Hungarian Cucumber salad made with sour cream is a light and refreshing side salad and very common in Hungary. This was served with the chicken Paprika's.    5 cucumbers sliced 1/4 inch thick  1 ½ cups sour cream  ¼ cup apple cider vinegar  ¼ cup finely chopped fresh dill  1 ½ tsp sugar  1 small red onion, thinly sliced  1 - pinch garlic powder   (optional)  Salt and black pepper to taste 1 - Peel cucumber. 2 - Take a fork and score around each cucumber, then thinly slice.  3 - Put cucumbers in a bowl and mix in 2-4 Tablespoons of salt. 4 - Let it chill in the refrigerator for approximately 2 hours 5 - Mix the sour cream and remaining ingredients together in a large bowl. 6 - After chilling, rinse the cucumbers well with cold water. 7 - Squeeze as  remove excess water. 8 - Mix the sour cream mixture with the cucumbers. 9 - Chill until ready to serve ... Print

Hungarian Bacon Cottage Cheese Pasta Hungarian cuisine fresh pasta is added to soups and stews, or prepared with cottage cheese, cabbage, even with walnuts or poppy seed. 1 In a large skillet, melt the butter over medium-high heat. 2 Add the bacon and onion and cook, stirring, until onion is caramelized, about 10 minutes 3 Add the sugar and cook, stirring, until it dissolves, three minutes 4 Add the cabbage, cumin, and cayenne and coder cup of water cook, stirring, until the cabbage softens slightly, about 5 minutes 5 Continue to stir until fully combined, about 1 minute. 6 Add the salt and pepper, to taste Served hot  More...

is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the  country. Its  origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds Preparation: In a very large fry pot over medium high heat, add the bacon the onions, and the butter. Quickly cook sautéing the onions and the smoked bacon, moving them around the pan with a wooden spoon or spatula. It should take no more than 15 minutes. When onions become glossy, add the beef, sautéing with the onions for about 10 minutes, covered, until the meat is browned. Add the paprika stirring rapidly with a spoon. Immediately after paprika is absorbed, add the beef broth, potatoes, tomato, garlic, caraway seeds and the red pepper. More...

Hungarian Pork Chops and Rice In a very large fry pot over medium high heat, add the bacon the onions, and the butter.  Quickly cook sautéing the onions and the smoked bacon, moving them around the pan with a wooden spoon or spatula. It should take no more than 15 minutes. When onions become glossy, add the beef, sautéing with the onions for about 10 minutes, covered, until the meat is browned. Add the paprika stirring rapidly with a spoon. Immediately after paprika is absorbed, add the beef broth, potatoes, tomato, garlic, caraway seeds and the red pepper. Austrian Goulash Preparation: In a very large fry pot over medium high heat, add the bacon the onions, and the butter.  Quickly cook sautéing the onions and the smoked bacon, moving them around the pan with a wooden spoon or spatula. It should take no more than 15 minutes. When onions become glossy, add the beef, sautéing with the onions for about 10 minutes, covered, until the meat is browned. Add the paprika sti...