ReceptnaptárVenison steaks fried in flour
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Ingredients
Method
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- Pound the sliced leg to an even thickness of about a finger.
- Season both sides with salt and pepper.
- Just before frying, coat in flour and shake off the excess.
- Heat the lard in a frying pan over high heat until it starts to get hot.
- Fry the slices quickly, 2-3 minutes on one side and 2-3 minutes on the other, until nicely browned and slightly pink but not dry.
- Transfer the meat to a warm platter.
- Pour water into the remaining fat, bring to the boil, scrape up the browned bits and season with salt.
- Pour the juices over the steaks and serve at once, fresh, with a fried egg or sides.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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