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...
Category: Meat dishes
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...
Kolozsvári layered sauerkraut – Kolozsvári rakott káposzta
We Hungarians like to make challenging foods, layered dishes serve as a good example. Don’t worry, their preparation doesn’t call for professional skills, but you will face a big pile of messy pots and...
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...
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
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
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
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 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...
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...
Braised and roasted pork shank / Csülök pékné módra
Pork shank is unfairly undervalued in my opinion, its tough texture usually deters people from trying to cook it, albeit it can be juicy, tender and savory if it’s well prepared. Shank is the...
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...
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...
Mátrai borzaska – Pork chops coated in grated potatoes
Mátrai borzaska means breaded pork chops topped with sour cream, garlic and cheese. Its literal English translation means unkempt meat, which refers to its looks as the coat is made of grated potatoes. In...
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 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...
