Vegan Brasov Small Steak

May 13, 2021
I could not find a proper translation for this dish. In mirror translation, it is called Brasov small steak, a traditional Hungarian dish from herbs, potatoes, and steak cut into small pieces. You might wonder how a traditional Hungarian dish can carry the name of a Romanian city, right? Well, Brasov is located in Transylvania, which used to belong to Hungary until 1920. It is one of the greatest dishes we have. I find it very interesting though that most Hungarian dishes use potatoes, paprika, and tomato, and all three originated from America.

Super simple and filling. I love to replace the meat with soy balls in my own version but you can use any other kind of vegan alternative. Once I even tried with jackfruit and it turned out really great, too. Since the dish only contains carbs and protein, feel free to balance it out with pickled vegetables and salad on the side.

There are two versions for this, depending on your taste: some people like it saucy, some people like it dry. I personally prefer the dry version, the one you an see on the pictures, but I provide you with the recipe for the the other one as well.
brasov small steak

Vegan Brasov Small Steak

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 200 g dried soy balls
  • 1 medium red onion, minced
  • 1 tsp garlic powder
  • 1 tsp marjoram, dried
  • a pinch nutmeg
  • a pinch thyme, dried
  • 200 ml veggie stock
  • 2+2 tbs olive oil
  • 250 g potatoes, cubed
  • to taste salt, pepper
  • 1/2 tbsp cornstarch
  • 100 ml water
  • a pinch paprika powder
tomato
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Directions

1. Boil salted water in a smaller pot.

2. Wash and poke the potatoes few times with a knife and cook them through in the boiling water, about 10–15 minutes. Once done, you can peel them before cutting. I prefer to leave the skin on for more crispiness.

3. Heat 2 tbsp olive oil in a frying pan over medium-high heat and fry the potatoes well, turning them frequently to get an even crisp on each side. Season with salt and garlic powder, mix well to combine.

4. Meanwhile in another smaller pot, boil the veggie stock with the dried soy balls and cook them soft. You can start to boil the veggie stock when the potatoes are done as they are quicker to cook. Once done, drain them.

5. In a smaller pan, heat up the remaining oil and fry the soy balls. Toss them frequently to prevent burning. Season with nutmeg, salt, pepper, thyme and marjoram, mix well to get the herbs on each soy ball.

6. Once both is done, transfer the soy in the pan where the potatoes are cooking and mix them well.

7. If you’d like your steaks dry, then they are ready to serve.

8. If you’d like a little more sauce on them, mix together 100 ml water with 1/2 tablespoon of cornstarch and a pinch of paprika powder. Add it to the steak and potatoes and mix them through until sauce is warmed up and starts to thicken.

9. Serve hot with salad and pickles, or fresh parsley and plant-based yogurt on top.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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