Brasov roast – Hungarian Recipes

Many, many people love to prepare this truly rib-sticking dish in a variety of different styles. It’s a one-plate meal, and a particularly delicious combination of tender and juicy meat with crisp potatoes. It’s best prepared with a playful lightness of touch, and the most tasty method is always to make it fresh to order.


  • 500 grams pork – tenderloin or medallions, depending on preference (see below)
  • 100 grams onions
  • 100 grams streaky smoked bacon
  • 1 large light green pepper
  • 1 dark green pepper
  • 2 tomatoes
  • 80 grams crushed garlic
  • parsley
  • salt
  • ground black pepper
  • 120 grams potatoes, cut into cubes

Chop up the meat into little cubes, and brown it in a little oil. Cut up the bacon into small chunks and fry in a little oil, then add the onion, the garlic, peppers, tomatoes, herbs and season well. Then add the meat and a little water and cook gently until the meat softens. Meanwhile, fry the potato cubes in a little oil and mix in with the meat and vegetables.

Tip: For those who like a juicy dish with more sauce, choose pork tenderloin, those who prefer a drier dish should choose pork medallions. When serving, don’t forget the pickles!


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