Hungarian Pasta Ingredients
- Macaroni 250 g
- Minced meat 400 g
- Onion medium 1 pc
- Garlic 1 clove
- Sour cream 0.5 hundred
- Butter 30 g
- Salt to taste
- Spices to taste
- Main ingredients: Beef, Pork, Onions, Garlic, Chicken, Butter, Sour Cream
- Serving 4 servings
Knife, Cutting board, Saucepan, Colander, Frying pan, Shovel, Tablespoon, Tea spoon, Small plate
Hungarian pasta cooking:
Step 1: Prepare the onion and garlic.
Peel the onion and cut into small cubes. We shift it to a plate to wait for its turn.
Remove the husk from the garlic, chop it finely and send to the onion.
Step 2: Cook Hungarian Pasta.
We put the pan on the stove, pour the oil in a thin layer and heat it well. We spread the minced meat and fry it over medium heat for about 10 minutes. Then add onions and spices, salt to taste. Cooking is still 5-7 minutes.
The finishing touch - add sour cream. In various recipes, its amount is indicated from several tablespoons to a glass. Focus on the density and fat content of sour cream and your taste. In my opinion, half a glass of sour cream of medium density - just right. Stir everything, try on salt and spices and simmer on low heat for 5-7 minutes. The result is a delicious sour cream and meat sauce.
We begin to cook pasta when the mince is still stewed. We put a pot of water, heat to a boil, salt a little and lay the pasta. Be sure to mix, so as not to stick together, and cook for about 10-12 minutes. Cooking times can be found on the packaging. Then turn off the fire, cover the pan with a lid and leave the pasta for 3-4 minutes to brew.
We discard them in a colander and let drain water. Then we return them back to the pan, add the butter and mix. Everything is ready, you can serve.
Step 3: Serve Hungarian Pasta.
We spread the pasta on a plate, on top - meat in sauce. Garnish with grated cheese or finely chopped herbs.
Enjoy your meal!
- if you have homemade, oily and very thick sour cream, 2-3 tablespoons will be enough; pre-add 1/3 cup of hot water or broth to the minced meat;
- Black pepper, nutmeg, basil, oregano are well suited for spices. Fresh ginger root will freshen and sharpen the taste of meat (a small piece of 0.5 cm long is enough, rub it or chop finely).