This recipe comes from Konyhaművészet by János Rákóczi. Sautéing onions in smoked szalonna and then adding paprika is probably the most common way to begin a Hungarian dish, which is probably why this pasta dish is called “Hungarian style.”
Ingredients:
500 grams spaghetti or macaroni
60 grams smoked bacon
50 grams fat
150 grams onion, chopped
Paprika
400 grams veal, diced into pieces the size of peas
Salt
100 grams cheese, grated
Method:
Dice the smoked bacon and sauté it with the fat until the pieces look clear and glassy. Add the onion and continue to sauté. Stir in some paprika, and then pour water in to cover the mixture. Add the diced veal and salt. Stirring frequently, cook until there is just a little bit of water left. When the meat is soft, combine it with the cooked pasta and season to taste. Put the mixture into a glass baking dish, sprinkle the cheese on the top, and bake in the oven for a few minutes. Serve hot.
During the summer you can add fresh green peppers and tomatoes. It is best to use at least three different types of sajt, such as Chester, Edam, Parmesan, or Emmental.
