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This is an old Hungarian family recipe of my Grandmother's. It is a Hungarian specialty and goes great with Ham, Fried Chicken and Fried Pork Tenderloins.
The seasoning in every layer is key in making this dish a success. It is even better if you make it a day ahead of time and leave it in the fridge. Just be sure to let it sit out about an hour before popping it into the oven. This may require a longer baking time. It is still EXCELLENT if you make it right away!
Note: You can also add smoked or polish sausage into the layers for a complete meal. Just follow the directions the same and only use pre-cooked smoked sausage or Polish sausage.
Christina Nemeth Potter