We love to taste other nations’ cuisine and to share it with you, but today let us show you something Hungarian, something that contains enough calories and protein for a medium sized town. Although the weather should be nice and sunny in this part of the year in Hungary, a storm called Yvett was running over and prevented us to grill outside. So we had to move into the kitchen and complete the heroic task there.

Before you start your rush to the nearest butcher shop, keep in mind, this beef roast needs at least 1 day preparation.

Ingredients for 4 person:

Roast:

• 4 nice slice of sirloin (1 -1,5 cm thick)
• garlic
• mustard
• pepper
• salt
• olive oil

Onion Rings:

• 1 big onion for each
• some flour
• salt

Whole stewed Potatoes:

• 1 kg new potatoes
• parsley
• 2 spoon of butter or oil
• salt

Preparation of the meat: The sirloin is one of the softest type of beef, but it needs preparations before frying. We took the slices, spiced them little bit with salt and pepper and we put it away while we peeled and minced 4 clove of garlic. When the garlic was ready we wiped the meat slices and lubricated it with the olive oil, garlic, 2 spoon of mustard, pepper mix and put it in the fridge at least for a day (2 days even better, but don’t forget to rotate the meat at least twice every day).

Preparations before cooking: After a day of pickling the beef was ready to roast. We wiped it down gently and salt it a bit. Before the roasting we peeled the onions and cut it to half centimeter thick rings. Salted down little bit, and we breaded it with flour, trying to shake the rings softly to remove the unnecessary material. We rubbed down the top surface from the potatoes and salted them little.

When everything was ready, it was time to fry the onion rings. We fried the rings in oil on high level until the rings became nice golden-brown. Be aware not to put too much rings in the pan once, because it won’t fry well. Good meal needs patience.

When the rings were ready we poured off all but a little bit of oil from the pan and used it to roast these meat. Cause these beauties had a day to soften, it took only 7 – 7 minutes on both sides to get them nicely roasted. In the end we put a slice of smoked lard in the pan.. you know, just to put something eye-candy on the plate.:) Yes, people actually eat that around here. We are not too hardcore fans of it, but it is good in small quantities for its smoky taste.

The potatoes were extremly easy to cook. We just put it in a pot with the butter, covered and cooked it for 15-25 minutes (depends on the size of the potatoes). We did  not stir it! Just shaked  otherwise the potatoes would had fallen apart. Before it got ready we put on the parsey to withering.

And the end result was as on the picture below. Ain’t it lovely?

This time, we started the event with Basarabian Hills from Moldova, and their atmospheric ambient black metal was a perfect background music for cooking. Later we listened the Hungarian band Dystopia’s new album, which was released a few weeks ago. They’re playing groovy metal with tasty riffs and awesome melodies. You can check Way to unfold right now, download (name your price) is available at bandcamp.