The Tribune Democrat, Johnstown, PA

Home Lands

November 28, 2010

Hungarian recipes

Hungarian Beef Goulash

3 tablespoons oil

1 1/2 pounds beef cubes

1 large onion, finely chopped

1 green pepper, cored, seeded and cut into four pieces

3 large carrots, peeled and sliced

3 stalks celery, sliced

1 medium size ripe tomato, seeded and cut into 4 pieces

1/4 teaspoon paprika

1 tablespoon salt

5 medium size potatoes, peeled and diced

Use a 3-quart saucepan or Dutch oven. Run hot water over meat in a strainer; let drain. Sauté onions in oil; add paprika and stir well. Add meat, salt, tomato and 1 cup of water or enough to cover ingredients. Cook slowly for 1 hour. Then add all washed and sliced vegetables, except potatoes. Add another cup of water and cook slowly for 1/2 hour, then add potatoes. Continue cooking for 15 minutes. Add 1 quart of cold water; let it come to a boil and cook for 10 minutes. Serve as a main dish with dumplings in a heated soup tureen. (Can also be served without dumplings.)

Dumplings

3 eggs, beaten

1 teaspoon salt

3 cups flour

1/4 cup water

Mix all ingredients in a bowl and beat with spoon. Drop by teaspoonfuls into boiling water. Cook until dumplings rise to top. Drain and rinse in cold water.

By Josephine Seeley

Creamed String Bean Soup

1 pound fresh string beans or canned

1/2 pint sour cream

Vinegar to taste

1 tablespoon salt

3 tablespoons flour

2 quarts water

Cook beans in water until soft. Add remaining ingredients; simmer for a few minutes.

By Theresa Dudash

Hungarian Style Spinach

1 pound spinach

1 cup water

3 tablespoons bacon drippings

2 1/2 tablespoons flour

1/2 cup milk

1 clove garlic, chopped

1 teaspoon salt

1/8 teaspoon black pepper

1 cup sour cream

2 hard-boiled eggs

Wash spinach; drain and cook in 1 cup salted boiling water. Chop spinach fine. In separate pan, melt bacon drippings; stir in the flour and brown lightly. Remove from fire; add spinach and garlic. Slowly stir in sour crean until well-blended. Add cold milk, salt and pepper. Cook over low flame about 5 minutes. If mixture is too thick, add a little milk. Garnish with sliced hard-boiled eggs.

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