This is an authentic Hungarian recipe with a few modifications due to Pesach, and my own interpretation as well. It is befitting a king! After all we are bnei melachim, especially on Pesach!
- 6 portions of steak, 150 grams (5 oz) each (2 lbs / 1 kilo) -
- potato starch for dipping -
- walnut oil for frying -
- 1–2 onions -
- 1 red pepper -
- 1 yellow, orange, or green pepper -
- 2 carrots -
- 3 stalks celery -
- 4 cloves garlic, sliced -
- 1/2 Tbsp chicken soup powder, optional -
- salt, pepper, and paprika to taste -
- 1/2 cup dry red wine (if you don’t have, you can substitute -
- sweet wine, although the end result is a little different. Tasters -
- 1/2 cup water -
- handful of fresh mushrooms -
If the steak slices are very thick, pound them first. Dip each piece in potato starch and fry in hot oil for 2–3 minutes on each side. This seals in the juiciness of the meat. Remove from pan and set aside. Cut all the veggies julienne style (except for the mushrooms, which are sliced and added at the end) and sauté them in the remaining oil in the pan for just a few minutes. Add soup mix, salt, pepper, and paprika. Add the wine and water and cook for 10 minutes. The veggies should not be too soft. Add the steak pieces to the pan, cover, and cook on a low flame for 15–20 minutes, or until the pieces of steak are soft. Alternately, you can bake, covered, in the oven until soft.
Note: If you don’t have steak, you can use slices of shoulder roast (or any other nice round meat).
Tip: Remember what I wrote in another feature that you should put away your leftover walnut oil, refrigerate it, and use it to make a dish special? Well, I tested this recipe with both canola oil and walnut oil (we splurged and ate a lot of steak lichvod Rosh Chodesh that week!) without telling anyone, and the walnut oil won hands down!