MY COOKBOOK

MY COOKBOOK
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17.2.12

BRAISED ONION STEAK - HAGYMÁS ROSTÉLYOS


Hagymás rostélyos is a quick fried steak with fried onion rings. This dish is actually two separate items served as one. It is quick to prepare and a very satisfying meal. If your steak is a little thicker or perhaps from a tougher cut of beef, after frying the steaks add a 1/2 cup of water, cover and braise it until tender. Add more water if needed. Fry the onions separately in a clean fry pan just before serving. Use half a fried onion for each serving. I like to make hagymás rostélyos from very thin sandwich steaks and I think the best accompaniment is velvet smooth potato puree and pickled beets.

2 sandwich steaks
1 Tbsp olive oil
1 Tbsp butter
salt and pepper to taste
1 large onion
1/4 cup flour
1/2 cup vegetable oil

• Slice the onions very thin and drench them with flour. Set aside.
• Wash and pat the steaks dry with paper towels.
• Sprinkle lightly with salt and pepper.
• Place 1 Tbsp olive oil in a non-stick fry pan.
• Add 1 Tbsp of butter.
• When the butter melts add the steaks.
• Quickly fry them on both sides, turning them with kitchen thongs. Do not pierce steaks.
• Remove pan from heat and cover to keep warm.
• In a separate fry pan heat up 1/2 cup of vegetable oil and fry the flour-drenched onions until crispy and light brown. If you have more than one onion to fry, transfer the oil without the brown flour residue and add more vegetable oil to the fresh pan.
• Drain the fried onions on paper towel for a minute or two.
• Serve the steaks and pile the fried onions on the top. Don’t salt the onions.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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