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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, each 5 ounces (150 grams)
Manischewitz Potato Starch, for dipping
walnut oil for frying
1–2 onions
1 red and 1 yellow, orange or green pepper
2 carrots
3 stalks celery
4 cloves garlic, sliced
1/2 tablespoon chicken soup powder (optional)
salt, pepper, and paprika to taste
1/2 cup Alfasi Cabernet Sauvignon dry red wine (if you don’t have, you can substitute) sweet wine
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 two to three 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 to the pan. Then add the wine and water and cook for 10 minutes. The veggies should not be too soft. Add the steak pieces and mushrooms 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.
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