This is another dish from George Lang’s book. The Cuisine of Hungary. My daughers loved it because of the green peppers. I have adapted slightly, as the original recipe did not suggest skinning the tomatoes, and I regretted not doing it. I served this with plain rice.
INGREDIENTS:
- 600g venison, for example boned leg, sliced into cutlets and pounded to make them flat
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp lard
- 1 large onion, peeled and diced
- 1/2 tsp caraway seeds
- 2 tsp hot paprika
- 2 medium tomatoes, skinned and sliced
- 800g large potatoes, peeled and cut into long segments.
- 3 green peppers, sliced
METHOD:
- Prepare the cutlets, and sprinkle with salt and pepper. Fry them in 1 tbsp lard and put them into the bottom of a large pan.
- In a frying pan, melt the rest of the lard, and fry the diced onion until it starts to brown.
- Add the caraway seeds, and then a minute later add about 100ml cold water, stir and add the paprika. Cover the pan and cook for a couple of minutes.
- Pour the onion mixture over the meat, as well as a little water, and cook over a low heat. Check every five to ten minutes, topping up with a little water if required.
- Once the meat is almost done, add the tomatoes, peppers and tomatoes. The cooking time will depend on the meat, but if you gave it a good bashing, then it won’t take too long.
- Continue to cook for another half an hour or so, so that the potatoes are done. Adjust the seasoning before serving.