Hungarian Cutlets

Main Dishes | Hungarian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Hungarian Cutlets

Ingredients

Meat - 28.2 oz
Fat - 3.5 oz
Onion - 7.1 oz
Sour Cream - 7.1 oz
Wheat Flour - 2.1 oz
Passata Tomato Sauce - 0.7 oz
Lecho - 17.6 oz
Smoked pork knuckle - 3.5 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.