AI-generated image
Stefánia szelet
Stefánia szelet: pork meatloaf baked around whole hard-boiled eggs
Named, so the story goes, after Princess Stéphanie, wife of the Habsburg crown prince Rudolf, Stefánia szelet is the proud meatloaf of Hungarian school canteens, work cafeterias and Sunday tables. Seasoned minced pork, bound with a milk-soaked roll and flavoured with garlic, marjoram and mustard, is shaped around a row of peeled hard-boiled eggs and baked until browned, so every slice shows a golden yolk ringed with white. Serve it hot with mashed potato and pickled gherkins, or cold in sandwiches the next day. A common mistake is slicing it straight from the oven, which makes it crumble; rest it for 10 minutes first. Chef's tip: roll the boiled eggs in a little flour before you lay them in, so the meat grips them and the slices don't fall apart.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meatloaf
- 1 stale white bread rollabout 60 g
- ½ cup milk
- 1 ¾ lb minced pork
- 1 onionvery finely chopped
- 3 garlic clovescrushed
- 1 egg
- 1 tbsp mild mustard
- 1 tsp dried marjoram
- 1 tsp sweet Hungarian paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp plain flour
- 3 tbsp dried breadcrumbs
- 2 tbsp sunflower oil
To serve
- 6 pickled gherkins (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Lower the 4 eggs for boiling into boiling water and cook over a medium heat for 10 minutes, until hard. Cool in cold water and peel.
12 minStep 2: Soak the 1 stale white bread roll in the ½ cup milk for 10 minutes, then squeeze it out and crumble it.
10 minStep 3: Heat the oven to 350°F (325°F fan) and oil a 900 g loaf tin or a baking tray with half the 1 tbsp sunflower oil.
2 minStep 4: Mix the 1 ¾ lb minced pork, soaked bread, 1 onion, 3 garlic cloves, 1 egg, 1 tbsp mild mustard, 1 tsp dried marjoram, 1 tsp sweet Hungarian paprika, 1 ½ tsp salt and ½ tsp black pepper with your hands for 2 minutes, until sticky and well combined. Wash your hands well afterwards.
4 minStep 5: Press half the meat into the tin. Roll the peeled eggs in the 1 tbsp plain flour and lay them end to end down the middle, then cover with the rest of the meat and press firmly to seal.
5 minStep 6: Sprinkle the top with the 3 tbsp dried breadcrumbs, drizzle with the rest of the 1 tbsp sunflower oil and bake for 55–60 minutes, until browned and the juices run clear. The centre must reach 160°F on a thermometer.
60 minStep 7: Rest in the tin for 10 minutes, then pour off the fat, turn out and slice 2 cm thick. Serve with 6 pickled gherkins.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 35 g
- Carbs
- 12 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stefánia szelet take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese