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Matrai borzoska - Hungarian snitel

Matrai borzoska - Hungarian snitel


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I saw the recipe for the first time on Hungarian culinary sites. Then Ksenya prepared this schnitzel and aroused my curiosity again. I was in a Cluj bistro at the table and I consulted the menu in time. I ordered Matrai Borzoska. Total disappointment - it was terribly poorly prepared with crust on hard and burnt edges, the rest of the clique did not really identify the potatoes. Despite this, in the following days I prepared myself at home. I studied the original recipes and got to work. The translation to Matrai borzaska is ridiculous, probably with something ruffled from the appearance given by the grated potatoes and the grated cheese. : D
"Recipes for family meals"

  • 600 gr pork pulp
  • 5 potatoes - not very big
  • 10 tablespoons flour
  • 2 eggs
  • salt
  • pepper
  • 1 cup sour cream
  • 1 clove of green garlic - the original recipe provides garlic cloves
  • 150 gr Apuseni cheese for grating
  • frying oil

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Matzos borzoska - Hungarian schnitzel:


  1. Pork is sliced ​​into 6 healthy slices.

  2. Beat the meat slices with the meat grinder.

  3. Salt and pepper. Let the meat cool for at least two hours or overnight.

  4. The potatoes are cleaned, washed and put on the large grater. Sarati.

  5. Squeeze the potatoes out of excess water.

  6. Beat the eggs and mix with the grated potato and 3-4 tablespoons of white flour.

  7. Heat the oil.

  8. Each piece of meat is passed through white flour and then a spoonful of potato composition is placed in the palm of your hand.

  9. Place the meat and potatoes on top again. Press lightly and if necessary add more potatoes.

  10. The pieces of meat thus breaded are fried in an oil bath on a suitable fire so that the meat has time to penetrate.

  11. Mix the sour cream with crushed garlic [as much as you like the mullet] and a little salt.

  12. These slices are served hot, greased with garlic cream and grated with plenty of cheese.

  13. Matrai Borzoska is frequently served in Hungary with rice garnish.

  14. We preferred a marinated baked pepper salad.

Tips sites

1

The original recipe provides garlic crushed in sour cream. Being spring, I preferred a more delicate taste using green garlic.

2

Matrai Borzoska is frequently served in Hungary with rice garnish.

3

We preferred a marinated baked pepper salad.

4

You can also prepare Matrai Borzoska with chicken breast.


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Comments:

  1. Yora

    I thank for the information.

  2. Ciarrai

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  3. Zukus

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  4. Kagazshura

    In my opinion you are not right. Let's discuss it.

  5. Ranen

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  6. Macadhamh

    I mean, you allow the mistake. Enter we'll discuss it. Write to me in PM, we'll talk.

  7. Ullok

    And it's warm in Crimea now)) and you?



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