HUNGARIAN SAUSAGE STEW WITH ALE
This recipe was contributed by Nick Balla and printed in the July 2012 issue of Food & Wine magazine...posting for safe keeping. The recipe notes that it can be refrigerated up to 3 days and gently reheated.
Provided by Kerena
Categories One Dish Meal
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large enameled cast-iron casserole or Dutch oven, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes.
- Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes.
- Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer.
- Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes.
- Add the tomatoes and cook until beginning to break down, about 5 minutes.
- Add the beer and bay leaf and bring to a boil.
- Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes.
- Season the stew with salt and pepper and serve with grilled bread.
Nutrition Facts : Calories 238.6, Fat 17.7, SaturatedFat 5.8, Cholesterol 25.7, Sodium 325.6, Carbohydrate 15, Fiber 3.3, Sugar 4.8, Protein 7
HUNGARIAN STEW
"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.
Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.
HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, main course
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes. Remove, drain on paper towels and set aside. In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
- In a large casserole, heat the bacon fat. Add the onions and cook over medium heat, until transparent, 10 to 15 minutes. Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes. Stir in the beef and ham cubes. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme. Stir well to combine all the ingredients.
- Bring the stew to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes. Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer. Season with salt and pepper. Let cool, then refrigerate overnight to allow the flavors to develop.
- The following day, reheat the stew and adjust seasoning with additional salt and pepper. Remove bay leaves. Serve with sour cream on the side, if desired.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 58 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 1395 milligrams, Sugar 5 grams, TransFat 0 grams
HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
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