Difference between revisions of "Serpenyős rostélyos (Braised sirloin) (HC)"
Line 18: | Line 18: | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
− | | 6 slices of sirloin (about ¼ lb [110 g] each | + | | 6 slices of [[sirloin]] (about ¼ lb [110 g] each |
| 2 [[Onions|onions]] | | 2 [[Onions|onions]] | ||
| 2 lbs [900 g] potatoes | | 2 lbs [900 g] potatoes | ||
Line 31: | Line 31: | ||
{{RecipeMethod | {{RecipeMethod | ||
− | | Sprinkle [[Salt|salt]] on the sirloin steaks and [[Brown|brown]] them both sides. | + | | Sprinkle [[Salt|salt]] on the [[sirloin steaks]] and [[Brown|brown]] them both sides. |
| Chop [[Onions|onions]] and [[Fry|fry]] them in a saucepan. | | Chop [[Onions|onions]] and [[Fry|fry]] them in a saucepan. | ||
| Put in the [[Meat|meat]] with a little water, [[Salt|salt]], some [[Caraway|caraway]] [[Seed|seed]] and a little finely minced [[Garlic|garlic]], then [[Stew|stew]]. | | Put in the [[Meat|meat]] with a little water, [[Salt|salt]], some [[Caraway|caraway]] [[Seed|seed]] and a little finely minced [[Garlic|garlic]], then [[Stew|stew]]. | ||
Line 51: | Line 51: | ||
* 1.5 tablespoons of un-smoked [[paprika powder]] | * 1.5 tablespoons of un-smoked [[paprika powder]] | ||
* 426 ml (3/4 pint) [[beef stock]] | * 426 ml (3/4 pint) [[beef stock]] | ||
− | * 1 fat | + | * 1 fat [[sirloin steak]] sliced into two thin halves |
* 2 baking-sized [[potatoes]] | * 2 baking-sized [[potatoes]] | ||
* 1 small pot of [[soured cream]] | * 1 small pot of [[soured cream]] |
Revision as of 16:01, 17 August 2014
Sirloin steak braised in a tomato and sweet pepper sauce.
Hungarian recipes
You can discover more about Hungarian recipes and specialist suppliers here.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 6 slices of sirloin (about ¼ lb [110 g] each
- 2 onions
- 2 lbs [900 g] potatoes
- garlic, caraway seed
- paprika, salt
- green paprikas [sweet green peppers]
- tomatoes
Method
- Sprinkle salt on the sirloin steaks and brown them both sides.
- Chop onions and fry them in a saucepan.
- Put in the meat with a little water, salt, some caraway seed and a little finely minced garlic, then stew.
- Add paprika, green paprikas, sliced tomatoes and later on potatoes cut lengthwise in four.
- Some more water will then be needed.
- Stew until the potatoes are ready, then serve.
- There must not be too much gravy.
--JuliaBalbilla 09:20, 9 January 2009 (UTC)
Chef's note
For those who may follow and my reference, I thought it might be helpful the clarify the quantities I used when cooking this for 2 big eaters!
- 2 tablespoons of vegetable oil to fry the onions and garlic plus a little extra to stop the steak from sticking to the pan
- 5 medium medium garden tomatoes
- 3 small onions
- 6 cloves of garlic (or to taste)
- 3 small sweet peppers, fresh from the garden
- 1 stick of celery, chopped and added with the onions and garlic - there was some in the kitchen and it seemed silly not to use it
- 1 tablespoon of caraway seeds crushed in a pestle and mortar
- 1.5 tablespoons of un-smoked paprika powder
- 426 ml (3/4 pint) beef stock
- 1 fat sirloin steak sliced into two thin halves
- 2 baking-sized potatoes
- 1 small pot of soured cream
I browned the steak then separately fried off the onions, garlic and celery. I then added the spices, peppers, potatoes and , brought to the boil and then simmered for 1 hour. You will probably need more stock if you are to cook this for 6 people.
There was also a small pot of soured cream left-over in the fridge which just had to be added just before it was served. --Chef 18:42, 26 September 2010 (BST)