Recipes

Ingredients

• 2.2 lb (1 kg) pork round steaks
• salt and black pepper to taste
• all-purpose flour (for dredging)
• cooking oil for frying
• 2 yellow onions
• 3 carrots
• 1/2 celeriac
• 1 parsley root
• several bay leaves
• 0.8 cups (200 ml) white wine
• a pinch of ground red paprika (Horgoš)
• water

Steps

1. Prepare and clean all the vegetables: peel the onions, carrots, celeriac, and parsley root.
2. Chop the onions, carrots, celeriac, and parsley root into smaller pieces or rounds for stewing and layering.
3. Wash the pork round steaks thoroughly, pat them dry, and season both sides with salt and pepper.
4. Dredge the prepared steaks thoroughly in all-purpose flour on all sides.
5. Heat a little oil in a skillet or pot on the stove.
6. Briefly fry the dredged steaks in the hot oil for about 1 minute on each side until lightly browned, then transfer them to a plate.
7. In the same oil used for frying the steaks, add the chopped onion, carrot, celeriac, and parsley, and sauté briefly until fragrant.
8. Pour a little water into the bottom of the pot where the dish will simmer.
9. Start layering: place a layer of sautéed vegetables and steaks on the bottom, add a bay leaf, and repeat the layers until all ingredients are used.
10. Pour the white wine over everything, and add a little more water and ground red paprika to taste.
11. Cover the pot and let the hunter's steaks simmer slowly on the stove until the meat and vegetables are completely tender and blend into a rich sauce.