Thursday, August 11, 2005


This recipe is taken from Gundel's Hungarian Cookbook (recipe #38, page 37).

Hungarian Macaroni

  • 80 g (3 slices) smoked bacon.
  • 50 g (1/4 cup) lard. [Editor's comment: Could you find lard at your place?]
  • 150 g (3/4 cup) onion.
  • 15 g (1 tbs) paprika.
  • 500 g (3 1/2 cups) veal, cut in small pieces.
  • Salt and garlic.
  • 140 g (1 cup) diced green pepper.
  • 60 g (1 small) tomato.
  • 600 g (5 cups) macaroni.
  • 120 g (1 cup) grated cheese.


  1. Fry the bacon, add the chopped onion and fry until it is light brown.
  2. Add the paprika, then the meat.
  3. Add salt and little garlic. Add a small amount of water if needed.
  4. Add the green peppers and tomato cubes when the meat is almost done. Let it simmer.
  5. Cook the macaroni and add to the meat.
  6. Sprinkle cheese on the top and put the dish in the oven for a few minutes. [Editor's comment:Temperature?]

For examples on my culinary experiences in Hungary, read my posts, EATING SHARK AT COLUMBUS RESTAURANT and STRATEGIC SUPPORT BRANCH AND WINE AT PENTAGON.

By the way: I have updated last week's entry with a couple of photos of the cheyenne chile pepper poppers.