Fatányéros, also calledHungarian mixed grill,[1] is a traditional Hungarian mixed meatbarbecue dish (orpecsenye in Hungarian), originating fromTransylvania.
The dishFatányéros was on the menu since 1900 at the famous restaurant Wampetich (laterGundel) in theCity Park (Városliget) in Budapest, as "fatányéros—Hungarian mixed grill on wooden platter". The dish was served on wooden platter,[2] and contained grilled slices of veal, beef, pork cutlets, and a slice of goose liver and a slice of bacon—grilled or roasted on a spit. As a side dishfrench fries or thick slices of fried potatoes are served, together with fresh mixed green salad, with a big knife with Hungarian motives stuck in the middle of the steak.
Steaks calledpecsenye (cf.Serbo-Croatian:pečenje) are part of the traditionalHungarian cuisine and may refer to any kind ofpan fried meat: pork, beef, poultry or game. These steaks are often served on a wooden platter, likeBakonyi pecsenye,Cigánypecsenye,Tordai pecsenye orErdélyi fatányéros, arranged in a very decorative way with garnishing, fried vegetables and salad.
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