for family meals :
- Braised Hungarian Steak with Peppers and Sour Cream
This recipe comes
from one of the recipe groups but I am not sure
which one. It was submitted by Bella whose address
She had this to say:
"This is a
dish that does take lots of time to make, but
it's worth every minute of it. It's delicious
and I remember my Mom making it lots of times
for Sunday dinner when I was a kid. We've always
been open for other countries' kitchen and cooking
in my family, we like a lot of influences".
lbs beef, e.g. thick flank or equivalent (I
don't know the terms for different cuts of
4 celery stalks
2 middle-sized onions
2 middle-sized carrots
good 2 1/2 oz bacon
scant 1 oz butter or margarine
2 bay leaves
3 tsp paprika
3 dl (1 1/2 cup) sour cream
1 tsp fresh lemon juice
1 tbs white wine vinegar
3 dl (1 1/2 cup) bouillon
the meat up so that it's even in shape. Put
in a bowl and pour on the ready-made marinade.
Leave for a few hours in the fridge and turn
it over occasionally.
it up and wipe off well, so that the surface
will be nice when you fry/bake it in the oven.
celery, onions, and carrots in pieces. Shred
the bacon. Cover the bottom of a frying pot
with this mixture and moisten it a little
with the marinade. Put the meat on top. Melt
the butter and brush the meat. Put the pot,
UNCOVERED, in the middle of the oven at 220ºC
/ 395ºF (or thereabouts) for 20 - 25
minutes. Then add the bay leaves, flavor with
salt and pepper, dilute with some more marinade,
and cover the pot with a lid or with aluminum
foil. Lower the heat to 150ºC / 300ºF
and braise the meat for about 2 hours. Take
it up and put on a warm serving platter.
the bay leaves. Push the vegetables and bacon
through a sieve or mash it with electric beater
to a puree. Pour this in a heavy-bottomed
saucepan. Mix the paprika with sour cream
and stir this into the puree. Gently warm
it up and stir continuously. Bring JUST to
the boiling point - it mustn't boil or the
sour cream will curdle.
up the meat in slices and serve with the sauce
and potatoes of some kind.
meat and vegetables are good for freezing,
but the sour cream and paprika shouldn't be
added until re-heating. Enjoy!
6 - 8