This recipe for Hungarian Paprika Potatoes (Paprikas Krumpli) brings together 2 tablespoons butter, 2 tablespoons olive oil, 1 large onion, diced in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 6 servings.
I woke up a few mornings ago thinking about a special Christmas cookie we used to make using my Hungarian grandmother’s recipe. I could remember the cookie, but not the name. Thanks to Facebook (who knew a friend in Cabo had a friend in Hungary!) I got the name but an internet search didn’t come up with something exactly like I remembered. I took the closest, which used raisins, and came up with this which is EXACTLY as I remembered, but much easier. NOTE: if you like the filling you might want to make about 1.3 times the amount to overstuff your Kifli. If there’s any left over roll it into balls, cover with sugar and call it a truffle. Hope someone out there enjoys this!
Make and share this Goulash Soup recipe from Food.com.
Liptauer spread is based on a soft sheep’s milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
Handed down from my husband’s grandmother who came from Hungary on her honeymoon through Ellis Island. I am sure it was changed slightly to American-type ingredients.
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