Braised Steak with Potato Scones – (Hizlalt rostélyos burgonyalángossal)

Braised Steak with Potato Scones  -  (Hizlalt rostélyos burgonyalángossal)
1 1/4 lb sirloin or tenderloin, 1/2 teaspoon ground black pepper, 1 heaping teaspoon mustard, salt, 1 level teaspoon marjoram, 1 level teaspoon sweet paprika, 4-5 cloves of garlic, oil for the marinade and for deep-frying
for the potato scones:
2 1/4 lb potato (do not use new potatoes), 7 tablespoons flour, 3 eggs, 1 tablespoon salt, 1 teaspoon ground caraway seeds

Remove the film of the meat, rub well all around with black pepper and mustard and wrap in an oiled sheet of aluminum foil. Keep in a refrigerator for 3-4 days or, alternatively, freeze it in a freezer as long as desired.) Cut the meat into 4 even slices, flatten with a mallet into 1/2” thick slices. Add salt, black pepper, rub in with marjoram and some paprika. Set aside. Peel the potatoes, grate and mix with the flour and the eggs. If it’s too thick, loosen with a couple of spoonfuls of sour cream. Add salt and caraway seeds. Divide into 4 equal portions, then bake in a bit of oil using a frying pan. Bake for about 3 minutes on each side. To turn, slide the half-baked mixture onto a plate, place the pan upside down over the plate and turn both over at the same time. In the meantime clean and crush the garlic, then bake lightly over 3-4 spoonfuls of oil, taking care not to burn it. Pull it aside and sift on the paprika. Fry the meat slices over a bit of oil as well, for 2-4 minutes per side to taste. When serving, place a potato scone on each plate, brush with some oil with the garlic and paprika. Put the steak over it and brush that too.

– To marinade the meat in slices rather than whole, place them into a dish and cover with oil.

Preparation time: 1 hour + time to marinade
One serving: 3135 kJ/750 kcal