Túrós Csusza
Tender egg noodles tossed with creamy Hungarian curd cheese, topped with crispy bacon and sour cream. A comforting vegetarian dish that feels indulgent but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 612
- Protein
- 24g
Ingredients
- 1 pound wide egg noodles
- 2 cups Hungarian curd cheese (túró) or farmer's cheese, crumbled
- 1 cup sour cream
- 3 tablespoons unsalted butter
- ½ cup whole milk
- 6 strips bacon strips
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the bacon strips flat on a cutting board and slice crosswise into 0.5-inch-wide pieces, like cutting a pencil into small segments.
- 2
Measure out the crumbled curd cheese into a bowl and set it beside the stove so it is ready to add quickly.
- 3
Fill a large pot with water and place it on high heat until you see large rolling bubbles breaking the surface, about 10 minutes.
- 4
Add 1 teaspoon of salt to the boiling water, then pour in the egg noodles and stir with a wooden spoon for 30 seconds to prevent sticking.
- 5
Cook the noodles, stirring once every 2 minutes, until a single noodle bends easily when you pick it up with a fork but still has a slight firmness when you bite it, about 8 minutes.
- 6
While the noodles cook, place a large skillet over medium heat and add the 6 bacon pieces in a single layer.
- 7
Cook the bacon, stirring with a wooden spoon every 30 seconds, until the edges are dark brown and crispy and the fat looks translucent, about 5 minutes.
- 8
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and set aside; leave the bacon fat in the skillet.
- 9
Add the 3 tablespoons of butter to the bacon fat in the skillet over medium heat and let it melt completely, about 1 minute.
- 10
Pour the 0.5 cup of milk into the melted butter and stir with a whisk for 10 seconds until combined.
- 11
Add the crumbled curd cheese to the milk mixture and stir constantly with a wooden spoon until the cheese is evenly distributed and creamy, about 2 minutes.
- 12
Pour the 1 cup of sour cream into the cheese mixture and stir gently until no white streaks remain and the sauce looks smooth and uniform, about 1 minute.
- 13
Taste the sauce and sprinkle in the 0.25 teaspoon of black pepper, stirring once; add more salt or pepper if needed.
- 14
Drain the cooked noodles in a colander and rinse briefly under cool running water to remove excess starch, about 20 seconds.
- 15
Pour the drained noodles directly into the sauce in the skillet and stir gently with a rubber spatula, lifting from the bottom, until every noodle is coated evenly, about 2 minutes.
- 16
Divide the noodles among four shallow bowls, using tongs to transfer and create a slight mound in the center of each.
- 17
Scatter the crispy bacon pieces evenly over the top of each bowl of noodles.
- 18
Drizzle 2 tablespoons of sour cream in a small spiral on top of each bowl and serve immediately while hot.
Tools you’ll need
- large pot
- wooden spoon
- large skillet
- slotted spoon
- paper towels
- whisk
- colander
- rubber spatula
- tongs
- cutting board
- knife
- four shallow bowls
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