Nokedli, Galuska, Spaetzle Recipe

Nokedli. Galuska. Spaetzle. By any other name, it still is the stuff you want. When making chicken paprikash, this will be the bed, just as would be rice in many American dishes. Essentially, they are small egg and flour dumplings.

• 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 spaetzle 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. Rinse with cold water.
Make the dumplings in 2 or 3 batches so they don't overcook.
Serve with chicken paprikas, or add to a stew.
Also: You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.
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A nokedli szaggató mester alias Kolompár Ibolya

A nokedli szaggató mester alias Kolompár Ibolya
ő egy nokedli szaggató mester egyenesen tápió bicskérül

Watch to see how one person makes nokedli (Hungarian dumplings/spaetzle)

Székely Goulash

Enjoy this Hungarian Goulash from the south -- a specialty of Székely.

Székely Goulash

2 lb Sauerkraut, rinsed and drained (use a colander)
1 T Caraway seeds
2 T Butter (or oil or bacon drippings)
1 lb Pork shoulder, cut into large, bite-sized pieces
2 Garlic cloves, finely chopped
1 lb Hungarian sausage (or Polish sausage), sliced into large, bite-size rounds
1 lg Onion, chopped
1 Green pepper, chopped
1 T Hungarian sweet paprika (or use fresh paprika from the supermarket)
2 c Sour cream

Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in with just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours.

In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.

Sauté the onion in the skillet until transparent. Add the garlic and sauté for a few more minutes. Add this to the pot, along with the green pepper and paprika. Simmer with the cover on for a couple of hours, stirring occasionally.

Remove from heat and let cool for 30 minutes. Stir in the sour cream and serve.

It goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian).

Chicken paprikash with galushka

Chicken paprika with galushka:

Ingredients for 6 persons:

• 1,5 kg chicken legs
• 2 pcs onions
• 3 pcs tomatoes
• 2 pcs paprika
• 2 spoons flour
• 2 dl sour cream
• salt
• pepper
• paprika powder
• Vegeta
• oil
• water
• 2 pcs eggs
• 0,5 kg flour

Chicken paprika:
Wash and salt the chicken legs. Cut the onion, the tomato and the paprika into pieces. Put some oil in a fry-pan. Add the onion and fry it. Add the spices to the onion expect the paprika powder. Put the tomato and the paprika into the pan. Fry it for a minute and add the paprika powder. Pour 2-3 dl water on it and cover the fry-pan. Braise the chicken legs for an hour. We the meat is ready add some flour and the sour cream, mix it until it is smooth. Serve it with galuschka.

Galuschka:
Put 0,5 kg flour in a bowl. Add some salt and mix them. Add the eggs to the flour and add 2-3 spoons of oil and 2 dl water. Mix them until it is smooth. Tear it into boiling water. When it comes up to the top of the water cook it for a few minutes and take it out from the water