Hungarian recipe book – Transylvanian mixed grill
Place the potato wedges in the middle of a large wooden platter (actually that’s what “Erdélyi fatányéros” means: wooden platter from Transylvania!) then arrange the meat slices around them. If desired decorate the edges with lettuce leaves, freshly cut onion rings as well as tomato slices and yellow paprika cut into rings. Score the bacon and fry, which will turn it into the shape of a cock’s comb, then sprinkle with paprika and place on top of the meats.
4 small slices pork chops • 4 small slices veal chops • 4 small slices sirloin steak • 100 grams smoked bacon (with skin on)
2 tbsp oil • 4 potatoes for potato wedges • oil for frying potatoes • pinch of Hungarian paprika • salt & pepper • 2 small
tomatoes, 1 yellow pepper, lettuce leaves and an onion, sliced for decoration
Carefully clean, then tenderise the meat slices, season with salt and pepper. Cut the bacon into four equal pieces, score the skin and then fry. The bacon pieces will turn into the cock’s comb shape. Set bacon aside and keep warm. Fry the meat slices in hot oil on both sides till done. At the same time prepare the potato wedges, making sure wedges and meats are ready for serving at the same time. Serve one piece of each kind of meat per person. Decorate with the listed vegetables and serve. Do not forget to sprinkle meat tops and the cocks’ combs with paprika.