Erdélyi zsiványpecsenye (beef wrapped in bacon)
Literally this translates as Transylvanian bandits' meat. A quick and easy dish which uses an expensive cut of beef.
You can discover more about Hungarian recipes and specialist suppliers here.
- 675 g fillet steak, cut into 5 mm slices
- 1 tablespoon paprika
- Pinch each of salt and pepper
- 225 g smoked middle bacon, thinly sliced
- 2 tablespoons lard
- Using a meat mallet, gently flatten the fillet steak slices.
- Sprinkle them with the paprika, salt and pepper on one side only.
- Roll the slices tightly, lengthways into 'sausages' and wrap them with the bacon slices.
- Melt the lard in a frying pan to a high temperature.
- Quickly seal the meat on all sides.
- Reduce heat, cover and cook at a very low temperature until the meat juices evaporate and the meat cooks in its own fat, by which time it should be properly cooked.
You can use a cheaper cut of beef if you wish, but you will need to increase the cooking time.
I've made this a few times now with this slight variation: Fry off a chopped onion and then saute 5 cloves of crushed garlic. Proceed with the recipe as above - just before the end, add a small glass of red wine and reduce, then allow the meat to rest.
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