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THURSDAY - Hungarian Dishes

THURSDAY - Hungarian Dishes

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Hungarian cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods.

Chicken Paprikash

Goulash

 

Goulash is prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onions in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seeds and vegetables like carrot, parsnip, peppers (green or bell pepper), celery and a small tomato are added. Diced potatoes added which makes the goulash thicker.

Chicken Goulash

Chicken Paprikash

 

Chicken, onions, and paprika sauteed, and served over rice.

 

About Bistro

We start in December 2010 with the goal to have 10 homemade soups everyday.

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