| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hungarian | Frugal02 | 4 | servings |
INGREDIENTS
| 4 3/4 | lb | Pork steaks; deboned |
| 1 1/2 | tb | Celery seed |
| 1 | c | All-purpose flour |
| 4 | tb | Peanut oil or rendered lard |
| 1 1/2 | c | Paprika Gravy; see * Note |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste |
INSTRUCTIONS
* Note: See the "Paprika Gravy" recipe which is included in this collection. Debone the pork steaks and pound them out to 1/8-inch thickness. Rub both sides of the steak with celery seeds. Place the flour in a large bowl and season to taste with salt and pepper. Dredge the pork in the seasoned flour and pan-fry in lard or peanut oil over medium heat until golden brown on both sides. Serve with Paprika Gravy. Comments: When I had this dish in Budapest I was surprised at the bright flavor. The Hungarians love pork and this treatment is just wonderful. It took Craig, my assistant, and me a minute to figure this one out, but we finally realized the key was the celery seeds. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-18-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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