Csáky steak looks like a neat beef roll from the outside, but hides a pepper-and-egg filling within. With its paprika sour-cream sauce, every slice becomes a small main course of its own.
Method, step by step
- Make a thick poached egg on the bacon and cool it completely. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Knock the griddle, salt it, fill it, roll it up and fasten it. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll it into a crust, then steam it until soft in a paprika-onion base with a little stock.
- Remove the meat, thicken the sauce with sour cream, then serve sliced.
Practical tips and common mistakes
- Fasten the roll with twine; toothpicks are also good, just don't be a surprise when serving.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
