Beneath Petőfi steak gathers a paprika and bacon sauce that potato dumplings willingly take on. The plate feels powerful yet ordered, like a well-built Sunday main course.
Method, step by step
- 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.
- Pour a little stock, put the meat back in and steam under the lid until crumbly.
- Reduce the sauce until silky, then serve it with potato dumplings or tarhonya.
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.
