Hungarian Cutlets
Main Dishes • Hungarian
Description
Hungarian Cutlets
Ingredients
- Meat 30 oz
- Fat 5 oz
- Onion 5 oz
- Sour Cream 5 oz
- Wheat Flour 0 oz
- Passata Tomato Sauce 0 oz
- Lecho 20 oz
- Smoked pork knuckle 5 oz
- Chocolate eggs 5 pieces
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pound the meat. Prepare the filling: cut the pork loin into cubes and fry, add finely chopped onion (50 g). When it browns, add the lecho and simmer for a bit.
Step 2
Beat the eggs, pour them into the pan, and stir continuously until thickened. Sprinkle with flour and pepper, mix, and let cool.
Step 3
Divide the filling into 5 portions, place on pieces of meat, roll tightly, and tie with string. Fry the cutlets in heated fat.
Step 4
Fry the remaining onion, add the tomato paste, and sauté a little more, then transfer to a pot with the cutlets, pour in water, and simmer in a covered pot until cooked through. Add salted sour cream mixed with flour and simmer for another 10 minutes.
Step 5
Serve with dumplings or noodles.
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