Brassói aprópecsenye… mmmm. One of my husband’s favourites, hence the most popular page in my mum’s cookbook. 🙂

Well, even though I follow her instructions I can never make it as delicious as she can. Last time however I realised that I don’t fry the potatoes long enough and they are too soft and go mushy when mixing them to the meat. So keep it in mind that the potatoes need to be golden and a bit crisp before you turn the gas off.

Brassói aprópecsenye

A plate of Brassoi on the dining table



  • 2 tbsp oil for the meat and extra for frying the potatoes
  • 500g pork, diced
  • 500g potatoes, diced the same way and size as the pork
  • salt, pepper
  • 1 tsp paprika
  • 2 tsp marjoram
  • 1 tbsp tomato ketchup


Preparation: 10 minutes if you need to dice the meat and the potatoes
Cooking time: 50 minutes

  1. Heat the oil in a saucepan and fry the meat until browned. Stir the meat occasionally to prevent it sticking to the pan.
  2. When the meat has darkened all around season it with salt, pepper and marjoram.
  3. Add a little water to the pan (about 150ml), cover and cook until tender (approx. 40 minutes) and the water evaporated. Add more water if it evaporates before the meat is cooked but always just a little water at a time.
  4. Meanwhile fry the potatoes in a deep frying pan. Use as much oil that the potatoes are almost covered.
  5. When the potatoes are golden and the meat is done stir the potatoes to the meat and cook them together for 2 more minutes.
  6. Stir in the paprika and the tomato ketchup.

Serve with gherkins or any pickled vegetables of  your choice.

Enjoy and let me know whether you liked it. 🙂

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