Hungarian fondue

Ingredients for Hungarian fondue

Instructions for Hungarian fondue

To prepare the Hungarian fondue recipe, please follow these instructions:

Rinse the potatoes and boil them in salted water until tender on the 15-20 minutes.

Arrow and chop the onions. Knead half the onions with the minced meat, egg, bread crumbs, salt and pepper.

Form the meat into Walnut-sized meatballs with slightly damp hands and put them on a platter.

Drag the large tendon out of the tenderloin and cut the meat into bite-sized squares. Pull the skin of the sausages, if this is not the natural gut, and cut them into 1 ½ cm thick slices.

Drain the potatoes and willow them. Cut them into halves or quarters, depending on size.

Halve the peppers and scrape the seeds out. Cut the peppers into cubes. Willow lettuce onion and cut it into large cubes.

Put the prepared stuff in bowls or on platters.

Arrow and finely chop the garlic finely. Hot olieni a saucepan, fry the rest of the bulbs clear and let the garlic simmer with in a very short time.

Take the Pan from the heat and stir in the paprika. Set again the pan on the heat, pour broth and red wine and let it boil up.

Set the pan on rechauden. Mix meat, meatballs, potatoes and peppers after desire and liking, plug it on the fondue forks and simmer tender in the broth.

In addition you can servers egg cream with cucumber, sour cream with tomato, cucumber-garlic-flavored, green salad with vinaigrette, French bread, red wine or beer.