Gulyásleves Hungarian Goulash

Hungarian Beef Goulash, and My New Found Love of Paprika (Feeding my Appetite for Knowledge) by WillCookForFriends

Salzburger Nockerl

Austria: Salzburg Nockerl, fluffy egg soufflé first made in the early century by the concubine of Salzburg′s Prince Archbishop Wolf Dietrich von Raintenau.

Túrógombóc: 500 grams túró (curd cheese) 120 grams semolina 3 eggs 10 tablespoons breadcrumbs 2 tablespoons oil Powdered sugar Sour cream. Crumble the curd cheese in a bowl, add semolina, egg yolks, a bit of salt and combine. Beat egg whites until stiff and carefully fold into mixture. Make balls with wet hands and put them in slightly salty, boiling water. They are cooked when they rise to the surface. Roast breadcrumbs in oil and roll balls in it. Serve with sour cream and powdered sugar.

Túrógombóc: 500 grams túró (curd cheese) 120 grams semolina 3 eggs 10 tablespoons breadcrumbs 2 tablespoons oil Powdered sugar Sour cream. Crumble the curd cheese in a bowl, add semolina, egg yolks, a bit of salt and combine. Beat egg whites until stiff and carefully fold into mixture. Make balls with wet hands and put them in slightly salty, boiling water. They are cooked when they rise to the surface. Roast breadcrumbs in oil and roll balls in it. Serve with sour cream and powdered sugar.

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