Smothered Venison Cutlet as in Mátra

Name: Smothered Venison Cutlet as in Mátra (Mátrai Szarvasszelet Seprenyősen)
Yield: 4 servings
Cuisine: Hungary
Ingredients: 1½ pounds boneless leg of young venison; 1 teaspoon salt; 3 green peppers, sliced; ½ teaspoon freshly ground black pepper; 1 large onion, peeled and diced; 2 pounds potatoes, peeled and cut into long segments; 2 medium-sized ripe tomatoes, sliced; 2 tablespoons lard; 1 teaspoon paprika; 1½ teaspoon caraway seeds

Mátrai Szarvasszelet Seprenyősen

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1½ pounds boneless leg of young venison
1 teaspoon salt
½

Europe
Hungary
Dinner
Eastern Europe
Spicy
Gluten-free

Method

Slice meat into 4 cutlets. Pound them to make flat cutlets. Sprinkle with salt and pepper.
Heat 1 tablespoon lard in a frying pan and brown meat on both sides over high heat. It shouldn’t take more than a few mi