The Csáki rostélyos was named after its creator, Chef Sándor Csáky. The word “rostélyos” implies beef, but this is also nice with lean pork. The easiest is to butterfly thick boneless pork chops and then pound them very thin with a meat tenderizer. Serve it with some nokedli and sour cream. With my thanks to Judit for suggesting the recipe. This is one of those Hungarikum type dishes.
You begin with making an egg lecsó filling, which is just lecsó with eggs scrambled into the sauce. Then you spread the egg lecsó filling on thin slices of steak and roll them up. Fry the steak rolls in oil, make a paprika sauce, pour it on, and cook it tender. This is where my method separates from the original. The Csáky rostélyos is cooked on the stove entirely, but I prefer to finish it in the oven. This rather simplifies the process; because the saucepot does not need attending to. Just put a casserole in the oven and you are done already. Following the original recipe, I thickened the sauce at the end, but I revised the recipe to thicken the sauce before pouring it over the steak rolls. Thickening at that stage would only make a difference if I cooked the steak rolls on the stove, but since I baked them in the oven; this would make no difference. Recipe only makes two servings, but it is easy to increase the amounts.
CSAKY STEAK ROLLS
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
1 egg
Steaks:
2 very thin roll-able sandwich steaks [roulanden]
salt and ground pepper to taste
3 Tbsp olive oil for frying the steak rolls
Paprika Sauce:
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.
