Chuck Hungarian Style – (Tarja magyarosan)

Chuck Hungarian Style - (Tarja magyarosan)
Ingredients serves 5:
5 large slices boned pork shoulder each about 5 oz/15 dkg, 1 teaspoon salt
Marinade: About 17 1/2 oz/5 dl milk, 5 cloves garlic (2 tablespoon garlic cream), about 1 teaspoon salt, 2 tablespoon cooking oil for baking
Basting: 2 tablespoon cooking oil, 2 tablespoon mustard, 1 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste

Pound the chuck steaks and make incisions along the edges and any sinews to avoid the meat from crinkling while cooking. Mix the crushed garlic or garlic cream into the milk and place the meat into it. Cover and store in the refrigerator for 1-2 days. Spread oil on a grill rack, griddle or large skillet depending on what you intend to use, and heat it up a bit. Drain the marinated steaks on paper towels then fry them nice and rosy, about 4-5 minutes on each side, salting them slightly while cooking. Mix the oil, mustard and hot Red Gold together and spread over the cooked slices. They are nice
served with country fried potatoes and onions.

Preparation time: 30 minutes + marinade
Calories per serving: 370 (without side dish)
Skill: Easy to prepare