Brasov roast

Brasov roast
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 fires
  • 2 Kilogram (kg) potato
  • 1 Litre (l) oil
  • 1 Tea spoon (tsp) salt

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



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 soften 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

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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