Ad
related to: hungarian style dishes names list free printable
Search results
Results From The WOW.Com Content Network
Hungarian Mixed Grill: A thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter. Rakott krumpli: A layered potato casserole with sausage, eggs, and bacon. Rántott csirke: A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel.
Goulash is a famous Hungarian dish. Other famous Hungarian meat stews include paprikás, a thicker stew with meat simmered in thick, creamy, paprika-flavored gravy, and pörkölt, a stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with nokedli or galuska (small dumplings). In some old-fashioned dishes ...
Afrikaans; العربية; Aragonés; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Hungarian dishes" This category contains only the following page.
Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. [1] It should not be confused with gulyás, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or paprikás, which uses only meat, paprika and thick heavy sour cream).
Fatányéros, also called Hungarian mixed grill, [1] is a traditional Hungarian mixed meat barbecue dish (or pecsenye in Hungarian), originating from Transylvania. In Scandinavia, the name of the dish is commonly translated as plank steak ( Danish : plankebøf , Swedish : plankstek ), and it usually includes duchess potatoes .
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions