Hungarian Style Potatoes Green Beans Food

HUNGARIAN-STYLE GREEN BEANS

Steps:

• In a large saucepan, place a steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and paprika; cook and stir 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add green beans and salt; toss to coat.

HUNGARIAN GREEN BEAN AND POTATO SOUP

Steps:

• Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
• Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
• When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.

HUNGARIAN STYLE POTATOES & GREEN BEANS

Steps:

• Add a bit of water to a microwavable bowl with a steamer basket.
• Place potatoes and beans in the steamer basket.
• Cover and microwave for 3 minutes on High.
• Allow to stand for 2 minutes.
• Add the onion and microwave for another minute.
• Allow to stand for 1 minute.
• Place cooked veggies in a bowl (discard the water).
• Add the tomato, parsley, olive oil, butter buds and paprika.
• Toss well to combine all ingredients.
• Serve immediately.

HUNGARIAN MIXED BEAN GOULASH

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
• Cook, stirring frequently, 5 minutes.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well.
• Bring mixture to a boil, the reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking.
• Serve over noodles or rice and top each serving with 2 tablespoonfuls of yogurt.

HUNGARIAN GREEN BEAN SOUP

Steps:

• Chop the onion into small cubes and set aside.
• Wash the green beans, trim off the ends and cut the beans into 1 inch long pieces. Set aside.
• Heat oil in a large pot and add the onions. Sauté the onions on medium heat until they become translucent.
• Add the green beans to the pot, then add 2 cups of broth. The mixture of onions and beans should just be covered.
• Add the paprika, reduce the heat, and let everything simmer for around 30 minutes (or until the beans are tender - but not mushy).
• Add the sour cream, milk, and corn starch together in a bowl and whisk well.
• Add the corn starch mixture to the pot and mix everything well.
• Bring the soup back to a boil for around 2 minutes or until it has reached the desired thickness. Stir frequently.
• Serve and enjoy!

HUNGARIAN CHRISTMAS MASHED POTATOES

Steps:

• Boil peeled and quartered potatoes in salted water till tender.
• While potatoes are cooking --.
• Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside.
• Back to the potatoes --.
• Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.