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Kasserollerostbraten Hungaria

4 servings

Ingredients

• 720 g Rib steak (larded)
• 80 g Fat
• 2 Stk Onions
• 1 EL Rose paprika (sweet noble)
• 30 g Tomato paste
• Garlic (nach Bedarf)
• Caraway (finely chopped) (nach Bedarf)
• Marjoram (nach Bedarf)
• Lemon zest (grated) (nach Bedarf)
• Salt (nach Bedarf)
• Bell peppers (green) (nach Bedarf)
• broth or water (nach Bedarf)
• 300 g Potatoes (raw, peeled)

Instructions

1. Lightly pound four roasts (160-180 g each), score the edge, salt, and brown on both sides in 80 g hot fat, then remove.
2. In the remaining fat, roast two finely sliced onions until light golden.
3. Stir in one small tablespoon sweet paprika, 30 g tomato paste, a little crushed garlic, finely chopped caraway and marjoram, grated lemon zest, salt, and green pepper strips cut into strips, and briefly sauté.
4. Add broth or water as needed and braise the roasts in it.
5. Shortly before completion, add 300 g raw, peeled, lengthwise-cut potatoes and cook everything until tender.
6. Serve.

Based on a cookbook by Hans Hofer (1964), adapted with AI.