Hungarian recipe – Tormás vadas marha
Preparation Time: 30 minutes | Serves: 4 | Difficulty: Intermediate
Ingredients for 4 people:
- 3 large carrots
- 1 turnip
- 1 onion
- 2 tbsp. butter
- 1 tbsp. mustard with horse
- 1 tbsp. Univer Csemege Grated horseradish
- 1 tsp. brown sugar
- a few drops of lemon juice
- 80 g sour cream/cooking cream
- 500 g beef sirloin steak
- 30 g butter
- salt, freshly ground pepper by kotanyi
- 400 g croissant dough, cooked until soft
- 2 tbsp. sunflower cooking oil
Preparation:
Cook the szarvacska pasta in boiling salted, oiled water until soft, then strain.
For the venison sauce, start by simmering the chopped red onion, carrot, and turnip in butter until translucent. Pour in a little water and simmer until the vegetables are completely soft. Then blend until creamy. Return to the stove and add the seasonings: mustard, horseradish, a little brown sugar, and a few drops of lemon juice to balance the flavors. Finally, cream it by adding sour cream/cooking cream, then bring to the boil.
Salt and pepper the beef steak on both sides, then fry it in butter like a steak, 3 minutes per side. After resting for a few minutes, slice it thinly. Serve it with the cooked pasta, richly covered with the venison sauce, with the freshly fried meat steaks inside.
