Real Hungarian goulash

Prep__3h Cooking__ Servings__10

1.5 kg onions
200 ml oil
20 g salt
2.5 kg beef
30 g vegeta seasoning
10 g pepper
50 g ground sweet red paprika
30 g ground hot red paprika
5 g garlic

Dice the onions and put them in a pot, add the oil and salt so the onions blend better. Sauté until you get a gelatinous, thick mass. Cut the beef into cubes (2.5 x 2.5 cm) and add it to the sautéed onions. Pour in enough water to cover the meat, add the vegeta, pepper, ground sweet and hot paprika and the garlic. Leave to cook for 2-3 hours over medium heat (depending on the meat).
When you reach the desired thickness, the goulash is ready to serve. Enjoy!

Chicken soup with mushrooms

Prep__20 min Cooking__40 min Servings__4

- 250 g chicken breast
- 1 carrot
- 150 g button mushrooms
- spring onions
- 1 stock cube
- soup noodles
- parsley

1. Cut the chicken breast into thick strips and place them in the pot you will cook the soup in.
2. Clean and wash the carrot and spring onions, then cut the carrot into sticks and the onions into rings. Add the vegetables to the meat, add the chicken stock cubes, pour in 1.2 litres of water and bring to the boil.
3. Clean and wash the mushrooms and cut them into thick slices. Add the mushrooms to the half-cooked soup and continue cooking a little longer.
4. When the meat and vegetables are cooked, add noodles or pasta as desired and cook for a few more minutes. Take the chicken and mushroom soup off the heat, sprinkle with finely chopped parsley and serve hot.

Stuffed vine leaves

Prep__30 min Cooking__30 min Servings__4

500 g mixed minced meat
1 onion
1 cup rice
1 tablespoon mixed seasoning
1/2 teaspoon pepper
1/2 teaspoon ground paprika
30 vine leaves
oil

1. Finely chop the onion and fry it in a little oil.
2. Then add the minced meat, sprinkle with the seasoning mix, pepper and ground paprika, and add the rice.
3. Briefly blanch the vine leaves and leave them to cool.
4. Place a spoonful of filling on a vine leaf and roll it up. Repeat until all the filling is used.
5. Arrange the rolls in a deep pot, cover with water and simmer over low heat for 30 minutes.
6. Serve with sour cream or soured milk.

Meatballs in tomato sauce

Prep__30 min Cooking__40 min Servings__4

0.5 kg mixed minced meat
1 egg
1 onion
garlic
2 tablespoons breadcrumbs
1 teaspoon vegeta seasoning
1 tablespoon oil
salt, pepper, a little sweet paprika
0.5 l tomato juice
3 glasses of water
0.5 dl oil
3 tablespoons flour
salt
a spoonful of sugar
a little sweet paprika

1. Mix all the listed meatball ingredients and leave in the fridge for at least half an hour, then shape into balls of the desired size.
2. Lightly fry some flour in oil, add the tomato juice, stir and slowly add the water, then the seasoning.
3. As soon as it boils, add the meatballs one by one, reduce the heat and simmer over moderate heat for about 40 minutes.
4. Serve with mashed potatoes. Enjoy!

Chicken with rice

Prep__10 min Cooking__1 hour Servings__4

3-4 tablespoons oil
800 g chicken
2 tablespoons vegetable seasoning
150 g onions
250 g fresh tomatoes
300 g fresh peppers
500 ml water
1 vegetable stock cube
350 g rice
100 ml tomato purée
parsley

1. Fry the chicken in heated oil, sprinkle with the vegetable seasoning, add a little water and simmer for 15 minutes
2. Take the meat out of the pan and keep it warm. In the same fat, fry the chopped onion and simmer briefly
3. Add the diced tomato and chopped pepper and simmer together for 10 minutes
4. In another pot bring the water to the boil, add the vegetable stock cube and cook for 1-2 minutes
5. Spread the rice on a baking tray, arrange the chicken and vegetables over it and pour over the tomato purée and vegetable stock
6. Bake the rice prepared this way in the oven at 200 degrees for about 30 minutes