Hungarian Food - Braised Steak (Rostélyos)
Hungarian Braised Steak (Rostélyos)
Hungarian Food
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Hungarian Braised Steak (Rostélyos)
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Rostélyos (pronounced rosh-tay-osh) is one of the national foods of Hungary, Literally, the word means, "cube roll or rib-eye" and refers to a specific cut of meat. Practically, it refers to any braised or pan-fried piece of beef. There are many regional variations on this dish in Hungary and some of them are named after the chef who created them.
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There are basically two major categories depending upon whether the meat is pan-fried flat or is pounded thin and stuffed before braising. This hub is confined to the former and is based on recipes and background information contained in George Lang’s definitive book on the "Cuisine of Hungary".
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Serpenyös Rostélyos
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Serpenyos simply means pan-fried and rostelyos means braised steak. You can use any cut of beef that isn’t too fat or too lean. Typical choices might be sirloin steak, a T-bone steak, a shell steak or a rib-eye steak. The steaks should be about a half-inch thick. Europeans, traditionally do not eat their beef rare like Americans, but feel free to modify the recipe. The original recipe called for the meat to be cooked in lard, but I usually substitute half butter and half oil.
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
30 Minutes
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Ingredients:
4 Steaks about a half pound each, ½ inch thick
Salt to taste
2 Tablespoons of Flour
2 Oz. of Oil and 2 Oz. of Butter
1 Large Onion peeled and roughly chopped
1 Ripe Tomato peeled and coarsely chopped
1 Green Pepper seeded and diced
1 Large Clove of Garlic peeled and chopped
2 Large Potatoes peeled and diced
1 Tablespoon Hungarian Paprika
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Preparation and Cooking Instructions:
- Pound the beef until its thickness is reduced by one half. Sprinkle it with salt and flour it on both sides.
- Heat the butter and oil in a large skillet and brown the meat on both sides over high heat. Remove the meat.
- Add the chopped onion to the pan and cook over low heat for about 10 minutes. Add the garlic and paprika and mix well.
- Add two cups of cold water and return the meat to the pan. Cook covered over low heat until the meat is tender.
- Add the peppers, diced potatoes and tomatoes and cook about 10 more minutes until they soften.
- Obvious variations include adding mushrooms or bacon, etc.
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Esterházy Rostélyos
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This recipe is from Transdanubia, the home of Miklós Esterházy, who built Esterháza, the Hungarian Versailles. Instead of tomatoes, green peppers and paprika, this dish is topped with pureed vegetables in a sour cream sauce and topped with matchstick shaped vegetables. This time, the meat is not coated with flour, but instead the flour is added to the sour cream and pureed vegetables.
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Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
60 Minutes
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Ingredients:
4 Steaks about a half pound each, ½ inch thick
Salt to taste
2 Oz. of Oil and 2 Oz. of Butter
1 Large Onion peeled and cut into thin slices
2 Carrots peeled and cut into matchstick strips
2 Parsnips peeled and cut into matchstick strips
1 Celery Root peeled and cut into matchstick strips
1 Bay Leaf
1 Teaspoon Salt
½ Teaspoon Pepper
½ Lemon
1 Oz. of Butter
1 Tablespoon Prepared Mustard
1 Tablespoon of Flour
1 Cup Sour Cream
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Preparation and Cooking Instructions:
1. Pound the beef until its thickness is reduced by one half.
2. Heat the butter and oil in a large skillet and brown the meat on both sides over high heat. Remove the meat.
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- 1. Fry all of the onion and half of the other vegetables in the oil-butter mixture for a few minutes.
- 2. Add two cups of water, the bay leaf and the salt and pepper.
- Grate the lemon rind and add it to the pan and save the juice for the sauce.
- Return the meat to the broth and cook over low heat until the meat is done.
- Melt the remaining butter in a saucepan and cook the remaining matchstick vegetables over low heat with a little water until they are barely tender.
- Remove the meat from the pan when it is done. Puree the broth and the vegetables in a blender.
- Add the flour, lemon juice, mustard and the flour mixed with 3 tablespoons of water. Then add the sour cream.
- Return the sauce and the meat to the pan to re-warm them.
- Finally, arrange the meat slices on a platter and pour the sauce over them. Decorate the meat with the matchstick vegetables and sprinkle with chopped parsley if desired.
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George Lang’s Cuisine of Hungary
If you only plan to buy one cookbook this year and if you enjoyed my recipes on Hungarian food,
I highly recommend this cookbook. Owner of Café des Artistes in New York and the magnificent Gundel restaurant in Budapest, George Lang not only provides authentic recipes from the various regions of Hungary, he also provides historical information and anecdotes on their origin.
This is one of my very favorite cookbooks of all time.
