HUNGARIAN STUFFED PEPPERS
Steps:
- Wash peppers. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Finely chop pepper tops and place in a large bowl.
- Add onion, ground chuck, pork, parboiled rice, egg, paprika, salt, pepper, and garlic to the bowl containing the pepper tops. Mix well.
- Stuff peppers lightly with meat mixture because the rice will expand. If you have any leftover meat filling, form it into meatballs.
- Place stuffed peppers and any meatballs in a small slow cooker. Mix together tomato sauce and sugar and pour over peppers. Cook on low for 8 to 10 hours. This also can be cooked in a 350 F oven for 1 hour or on the stovetop for 1 hour.
- Serve peppers with a dollop of sour cream, if desired, and crusty white or rye bread . Cooked peppers freeze well if covered with sauce.
Nutrition Facts : Calories 577 kcal, Carbohydrate 19 g, Cholesterol 201 mg, Fiber 3 g, Protein 50 g, SaturatedFat 12 g, Sodium 1274 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
HUNGARIAN BEEF & PORK STUFFED BELL PEPPERS
Stuffed peppers made the old fashioned way on top of the stove and enhanced with a rich sour cream gravy. Have loads of crusty bread ready to sop up the juice. Ground pork is optional, you can use all ground beef if you prefer. Mama wont mind if you mess around with her recipe.
Provided by BoxOWine
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rice by rinsing under cold water for a few seconds.
- Put rice in small pot with water and bring to boil uncovered, at medium heat.
- When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape.
- Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes.
- Let sit for 5 minutes, fluff with fork and let cool.
- Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane.
- Wash peppers and allow to drain upside down on paper towel.
- Prepare filling by placing ground meat in large bowl.
- Saute diced onions in vegetable oil in small saute pan until onion is transparent.
- Add to meat bowl.
- Add salt and pepper.
- Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together.
- Add lightly beaten egg and continue to blend mixture.
- Loosly pack each pepper with meat mixture forming small dome on top.
- If you have extra filling, form into individual meat balls.
- In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended.
- Place stuffed peppers into stockpot, along with extra meatballs (if you made any).
- Add 1 can tomato soup, 1/2 can water to pot.
- Add catsup to pot.
- Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can.
- Add this to pot also.
- Bring stockpot to boil, lower heat, cover with lid slightly tilted.
- Cook over low heat for about 1 hour.
- Blend flour into sour cream in bowl.
- Slowly blend in about 1/2 cup (or more) hot gravy from pot.
- Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes.
- Serve peppers in bowls, split open, and generously covered with gravy.
- Have crusty bread available for soaking up the rich gravy.
HUNGARIAN PEPPER STEAK
This came from a weekly newspaper I recieve. This is not your typical pepper steak. Every time I decide to make pepper steak for supper, my husband insists I do this one.
Provided by Across the Ocean
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet, add beef, sliced onion, garlic.
- Stir until meat browns and onions are soft.
- In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
- Pour sauce over meat; cover and simmer for 2-2 1/2 hours.
Nutrition Facts : Calories 570.4, Fat 42.9, SaturatedFat 14.4, Cholesterol 115.7, Sodium 1519, Carbohydrate 12.8, Fiber 1, Sugar 9.4, Protein 32.9
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
STUFFED BELL PEPPERS HUNGARIAN STYLE, STOVE TOP AND SIMPLE
This is a favorite of ours, originally printed from Cooks.com, which we've adjusted to our liking. We prefer to use more, smaller peppers, so you get more pepper to filling ratio. Serve with a good crusty bread. The original suggests a dollop of sour cream.
Provided by OliveLover
Categories Pork
Time 2h30m
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Parboil rice and mix with pork, beef, spices, salt and pepper. Choose well formed peppers. Cut off tops of peppers, wash and seed. Tops taken off in rings can be used as "bases" for any peppers that do not sit well in the pot. Stuff peppers tightly with meat mixture. Set peppers aside. Roll any left over meat into meat balls.
- In a large heavy pot, a 4 quart or greater dutch oven works well, make a light roux by melting the butter and stirring in the flour. Stir and cook flour until lightly browned. Sir in tomato juice. Add peppers to pot making certain they are submerged or at least well doused with the sauce. (Add any meat balls to pot.).
- Bring to a bubbling simmer and cook 2-3 hours, stirring occasionally, to be sure peppers don't burn on the bottom. Serve with crusty bread and if you want, a dollop of sour cream. These are very good made a day ahead and they freeze very well. (We often find we have a great deal of sauce left over and if anyone can come up with a use for it, please let me know.).
HUNGARIAN-STYLE BEEF WITH BELL PEPPERS AND CARAWAY
Categories Beef Vegetable Quick & Easy Steak Bell Pepper Caraway Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
- Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
HUNGARIAN PORK CHOPS
Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!
Provided by CHRISTYJ
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 3
Number Of Ingredients 9
Steps:
- Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
- In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 376.4 calories, Carbohydrate 19.9 g, Cholesterol 78.6 mg, Fat 24.5 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 13.1 g, Sodium 429.7 mg, Sugar 5 g
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