Hungarian Beef
Main Dishes • Hungarian
Description
Beef prepared this way always turns out quite tender, with a pleasant, delicate sauce. This dish is quick and easy to prepare, and it is not demanding in terms of meat selection.
Ingredients
- Beef 20 oz
- Lemon 1 piece
- Onion 1 piece
- Garlic 1 clove
- Wheat Flour 1 cup
- Ground Caraway a pinch
- Red Long Chili Peppers on the tip of a knife
- Salt to taste
- Sour Cream 1 tablespoon
- White Pepper (whole) to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Add boiling water to the skillet so that the water level is slightly below the level of the meat. Cover the skillet with a lid and simmer until the meat is fully cooked. During the simmering process, occasionally lift the lid and add hot water if necessary. Usually, it takes about 30–40 minutes for the meat to be fully cooked.
Step 2
When the meat is ready, add red pepper and sour cream diluted with boiling water to a very liquid state to the skillet.
Step 3
Cover the skillet with a lid and let the meat simmer with the sour cream for about 5–10 minutes.
Step 4
Slice the beef as for cutlets. The thickness of each piece should be about 1 cm.
Step 5
Pound the sliced beef with a meat mallet.
Step 6
Add lemon juice to the beef, mix to ensure the juice coats all pieces of meat, and let the meat marinate for 30 minutes.
Step 7
Season the marinated meat with salt and pepper, and coat it in flour.
Step 8
Fry the meat in well-heated oil. Fry on both sides until golden brown.
Step 9
Fry the meat in batches, ensuring that the pieces of meat are laid out separately while frying.
Step 10
Transfer the fried meat to a separate plate. In the same skillet, fry the finely diced onion until translucent.
Step 11
Add the finely chopped garlic to the onion, and sauté everything together for about 1 minute.
Step 12
Return the previously fried meat to the skillet, add caraway seeds, and lightly salt.
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