In Romania we used to make this dish without sausage (we used to call it French Potato Dish – Cartofi Frantuzesti) however, I got to taste the Hungarian version with sausage and I really liked it.
Here is the recipe for a quick, easy and delicious dessert that my mother used to make all the time when I was little. In Romanian we call it Lapte the Pasare (Bird’s Milk); I also found this dish in the Hungarian cuisine – Madartej.
Since the Czech recipe for Chicken Paprikash was very popular, I thought to add the Hungarian recipe for this dish.
- 1 chicken (about 2.5 lbs)
- 1 large onion
- 3 tbsp oil
- 1 heaped tbsp ground paprika
- 2 bell peppers
- 1 large tomato
- 1.5 cups sour cream
- 1-2 tbsp flour
- Cut the chicken in pieces
- Heat the oil and cook the chopped onion. Remove from heat and add the ground paprika.
- Add the chicken pieces and fry for few minutes
- Reduce heat, season the chicken and cover with a lid
- Add the chopped peppers and tomato
- Add a little water and continue to cook.
- Combine the sour cream with flour and add when chicken is cooked. Simmer for another 4-5 minutes.
Here are a couple of photos sent by our readers. One is from Hungary and one from Poland. Meat plays an important part in the Eastern European Cuisine and I believe these pictures capture this. Also using a wood plate makes food taste so much better and looks very appetizing.
Poland, Zakopane – a traditional restaurant with many kinds of meat dishes. It looks delicious!
Hungary, Budapest – a great assortment of meat dishes served with fries, vegetables, and pickled hot peppers.
Here is a really easy and quick meat and potato dish that my Hungarian friend cooked; she calls it Jénai tálban sült csirkemell párolt zöldségekkel. Basically you put potatoes, seasoned chicken breast, tomatoes, onions, seasoning herbs, olive oil, lemon juice in a pan and put it in the oven.
The result is delicious as you can see it yourselves. Enjoy!
The KÜRTŐSKALÁCS is one of my favorite desserts. I would never say no to such a delicious pastry. Although known today as being a Hungarian pastry, the chimney cake originated in Transylvania, Romania.
I will post a recipe for the Chimney Cake (KÜRTŐSKALÁCS, Kürtos Kalacs, Cozonac Secuiesc), however I never adventured to make one at home because of the equipment needed to cook it – the Chimney Cake is cooked over open fire using sort of a rotisserie device. Also, it tastes so much better when its freshly baked and its too much work to do a couple Chimney Cakes at a time.
Anyway, whenever I find it (which is not very often in the US) I treat myself with one. The Chimney Cake (KÜRTŐSKALÁCS, Kürtos Kalacs) is a sweet bread dough flat rolled and cut into thin long stripes which are then rolled on a wooden cone. Before being cooked (grilled), the dough is rolled through sugar which caramelizes during the cooking process.Once cooked you can either eat it plain (just the caramelized sugar on top – my favorite) or roll it through other delights like coconut, cocoa, sprinkles, ground walnuts, cinnamon or many other creative ingredients.One thing I forgot to mention is the irresistible smell while cooking. You will definitely not be able to pass by without stopping to get one.
I got this recipe from a friend of mine who lives in Hungary. This is so easy to make and so delicious that you really need to try it especially if you like sausage.
– 1 onion
– 4 sausages (try to pick 2 different flavors of sausage)
– 8-10 large potatoes
– Salt, Pepper, Red Paprika, Vegeta
You start off by cooking the chopped onion in a little oil, add spices and potatoes and cover with water. Let it boil for few minutes and add the sliced sausage. Cook until potatoes are fork tender.