Hungarian Fish Stew Food

HUNGARIAN FISH STEW

Steps:

• Rinse fish fillets, pat dry and cut into bite-sized pieces. Drizzle with lemon juice and season with salt and pepper.
• Cut bacon into thin strips. Peel onions and garlic and chop finely.
• Place 2 tablespoons of flour into a shallow dish and turn fish pieces in it.
• Heat oil in a large pan and cook fish pieces, turning, on high heat until light brown. Remove from pan and keep warm.
• Cook bacon, onions and garlic until translucent. Season with paprika and cayenne pepper. Add tomato paste, wine and broth and bring to a boil.
• Combine sour cream and flour, add to tomato mixture. Return fish to the pan and simmer briefly. Sprinkle with parsley and serve.

HUNGARIAN STEW

Steps:

• In 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add chili sauce and broth; mix well.
• Cover; cook on low setting for 7 to 8 hours.
• Allow 35 minutes before serving, stir mushrooms into stew. Cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on the package. Drain.
• At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.

HUNGARIAN STEW

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.