Name: Panfried Rostélyos (Serpenyős Rostélyos)
Yield: 6 servings
Cuisine: Hungary
Ingredients: 1 large onion, peeled; ¼ pound lard; 2 tablespoons flour; Salt; 6 slices of beef, each ½ pound and about ½ inch thick, or six ½-pound club steaks (see Note); 1 tablespoon paprika; ¼ pound green pepper, diced; 2 pounds potatoes, peeled and diced; ¼ pound tomato, diced; ½ teaspoon caraway seeds; 1 garlic clove, crushed

Preparation info

6
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

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

Method

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