Hagymás Rostélyos with Caramelized Onions and Parsley Potatoes

Why You’ll Love This Recipe

• Classic Hungarian comfort: juicy seared steak smothered in deeply golden onions.
• Balanced plate: buttery parsley potatoes and tangy pickles cut through richness.
• Make-ahead friendly onions for stress-free dinner timing.
• Clear, home-cook methods with precise times and temperatures.

Grocery List

• Produce: Yellow onions (1 kg), garlic (3 cloves), waxy potatoes (900 g), fresh parsley, sharp pickles.
• Dairy: Unsalted butter.
• Pantry: Beef steaks (4 x ~250 g ribeye or striploin), sunflower oil, mild mustard, sweet Hungarian paprika, dried marjoram, beef stock or concentrate, red wine vinegar or dry red wine, sugar, kosher salt, black pepper.

Full Ingredients

Steaks & Marinade

• 4 beef ribeye or striploin steaks, about 2.5 cm thick (250 g each)
• 2 tbsp sunflower oil
• 1 tbsp mild mustard (Hungarian or Dijon)
• 3 garlic cloves, finely grated
• 1 tsp sweet Hungarian paprika
• 1 tsp dried marjoram
• 1 tsp freshly ground black pepper
• 1–1.5 tsp kosher salt (for seasoning just before searing)

Caramelized Onions

• 1 kg yellow onions, halved root-to-tip and thinly sliced
• 2 tbsp sunflower oil
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to encourage browning)
• 1/4 cup (60 ml) beef stock
• 1 tsp red wine vinegar (or 1 tbsp dry red wine)

Parsley Potatoes

• 900 g waxy potatoes (Yukon Gold or similar), peeled and cut into 3 cm chunks
• 2 tbsp unsalted butter
• 1/2 cup loosely packed chopped parsley (about 15 g)
• 1 tbsp kosher salt for the boiling water
• Freshly ground black pepper, to taste

Pan Jus & Serving

• 1 tbsp sunflower oil (for searing)
• 1 tbsp unsalted butter (optional for basting)
• 1/2 cup (120 ml) beef stock
• 1 tsp red wine vinegar (or 1 tbsp dry red wine)
• 1 cup sharp pickles (Hungarian dill cucumbers or mixed savanyúság)

Step-by-Step Instructions

Step 1: Marinate the steaks

In a shallow dish, mix 2 tbsp sunflower oil, mustard, grated garlic, paprika, marjoram, and black pepper. Pat steaks dry and coat on all sides. Cover and refrigerate 4–12 hours. Remove from the fridge 45 minutes before cooking so the centers are not ice-cold. Do not add salt yet; you will salt immediately before searing.

Step 2: Caramelize the onions low and slow

In a wide heavy skillet or sauté pan, warm 2 tbsp oil and 2 tbsp butter over medium-low heat. Add the sliced onions and 1/2 tsp salt. Cook, stirring every 5–7 minutes, until deep golden-brown and jammy, 45–55 minutes. If the pan looks dry or the onions threaten to scorch, add a splash of water and reduce the heat. Stir in the optional 1/2 tsp sugar around the 20-minute mark to encourage browning. When richly caramelized, add 1/4 cup stock and 1 tsp vinegar to deglaze; simmer 1–2 minutes to a glossy glaze. Keep warm on low.

Step 3: Boil the potatoes

Place potatoes in a pot and cover with cold water by 2–3 cm. Add 1 tbsp kosher salt. Bring to a boil, then reduce to a lively simmer and cook until a knife slips in easily, 12–15 minutes. Drain well and let steam off for 1–2 minutes so the surfaces dry slightly.

Step 4: Finish the parsley potatoes

Return the hot potatoes to the pot. Add 2 tbsp butter and the chopped parsley. Toss gently until the butter melts and coats the potatoes. Season with salt and pepper to taste. Cover to keep warm.

Step 5: Sear the steaks

Preheat a heavy skillet (cast iron is ideal) over medium-high heat until just smoking, 3–4 minutes. Pat the steaks dry again, then season both sides with 1–1.5 tsp kosher salt total. Add 1 tbsp oil to the pan, then the steaks. Sear 3–4 minutes per side for medium-rare, aiming for an internal temperature of 54–55°C (130–131°F). Optionally, add 1 tbsp butter for the last minute and baste. Adjust time for doneness: 49–52°C rare, 57–60°C medium.

Step 6: Rest the steaks

Transfer steaks to a wire rack or warm plate and rest 8–10 minutes. This keeps the juices in the meat instead of on the cutting board. Do not wipe the pan; the browned bits will make your jus.

Step 7: Make the pan jus and plate

Pour off excess fat, keeping about 1 tsp in the skillet. Return the hot pan to medium heat. Add 1/2 cup stock and 1 tsp vinegar, scraping up browned bits. Reduce to a syrupy consistency, 2–3 minutes. Taste and adjust salt and pepper. To serve, place a steak on each plate, crown with a generous mountain of caramelized onions, and spoon over pan jus. Add a scoop of parsley potatoes and a side of sharp pickles.

Pro Tips

• Slice onions root-to-tip for strands that hold together during long cooking.
• Salt steaks only before searing to avoid drawing out moisture during the marinade.
• Keep onion heat moderate; slow caramelization builds sweetness and prevents bitterness.
• Use a splatter screen for the steak to contain mess while maintaining high heat.
• Rest steaks on a rack, not a plate, so the crust stays crisp.

Variations

• Goose or duck fat onions: Swap the onion butter for poultry fat for a classic Hungarian richness.
• Paprika-forward: Add 1/2 tsp hot Hungarian paprika to the marinade for a gentle kick.
• Tarhonya instead of potatoes: Serve with buttery Hungarian egg barley (tarhonya) for a traditional side.

Storage & Make-Ahead

Caramelized onions can be made up to 4 days ahead; cool, refrigerate in an airtight container, and rewarm gently with a splash of water or stock. Marinate steaks up to 24 hours ahead; bring to room temperature before cooking. Parboil potatoes up to 48 hours in advance; refrigerate and reheat in butter with parsley just before serving. Leftover steak and onions keep 3 days in the fridge; reheat gently to avoid overcooking the meat. Pan jus is best made fresh.

Nutrition (per serving)

Approximate values: 1180 calories; Protein 50 g; Carbohydrates 62 g; Fat 75 g; Fiber 7 g; Sodium 1200 mg. Values will vary based on cut of beef, fat rendered, and pickle brand.