Hungarian Food - Stuffed Braised Steak (Töltött Rostélyos)
Hungarian Stuffed Steak - (Toltott Rostelyos)
Stuffed Braised Steak (Toltott Rostelyos)
Lake Balaton where Chef Csaky invented Csaki rostelyos
Who was Istvan Orkenyi?
====================
Hungarian Stuffed Braised Steak (Töltött Rostélyos)
====================
Töltött rostélyos refers to stuffed braised steak. The difference from serpenyös rostélyos is that the meat is first pounded thin and stuffed before braising. There are many regional variations as to what is used in the stuffing and most of them are named after the chef who came up with the recipe.
--------------------------------
Again I am indebted to George Lang’s book on the "Cuisine of Hungary" for the stuffing ingredients and the proper Hungarian names. Needless to say, you must use boneless steaks for these recipes. It may help you to visualize them if you understand that töltött rostélyos are similar to German rouladen and Italian braciole but with different stuffings of course.
====================
Csáki Rostélyos
===================
Chef Csáki was a famous Hungarian chef around the turn of the century. This dish, which was named in his honor, contains bacon, eggs, onions, green peppers, tomatoes and sour cream.
------------------------------
Traditionally, Lecsó (made from onions, peppers, tomatoes and paprika) is also used to make the stuffing. Hungarians can their own lecso and use it like tomato sauce or ketchup to season things. I will assume that you don’t have any in your cupboard, so I am giving you a crude substitute.
===================
Difficulty:
Easy
Preparation Time:
60 Minutes
Cooking Time:
60 Minutes
===================
Ingredients:
6 Steaks about 6 ounces each, ½ inch thick
Salt and Pepper to taste
¼ Lb. Thick Bacon cut into1/2 in. strips
2 Medium Onions peeled and finely chopped
2 Green Peppers seeded and chopped
2 Ripe Tomatoes peeled and coarsely chopped
2 Oz. of Oil and 2 Oz. of Butter (or all Lard)
5 Eggs
2 Tablespoons of Flour
1 Tablespoon Hungarian Paprika
1 Cup of Sour Cream
Salt and Pepper to taste
==================
Preparation and Cooking Instructions:
- Heat half of the butter and oil in a heavy saucepan. Then add the onion and cook over low heat for 5 minutes.
- Add the green peppers and continue for 15 minutes more. (You could use Hungarian or Italian peppers in place of the bell peppers if you like a little heat).
- Add the tomatoes, sugar, salt and pepper and cook an additional 15 minutes. (This is a kind of lecso).
- Pound the beef until its thickness is reduced by at least one half. Sprinkle it with salt and pepper on both sides.
- Render the bacon in a saucepan. Then add half of the sauce that you just made and cook for about 5 minutes
- Beat the eggs with one tablespoon of flour and add the bacon sauce mixture to make the filling
- Place 2-3 tablespoons of the egg-sauce mixture on one corner of each flattened steak and begin to roll them up while folding over the edges to form a rolled up package. You can tie them with string or secure them with toothpicks
- Heat the rest of the butter and oil in a frying pan or Dutch oven and brown the rostelyos on all sides.
- Add the remaining sauce, add water to barely cover and simmer on top of the stove for about an hour until the meat is done.
- Finally, mix the second tablespoon of flour with the sour cream and stir it into the sauce. Continue cooking for ten more minutes before serving.
====================
Örkényi Rostélyos
====================
Most likely this was named after Istvan Orkenyi (1912-1979) the Hungarian writer of plays, novels and absurd and grotesque short stories. What is different about this recipe is that the stuffing includes bacon, sauerkraut and smoked pork sausage, and it is seasoned with marjoram in addition to the paprika.
====================
Difficulty:
Easy
Preparation Time:
30 Minutes
Cooking Time:
60 Minutes
====================
Ingredients:
6 Steaks about 6 ounces each, ½ inch thick
Salt and Pepper to taste
4 Slices of Bacon cut into 3 inch strips
1 Lb. of Sauerkraut
½ Lb. Smoked Sausage such as Kielbasa or Chorizo sliced thin
1 Large Onions peeled and chopped
1 Large Ripe Tomato peeled and coarsely chopped
1 Garlic Clove of Garlic peeled and finely chopped
1 Tablespoon Hungarian Paprika
¼ Teaspoon Marjoram
2 Cups of Sour Cream
¼ Cup Cream
1 Tablespoon Flour
====================
Preparation and Cooking Instructions:
- Pound the beef until its thickness is reduced by at least one half. Sprinkle it with salt and pepper on both sides.
- Wash the sauerkraut several times and carefully squeeze out all of the water. Divide it into six portions.
- On one edge of each slice of beef add two pieces of bacon and 1/6 of the sauerkraut.
- Then top each one with sliced sausage and 1/6 cup of sour cream.
- Carefully roll up each slice to contain the filling and secure each one with string or toothpicks.
- Heat half of the butter and oil in a large skillet and brown the meat on all sides over high heat. Remove the meat.
- In a Dutch oven or stewing pot, lightly brown the chopped onion, sprinkle it with paprika and then add the chopped tomato and one cup of water.
- Place the rostelyos back into the pot and add the marjoram and the chopped garlic.
- Cover the pot and simmer for about an hour until the meat is tender. Gently move the rostelyos from time to time to keep them from sticking.
- Finally, remove the rostelyos to a serving dish, Then mix the remaining cup of sour cream, the cream and the flour and stir it into the sauce.
- Bring it to a boil and simmer for five minutes before pouring it over the rostelyos.
====================
Kassai Töltött Rostélyos
====================
Kassa is the Hungarian name for the city of Kosice, which is the second largest city in Slovakia. This city is located very close to the Hungarian border and in prior times was part of the Austro-Hungarian Empire. Thus the name simply means stuffed braised steak in the style of Kassa. This recipe is similar to Örkényi Rostélyos except that the filling is made with ground ham, cream, flour and egg instead of with bacon, sauerkraut, sausage and sour cream. Additionally, you should use tomato puree in the sauce in place of the chopped tomato.
--------------------------------
Use ½ pound of ground ham mixed with 1 egg, 2 tablespoons cream and one tablespoon of flour to make the stuffing. Be sure to cook the filling to set the egg before stuffing the meat. You should also make the sauce with browned onion, paprika, marjoram, chopped garlic, ¼ cup of cream, 2 tablespoons of tomato paste and one cup of sour cream mixed with one cup of water just like the previous recipe.
=============================================
Braised Sirloin Steak
Stuffed Steak with Rice and Spinach
Where is Kassa, Slovakia?
More Hungarian Recipes by rjsadowski
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l - Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain - Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany - Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic - Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf - Hungarian Food - Cabbage with Noodles
If you are looking for a meal that is inexpensive, easy to make and delicious, try cabbage and noodles. This recipe can be turned into a main dish by simply adding sausage slices or browned hamburger. If you use bacon ends and pieces, you can feed a - Hungarian Food - Bean Soup a la Jokai (Jókai Bable...
Named after the 19th century Hungarian novelest, Mor Jokai, this hearty soup contains a smoked pork hock, smoked sausage, parsips, carrots and of course beans. When finished, it is garnished with sour cream and served with little pinched dumplings ca - Hungarian Food - Chicken Soup, Ujhazi Style (Újház...
Ede Ujhazi, the famous Hungarian character actor, is credited with creating this dish. While visiting a small restaurant in Budapest, Ujhazi was not satisfied with the soup that he was served so he instructed the chef to prepare it again under his di - Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
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.
=============================================
