Looking for tried and true, authentic Hungarian recipes of all kinds.?

Please help me. I lost my favorite cookbook that belonged to my Grandmother. Thanks!Looking for tried and true, authentic Hungarian recipes of all kinds.?
There is a book called Culinaria Hungary. It is a really big, great book about Hungarian food. It has EVERYTHING you need to know about Hungarian cooking. I highly recommend it.Looking for tried and true, authentic Hungarian recipes of all kinds.?
Hot Bacon Potato Salad


(Sultszalonnas krumplisalata)





8 whole red potatoes washed


1 small onion


1/4 lb. bacon


3 Tbl. vinegar


2 Tbs. flour


2 tsp. sugar


1 tsp. salt


1 cup water





METHOD:





Cook potatoes in boiling water until tender. Peel, cut into slices, not too small, and place in mixing bowl. Dice and fry in frying pan 1/4 lb. bacon, till almost crisp. Do not let burn.





Remove diced bacon and place into mixing bowl with other ingredients. Peel and dice onion and place into reserved bacon fat. Saute a few minutes.





Remove sauted diced onion with slotted spoon and place into mixing bowl. Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce. (About 1 cup or more).





Bring to a boil and cook until sauce is thickened. Pour over ingredients in mixing bowl, and toss and mix. Taste, if needed add more salt. (Vinegar and Bacon are salty, so add salt last).





Serve with hot baked ham, or sausage. Good with a hot bean dish or salad.


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Chicken Paprika Stew with Tomato


(Paprikas csirkeporkolt paradicsommal)





2 onions chopped


4 Tbsp. shortening, corn oil or lard


3 Tbsp. Hungarian paprika


2 tsp. sugar, do not omit


1/8 Tsp. black pepper or whole pepper corns


1 bay leaf


2 Tsp. salt


4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor


1 large can of crushed tomatoes


2 cups water


2 Tbs. flour


2 Tbs. butter


1/2 pt. sour cream





METHOD:





Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer slowly until it is tender. It will smell wonderful! To thicken gravy, mix into a paste 2 Tbs. soft butter with 2 Tbs. flour and stir into the stew liquid. Cook a few minutes until the liquid thickens. Serve with dumplings or wide noodles. Top each serving with sour cream.


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http://homepage.interaccess.com/~june4/r鈥?/a>





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2 lbs. beef chuck, in one piece


5 qts. cold water


3 tsp. salt


1/2 tsp. black pepper corns


6 whole carrots, cleaned


3 ribs of celery, cut in half


3 parsley root, peeled, cut in half and parsley greens


2 parsnips, peeled, cut in half


3 med. onions washed but unpeeled


6 whole cloves


3 potatos, peeled and halved


Sear meat in pot. (This gives greater flavor and color)


Cover with water. Let it come to a boil and skim the foam off.


Add salt, pepper corns, and let simmer for 1 hour.


Stick 2 cloves into each onion.


Add the carrots, celery, parsley root and greens, parsnips and onions.


Cover and simmer slowly for about 2 hours.


Add potatos last hour of cooking.





Serve strained soup broth with drained cooked egg noodles. Arrange vegetables and meat on serving platter. Serve meat and vegetables with Sour Cream and Horseradish Sauce, Tomato Sauce or Dill Sauce.


Add some crusty bread and enjoy a wonderful meal.


Serves 4 to 6.


1 stick of butter


1 large onion peeled and cut in strips


1 small head of cabbage OR 1/2 large head of cabbage, cut into strips


1 tsp. salt


1/4 tsp. pepper


1 box or bag of large egg noodles, cooked and drained


1 pint of sour cream


Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.


Saut茅 the cabbage and the onion in the butter until glossy and tender.


Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes.


Add cooked drained egg noodles and mix.


Serve with bowl of sour cream. add salt to taste.





Note: There is a variation that I make often.





1 lb. of cooked ground beef OR 1 lb. of thinly sliced smoked Hungarian sausage.


This can be placed on top of the noodles and the cabbage.





Serves 4 to 6.











1 cabbage head


1/2 small onion


good white vinegar


oil, peanut or corn is fine


sugar


salt and pepper


Slice cabbage head into slaw.


Place slaw into bowl.


Mince 1/2 small onion and add to bowl.


Add 2 Tbl. white vinegar.


Add 5 Tbl. oil.


Add 1 tsp. sugar.


Salt, about 1/2 tsp.





Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed.





Refrigerate till serving time. Good the next day also.
Hey- there are too many good recipes to list. That is why I'm recommending the books that MY grandmother used!! Get these off amazon and you will become a pro hungro chef in no time lol





http://www.amazon.com/Gundels-Hungarian-鈥?/a>





http://www.amazon.com/gp/product/0609604鈥?/a>





http://www.amazon.com/Meyers-Authentic-H鈥?/a>