Transylvanian Bandits’ Meat with Puliszka

Erdélyi Zsiványpecsenye Puliszkával

Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • pounds beef tenderloin, sliced ¼ inch thick
  • ½ tablespoon paprika


  1. Gently pound the meat slices, making sure you do not ruin the texture; tenderloin of beef is very fragile. Sprinkle the slices with paprika, salt and pepper on one side. Roll slices lengthwise into little sausage shapes and wrap with bacon slices.
  2. Heat lard in a frying pan and fast-brown meat roulades on all sides.
  3. Reduce heat. Continue cooking, cover