the Pence family cookbook

Recipes Tagged with “Hungarian”

Wild Mushroom Goulash

Main Course Hungarian Stew Vegan Vegetarian


  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  • 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  • 1 1/2 pounds cremini or white button mushrooms, quartered
  • Salt
  • Freshly ground pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon caraway seeds
  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika
  • One 28-ounce can diced tomatoes
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 pound zucchini, cut into 1-inch pieces
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons fresh bread crumbs
  • Sour cream and chopped parsley, for serving


In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine

Hungarian Pepper Salad

Side Dish Bellpepper Hungarian Pence Salad


  • 3-5 red bell peppers, roasted and peeled
  • 2-4 cloves garlic
  • vinegar (sherry or balsamic work well)
  • olive oil


Seed the peppers and slice into strips, roughly 2"x4". Spread in an even layer on a plate or low baking dish. Mince garlic and sprinkle over the top. Sprinkle with a healthy amount of vinegar and olive oil.

Hungarian Székely Gulyás

Main Course Hungarian Pence Pork Stew


  • 2 lb pork, cut in 1-inch cubes
  • 2 tbsp. butter
  • 1 lg. onion, chopped (1 cup)
  • 1 tbsp. paprika
  • 2 c. chicken broth
  • 1 c. water
  • 1 tsp. caraway seeds
  • 2 tsp. salt
  • dash pepper
  • 1 can (1 lb., 11 fl. oz.) sauerkraut
  • 2 tbsp. flour
  • 1/4 c. water
  • 1 carton (8 oz.) sour cream
  • parsley


1. Brown pork, part at a time (removing pieces to a bowl as a brown), in butter in a heavy kettle or Dutch oven. Sauté oven until golden, about 5 minutes, in same pan, adding more butter if needed. Stir in paprika; cook 1 minute longer. Return all meat.

2. Stir in chicken broth, the 1 cup of water, caraway seeds, salt and pepper. Bring to boiling; lower the heat and cover. Simmer for 1 hour and 15 minutes.

3. Drain and rinse sauerkraut; stir into the stew. Simmer 30 minutes longer, or until meat is tender.

4. Blend flour and the 1/4 cup water in a small cup; stir into simmering stew. Cook and stir until the gravy thickens and bubbles 3 minutes.

5. Lower heat; stir 1 cup hot sauce into sour cream in a small bowl until well blended; stir back into the kettle. Heat just until heated through. Do not boil. Sprinkle with parsley. Makes 6 servings.

Family Circle Cookbook

Betty Sabo’s Hungarian Cabbage Rolls

Main Course Cabbage Hungarian Pork


  • 2 lb ground pork
  • 2 chopped onion
  • 1/2 c rice
  • 2 medium or 1 large head of cabbage
  • bacon
  • 1 lb Boarshead package sauerkraut, drained but not rinsed
  • 1 can tomato sauce
  • 1/2 c brown sugar
  • 1 can tomato soup (or a second can tomato sauce)
  • sour cream for serving


Mix together the ground pork, one chopped onion and rice.

Heat a large pot of boiling water. Cut the core out of the head of cabbage and submerge it in the boiling water, cut-out up. Tease the leaves off of the outside of the cabbage as it heats, cutting out more core if you need to. You want about 12 to 18 leaves, cooked in the boiling water until wilted. Drain.

Line the bottom of a covered casserole with bacon. Add a layer of sauerkraut, chopped onion, one can tomato sauce, and 1/2 c brown sugar.

Make cabbage rolls with meat and cabbage leaves, rolling up as you would an eggroll.

Put one layer of cabbage rolls in casserole and top with a layer of sauerkrat. Repeat.

Pour one can of tomato soup over the top. Cover and bake at 325 F for several hours. Serve with sour cream.