Hungarian Kocsonyas Sertescsulok Recipe 315

HUNGARIAN KOCSONYAS SERTESCSULOK RECIPE - (3.1/5)

Hungarian Kocsonyas Sertescsulok Recipe - (3.1/5) image

Provided by kawaibaby

Number Of Ingredients 9

Ingredients

2 1/2 or 3 pounds of small or medium sized pigs feet, scrubbed clean and split
2 medium sized onions, peeled
2 large carrots, sliced
2 large celery stalks, sliced
3 cloves of peeled whole garlic
2 teaspoon of good Hungarian paprika
1/2 teaspoon of cayenne pepper
2 teaspoon of salt
1 tablespoon of mixed spice

Steps:

Put pigs feet into 2 quarts of water and bring to a boil. Throw away water. Wash off feet in cold water. Add another 2 quarts of cold water and the onions, carrots, garlic, paprika, salt and mixed spice. Cook for about 3 hours or until feet become tender. Keep skimming the water to keep the broth clear. Put feet into a serving dish that will fit into the refrigerator. Strain the broth and then pour over the feet, and chill. Sprinkle lightly with paprika and cayenne pepper. NOTE: If you like a very firm jelly or aspic, add some veal bones when you cook the feet. Serve with a good hearty bread, pickled peppers, good German beer, and a small decanter of good vinegar to sprinkle on feet if desired.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Hungarian Treasure (Szekely Gulyas) image

This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

Steps:

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

HUNGARIAN STYLE SPINACH (MAGYAROS SPENOTFOZELEK)

Hungarian Style Spinach (Magyaros Spenotfozelek) image

Make and share this Hungarian Style Spinach (Magyaros Spenotfozelek) recipe from Food.com.

Provided by Leslie

Categories Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh spinach or 1 lb swiss chard, cooked, well drained and chopped
2 tablespoons butter
1 fresh garlic clove, finely chopped
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup cream or 3/4 cup milk

Steps:

Melt butter in a small saucepan over low heat.
Add garlic clove.
Saute garlic in butter a minute or so.
Do not let garlic burn or it will be bitter.
Blend in flour to make a roux.
Add salt and pepper and heat until mixture bubbles, stirring constantly.
Remove from heat.
Gradually add cream or milk.
Return to heat and stir until mixture is smooth and thickened.
Blend well drained spinach into sauce and serve.

Nutrition Facts : Calories 223.4, Fat 20.1, SaturatedFat 12.4, Cholesterol 65, Sodium 291.4, Carbohydrate 8.7, Fiber 2.6, Sugar 0.6, Protein 4.7

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