Hungarian Fish Stew Recipes

HUNGARIAN FISH STEW

Steps:

• Rinse fish fillets, pat dry and cut into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper.
• Cut bacon into thin strips. Peel onions and garlic and chop finely.
• Place 2 tablespoons of flour into a shallow dish and turn fish pieces in it.
• Heat oil in a large pan and cook fish pieces, turning, on high heat until light brown. Remove from pan and keep warm.
• Cook bacon, onions and garlic until translucent. Season with paprika and cayenne pepper. Add tomato paste, wine and broth and bring to a boil.
• Combine sour cream and flour, add to tomato mixture. Return fish to the pan and simmer briefly. Sprinkle with parsley and serve.

HUNGARIAN STEW

Steps:

• Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

TURKISH FISH STEW

Steps:

• In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
• Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
• Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

HUNGARIAN BEEF STEW "GOULASH"

Steps:

• In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
• Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
• Add vinegar and wine and cook until nearly dry.
• Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.