Esterházy 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
  • ¼


  1. Pound the meat well. Melt lard in a large frying pan. When lard is very hot, brown beef on both sides over high heat for 1 or 2 minutes. Remove meat and put it aside.
  2. Take all the onion and half of the other vegetables, and cut them into thin slices. Fry them in the hot fat for a few minutes.
  3. Add 2