I tasted a dish that was named, "Ragu" in my favorite Hungarian restaurant, and made my own version from memory. This is a great way to spice up a simple pork cutlet, and have a delicious sauce that you can pour over pasta. For an added touch, you can add sour cream at the end.
This is a great way to use up leftover rice and meat from a previous meal, and tastes great! I like to serve this in a bowl with some vinegarette salad on the side. Frugality is popular in Hungary, so even leftovers are brilliantly used to recreate dishes. This is our version of "fried rice." I also like to put taco sauce or tomato juice into the mix for added flavor.
Great summer salad with BBQ or paired with a zesty Italian dinner. The colors are very palatable, and will look great on your table. This will still taste good the next day, if kept covered with plastic wrap in your fridge.
I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad.