My favs were the paprikash and the dumplings...
Hungarian Sticky Chicken
1 chicken cut up or the equivalent chicken parts, skin on. (Do not use boneless chicken)
1 large onion peeled and chopped
2 cups of raw white rice, washed in cold water and slightly drained
1 heaping Tbs. of Hungarian Paprika
1 1/2 tsp. salt
1 small green or banana pepper chopped
1 Bay leaf
1 1/2 cups water
6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole tomatoes, not drained but pulled apart.
If you have it, use a heavy black iron pot with a heavy lid. If not a dutch oven will do.
Put into pot 1/2 cup of lard and just brown all sides of chicken legs, wings, breasts, backs, etc. If you have liver and gizzards use them also. Remove chicken from pot and set aside.
In the juices and lard in the pot, sauté 1 chopped onion along with the 2 cups of rinsed raw rice. Just sauté rice and onion until onion is transparent. Stir in 1 heaping Tbs. of Hungarian Paprika and 1 1/2 teas. of salt.
Into pot, add 1 chopped green pepper, and one can of whole tomatoes that were not drained but pulled apart. Throw in 1 bay leaf and mix up the rice and veggie mix. Now layer the browned chicken into the rice and veggie mix. I just scoop up some rice mix and lay chicken underneath the rice layer. Give the pot a shake to settle everything.
Now start the pot to simmer on a moderate heat on top of the stove, when it all starts to cook, LOWER THE HEAT and put the cover on and DO NOT LIFT UP THE COVER FOR AT LEAST 60 MINUTES.
You must slowly cook and give it a shake once in a while, but do not uncover.
You will smell the wonderful aroma of cooked chicken when it is done.
If you smell burning, your heat is too high. Use the lowest heat possible; you can hear if it is cooking.
Adjust salt seasoning, this dish should not be sloppy like a stew, it should be moist.
Serves 4 to 6.
1 1/2 pounds Portobello or large button mushrooms
1 1/2 tablespoons olive oil
1 medium onion, thinly sliced
1 green bell pepper, cored and thinly sliced
3 gloves garlic, thinly sliced
2 tablespoons finely chopped flat-leaf parsley, plus 1 tbsp for garnish
1 ripe red juicy tomato, cut into 1/2-inch dice, with juices
1 tbsp sweet Hungarian paprika (or to taste)
1 tbsp hot Hungarian paprika (or to taste)
1 cup vegetable broth
1 cup no-fat, low-fat or normal sour cream
Salt and freshly ground black pepper
Trim the ends off the mushroom stems and wipe the caps clean with a damp paper towel.
Cut each cap into 1/2-inch-thick slices.
Heat the oil in a large nonstick frying pan (or a wok). Add the onion, pepper, and garlic and cook over medium heat until just beginning to brown, about 4 minutes, stirring a needed with a wooden spoon.
Increase the heat to high and stir in the mushrooms and two
tablespoons parsley. Cook until the vegetables are lightly browned, about 2 minutes.
Stir in the tomatoes and cook 7until the mushrooms are tender and most of the mushroom and tomato juices have evaporated, 3 to 5 minutes. Stir in the paprika and cook for 1 minute.
Stir in the broth and bring to a boil. Briskly simmer the paprikash until the sauce thickens. Stir in the sour cream, and season with salt and pepper. Sprinkle the remaining parsley on top and serve over rice or homemade pasta.