Fatányéros, also called Hungarian mixed grill,[1] is a traditional Hungarian mixed meat barbecue dish (or pecsenye in Hungarian), originating from Transylvania.
Fatányéros, as served in Hungary.The Swedish variant of the dish, plankstek.
In Scandinavia, the name of the dish is commonly translated as plank steak (Danish: plankebøf, Swedish: plankstek), and it usually includes duchess potatoes.
The dish Fatányéros was on the menu since 1900 at the famous restaurant Wampetich (later Gundel) in the City Park (Városliget) in Budapest, as "fatányéros—Hungarian mixed grill on wooden platter". The dish was served on wooden platter,[2] and contained grilled slices of veal, beef, pork cutlets, and a slice of goose liver and a slice of bacon—grilled or roasted on a spit. As a side dish french fries or thick slices of fried potatoes are served, together with fresh mixed green salad, with a big knife with Hungarian motives stuck in the middle of the steak.
Steaks called pecsenye (cf. Serbo-Croatian: pečenje) are part of the traditional Hungarian cuisine and may refer to any kind of pan fried meat: pork, beef, poultry or game. These steaks are often served on a wooden platter, like Bakonyi pecsenye, Cigánypecsenye, Tordai pecsenye or Erdélyi fatányéros, arranged in a very decorative way with garnishing, fried vegetables and salad.
In Scandinaviaedit
The dish is also popular in Scandinavia, although it is slightly different than the Hungarian version. In Denmark it goes by the name plankebøf, and in Sweden as plankstek, meaning "plank roast". It is commonly served with duchess potatoes, vegetables, and Béarnaise sauce.[3]
The Swedish book Maträtternas historia, rewarded "best book in culinary history" in 2020 by Gourmand Awards, has a different theory of the origin of the dish. It describes how Native Americans used to cook fish and sometimes meat on a cherry plank. The first time a similar course appears in New York in Charles Ranhofer's cookbook The Epicurean from 1893.
fatányéros, also, called, hungarian, mixed, grill, traditional, hungarian, mixed, meat, barbecue, dish, pecsenye, hungarian, originating, from, transylvania, served, hungary, swedish, variant, dish, plankstek, scandinavia, name, dish, commonly, translated, pla. Fatanyeros also called Hungarian mixed grill 1 is a traditional Hungarian mixed meat barbecue dish or pecsenye in Hungarian originating from Transylvania Fatanyeros as served in Hungary The Swedish variant of the dish plankstek In Scandinavia the name of the dish is commonly translated as plank steak Danish plankebof Swedish plankstek and it usually includes duchess potatoes Contents 1 In Hungary 2 In Scandinavia 3 See also 4 ReferencesIn Hungary editThe dish Fatanyeros was on the menu since 1900 at the famous restaurant Wampetich later Gundel in the City Park Varosliget in Budapest as fatanyeros Hungarian mixed grill on wooden platter The dish was served on wooden platter 2 and contained grilled slices of veal beef pork cutlets and a slice of goose liver and a slice of bacon grilled or roasted on a spit As a side dish french fries or thick slices of fried potatoes are served together with fresh mixed green salad with a big knife with Hungarian motives stuck in the middle of the steak Steaks called pecsenye cf Serbo Croatian pecenje are part of the traditional Hungarian cuisine and may refer to any kind of pan fried meat pork beef poultry or game These steaks are often served on a wooden platter like Bakonyi pecsenye Ciganypecsenye Tordai pecsenye or Erdelyi fatanyeros arranged in a very decorative way with garnishing fried vegetables and salad In Scandinavia editThe dish is also popular in Scandinavia although it is slightly different than the Hungarian version In Denmark it goes by the name plankebof and in Sweden as plankstek meaning plank roast It is commonly served with duchess potatoes vegetables and Bearnaise sauce 3 The Swedish book Matratternas historia rewarded best book in culinary history in 2020 by Gourmand Awards has a different theory of the origin of the dish It describes how Native Americans used to cook fish and sometimes meat on a cherry plank The first time a similar course appears in New York in Charles Ranhofer s cookbook The Epicurean from 1893 See also editPortal nbsp FoodReferences edit Gundel Karoly 1992 Gundel s Hungarian cookbook Budapest Corvina p 83 ISBN 963 13 3600 X OCLC 32227400 Famous Hungarian recipes Archived from the original on 2016 09 16 Retrieved 2016 09 05 Duxbury John 2018 04 27 Recipe How to make classic Swedish steak on a plank The Local Archived from the original on 2020 10 26 Retrieved 2020 10 24 nbsp This Hungary related article is a stub You can help Wikipedia by expanding it vte nbsp This meat related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Fatanyeros amp oldid 1175373473, wikipedia, wiki, book, books, library,
