in Eastern Europe, Hungary

Hungarian pan

updated

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Ingredients for 8 servings:

  • ¼ piece(s) butter
  • 6 large onions
  • 4 gherkins
  • 250 g sausage (hunting sausage)
  • 2 pork loins or alternatively 1 kg schnitzel meat
  • 1 jar of lecho
  • 1 bottle of ketchup
  • 1 can of mushrooms, 3rd choice
  • 1 jar asparagus, cut into pieces
  • 1 can peas
  • 1 tsp broth, granulated
  • 2 tbsp lemon juice
  • pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions, slice them into rings, and sauté them in a little butter. Then add the sliced ​​gherkin, diced sausage, and the meat cut into bite-sized pieces. Sauté everything together for about 10 minutes. Drain the water from the cans. Then add the leccho, ketchup, mushrooms, asparagus, and peas one after the other. Let everything simmer for about 5 minutes. Season to taste with about 1 teaspoon of granulated stock, 2 tablespoons of lemon juice, and pepper. Finally, add the remaining butter and let it melt in the finished pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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