Gypsy steak

Combine lots of fine flavours into a single dish of cutlets, sausages, cereals and garden spices.

  • 60 min
Gypsy steak


  • 800 g veal cutlets (rump)
  • 200 g barley
  • 100 g onion
  • 100 g beef bacon
  • 2 beef sausages
  • 60 g Podravka Cornichons
  • 1 tbsp butter
  • 2 tbsp Podravka Mild Ajvar
  • 2 tbsp wheat flour
  • 1 tsp ground paprika
  • salt
  • ground black pepper
  • 800 ml – 1 l water
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. First prepare the side dish. Dissolve 1 tbsp Vegeta in one litre hot water, add the barley and cook over a low heat.
  2. Pound the cutlets, season with Vegeta on both sides. Dredge one side of the meat in flour, and place the floured side in hot lard. When golden, turn meat over, fry on other side, and then remove from heat.
  3. In the same pan, add chopped onions, then finely chopped beef bacon and sliced sausages. Fry well together, add julienne sliced cornichons with a little water and sauté briefly.
  4. Return meat to the pan and sauté until meat is tender. Add Podravka Mild Ajvar, salt and pepper, ground paprika, mix and sauté briefly.
  5. Serve with barley.

Chef's tip: Instead of barley, buckwheat or millet can be prepared the same way.