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There are many versions of rostélyos, and translations will vary but in Hungarian cuisine, these are thin slices of beef quickly seared and then slowly simmered in a small amount of liquid until very tender. What identifies them is the method of cooking or one of the other ingredients in the dish. Although there is a resemblance to pörkölt, this is not a pörkölt. So instead of sour cream, serve it with either sauerkraut or pickles. The sauce is exceptionally tasty; a small slice of rustic bread for dunking comes handy.

2 rib eye steaks
Salt and pepper to taste
3 Tbsp olive oil
1 medium onion, diced
1 clove of garlic, minced
1 pinch of caraway seeds
1/2 Tbsp marjoram
1/2 cup chicken stock or water
5 red potatoes, peeled and chopped
2-3 Tbsp Hungarian paprika
1 green pepper, sliced
2 tomatoes

• Cut away all the fat and cut the two steaks in half horizontally.
• Pound thin with a meat tenderizer.
• Sprinkle with salt and pepper to taste.
• Place 3 Tbsp olive oil in a deep large non-stick fry pan and quickly brown the meat on both sides.
• Transfer the meat to a medium sized Dutch pot and set aside.
• Add the onions to the fry pan to sauté in the remaining oil.
• When the onions are soft, add the garlic, caraway seeds and the marjoram.
• Add 1/2 cup of chicken stock and continue to simmer.
• Remove the skin from the tomatoes.
• Cut them in half lengthwise, and scoop out the insides and add those to the fry pan, keeping the flesh for use later.
• Bring the sauce to a boil and then pour over the steaks in the Dutch pot.
• Add the potatoes and stir in 2-3 Tbsp Hungarian paprika.
• Cover the pot and slowly cook until potatoes are tender.
• Occasionally shake the Dutch pot a little to shift the contents, but don’t stir anymore. Add a little bit of chicken stock if needed.
• Meanwhile chop the remaining tomatoes, slice the green pepper and set them aside.
• By the time the potatoes are soft there should be just enough sauce left to serve with the dish.
• Finally add the chopped tomatoes and the green pepper slices and bring to the boil.
• Adjust the salt and remove Dutch pot from the heat.
• Let it sit for five minutes and then serve.



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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. Happy cooking!