Hungarian Noodles With Sausage Food

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

HUNGARIAN NOODLE SIDE DISH

Steps:

• Cook egg noodles in a large pot with boiling salted water. Drain well.
• In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
• Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
• Cover and cook on high for 3 to 4 hours. Serve immediately.

HUNGARIAN NOODLES AND CABBAGE

Steps:

• Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
• Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

HUNGARIAN NOODLES WITH VEGETARIAN SAUSAGE

Steps:

• Bring large pot of lightly salted water to a boil for noodles.
• Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
• Add veg.
• sausage and cook, turning often, until browned on all sides, about 7 minutes.
• Transfer to plate.
• In same skillet, heat remaining 2 tablespoons oil over medium heat.
• Add onion, and cook, stirring often, until golden, about 8 minutes.
• Stir in cabbage and broth.
• Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
• While cabbage is cooking, add noodles to boiling water.
• Cook until just tender, about 10 minutes.
• Cut veg.
• sausage into 1/2-inch-thick rounds.
• Drain noodles well.
• Transfer to large serving dish.
• Add cooked cabbage, veg.
• sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
• Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
• Serve hot. Enjoy!
• Enjoy!

HUNGARIAN CABBAGE WITH NOODLES

Steps:

• Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.