How to make it

  • Heat the lard or olive oil in a thick frying pan.
  • Add the flour or cornstarch and fry. You have now made your roux. For a light roux, use right away, as for this receipe. For other Hungarian dishes, fry to a medium brown for a dark roux.
  • Slowly add tomato juice and stir until thickened and smooth.
  • Meanwhile, prepare fettucini pasta noodles and drain. Leave noodles in colander set in the original pot.
  • Allow diners to spoon pasta and tomato sauce to their liking, a tomato soup and noodles.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    quick easy tastey thanks high5
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