Hungarian meat recipes

Grilled meat, barbecue

                                         

Jubilee platter (Jubileumi bőségtál) 400 g tenderloin 400 g pork fillet 400 g turkey breast 2 pusztaspiz 600 g button mushrooms 200 g goose liver 150 g lard 200 g broccoli 200 g carrots 1,5 kg potatoes 300 g rice 200 g tinned fruit 1 lettuce 40 g salt, ground pepper, 100 ml oil 100 g trapista cheese 100 g butter 100 g breadcrumbs 3 eggs, 100 g flour Marinate the meat prior to cooking. Brush the tenderloin with the oil and leave to stand. Slice the pork fillet and marinate in milk with garlic. Grate the cheese and place on the fillets of turkey breast before rolling them up. Coat the goose livers and button mushrooms in a pancake mixture. When all the ingredients are ready skewer the meat and mushrooms and grill. Steam the vegetables and garnish with a knob of butter before arranging on a large serving plate. Similary, arrange the cooked rice and new potatoes or chips on the plate before adding the meat. The dish can be served with both a tartar sauce and Bakony mushroom sauce, served in separate sauce bowls. János Garaczy (Tanyacsárda Lajosmizse) Hungarian recipes

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