Around the Hagymás grill, the kitchen instantly turns into a community space: everyone would help, especially in the tasting. You always need twice as much of the crispy onion as you think is reasonable at first. In this case, the chef has a special task of protecting the last portion.
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.
- Cut the onion into rings, lightly flour it and fry it in several parts until crispy. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Klopfold the meat only gently, salt and pepper it and apply it thinly with mustard. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry in a hot pan to the desired consistency, then let it rest for a few minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Place on or alongside fried potatoes and serve with a huge portion of crispy onions. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- 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
- Fry the onion rings immediately after flouring them, otherwise they will turn into soggy bracelets.
- 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.