Patience is an important ingredient in Csáky's grilled recipe, although it is rarely on the shopping list. Grilled lecsos filled with egg, in paprika sauce. It was as if three Sunday lunches had come together for a joint production. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- 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. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Remove the meat, thicken the sauce with sour cream, then serve sliced. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.