The Hungarian mixed grill or Fatányéros is a traditional Hungarian mixed meat barbecue dish (or ''pecsenye'' in Hungarian), originating from

Transylvania Transylvania ( ro, Ardeal or ; hu, Erdély; german: Siebenbürgen) is a historical and cultural region in Central Europe, encompassing central Romania. To the east and south its natural border is the Carpathian Mountains, and to the west the Ap ...

. The dish ''Fatányéros'' was on the menu since 1900 at the famous restaurant Wampetich (later

Gundel Gundel is a well-known restaurant located in the Budapest City Park, Hungary. History A previous restaurant in the spot, ''Wampetich'', opened in 1894. In 1910, Károly Gundel took over the Wampetich's lease and operated the restaurant. His ...

) in the

City Park An urban park or metropolitan park, also known as a municipal park (North America) or a public park, public open space, or municipal gardens ( UK), is a park in cities and other incorporated places that offer recreation and green space to resi ...

(''Városliget'') in Budapest, as "''fatányéros''—Hungarian mixed grill on wooden platter". The dish was served on wooden platter, 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'' are part of the traditional Hungarian cuisine and may refer to any kind of

pan fried Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...

meat: pork, beef, poultry or game. Other Hungarian ''pecsenye'' or steaks are for example ''Cigánypecsenye'' (Gypsy roast). These steaks are often served on a wooden platter, like ''Bakonyi pecsenye'', ''Tordai pecsenye'' or ''Erdélyi fatányéros'', arranged in a very decorative way with garnishing, fried vegetables and salad. The dish is popular in Sweden as ''plankstek'' (lit. "plank-steak"), and was at its height of popularity there in the 1970s. In Sweden, it is commonly served with duchess potatoes, vegetables, and

Béarnaise sauce Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise ...

. The Swedish book '' Maträtternas historia'', rewarded best book in culinary history 2020 of Gourmand Awards, has a different theory of the origin of the Plankstek. In the food culture of Native Americans, they used to cook fish and sometimes meat on a cherrybrick over open fire. The first time the course appears in New York in

Charles Ranhofer Charles Ranhofer (November 7, 1836 in Saint-Denis, France – October 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of ''The Epicurean'' (1894),Charles Ranhof ...

cookbook The Epicurean from 1893.

References

Hungarian cuisine Meat dishes Romani cuisine {{meat-stub

See also

References