Kalduni A La Hongroise Recipe, How To Make Kalduni A La Hongroise

Kalduni A La Hongroise Recipe is easy to make with help of very simple ingredients.This Kalduni A La Hongroise Recipe gets its onion,tomato and paprika.Here is one of my favorite quick and easy  Kalduni A La Hongroise Recipe, best recipe of this kind and enjoy cooking.

Kalduni A La Hongroise Recipe

 

Kalduni A La Hongroise Recipe

Kalduni A La Hongroise Recipe is delicious, tasteful and yammi dish. Kalduni A La Hongroise Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Kalduni A La Hongroise Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 256kcal
Author: Planet Food Geeks

Ingredients

  • 1 T corn oil
  • 1 lg onion chopped
  • 1 sm green bell pepper cut into
  • 1/4 to 1/2-inch dice
  • 1 c sauerkraut well drained
  • 1 T paprika
  • 1/3 c tomato puree
  • 2 c chicken broth
  • 1/2 c heavy cream
  • 1/4 t salt optional
  • 1 pepper to Freshly Ground taste
  • 40 kalduni cooked and drained see master recipe

Instructions

  • Tart and slightly sweet, this dish takes its name from the use of paprika typical of Hungarian cuisine which intensifies the sauces russet-orange color and imparts the characteristic flavor.
  • INSTRUCTIONS: Heat the oil in a large saute pan over high heat. Add the onion and saute, stirring occasionally, for 1 minute. 
  • Add the green pepper and saute, stirring constantly, for 1 minute. Reduce the heat to medium-low and continue to saute, stirring frequently, until the vegetables are wilted, about 3 minutes. 
  • Add the sauerkraut; toss the mixture for a minute. Stir in the paprika, the tomato puree, then the broth. Increase heat to high and bring to a boil. 
  • Reduce heat and simmer for 4 minutes. Add the heavy cream and simmer for 2 minutes. Add the salt if necessary and a generous amount of pepper.
  • Divide the sauce among heated large dinner plates. Plate 10 kalduni per person on top of the sauce.

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