Hizlalt rostelyos burgonyalangossal (braised steak with potato scones) Serving Size - 1 Prepared By - Ellice & Monty Recipe Rating
			1 1/4 lb sirloin or tenderloin 1/2 teaspoon ground black pepper 1 heaping teaspoon mustard salt 1 teaspoon marjoram 1 teaspoon sweet paprika 5 cloves garlic oil for the marinade and for deep frying Potato Scoons: 2 1/4 lb potatos 7 tablespoons flour 3 eggs 1 tablespoon salt 1 teaspoon ground caraway seeds
			Remove the film of the meat, rub well all around with black pepper and mustard and wrap in an oiled sheet of aluminum foil. Keep in a refrigerator for 3-4 days or, alternatively,freeze it in a freezer as long as desired.) Cut the meat into 4 even slices, flatten with a mallet into 1/2 thick slices. Add salt, black pepper, rub iri with marjoram and some. paprika. Set aside. Peel the potatoes, grate and mix with the flour and the eggs. If it's too thick, loosen with a couple of spoonfuls of sour cream. Add salt and caraway seeds. Divide into 4 equal portions, then bake in a bit of oil using a frying pan. Bake for about 3 minutes on each side. To tum, slide the half baked mixture onto a plate, place the pan upside down over the plate and tum both over ar the same time. In the meantime clean and crush the garlic, then bake lightly over 3-4 spoonfuls of oil, taking care not to burn it. Pull it aside and sift on the paprika. Fry the meat slices over a bir of oil as well, for 2-4 minutes per side to taste. When serving, place a por,\to scone on each plate, brush with some oil with the garlic and paprika. Put the steak over it and brush that too.