Bean Soup with Knuckle of Pork
Ingredients: 500-600 g/1 lb smoked knuckle of pork, 150 g/6 oz dried speckled beans, 1 carrot (sliced), 1 parsley root (sliced), 1 small onion, 1 clove of garlic, Ingredients for roux: 1 tablespoon of lard, 1 tablespoon of flour, 200 ml/ one third pint sour cream, paprika
Instructions: Soak the pork with the beans for 24 hours beforehand, to remove some of the salt. Cook the meat in fresh water with onion and garlic, for about 1 and half hours, until the skin is tender. Remove the onion and garlic and taste the stock to see if more salt should be added. If it is too saltry, throw away some of the liquid and dilute with more water. Add the beans and other vegetables and simmer until they are cooked (about 1 and half hours more). If the soup is very greasy, let it cool down and skim the fat from the surface. Prepare a roux from the lard and flour, stir in the paprika, then the sourcream. Pour into the soup and bring to the boil. To serve cut the meat into pieces, put a piece in each soup plate and pour the soup over.

Budapest Tenderloin Steaks
Ingredients: 800 g/one and three tenderloin, fat rendered from 100 g/4 oz smoked bacon, 200 g/8 oz goose liver, 200 g/8 oz field mushrooms, 2 sweet peppers, 2 small onions (chopped), 1 teaspoon tomato purée, 2 teaspoon paprika, 2 tablespoon oil, ground white pepper, salt
Instructions: Fry the onion in the bacon fat until transparent. Add the tomato puree and stir a few minutes until brown. Season with paprika. Remove from the heat, add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place. Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.

Bugac Peasant's Salad
Ingredients: 4 green peppers, 4 small tomatoes, 4 small cucumbers, 1 onion, 150 g/6 oz salted eve cheese or grated kaskaval cheese, 1 bunch parsley (chopped), 50 ml/1 fl oz salad oil, 1 tablespoon dry white wine, salt
Instructions: Clean the vegetables and cut into thin slices. Mix together in a bowl. Season with salt. Make a thick dressing from the wine, the salad oil, and the cheese. Pour onto the vegetables, cover and refrigerate for 1-2 hours. Decorate with chopped parsley.

Dobos Gateau

Instructions: Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a upturned, greased and floured sponge tin and bake 6-10 rounds from mixture. Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix 4 spoons of milk, 150 g castor sugar and 100 g grated chocolate in a bowl over boiling water, beating until thick. Allow to cool then whisk with 20 g castor sugar flavoured with vanilla and 200 g butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on the top and decorate with whipped cream. (for 16 slices)

Larded Pheasant
Ingredients: 2 young pheasants, 150 g/6 oz smoked bacon, 1 tablespoon lard, 100 ml/2 and half fl oz red wine (eg. Egri Bikavér), 1 heaped teaspon flour, half teaspoon marjoram, salt
Instructions: Draw and pluck the pheasants when they have hung for 24 hours. Wash and dry them and sprinkle with salt. Cut the bacon into strips and lard the birds at 2 cm/1 in intervals. If you don't have a larding needle, make deep cuts and push the bacon in with your finger. Sprinkle the inside of the birds with marjoram. Heat the fat in a roasting tin and fry the birds on all sides at a high flame to seal in the juices. Pour over the red wine, coer and roast in moderate oven (180 C/350 F) for about 45 minutes. Pour some of the gravy into a cup and stir in the flour until smooth. Thicken the sauce with this mixture and let it boil for a few minutes. Halve the pheasants lengthways and serve in this sauce.

Fisherman's Soup

Instructions: Place 500 g of small fish together with head and tail of a 1.2 kg sliced carp in the bottom of a deep iron pot. Sprinkle with a large, finely chopped onion, add the salted carp slices, a sliced tomato, a teaspoon of mild to hot paprika then pour in 1.2 liter cold water and boil over a strong heat for 30 minutes without lid and without stiring. Five minutes before the end of cooking add another teaspoon of paprika and salt to taste. Serve decorated with rings of green pepper and accompanied by cooked vermicelli in a separate dish. (for 4 persons)

Roasted Goosliver Slices

Instructions: Soak 700-750 g goose liver for one hour in sufficient cold milk to cover, then drain and wipe dry. Braise 1.5 kg diced goose fat with 30-40 cl cold water and 1 medium onion cut into quarters, then reduce the liquid until only the fat is left and strain. Heat the fat, place the liver in it and fry over a gentle heat until the liver is tender and golden. Remove from the fat, cut into thin slices and serve immediately sprinkled with a little sweet paprika. (for 4 persons)

Goulash Soup

Instructions: Finely chop a large onion and lightly fry in 2 tablespoons of fat. Sprinkle with 1 teaspoon of red paprika, toss in 400 g beef cut into cubes, add salt, a green pepper and a tomato and steam under lid until almost tender. Add 200 g of mixed sliced carrot and parsley root (white carrot), 300 g diced potatoes, caraway seeds if liked, and 1.2 liter of water. Cover and simmer until tender. When serving a few rings of hot green peppers can be added to garnish. The famous Hungarian gulash was originally a soup, but plenty of meats, potatoes and little noodles, it can be eaten as a main course. Little noodles (pinched noodles): Kneed a stiff dough from approx. 100g plain flour, 1 egg and salt. Plunge the stiff dough piece into flour and pinche off some little flat pieces (5x5x2 mm) from it and drop them onto a plate. Continue this until all the dough is gone. During this procedure the plate can be shaken gently so the small noodles do not stick each other. Cook the noodles in the ready made soup until tender. (for 4 persons)

Hortobagy pancakes

Instructions: Make a stew from 400 g diced leg of veal, 2 tablespoons of fat, 1 medium onion and 1 teaspoon paprika. Mince the meat, mix with 1-2 tablespoons of sour cream, add salt and pepper to taste. Boil the juice of the stew together with 25 cl sour cream. Fry 12 salted pancakes and fill with the minced meat, tucking in the ends. Arrange in an ovenproof dish and pour the paprika and sour cream sauce over the pancakes. Heat through in the oven, sprinkle with sour cream and serve decorated with parsley. (for 4 persons)

Spicy Ewe Cheese Spread
Ingredients: 100 g/4 oz soft ewe cheese, 100g/4 oz butter, 2 teaspoon paprika, 2 teaspoon mustard, 2 tablespoon beer, half teaspoon ground caraway seeds, 1 bunch chopped chives or 1 tablespoon chopped onion to garnish.
Instructions: Work with the cheese and butter at room temperature. Mix all the ingredients thoroughly together to make a smooth paste. Decorate with chopped chives or onion. This spread is usually eaten with toast or crusty bread, but it can also be used for stuffing peppers. The beer makes it creamy and enhances its taste. Traditionally, the spread is prepared at the table, during a beer-drinking session.

Pasta Soup - Lebbencsleves
Ingredients: 1 finelly chopped onion, 3 medium-sized potatoes (diced), 2 chopped sweet peppers, 2 tomatoes (chopped), fat rendered form 1 thick slice smoked bacon, 100 g/4 oz broken pasta, half teaspoon paprika, ground pepper, half teaspoon salt
Instructions: Fry the onion gently in half the bacon fat until pale yellow. Remove from the heat and stir in the paprika. Add the diced potatoes, peppers, tomatoes and the season. Add 1 litre of water, bring to the boil and simmer until the potatoes are cooked. Brown the pasta in the rest of the bacon fat until they turn golden-yellow, then cook them in the soup until they soften.

Lecso

Instructions: Slice 80 g smoked bacon into thin strips. fry until the fat runs then add 1 large chopped onion and fry until transparent. Sprinkle with 1 teaspoon paprika, add 500 g cleaned and quartered tomatoes and 1 kg green peppers cut in rings or strips. Add salt to taste, steam for 10 minutes under lid and then braise gently without a lid until tender. Paprika sausage or frankfurters can be added to make the dish more substantial. Lecso is the basis of many Hungarian dishes. (for 4 persons)