One of the specialties from the city of Debrecen: Make the pork flekken, put on a serving platter, and cover with Lecsó. Finally sprinkle thin slices of cooked smoked sausage on top.
Another variation, which can also be used for beef or veal scallops: Slice onions paper-thin. Stack up the raw meat slices with layers of onion, freshly crushed black pepper and parsley leaves between the meat layers. Weight the layers and let them stand for 3 hours. Discard everything but the meat. Salt the meat and sauté it.
© 1982 All rights reserved. Published by George Lang (estate).