Hungarian Potato Pie Recipes

HUNGARIAN-STYLE SHEPHERD'S PIE

Steps:

• Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently. Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve.
• Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides. Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan. Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes. Add in the tomato paste and stir 1 minute. Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot. Cook 30 minutes, until beef is just tender.
• Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes. Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice.
• Place the goulash into a casserole dish and top with potatoes. Cool the dish completely and store for make-ahead meal.
• Preheat the oven to 375 degrees F.
• Reheat and bake until heated through and potatoes are brown on top, 45 to 60 minutes. If you do not make this dish as a make ahead meal then brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges.

RAKOTT KRUMPLI RECIPE HUNGARIAN LAYERED POTATOES

Steps:

• Bring a pan of well-salted water to the boil.
• Add in the potatoes and the eggs.
• Boil the eggs for 10 minutes before removing.
• Remove the potatoes after 30 minutes.
• Allow both to cool for 10 minutes and then peel both.
• Mix the egg yolk with the sour cream.
• Cut the sausage, boiled eggs and potatoes into 3-4mm thick slices.
• Grease an 18cm X 12cm gratin dish with butter.
• Layer up the dish starting with potatoes, then sausage, then egg and then a third of the sour cream.
• Season this layer with salt and pepper and add another identical layer.
• Finish with a layer of potatoes and then add the remaining sour cream.
• Place in an oven and cook for an hour at 200°C or 400°F.

HUNGARIAN POTATOES

Steps:

• Pour melted butter in a casserole.
• In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
• Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
• Repeat a second layer of each.
• Sprinkle with paprika.
• Bake in 350 F for 30 minutes.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

HUNGARIAN PORK AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
• Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
• Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Do not peel or slice the potatoes.
• You will be cooking them whole.
• Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
• Add potatoes.
• Heat to boiling.
• Reduce heat.
• Cover and cook until tender.
• Test with a fork or a knife for tenderness.
• Drain and cool slightly.
• Cook onion in oil until tender.
• Mix onion, oil, sour cream, salt and pepper.
• Peel potatoes and cut into 1/4 inch slices.
• Gently mix potatoes and sour cream mixture.
• Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
• Arrange eggs on top and add remaining potatoes.
• Sprinkle with bread crumbs and paprika.
• Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
• Garnish with snipped parsley if desired.

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

Steps:

• In a large saucepan, melt butter and olive oil.
• Sauté the onions for 5 minutes.
• Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
• Bring to a boil, then reduce to a simmer.
• Avoid stirring as much as you can to keep the potatoes from breaking apart.
• Cook for 30 minutes or until tender.