| 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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