Cuisine Featured: Hungarian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
2 T lard 1 pound potatoes, peeled and cut
2˝ pounds chuck, cut into 1-inch into ˝-inch dice (3 c)
cubes 2 green bell peppers, halved,
2 c coarsely chopped onions deribbed and cut crosswise into
1˝ tsp finely chopped garlic ź-inch strips
1/8 tsp caraway seeds 2 medium-sized firm ripe tomatoes,
1 T salt cut into 1-inch pieces
2 T sweet Hungarian paprika 6 to 7 medium-sized carrots, scraped
2 quarts hot water and sliced crosswise into rounds
(2 c)
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In a heavy 3- to 4-quart casserole, melt the lard over moderate heat. Drop
in the chuck cubes and brown them on all sides. Stir in the onions and
garlic and cook until the onions are a light gold. Remove from the heat.Place the caraway seeds and the T of salt in a mortar and, with a pestle, pound them to a fine powder. Or wrap the seeds and salt in a kitchen towel and crush them with a rolling pin. Stir this mixture into the casserole, then add the paprika. Pour in the hot water; the meat should be covered by 3 to 4 inches of liquid. Bring to a boil, then cover the casserole, reduce the heat, and simmer for 1 hour. Add the potatoes and cook for an additional 30 minutes, then add the green peppers, tomatoes and carrots, and cook for 30 minutes longer. Taste for seasoning. Serves 6 to 8.
2 eggs 1/8 tsp salt
˝ c all-purpose flour
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Just before serving the soup, prepare the dumplings. In a mixing bowl,
combine the eggs, flour and 1/8 tsp of salt. Beat together with a wooden
spoon or whisk until the batter is smooth. Using a teaspoon, slide the batter
into the simmering soup, a spoonful at a time. Simmer the dumplings for 2 or
3 minutes, or until they rise to the surface. Serve the soup directly from
the casserole or a large heated tureen.
