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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Betyár, plural betyárok: the exact translation is young man or punks. In 18th-century Hungary betyárok were outlaws, army deserters or young men fleeing conscription. They lived and cooked in the open air, sometimes seeking shelter among peasants. Some had wives and a family, but most of the time they lived on the run. The betyárok were certainly no pussycats; however, they enjoyed a Robin Hood type of fame, because they raided the rich and gave to the poor. Consequently, prosecution was difficult, because the peasants hid them with formidable success.

Betyárkrumpli is betyár easy, a little bit of this a little bit of that with lots of potatoes. The original betyárkrumpli cooked in a cauldron over an open fire. These days we wrap it in foil and pop it in the oven for an hour or two. Betyárkrumpli is best with sauerkraut or some type of pickled vegetable.

6 potatoes, peeled and thinly sliced
salt and pepper to taste
1 Bavarian smokie, thinly sliced
1/4 onion, sliced
4 slices of thick bacon

• Preheat oven to 400F.
• Peel and thinly slice the potatoes.
• Place in a large bowl and season with salt and pepper and toss.
• Butter a baking dish.
• Lay half the potatoes in the prepared dish.
• Place the thinly sliced smokie on the potatoes.
• Arrange the sliced onions over the smokie.
• Top with sliced bacon.
• Wrap the dish tightly with aluminum foil.
• Place in a preheated oven for 45 minutes.
• Remove foil and continue baking until the top layer lightly browns.
• Serve with sauerkraut and pickled vegetables.



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