Helen's Hungarian Heritage Recipes

Helen's Hungarian Heritage Recipes
Chef Ilona Szabo Reveals The Secrets of Hungarian Cooking

Monday, April 9, 2012

GERMAN BEEF ROULADEN - with the Hot Hungarian Chef

Német Marha Hus Tekercs

Take a Culinary Journey Around The World From Your Kitchen!

As a Hot Hungarian Chef, I am always up to something new and exciting. With the Easter flood of email requests for my French Beef Bourguignon (Boeuf A la Bourguignonne) recipe, we decided to continue with our exciting and bountiful international thread. 

As a pedigree Hungarian and the author of a well-recognized and succesfull cookbook, often I feel I am expected to churn out elaborate and/or forgotten heritage recipes.  Well,  I am crazy about trying new recipes from around the world; tasting new spices, trying out new cooking methods, from Japanese Sushi to making my own homemade Moroccan preserved lemons, Italian limoncello, Indian Lamb Khorma, Portuguese Bacalhau and my newest Thai Tom Yum Soup!

Today, a lovely classic German meal that will please any palate! Guaranteed. Especially if you prepare it as we have suggested.

German Beef Rouladen is a unique and delicious preparation of beef. This very classic and traditional German dish; a German meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced sirloin beef steak. The roulades are seared quickly and then slowly braised until the meat is fork tender. They are traditionally served with mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish.  The gravy is an absolute requirement to round off the dish!

German Rouladen was considered a dish for common people; however, it is nowadays enjoyed by many as a festive dish. This delicious and incredibly easy recipe was adapted from dear German friends in Chicago. Helen’s recipe for this flavourful heart meal is over the top. 


For the exact measurements and ingredients, consider owing your own copy of Passport to International Fare e-book containing 60 recipes from 12 countries today.

So let the Hot Hungarian Chef take you on an unforgettable International Culinary Journey through some of the world's most classic and well-known recipes.  Enjoy this delightful recipe and travel the world through your own kitchen.

Next stop - Italy!

Saturday, April 7, 2012

Hungarian Pörkölt & Paprikás - What Exactly is the Difference?

Pörkölt & Paprikás - What Exactly is the Difference?
(reposted from our archived posts Nov 2008)

The literal translation of Pörkölt means “singed” or dry-stewed and can be prepared from beef, lamb, game, chicken and pork. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat. Pörkölt's main ingredients, bacon fat, large onion, paprika. While onions are softening, paprika is added. The true subtlety of its flavor and color is released with heating - be careful - too high heat and it will be bitter, not enough heat - and it becomes a vibrant food colouring. Pörkölt can be the start of any great meal; to pork you can add sauerkraut and it becomes Székély Káposta. Add Rice and sour cream - in layered baked in the oven - it creates Rakot Kaposta. Pörkölt combined with more liquid and some fresh vegetables like carrots, potatoes, parsley - and you create Gulyás - an incredible aromatic and deliciously hearty soup. Finally, finish it with sour cream or roll in a savoury crêpe and it is Paprikás - as in Chicken Paprikás or Hortobágy Palacsinta (Veal Paprikás rolled into savoury Crepes) – the variations are endless. Serve with light and airy dumplings, creamy potatoes or fluffy rice.

Remember, the famous Chicken Paprikás or Veal Paprikás starts in the same manner, but the significant difference is that Paprikás is usually finished with sweet or sour cream, sometimes mixed with a little flour, but always stirred in just before serving. Important Note: Only veal and chicken are prepared as Paprikás and, it is not customary to use cream for Gulyás or Pörkölt. A little erös Hungarian Hot Paprika is commonly used in Gulyás, Pörkölt and Paprikás dishes – of all kinds.

A little side note about Paprika

(Paprika) Paprika (Capsicum annuum) is a New World seasoning. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet. It is commonly found in powdered form, which is made by grinding dried, aromatic, sweet red peppers, usually the Tomato Pepper or Bell pepper. The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier Paprikas are found in international and gourmet groceries and online. Most commercial brands come from California, Hungary, Spain, and South America. It is very popular ingredient in Hungarian recipes. It is the Hungarian paprika that has become the most famous and most feel is the best quality. This lovely spicy red powder is ground from mild to piquant peppers.

Clara and her mother co-authored and published over 400 treasured Hungarian family recipes and created a cornucopia of delectable delights in their gorgeous collection - Helen's Hungarian Heritage Recipes TM

Clara's Sister Anne Lindsay writes in the book's congratulations.... "Clara and my dear mother Helen co-authored these treasured Hungarian family recipes. It must have been an amazing task - God bless you both! Great Job!"

Kit McDermott, Brantford Expositor writes..."You will thoroughly enjoy this Rhapsody of recipes as you walk through the culture and savour the flavours of Hungary!"

We are helping people all over the world "fall in love with Hungarian food, one dish at a time!"

Don't forget to "Put a Little Paprika in Your Life!"

Also included in this wonderful Hungarian heritage recipe collection, is a Passport to International Fare, a multicultural guide to great recipes from around the world. 

Let Clara take you on a "Culinary Journey Around The World" - an international journey - that will have you begging for more!
To purchase the best Hungarian Cookbook on the planet - visit our website.

A Free Recipe for Delicious Hungarian Goulash Soup can be found on 


Enjoy The Hot Hungarian Chef 
Clara M. Czegeny



(reposted from our archived posts Nov 2008)

Gugelhupf or Kugelhupf From Wikipedia, the free encyclopedia German cake called "Gugelhupf" Czech version called "Bábovka" with cocoa filling. A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. In the Czech Republic it is called bábovka, in Poland it is called babka, in Croatia, Slovenia, Hungary, Bosnia-Herzegovina and Serbia, it is called kuglof. It has the general shape of a torus, like a donut. As with the Jewish dish kugel, the name 'gugelhupf' is related to the Middle High German word Kugel meaning "ball" or "globe".

A common Gugelhupf consists of a soft yeast dough and contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. It is baked in a special circular pan, originally made of enamelled pottery, now also used for making Bundt cakes. It is usually eaten for breakfast or a coffee break.

It was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

One of the lovely ladies who purchased our cookbook wondered if there were kuglof recipes in our book. 

Although we have a few coffee cake recipes, we tried to only classic hungarian favourites. We have the Aranygaluska (which translated means Golden Dumplings - they are not dumplings, but because the yeast sweet dough is torn into sections into the buttered pan - hence the name Galuksa)

I had to re-route her to Kuglof Heaven. http://kuglof.lap.hu/

There's probably 500 or more recipes of every kind of Kuglof on the planet. And oddly enough - the website is from Hungary.

Clara (Hot Hungarian Chef)
Visit our website for more recipes and information about Clara & Helen Czegeny

Clara's Sister Anne Lindsay writes in the book's congratulations.... "Clara and my dear mother Helen co-authored these treasured Hungarian family recipes. It must have been an amazing task - God bless you both! Great Job!"

You will thoroughly enjoy this Rhapsody of recipes as you walk through the culture and savour the flavours of Hungary!

Wednesday, April 4, 2012

Hot Hungarian Chef makes Boeuf A la Bourguignonne!

Boeuf A la Bourguignonne

Did something very NON-HUNGARIAN this weekend. Actually very French! But then, I am from Quebec - it's allowed - yes?

I prepared the famous Boeuf A la Bourguignonne which is French for Beef stew in Red wine, with bacon, pearl onions and mushrooms. I think Julia Child had to be the one who pushed the fame of this one over the top. As a pedigree Hunky, the onions, and bacon weren't hard to deal with. We all know that. Nor was the wine. Actually the mushrooms and carrots made it even more lovely.

As is the case with most famous dishes, there are more ways than one to arrive at a good Boeuf Bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man. Wasn't it Madame Benoit who said, ”A recipe is only a theme, which an intelligent cook can play each time with a variation.”

I chose a gorgeous home-made burgundy red for my recipe and it was perfection on a plate. The only variation that I used was sirloin instead of chuck/rump which was ready in 1/3 the time.

We were very pleased with the results. It's now part of my cooking repertoire.
The Hot Hungarians do it again!

The photo turned out good enough to eat.
For the full recipe, please email me.
Happy to share.