ReceptnaptárRumpsteak (Sirloin Slice)
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Ingredients
Method
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- Pound the sirloin steaks thoroughly with a meat mallet.
- Pour the milk into a dish, add the meat, cover and refrigerate for at least 2-3 hours (or overnight).
- Just before serving, take the steaks out of the milk, squeeze them lightly by hand, pat dry with paper towel, and straighten them out.
- Season both sides with salt, then coat in flour.
- Heat the lard in a large pan, add the onion slices, and fry for a few seconds.
- Put the floured steaks into the hot, onion-flavoured fat, and fry over high heat for 2-3 minutes per side, until crisp and golden.
- Serve immediately, hot, together with the fried onion.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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