John Myers
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Hungarian Stephanie Roast
The perfect hungarian stephanie roast recipe with a picture and simple step-by-step instructions.
For the Stefanie roast
- 600 g Minced meat
- 4 Pc. Hard-Boiled eggs
- 3 Pc. Eggs
- 1 Pc. Baguette
- 1 Pc. Fresh onion
- 1 Pc. Clove of garlic
- Parsley crispy fresh
- Chervil fresh
- Water
- Celery salt
- Pepper
For the mashed potatoes
- 500 g Potato fresh unpeeled
- 150 ml Whole milk
- 1 tbsp Butter
- Salt
- Pepper
- Water
Alternatively
- Nutmeg
- Cheese (any)
- Kolbacz
The fry
- The minced meat, 2 eggs, a baguette soaked in water (or 2-3 rolls) and the finely chopped herbs, onions and garlic are mixed into a well-mixed mixture. Season to taste with (celery) salt and pepper.
- In an ovenproof dish, cover half of the mixture with the hard-boiled eggs and / or cheese of your choice as well as hard sausage (Hungarian Kolbacz). Spread the rest of the mixture over it.
- Brush well with a beaten egg and fry in the oven at approx. 180-200 degrees hot air for 40-50 minutes.
The mashed potatoes
- Boil the “new” potatoes in salted water, then let them cool down slightly and peel them.
- In a saucepan with a pounding iron, slowly mix the potatoes, butter and milk together and mash until you get a puree.
- Season to taste with salt, pepper and optionally grated nutmeg.
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