Category: Meat dishes

Stefánia meatloaf

Stefánia meatloaf

Stefánia meatloaf is the big brother of pork patties. It’s prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of pan-frying it’s baked in the oven. Hardboiled eggs are sometimes replaced...

Fried liver with onion

Fried liver with onions

Liver is often avoided, but it can actually be very flavorful and enjoyable if it’s cooked right. This offal is a rich source of various nutrients which are very important for human health. It’s...

Garlic pork rib roast with parsley potatoes

Garlic pork rib roast with parsley potatoes

We Hungarians love pork however it’s prepared. It works like a blank canvas that compels you to unleash your creativity. The number of preparation methods are infinite: pork can be braised, roasted, fried, grilled...

Pork patties / Fasírt

Fasírt – Pork patties

Fasírt – this magical word can make any Hungarian heart throb. It’s the king of canteens and everyday kitchens, an indispensable attendant of vegetable stews in the Hungarian cuisine. Fasírt means both meat loaf...

Temesvári pork loin

Temesvári pork loin

Today recipe is a delicious pork dish named after the Transylvanian town, Temesvár or Timisoara; it was part of the Austro-Hungarian Empire, now the third biggest city of Romania. This dish is basically a...

Hungarian chicken paprikash

Hungarian Chicken Paprikash

Chicken paprikash can be called as the alpha and omega of the Hungarian cuisine, this classic dish is the highlight of Sunday lunches. It’s one of the most famous variations on the paprikash preparations,...

Pork stew in Bakony style

Pork stew in Bakony style

There are several dishes in Hungary that are made in Bakony style, named after Bakony, the westernmost and largest member of the Transdanubian Mountains. It is located north of Lake Balaton and lies almost...

Transylvanian beef stew

Transylvanian beef stew with polenta

Transylvanian beef stew belongs to the large family of tokány, which is a kind of stew that doesn’t contain paprika, seasoned with black pepper and tomato instead. Tokány is not equal with pörkölt; the...

Bácskai rizses hús

Pork stew with rice / Bácskai rizseshús

Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice. I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you...

Brassói aprópecsenye

Brassói aprópecsenye

Brassói aprópecsenye literally means tiny roasts from Brasov; however, these “roasts” are in fact bits of pork fried up and served on a bed of fried potatoes. On the basis of its name its...

Pork jelly

Hungarian pork jelly – Kocsonya

In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is “the etheral essence of pork”. It’s not far from...

Stuffed pork flank

Stuffed pork flank

Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is...

Pan-fried pork blade steaks

Pan-fried pork blade steaks in Gypsy style

It’s time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the attention of fitness devotees and healthy lifestyle gurus that the...

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