Transylvanian Bandits’ Meat with Puliszka

Name: Transylvanian Bandits’ Meat with Puliszka (Erdélyi Zsiványpecsenye Puliszkával)
Yield: 4 to 6 servings
Cuisine: Hungary
Ingredients: Salt; ½ tablespoon paprika; 1½ pounds beef tenderloin, sliced ¼ inch thick; 2 tablespoons lard; ½ pound double-smoked bacon, cut into thin slices; ½ teaspoon pepper

Erdélyi Zsiványpecsenye Puliszkával

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

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

Europe
Hungary
Dinner
Gluten-free
Spicy
Eastern Europe

Method

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.
Heat lard in a frying pan and fast-brown meat roulades on all sides.
Reduce heat. Continue cooking, cover