🍳 Instructions:
- Prepare the Meat Mixture:
- In a bowl, mix ground meat, chopped onion, garlic, raw egg, breadcrumbs, paprika, mustard, marjoram, salt, and pepper.
- Mix well with clean hands until everything is combined.
- Shape the Loaf:
- On a piece of parchment paper or a lightly oiled surface, flatten the meat mixture into a rectangle about 2 cm (¾ inch) thick.
- Place the peeled hard-boiled eggs in a row down the middle.
- Wrap the Eggs:
- Carefully fold the meat around the eggs, sealing all edges so the eggs are completely inside.
- Shape into a loaf and place in a greased baking dish.
- Bake:
- Preheat oven to 180°C / 350°F.
- Bake uncovered for 50–60 minutes, or until the top is browned and the meat is fully cooked through.
- Rest & Slice:
- Let rest for about 10 minutes before slicing to keep it juicy.
- Cut into slices – you’ll see beautiful egg cross-sections in each piece!
🍽️ Serving:
Serve warm with mashed potatoes, rice, or Hungarian nokedli (dumplings) and a side of pickles or salad.
Would you like me to include a paprika gravy that’s often served with Stefánia szelet in Hungary? It makes it extra rich and perfect for a full Hungarian-style meal.