EGG LECSÓ FILLING:
2 Tbsp olive oil
1/3 cup diced onions
salt to taste
1 Tbsp Hungarian paprika
1/2 cup diced yellow pepper
1/3 cup diced tomatoes
ground pepper to taste
2 very thin roll-able sandwich steaks [roulanden]
salt and ground pepper to taste
3 Tbsp olive oil for frying the steak rolls
2 Tbsp olive oil
2/3 cup diced onions
1 garlic clove, minced
1 sprig of flat leaf parsley, chopped
1 /2 tsp Hungarian paprika
1/3 cup water
• Make the filling first.
• In a non-stick fry pan, heat the oil on medium.
• Add the diced onions and sprinkle with salt.
• Slowly sauté until onions are soft.
• Stir in the Hungarian paprika.
• Immediately add the diced yellow peppers and the tomatoes.
• Sprinkle with ground pepper to taste.
• Slowly cook for a few minutes.
• When the tomato released its juices, add the lightly beaten egg and stir.
• When the egg solidified remove from heat and set aside.
• Next, prepare the meat. Butterfly it and pound it out very thin with a meat tenderizer.
• Sprinkle with salt and pepper to taste.
• Spread the steaks all the way to the edges with the egg lecsó filling and roll them up.
• In a clean non-stick fry pan, quickly fry the steak rolls in 3 Tbsp of olive oil.
• Transfer steak rolls to a lightly greased casserole dish and set aside.
• Remove any chunks of filling that have fallen out of the steak rolls and if needed add more olive oil to the pan. The recipe lists 2 Tbsp, but if sufficient oil is left in the pan to sauté the onions; do not add more oil to the pan.
• Add 2/3 cup of diced onions and the minced garlic and sauté until onions are soft.
• Remove pan from the stove.
• Stir in the Hungarian paprika, 1 sprig of chopped flat leaf parsley, 2 tsp of flour and add 1/3 cup of water. Sauce should be very thin at this stage.
• Pour the paprika sauce over the steak rolls and place in preheated 325F oven.
• Place a sheet of aluminum foil over the dish, but do not warp it up with foil.
• Bake for 30-40 minutes or until tender.
• Remove dish from the oven.
• Keep the steak rolls warm. Meanwhile puree the sauce. Hold onto the blender lid firmly; do not let the hot paprika sauce spurt up.
• To serve, slice the meat rolls in half.
• Spoon some sauce on the plate, and place the meat rolls on the top.