• Beef
• Hungarian Cuisine
• Kabobs, Spit-roasted, Grilled Meats
• Romanian Cuisine

Robber Steak

• Also Known As: Brigand Steak
• Romanian: Frigarui

I dined on what they called "robber steak" - bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat! Bram Stoker

Robber Steak or as George Lang in his classic book on Hungarian cooking George Lang's Cuisine of Hungary calls it, Transylvania Bandits' Meat, is thin slices of beef tenderloin and bacon, seasoned with paprika, salt and pepper that is sauteed in a little lard. Lard or pork fat is an old way of cooking, mostly replaced now with butter or olive oil. Serve Robber Steak with Puliska cornmeal dumplings or cut slabs of cornmeal like Italian polenta; in Romania, Puliska is called Mamaliga. - AsNotedIn

Works

• Book: Dracula (book)

Places

• Carpathian Mountains
• Romania