Brassói aprópecsenye, often referred to in English as Brașov roast, is a classic Hungarian meat dish made with diced pork, garlic, paprika, and crispy fried potatoes. This traditional Hungarian recipe originates from Hungarian restaurant cuisine and is known for its bold, savory flavor and quick preparation. Served hot, it is a popular and satisfying main course.
Brasov Roast
Print RecipeIngredients
- ROASTED MEAT
- 1 Kilogram (kg) tenderloin or lean pork leg
- 4 Piece garlic cloves
- 1 Table spoon (tbsp) sweet paprika powder
- 1 Tea spoon (tsp) grated black pepper
- 1 Tea spoon (tsp) salt
- 15 Dekagram (dkg) bacon
- FRENCH FRIES
- 2 Kilogram (kg) potato
- 1 Litre (l) oil
- 1 Tea spoon (tsp) salt
Instructions
ROASTED MEAT
Contrary its name this food is traditional Hungarian dish, you can find on menu of restaurants the whole year. Cut the bacon small pieces and roast with chopped garlic until it is red than add the sweep paprika and set aside. Don’t fry the paprika, because it can be bitter. Heat the fat on frying pan and fry the sliced meat (2 cm cubes) with salt for 45-60 minutes. If needs just add a glass of water to so!en the meat. Optionally you can add a tea spoon chopped marjoram also.
FRENCH FIRES
Cut the potato the same size of cubes like meat and fry it in plentiful heated oil. Drain the potato, salt it and admix with roasted meat and toested paprika-bacon in a big bowl or pan. You can serve with pickles
