The best Hungarian comfort food ever! My family and I were in Hungary 2 years ago and my aunt asked what we would like for dinner - I requested she make this. My husband and son cleaned their plates. The recipe is exactly how my mother used to make it, don't chagne a thing (we don't broil or bake -just serve as is)

Reviewed On: Jun. 4, 2008

My sister and I grew up and a similar version we still call the "Hungarian Hamburger", breaded and deep fried. No need for all the fuss with putting it into the oven - just continue frying it in the pan. If you're concerned about fat and calories - use leaner beef or turkey and make sure your oil is hot enough to begin with which keeps your food from soaking up too much oil.

Reviewed On: Mar. 19, 2008

Rakot Krumpli - needs butter, butter, and more butter. Also being Hungarian and growing up with this very rich dish, we use butter not margarin. When layering this dish I also add the sausage and a few pats of butter on top of each potato layer so you really get the sauce throughout the casserole. Love it and agree with others that you can't make this very often.

Reviewed On: Nov. 15, 2006