Panfried Rostélyos

Serpenyős Rostélyos

Preparation info

  • 6

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 6 slices of beef, each ½ pound and about ½ inch thick, or six


  1. Pound the beef slices well and thin them to about half of original thickness. Sprinkle with salt, then with flour on both sides.
  2. Heat lard in a frying pan and brown meat on both sides over high heat for a few minutes. Remove meat and put aside.
  3. Cut onion into rough pieces and wilt it in the same fat over low heat for about 15 minutes. Add crushed garl