Hungarian Steak Recipes

Video Transcript

Now we will make a famous Hungarian food that is connected to a famous Hungarian writer. This is sertesjava fogatos modra, we included it in our menu to remember one of our favorite writers. We again put liquid mangalica fat in a hot frying pan. The interesting thing about the mangalica steak is that we always need to leave a little bit of fat on it. It will give a very good flavor to the meat. We put a little bit of smoked salt on each side of the meat that has been flattened in advance and we season our steak with this special ground colorful pepper that is mixed with sea salt, that I have shown in the previous part. It would give a very good taste to the meat. On the other side as well a little bit of smoke salt and again the pepper. We put the steak in the hot mangalica fat and we fry one side for 3 minutes and the other side for 3 minutes. We have to beware that whatever steak we are frying whether if is from beef or pig or chicken we should never pierce it with a fork when we are turning it because some of the sauces and flavors of the meat will flow out; we always have to either turn it from underneath or with a pair of cooking pincher's so the outer layer of the meat would not be damaged. We are putting the ready mangalic steaks on a plate.

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