Rakott Kaposzta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘4’, ‘4 Servings’]

Rakott kaposzta is a Hungarian sauerkraut or pickled cabbage casserole. It is a homestyle recipe that passes more than a passing resemblance to the flavours of stuffed cabbage.

Ingredients

• 500 g Sauerkraut (2¾-3 Cups )
• 1 Tbsp Cooking Oil
• 3 Garlic Cloves
• 50 g Pepperoni (⅓ Cup (or other dried sausage))
• 1 Small Onion (100g)
• ½ Tsp Salt
• 125 ml Water (½ Cup )
• 100 g Basmati Rice (½ Cup )
• 500 g 17oz Minced Pork
• 1 Tbsp Oil
• 1 Small Onion (100g)
• 3 Garlic Cloves
• 100 g Smoked Bacon Lardons (½ Cup )
• 1½ Tbsp Sweet Paprika
• 1 Tbsp Caraway Seeds
• ½-¾ Tsp Salt (Plus extra for boiling the rice)
• ½ Tsp Black Pepper
• 125 g Sour Cream (½ Cup )
• 1 Tbsp Flour
• 1 Tsp Sweet Paprika
• 1 Pinch Salt
• 1 Egg Yolk

Instructions For The Sauerkraut Layer:

1. Place the sauerkraut in a sieve and lightly rinse under cold water, and set aside.
2. Slice the pepperoni into rounds approximately 3mm (⅛”) thick.
3. Peel and slice the garlic cloves as finely as you can.
4. Cut the onion in half lengthways and then peel it and slice it into half-moon shapes approximately 3mm (⅛”) thick.
5. Heat the oil in a medium-sized (20cm or 8″) saucepan over a medium heat. When it’s hot, add the pepperoni and onion and cook for 10 minutes.
6. When the onion has softened and the pepperoni has given off its oil, add the garlic and cook for another minute.
7. Throw in the sauerkraut, salt and water, stir, then add a lid and cook on low for 30 minutes.

For The Pork and Rice Layer:

1. Bring a 15cm or 6″ saucepan of well-salted water to the boil (around ½-¾ tsp), then add the rice and cook until it has just a little bite left, then drain and set aside.
2. Peel and cut the onion into a 5mm (¼”) dice.
3. Peel and slice the garlic cloves as finely as you can.
4. Heat the oil in a 30cm or 12″ frying pan or skillet over a medium-high heat.
5. When the oil is hot, add the bacon lardons and onion, then cook for 5 minutes.
6. Add the garlic and cook for another minute.
7. Add in the minced pork, caraway seeds, salt and pepper and cook for 10 minutes, stirring occasionally.
8. Once the pork is coloured through, remove it from the heat and stir through the paprika.
9. Throw in the cooked rice and mix to combine.

For The Sour Cream Topping:

1. Place all of the ingredients for the sour cream topping in a bowl and mix well.

Build & Cook The Rakott Kaposzta:

1. Place a third of the sauerkraut mix in the base of a baking dish (20cm x 15cm x 5cm or 8″x 6″ x 2″).
2. The layer in half of the pork followed by another third of the cabbage, the remaining pork and finally the remaining cabbage.
3. Spread the sour cream mix over the top of the dish and bake in the oven at 180°C or 350°F for 30 minutes.

18. Beef Paprikash

Beef Paprikash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT135M · Total: PT145M · Yield: [‘8’, ‘8 servings’]

This Hungarian inspired Beef Paprikash is the ultimate hearty, flavorful meal that is perfect for fall and winter! Using sweet Hungarian paprika, it is best served over egg noodles, rice or mashed potatoes and topped with sour cream and fresh dill.

Ingredients

• 2 lb beef chuck roast, cubed into 1-2 inch pieces
• salt & pepper
• 2 tbsp all purpose flour
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced
• 3 tbsp sweet paprika
• 1/2 tsp dried oregano
• 1/2 tsp caraway seeds, lightly crushed
• 15 oz can of crushed tomatoes
• 2 cups beef broth
• 1 bay leaf
• sour crean
• fresh dill
• fresh parsley

Instructions

1. Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper and 2 tbsp of flour. Mix until the beef is evenly coated. Heat 1-2 tbsp of olive oil in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don’t the oil isn’t hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown. Remove the beef to a bowl and repeat the process until all beef has been browned. Then set the beef aside.
2. In the same dutch oven add a little more olive oil then turn the heat down to medium. Add the diced onions and cook for 3-5 minutes until softened. Then add diced peppers and garlic and cook for another minute or two. Then add sweet paprika, oregano and caraway seeds and stir over medium heat until the vegetables are well coated in the spice mixture. Turn the heat back up to medium high/high then deglaze with a 15 oz can of crushed tomatoes and 2 cups of beef broth. Add in the bay leaf and finally add the browned beef and juices back to the pot.
3. Bring the mixture to a boil over medium high to high heat. Then turn the heat down to low and place a lid on the pot. Cook covered on low heat for 1 hour. Then remove the lid, stir and turn the heat up to medium low. Cook for another hour uncovered until the meat is tender and the sauce has reduced. Stirring every so often to ensure it doesn’t scorch.
4. Remove from the heat and serve with egg noodles, mashed potatoes or on its own. Top with sour cream and fresh dill or parsley. Enjoy!

19. Langos

Lángos Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT75M · Yield: [‘6’]

This is a recipe for potato Lángos, a Hungarian deep-fried flatbread. It is also a popular street food in the Czech Republic, where it is known as Langoš.

Ingredients

• 1 medium potato (boiled and cooled)
• 1 cup lukewarm milk (lukewarm)
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups all-purpose flour
• 3 1/2 Tablespoons sunflower oil ((or canola))
• 1 teaspoons salt
• 3 cloves garlic (peeled and pressed)
• 1/4 cup water
• 1 teaspoon salt
• oil for frying (sunflower oil or canola)

Instructions

1. Before you start cooking: Cook 1 medium potato and let it cool down. Peel the cooled potato and shred it on a hand grater with small holes.
2. Making yeast starter: Add 1 teaspoon granulated sugar to half of the 1 cup lukewarm milk, then sprinkle in 2 teaspoons active dry yeast. Stir the mixture and let it sit in a warm place for 10-15 minutes until it becomes bubbly.
3. Place 3 cups all-purpose flour combined with 1 teaspoons salt in a large bowl, add the activated yeast mixture, grated potato, 3 1/2 Tablespoons sunflower oil and the rest of the warm milk. Use a wooden spoon and your hands, or a kitchen mixer with a dough hook attachment, to make a semi-tough dough.
4. Allow the dough to rise in a warm environment until it doubles in size, which should take about 1 to 1 1/2 hours.
5. Flour a worktop, dump the proofed dough on it, and divide into 6 equal-sized pieces. Shape them into balls and let them rise for another 15 minutes.
6. Heat the oil in a frying pan over medium heat (350 °F). To fry the Langoš properly, you need at least a 1 1/2-inch layer of oil, so they can float while frying.
7. Use your fingers to stretch each piece of dough into a thin disc about 10 inches (25 cm) in diameter.
8. Fry until golden brown, then use heat-proof tongs to flip and fry the other side. It cooks quickly, taking about 1 – 1 1/2 minute per side.
9. Make the garlic topping: Peel 3 cloves garlic and press them. Add the pressed garlic to a small bowl, combine with 1/4 cup water and 1 teaspoon salt. Stir well.
10. Brush the top of Langoš with garlic topping and serve warm.

20. Vegetarian Goulash

Vegetarian Goulash (Authentic Hungarian Bean Goulash) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This vegetarian goulash (Hungarian) recipe gives you the chance to enjoy this authentic dish exactly how Hungarians have it but in a completely vegetarian form. It is a family recipe that has been passed down generations and is a real comfort food.

Ingredients

• 1 Tbsp Coconut oil
• 1 Onion (medium)
• 3-4 cloves Garlic
• 2 Potatoes
• 2-3 Carrot (medium)
• 1-2 Parsnip (medium)
• 15 oz Kidney beans (1 can)
• 5 cup Veggie broth
• 1.5 tsp Tomato paste (or goulash paste)
• 1 tsp Hungarian sweet paprika powder (or other sweet smoked paprika powder)
• 1 tsp Parsley
• 1 tsp Ground caraway seeds
• ½ tsp Salt (or to taste)
• ½ tsp Pepper (or to taste)
• ½ tsp Liquid smoke (optional to replicate the open fire taste)
• 1-2 cup Mushroom (optional)
• Hot chili powder or flakes (optional to taste)

Instructions Preparing the ingredients

1. Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel, and slice carrots and parsnip.

Making the soup

1. Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
2. Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
3. Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
4. Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
5. Pour the vegetable broth and cook the soup for approx. 5 minutes.
6. Add the diced potatoes and cook for another 5 minutes.
7. Finally, add the cooked or canned beans and cook for another 5 minutes.

21. Slow Cooker Goulash

Slow Cooker Hungarian Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘8’]

This traditional Hungarian goulash is a hearty stew with a bright flavorful paprika broth. Classic goulash is packed with tender beef & vegetables, no pasta or macaroni in this one. Enjoy this comforting Eastern European recipe that is so easy to make thanks to your Crock-Pot

Ingredients

• 2 pounds beef stew meat (chuck roast cut into bite-sized pieces)
• 1 onion (diced)
• 2 cups beef broth (or 2 bouillon cubes & 2 cups of water)
• 1 15oz can diced tomatoes with juice
• 2 cloves garlic (minced)
• 3 Tablespoons sweet paprika (see notes above for a spicy version)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 1/2 cups carrots (diced)
• 2 cups russet potatoes (peeled & diced)
• fresh minced parsley (OPTIONAL – for topping)
• sour cream (OPTIONAL – to stir into goulash when serving)

Instructions

1. Begin by prepping & cutting the meat and vegetables.
2. To the slow cooker insert, add the meat, garlic, & seasonings.
3. Next, top the meat with the cut-up onion, carrots, & potatoes.
4. For the final items, add in the canned tomatoes, including the juice, and the beef broth.
5. Stir everything to combine in the slow cooker. Set the slow cooker to high for 4 hours or low for 8-10 hours.
6. When done cooking, remove the bay leaf. Ladle into serving bowls and top with any optional ingredients. Fresh parsley is great and so is a dollop of sour cream to stir into the stew.
7. Serve immediately. Enjoy.

22. Boros Tokany

Borsos Tokany Recipe Hungarian Pork Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT70M · Total: PT75M · Yield: [‘2’, ‘2 Servings’]

This Hungarian pepper pork stew is called borsos tokany and is a rare Hungarian dish that features no paprika, and it tastes amazing!

Ingredients

• 350 g Pork Collar or Blade (12oz )
• 125 g Large Bacon Lardons (4oz )
• 1 Small Onion (75g)
• 3 Garlic Cloves
• 1 Tsp Black Pepper ((freshly ground))
• ¼-½ Tsp Salt
• 250 ml Water (1 Cup )
• 50 g Sour Cream (3 Tbsp )
• 1 Tbsp Flour

Instructions

1. Add the oil and bacon to a 28cm or 11″ frying pan over a medium-high heat and cook for 5-6 minutes.
2. Cut the onion into a 5mm (¼”) dice.
3. Chop the garlic as finely as you can.
4. Add the onion to the pan with the bacon and cook for 5 minutes.
5. Cut the pork into strips 1.5cm (½”) in profile and 4-5cm (1½-2″) long.
6. Add the garlic and cook for 1 minute.
7. Add the pork and season generously with salt. Turn the heat up to high and fry for 5 minutes.
8. Pour in the water, add the pepper and reduce the heat to medium-low. Stir, add a lid and cook for 45 minutes.
9. Mix together the sour cream and flour. Stir the sour cream mix into the sauce and cook the flour out for 3-4 minutes.

23. Paprikash Beef Stew

Paprikash Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds beef chuck or stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 tablespoon sweet paprika (Hungarian-style)
• 1/2 teaspoon smoked paprika (optional)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cups beef broth (473 ml)
• 1 can (14.5 oz / 410 g) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 bay leaf
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup sour cream (optional, for finishing)
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

1. 1. Gather ingredients, pat the beef dry, and season generously with salt and pepper.
2. 2. In a large heavy pot, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Stir in the paprika and cook for 30 seconds until fragrant.
3. 3. Add the beef in batches and brown on all sides. Remove browned pieces to a plate and set aside.
4. 4. In the same pot, add the bell peppers and cook for 3–4 minutes to soften.
5. 5. Return the beef to the pot. Stir in the tomato paste, add the diced tomatoes, beef broth, and bay leaf. Bring to a gentle simmer.
6. 6. Cover and simmer on low heat for 1.5–2 hours, or until the beef is tender. If using flour for thickening, whisk flour with a small amount of broth to make a slurry and stir in during the last 5 minutes of simmering.
7. 7. Remove the bay leaf. If using sour cream, stir it in off the heat until just blended. Taste and adjust salt and pepper. Garnish with chopped parsley and serve hot, with mashed potatoes, noodles, or crusty bread as desired.

24. Instant Pot Beef Stew

Instant Pot Best Keto Beef Stew Recipe – Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT45M · Yield: [‘8’]

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Ingredients

• Extra Virgin Olive Oil
• 1 Medium Size Onion
• 5 Cloves Garlic
• 1,1 Pounds Beef Meat
• 1,1 Pounds Mushrooms
• 4 Tablespoons Red Paprika Spice
• 1 Tablespoon Turmeric – Curcuma​
• 1 Small Carrot
• 3 Tablespoons Parsley
• 2-4 Cups Bone Broth

Instructions

1. Prepare all of the ingredients, you are going to need.
2. Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.
3. First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.
4. Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.
5. Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter.
6. Once the Instant Pot is switched off and the meat has cooled for about a minute, add paprika and turmeric. Mix it thoroughly, ensuring all the meat gets coated with paprika and turmeric spices.
7. Add the chopped mushrooms, carrot, and parsley, and mix the beef and vegetables.
8. Add bone broth and scrape the brown bits from the bottom of the Pot. Depending on what you are planning to cook, add the amount accordingly. Soup – 1 liter (4 Cups) of bone broth. Stew – half a liter (2 Cups) of bone broth.
9. Close the lid. Make sure the valve on the top is closed. Switch on the pressure and cook on high for 25 minutes. Once it’s done, let the pot release the pressure gradually. Sprinkle with freshly chopped parsley or dry onions and serve.

25. Instant Pot Goulash

Instant Pot Goulash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons sweet paprika (Hungarian)
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried marjoram (optional)
• 1 (14.5-ounce) can crushed tomatoes
• 1 1/2 cups beef broth
• 8 ounces elbow macaroni or other short pasta
• Salt and pepper, to taste
• Sour cream, for serving (optional)

Instructions

1. 1. Prep ingredients: measure spices, chop onion and peppers, mince garlic, and measure beef cubes and liquids.
2. 2. Set the Instant Pot to Sauté. Add olive oil and brown the beef in batches; remove and set aside.
3. 3. Add the onion and bell peppers to the pot and sauté until softened, about 4–5 minutes. Stir in the garlic and cook 30 seconds more.
4. 4. Add the paprika (both varieties), oregano, and marjoram; cook 1 minute to bloom the spices.
5. 5. Return the beef to the pot. Stir in crushed tomatoes and beef broth. Season with salt and pepper to taste.
6. 6. Add the pasta, making sure it is submerged under the liquid. Cancel Sauté.
7. 7. Lock the lid in place and cook on High Pressure for 5 minutes. Perform a quick release when the timer ends.
8. 8. Open the pot and give the goulash a stir. If the sauce is too thick, simmer briefly on Sauté to loosen; adjust seasoning as needed.
9. 9. Serve hot, topped with a dollop of sour cream if desired.

26. Körözött

Hungarian Dip – Körözött is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Körözött – a simple Hungarian dip or appetizer with feta, cottage cheese, caraway seeds, and paprika.

Ingredients

• 100 g/ 3.5 oz/ ½ cup crumbled feta
• 100 g/ 3.5 oz/ ½ cup cottage cheese or quark
• ½ teaspoon caraway seeds (roughly ground)
• 1 tablespoon sour cream/ smetana/ Greek yogurt
• ½ teaspoon sweet paprika powder or more to taste
• 1-2 tablespoons milk (optional)
• ½ small red onion (about 1 tablespoon finely chopped)
• fine sea salt and pepper

Instructions

1. Place the feta and cottage cheese into a bowl and roughly mash with a fork.
2. Grind the caraway seeds roughly with a mortar and pestle or in a small grinding machine. Add it to the cheese together with the paprika.
3. Add the sour cream/smetana/yogurt (whatever you happen to have) and stir well.
4. Add 1 or 2 tablespoons milk only if you feel that the mixture should be a little more spreadable.
5. Chop the red onion very finely and add it to the mixture.
6. Adjust the taste with salt and pepper.
7. Serve on bread or crackers or with raw vegetable sticks.

27. Mushroom Soup

Hungarian Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’]

Rich, earthy flavors combine with fresh herbs in a velvety cream base to create this deeply satisfying, umami-intense cold-weather soup!

Ingredients

• 1 large onion (chopped)
• ¼ cup butter (divided)
• 1 pound mushrooms ()
• 1 tablespoon Hungarian paprika (we usually use a little more)
• ¼ cup chopped fresh dill (divided [or 2 teaspoons dried dill])
• 1 tablespoon light soy sauce
• 1 cup white wine ()
• 3 tablespoons flour
• 1 cup half-&-half
• 1 teaspoon salt
• 1 cup vegetable broth (or chicken broth)
• 2 teaspoons lemon juice
• ¼ cup sour cream
• Kosher salt & freshly ground pepper (to taste)
• sour cream (or crème fraîche)
• shopped fresh dill

Instructions

1. In a large heavy saucepan or enameled cast iron Dutch oven, sauté onions in butter over MEDIUM, stirring frequently, until they are translucent and begin taking on a slight golden color; about 8-10 minutes.Add the mushrooms and sauté 3-4 minutes more.
2. Reduce heat to LOW, and add the paprika, half of the fresh dill, wine, and soy sauce. Stir to mix, cover, and simmer 15 minutes, stirring occasionally.
3. Remove from heat, and add remaining butter to mushroom mixture. Stir to melt the butter. Sprinkle flour over mushroom mixture and stir to thicken.
4. Add half-&-half and stock all at once, stirring until smooth, and then season to taste. I usually add a little more paprika at this time.Turn the heat back to LOW-LOW, cover and simmer 10 minutes, then remove from heat.
5. (Optional) If you prefer a creamier soup, you can use an immersion blender at this time to smooth things out a bit. If you choose to blend the soup, don’t go crazy: leave some larger, meaty pieces of mushroom or texture and bite.
6. Just before serving, stir in lemon juice and sour cream.Garnish with additional sour cream and chopped fresh dill.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.