Several later restaurant dishes were marketed with Petőfi's name. The connection is often a tribute, not demonstrably the poet's own recipe. The name Petőfi-selet does not cover a single nationally standard recipe. We keep the grilled version with peppers, onions, and bacon — it's vibrant, Hungarian and doesn't speak softly. In the end, however, the empty plates always give the most accurate verdict.
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.
- Lightly pat the roast, add salt, pepper, flour, then coat it in hot fat. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry the bacon in the remaining fat, sauté the onion, add the paprika, tomato and spices. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Pour a little stock, put the meat back in and steam under the lid until crumbly. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Reduce the sauce until silky, then serve it with potato dumplings or tarhonya. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- 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
- Let the grilled meat come to room temperature before frying, because ice-cold meat is not revolutionary, it's just stubborn.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.