Sunday, February 19, 2006

Sunday Lunch

Beef Pörkölt
Serves 4

25g/1oz Lard or 2 tbsp Olive Oil and 2 tbsp Butter
3 Onions, chopped
675g/1-1/2lb Stewing Beef, cubed
4 Potatoes, thickly sliced
240ml/8fl.oz. Fresh Beef Stock
240ml/8fl.oz. Sour Cream
2 tbsp Tomato Paste
Ground Black Pepper
3 Tbsp Paprika
2 Bay Leaves

1. Heat the lard (or oil and butter) in a large saucepan, add the onions and meat and fry until the beef is browned on all sides and the onion is softened.

2. Add the remaining ingredients (except sour cream), mix well and bring to the boil then reduce the heat to very low, cover and simmer for at least 1-1/2 to 2 hours, stirring from time to time. Serve hot with sour cream on the side.

Nokedli (noodles)
2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk. Add flour, a little at a time. Add only enough flour to make a soft, sticky dough. Let mixture rest for about 10 mins. Beat mixture again. Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles). The noodles are done when they float to the top. Remove from water with large slotted spoon, and place in colander. Serve immediately or rinse with cold water. You may want to make the dumplings in 2 or 3 batches so they dont overcook. Serve with chicken paprikas (or any dish that has a rich sauce). The dumplings are also nice added to a stew. You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.

Uborka Salata (Cucumber Salad)

1 or 2 large cucumbers
1/2 cup vinegar
1/2 cup water
1 Tbs sugar
1/2 tsp salt
pinch of black pepper
1/4 onion thinly sliced

Slice the cucumbers paper thin. Sprinkle with salt and let stand for at least one hour. Squeeze excess liquid from cucumbers. Mix the vinegar, water, sugar, salt and pepper. Add to cucumbers and let stand for at least an hour and better if left overnight. Garnish with dill or red pepper or paprika when serving.

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