Recipe for pan-fried veal sazdruma

Ingredients:

• 700 grams of beef tenderloin
• Salt and pepper to taste
• 1 red pepper finely chopped
• 2 medium potatoes
• 2 cloves of garlic, finely chopped
• 2 tablespoons beef tallow
• 1 tablespoon cow butter (optional)
• 1 tablespoon fresh chopped parsley for serving

Instructions:

1. Seasoning of sazderma:

   • Sprinkle salt and pepper on the sazdruma.
   • Sprinkle the chopped garlic on top of the sazderma.
     
     

2. Frying the sazdrum:

   • In a large non-stick pan, heat the lard.
   • Place the sazdruma in the pan and fry for about 5-6 minutes until golden brown and crispy. Then add the finely chopped pepper.
   • Blanch the finely chopped potatoes for about 5 minutes in boiling water. After draining them, add them to the pan and fry them.
   • If desired, add a tablespoon of cow butter towards the end of frying for a richer flavor.

3. Serving:

   • Remove the fried sazderm from the pan and let drain on kitchen paper to absorb excess fat.
   • Arrange on a serving plate and sprinkle with the chopped parsley.
   • Serve immediately as a warm appetizer or main course.

This recipe is simple but extremely tasty and quick to prepare. Fried beef sazdrum is an excellent addition to any menu.