Stuffed Hungarian Paprika (turted paprika) 4-6 people
1.5kg of Hungarian paprika
1kg of either pork or lean beef mince
4 cups of rice
1tea spoon of paprika
1 tea spoon of Salt and pepper or more
1x egg
2x tomato paste 125ml
Sweetener or a pinch of sugar
Water 1small cup
Preparation:
Wash and clean the paprika cut the top side off and clean
the pips and the veins out (very important, if you don’t,
your dish will be very hot, but if you like it hot leave them in)
and put aside waiting for the filling
Add the tomato paste into a big pot mix with water and sugar, salt and pepper
Make the filling in a big bowl mix mince, rice, egg, salt, pepper and paprika
powder all together till it is mixed well.
Then fill the paprika with it and put them into the pot, make sure the
paprika are have covered with the tomato sauce, close the lid and
put the stove on medium heat for 45 min
Serve with bread, paste or potatoes

Hungarian Chicken (chikapurkart) 4 -6 people
Ingredients:
Sunflower or olive oil
4x medium onions –chop small-\
1 tea spoon of Salt and pepper or more
Paprika powder 1 table spoon
1x tomato relish 440ml
1.5kg Chicken pieces

Preparation:
Heat up the oil and stir in the chopped onions and the paprika
on medium heat, let them simmer for 10min. Add in the tomato
relish and keep on stirring for another 5 minutes. Put in the
chicken pieces and close the pot and leave stove on medium.
Some like to add a little bit of red wine;o)
In 45min the dish is ready, dish up either with pasta or
with rice others like it with mash or into fresh bread

Goulash (Gulyas) serves 6 people
* 2 lb. beef chuck
* 1 tsp. salt
* 2 onions, white or yellow
* 2 Tbsp. lard or shortening
* 2 Tbsp. imported sweet paprika
(most important to use real hungarian paprika for ultimate flavor)
* 2 bay leaves
* 1 Qt. water
* 4 peeled and diced potatoes
* 1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt.
Chop onions and brown in shortening, add beef and paprika.
Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat.
Add water, diced potatoes and remaining salt.
Cover and simmer until potatoes are done and meat is tender.
Prepare egg Dumpling batter:
* 1 egg
* 6 Tbsp. flour
* 1/8 tsp. salt
Add flour to unbeaten egg and salt.
Mix well. Let stand for 1/2 hour for flour to mellow.
Drop by teaspoonful into Goulash. Cover and simmer
5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.