Thursday, May 16, 2013

fasírozott



This recipe came from my mother's cousin Zsuzsi, who learned it from my grandmother. The baffling way the original was written confirms that it is indeed an "old family recipe." To my delight, they came out tasting almost exactly like I remember them from my childhood.

Fasírozott (Hungarian Hamburger Patties)

1 1/2 lbs mixed ground meat (pork/beef/veal)
3/4 tsp salt
2 tbsp paprika (1 sweet, 1 hot, or however you prefer)
5 cloves garlic, pressed or minced
1 small white onion, grated or minced
1 tbsp flour
pepper to taste
3 thick slices white bread
2 eggs
breadcrumbs

Soak the bread in a shallow bowl of water for a few minutes, then wring it out and put the mush in the bottom of a large bowl. Mix in the meat, salt, paprika, garlic, onion, flour, and pepper.

Lightly beat the eggs and mix into the meat. Form small patties, about 2" across, and coat in breadcrumbs.

Either fry for 5 minutes on each side or bake in a 350ºF oven for 25-35 minutes until the meat is cooked through, flipping over for the last 10.

The recipe makes about two dozen patties. You can also bake some and then refrigerate the leftover meat mixture for a few days. Or do what my grandmother did and prep the patties, breadcrumbs and all, on a baking sheet, then cover with wax paper and foil and freeze until you want to bake them. If only we all had that kind of freezer space.

Best leftover trick: crumble/smoosh one patty onto a tortilla, top with cheese and hot sauce, cook as a quesadilla. Seriously addictive.

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