| GOULASH SOUP Diszno Gulyás Leves |
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| NOKEDLI /GALUSKA FOR SOUP Nokedli Levesbe |
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Directions: Cube meat. Sauté onion and garlic in fat and add pork or lamb.
Sauté for a few more minutes, then add paprika. Cover with water and
simmer until meat is nearly tender. Add carrots and parsley and simmer for
20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until
vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot
Hungarian Pepper to taste. (Be careful – your guests may need to be
introduced to the hot flavour gradually.)
Cooking Hint: For this recipe, you can use pork or lamb as the cooking
times are the same. For beef - more water and more simmering time is
required - also depends on the cut of meat. Serving Suggestion: Serve
with Fresh Hungarian Crusty Bread. Nokedli can be omitted if using potatoes.
Sauté for a few more minutes, then add paprika. Cover with water and
simmer until meat is nearly tender. Add carrots and parsley and simmer for
20 minutes. Add potatoes, tomatoes (optional) and celery and simmer until
vegetables and meat is fork tender. Add salt and pepper to taste. Add Hot
Hungarian Pepper to taste. (Be careful – your guests may need to be
introduced to the hot flavour gradually.)
Cooking Hint: For this recipe, you can use pork or lamb as the cooking
times are the same. For beef - more water and more simmering time is
required - also depends on the cut of meat. Serving Suggestion: Serve
with Fresh Hungarian Crusty Bread. Nokedli can be omitted if using potatoes.
Magyar Gulyás Leves – Hungarian Goulash Soup is a classic and traditional
Hungarian soup. It is one of the five most popular meat dishes on the North
American cooking scene. Although Gulyás - goulash turns up on many
German and Austrian menus and cookbooks, Gulyás actually originated in
Hungary and later spread beyond its borders, first to the Austrian Empire,
Germany, and the Balkans, and finally around the world! There is an old
Hungarian proverb which says: “One man yearns for fame, another for wealth,
but everyone yearns for paprika goulash.”
Apart from Hungary, when it comes to "Hungarian Goulash" people think of
the thick red saucey main course dish Hungarians officially refer to as “Pörkölt
” Pörkölt is considered a main dish traditionally served up with Hungarian egg-
noodles or dumplings called “Nokedli”. Note: If you remember a dish called
"galuska" it wasn't Hungarian.
Hungarian Gulyás traces its roots back to nomadic Magyar herdsmen in the
ninth century. Shepherds cut meat into cubes and slowly stewed them in a
heavy iron kettle over an open fire until the liquid evaporated. The meat was
then spread out dry in the sun; an early convenience food; became totally
portable as they followed their flocks across the vast expanse of Hungary's
Great Plain. Water reconstituted the meat and by heating and adding some
vegetables in a pot over a fire: the soup was ready.
Varying from region to region, pork, beef, lamb or veal would be your
traditional choice for Goulash Soup. You will be hard-pressed to select a
favourite once you try them. The following recipe can be prepared from
different kinds of meat; Pork, Lamb, Beef or Veal. One only needs to make
note of cooking times and spice variables.
Hungarian soup. It is one of the five most popular meat dishes on the North
American cooking scene. Although Gulyás - goulash turns up on many
German and Austrian menus and cookbooks, Gulyás actually originated in
Hungary and later spread beyond its borders, first to the Austrian Empire,
Germany, and the Balkans, and finally around the world! There is an old
Hungarian proverb which says: “One man yearns for fame, another for wealth,
but everyone yearns for paprika goulash.”
Apart from Hungary, when it comes to "Hungarian Goulash" people think of
the thick red saucey main course dish Hungarians officially refer to as “Pörkölt
” Pörkölt is considered a main dish traditionally served up with Hungarian egg-
noodles or dumplings called “Nokedli”. Note: If you remember a dish called
"galuska" it wasn't Hungarian.
Hungarian Gulyás traces its roots back to nomadic Magyar herdsmen in the
ninth century. Shepherds cut meat into cubes and slowly stewed them in a
heavy iron kettle over an open fire until the liquid evaporated. The meat was
then spread out dry in the sun; an early convenience food; became totally
portable as they followed their flocks across the vast expanse of Hungary's
Great Plain. Water reconstituted the meat and by heating and adding some
vegetables in a pot over a fire: the soup was ready.
Varying from region to region, pork, beef, lamb or veal would be your
traditional choice for Goulash Soup. You will be hard-pressed to select a
favourite once you try them. The following recipe can be prepared from
different kinds of meat; Pork, Lamb, Beef or Veal. One only needs to make
note of cooking times and spice variables.
| In the following pages, we have provided a number of Featured Recipes for you to sample before you purchase one of our lovely cookbooks. The recipes range from Goulash Soup, to Crepes, and other classic Hungarian Dishes. Enjoy!! |
Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is
smooth. Create a slack dough. Add salt and more water if needed. Using a
small teaspoon, scrape into boiling salted water. Dumplings will pop to top
of water – boil another 3-5 minutes. Drain, rinse and add to soup.
HINT: (Some recipes instruct to boil the Nokedli in the soup, but this
makes the soup starchy and cloudy.)
smooth. Create a slack dough. Add salt and more water if needed. Using a
small teaspoon, scrape into boiling salted water. Dumplings will pop to top
of water – boil another 3-5 minutes. Drain, rinse and add to soup.
HINT: (Some recipes instruct to boil the Nokedli in the soup, but this
makes the soup starchy and cloudy.)
There is an old Hungarian proverb which says:
“One man yearns for fame, another for wealth,
but everyone yearns for paprika goulash.”
“One man yearns for fame, another for wealth,
but everyone yearns for paprika goulash.”
| "Love and Goulash are the same - you need to put everything into it! ZSA ZSA GABOR |
| Dream Machine Publications Paris, Ontario, Canada Helen's Hungarian Heritage Recipes© Cookbook ™ Copyright © 1938-2012 by Dream Machine Publications ALL Rights Reserved. No words, titles, subtitles, phrases, graphics or otherwise from this site may be reproduced without written consent by the author. Created December 2005 Last Updated April 11, 2012 |
| Click on each graphic to see all the recipes in that section! |
| BestSelling Author; Chef Clara Czegeny |
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| Helen's Hungarian Heritage Recipes ™©2005 |
| BY CANADIAN BESTSELLING COOKBOOK AUTHORS |
Clara Margaret Czegeny & Helen Irene
Czegeny
Czegeny
