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Hungarian : Newest

 

Tangy, Creamy String Bean Soup

Submitted by: ABOC
Living In: Aberdeen, New Jersey, USA
This simple side dish consists of cooked green beans tossed in a sour cream sauce and white wine vinegar. 

Turos Csusza (Pasta with Cottage Cheese)

Submitted by: Charlee
Living In: Skippack, Pennsylvania, USA
This traditional Hungarian dish consists of bacon, egg noodles, sour cream, and cottage cheese. 

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Photo of: Streamline Hungarian Torte

Streamline Hungarian Torte

Submitted by: KATLOCA
Home Town: Homestead, Florida, USA
Living In: Wadsworth, Ohio, USA
This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd! 

Hungarian Lecso II

Submitted by: Robyn Skodzinsky
A hearty vegetarian version of Lecso - as close to meat as you can get! Green peppers are stewed with tomatoes and eggs with paprika, then served over rye bread. 

Mom Sykes' Hungarian Goulash

Submitted by: GabbyB
The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles. 

Blazing Brisket

Submitted by: MATTBLOOM
This 'Blazing Brisket' is a family recipe from Hungary which has been passed down through my family for generations. Prepare to taste a little slice of heaven! 

Beef in Bay Leaf Gravy

Submitted by: Jill
Beef is slow-cooked in a Dutch oven, seasoned with bay leaf, onions, celery and carrots. The cooking process creates a delicious gravy, which is enhanced with sour cream. 

Photo of: Potato and Egg Casserole

Potato and Egg Casserole

Submitted by: Connie
Sliced potatoes are layered with hard-boiled eggs and baked in a rich sauce of sour cream and margarine. 

Photo of: Authentic Hungarian Goulash

Authentic Hungarian Goulash

Submitted by: Susannah
Flank steak, also known as London Broil, sauteed with onion and fragrant herbs, then simmered with potatoes. 

Photo of: Chicken Paprikash II

Chicken Paprikash II

Submitted by: Gail
Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings. 

Hungarian Goulash II

Submitted by: Rhonda
A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip. 

Photo of: Hungarian Goulash I

Hungarian Goulash I

Submitted by: Wendy
Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish. 

Photo of: Gulaschsuppe

Gulaschsuppe

Submitted by: Kimber
Ground beef is simmered with onion and bell pepper in a beef broth seasoned with ground red pepper, garlic, salt, lemon juice and caraway seeds. 

Photo of: Hungarian Mushroom Soup

Hungarian Mushroom Soup

Submitted by: Cathy T
This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling. 

Hunza Bread II

Submitted by: Holly
This simpler version of Hunza Bread is a sweet, rich white bread adorned with golden raisins. 

Photo of: Lentil Soup

Lentil Soup

Submitted by: Gabriella
Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese. 

Honey Zserbo

Submitted by: Gabriella
This is an old Hungarian pastry recipe my grandmother used to make for special guests. 

Mom's Chicken Paprika

Submitted by: Ann Oritz
Paprika gives a rich yet subtle flavor to simmered chicken and onions. This version includes a milky sauce, perfect with egg noodles or rice. 

Hungarian Kifli II

Submitted by: Lisa
Make these on a dry day. The dough is sticky. They are delicious! 

Photo of: Hungarian Flourless Hazelnut Cake

Hungarian Flourless Hazelnut Cake

Submitted by: Laura Sullivan
This cake was traditionally a birthday cake in my friends home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved . . . Note: hazelnuts may be toasted or un-toasted. The skins may be removed or left on. 

 
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