Somogyi galuska

The Hungarian noodle section may not be as famous or abundant as Italian pasta, but delicious recipes can be found with the right search. Make Somogyi galuska, a simple noodle dish. Coat the noodles with a thick sauce of bacon, onion, garlic, scallion, paprika, parsley, and sour cream. You’ll only need a nokedli maker as a special tool.

somogyi galuska 2


  • 70 g (~2 1/2 oz) smoked pork fat, diced
  • 200 g (~7 oz) smoked slab bacon, diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3/4 tbsp sweet ground paprika
  • salt and pepper to taste
  • 2-3 scallions, sliced
  • a small bunch of parsley leaves, finely chopped
  • 250 g (~8 3/4 oz) sour cream
  • 350 g (~2 3/4 cups) flour
  • 3 eggs
  • 250 (~1 cup) + 210 ml (~3/4 cup + 2 tbsp) water


  1. In a sauté pan, crisp the smoked pork fat in its own lard. Set aside the golden brown fat pieces.
  2. Fry slab bacon in the hot lard until crisp and golden. Transfer bacon to a plate.
  3. Sauté onions and garlic in the lard, then return the smoked fat pieces to the pan. Stir in paprika, pepper, and 1 cup (250 ml) of water.
  4. Cook over medium-low heat until the mixture thickens (10-15 minutes). Add scallions and cook for a minute. In a small bowl, mix sour cream with hot sauce and add it to the pan. Season with salt and cook for 1-2 minutes, then turn off the heat.
  5. Meanwhile, mix flour, eggs, and 3/4 cup + 2 tbsp (210 ml) of water in a bowl to form a thick batter. Push the batter through a nokedli maker into boiling salted water.
  6. Cook the dumplings for 3-4 minutes. Drain and stir them into the paprika-onion sauce. Finally, add slab bacon pieces and finely chopped parsley. Adjust salt to taste.



one serving:

360 kcal

15.6 g fat

46.4 g carbohydrates

5.9 g fiber

7.2 g protein







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