A cooking trend can start up with a popular cookbook, a chef or with a recipe in a magazine. You have it repeatedly for a while, at home and at friends’ houses, and then all of a sudden it just disappears and something else takes its place. I knew wraps were the new sandwich when McDonalds started selling them eight years ago. Are wraps any better?  Are they less calories? That’s not it. But you can put less stuff inside the wrap and from a business point of view this has certain advantages. Food is much like fashion. What is popular today will disqualify tomorrow.  I have known dozens off foods that were the kale of their time. But two things I shall not miss. One was the slimy Coq au vin [rooster/cock with wine] and the other is the jiggly jellied salad made with Jello. Shudder shudder. I hear olive oil may be on the way out.

Tomato Steak was indeed a popular dish in the seventies and we had it often. It was a sound recipe and I still make it occasionally. Back then, we used an entire round steak, assembled it in a cast iron skillet and baked it in the oven. Opting for smaller servings of meat, I made this from thin slices of schnitzel cut pork sirloin on the stovetop. It tastes every bit as good as a round steak but the night will be better. My Love and I, we are getting on in years.

Tomato Pork Steak

6 slices of schnitzel cut pork sirloin
1/8 cup of flour
2+1 Tbsp olive oil
1 onion
4 garlic cloves
1-1/2 cups of diced tomatoes
1 cup or more water
2 carrots, matchstick sliced
salt to taste

  • Wash, dry and pound the meat thin.
  • Roll into flour and set it aside.
  • Slice the onions and dice the garlic.
  • Add 2 Tbsp olive oil to a non-stick skillet.
  • On medium heat, quickly cook the meat on both sides until no pink shows.
  • Transfer meat to a plate.
  • Add 1 Tbsp olive oil to the skillet and sprinkle with salt.
  • Slow cook the onions and garlic until very soft.
  • Return the meat to the skillet.
  • Add the tomatoes and bring to a slow simmer.
  • Slowly simmer until the meat is tender.
  • Add water as needed.
  • Add the carrots and slow simmer until the carrots are crunchy tender.
  • Let the sauce reduce, adjust the salt and 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!