A small steak from Brasov everyone’s favorite. According to the most likely theory, the recipe for the Brassó patty was invented by the railway chef Nándor Gróf in 1948, on the flight between Budapest and Brassó (with pork, virgin meat, garlic, black pepper, potatoes) – writes the Wikipedia. However, master chef György Dózsa, citing a 19th-century cookbook, claims that this dish, which is a beef stew with garlic, originates from Brasov.
In our opinion, this is a really delicious Brasov patty
To prepare the original Brasso, wash, peel and dice the potatoes thoroughly. Heat hot oil and fry until nicely red. In the meantime, wash the meat and cut it into cubes roughly the same size as the potatoes. The bacon and red onion are also diced, but these are already cut into small pieces. Fry the bacon in a pan, when it is glassy, add the red onion and fry together until light, writes the Mind megette.
Add the pork, fry until white, then sprinkle with red pepper, salt and pepper, and add the crushed garlic. Cover with a little water and simmer the brasso until the meat is completely soft. If necessary, replace the evaporated water. When the meat is almost tender, add the marjoram. At the end, not only fat should remain on the meat, but also cooking juice, which is approx. It can be 1 dl. Mix the potatoes previously fried in oil or fat with the juicy meat. Serve hot with cucumber salad.
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(Our featured image is an illustration. Photo: Wikipedia)
