Festi was born in the town of Hurbanovo (Hun. "gyalla") (then Austria-Hungary, today southern Slovakia), the son of German settlers. In 1874 he went to study in Munich, where he graduated from the Bavarian Academy of fine arts. In 1881, he continued his studies at the Vienna Academy of fine arts, where he began to paint pictures depicting scenes associated with the Hungarian history and religion.

In 1882 Festi returned to Hungary, where he created his two famous works — "Calvary" and "the Case of the quarry". In 1896, together with the artists Laszlo Mednyanszky and Jeno Barczay in honor of the 1000th anniversary of the founding of the Hungarian state it was created the famous monumental painting (cyclorama or cyclorama, 1800 sq. m.) under the title "the Arrival (occurrence) of the Magyars" (another name for "finding the Motherland"). On a circular canvas was sealed with two thousand characters.

This work was seriously damaged during the Second world war. After the war was given a lot of effort to preserve it. Only in 1995 the painting was fully restored and then exhibited in the Hungarian national gallery in Budapest. In 1899 Festi moved to Italy, where he settled in Florence. In 1902, the artist returned to his homeland, where he painted because of progressive disease and resulting financial problems, mostly small paintings. Died Arpad Festi in 1914 in the Croatian city of Lovran at the age of 58 years. His daughter Maria was also the artist of the historic plan, and the brothers Adolf and Gyula was a famous Hungarian architects.

This is the story... and we move on to cooking the steak, which was named after the talented artist. Of course, I'm not a chef or even a cook, but too great was my desire to try the taste of this famous Hungarian steak. Deviations from the recipe in my cooking is, but the taste of the finished dish our family very much. Here is a set of necessary products. And I tell you a secret that I cooked pork.

Meat should be cut into thick slices weighing not less than 220 g (and beat it doesn't need)...

To grease with mustard, pour vegetable oil, pepper and put slices on top of each other, place for 2-4 days in the refrigerator (can marinate from 3 hours to days (two or three) depending on the quality of the meat, and I have it stood in the fridge for 3 days, during which we had time to go to Balaton and Vienna).

In the marinated meat before frying each slice, you need to make 4 cuts to the middle. My incisions are too deep, but it did not affect the taste.

Then each piece on both sides sprinkle with paprika, mixed with salt in every slice put on a thin slice of smoked bacon and onions. To do this, take a large (I took the not very large) onion, but not to cut it (I cut into 4 pieces) and "split", i.e. separate from her petals to the onion from falling apart when frying. Then each slice of meat to wrap around the perimeter to the bacon and onions did not slip out of the notches (I'm one of the pieces was tied up and, basically, when you turn nothing fell out).

Pan greased with fat, heat and quickly fry the meat on both sides so the bow did not have time to burn (it took me 10 minutes per side on high heat).

At the same time is not much (otherwise it will be difficult to cut) and fry in fat (I'm in vegetable oil) 5 round slices of white bread.

To shift each piece of meat on a slice of bread.

Garnish: French fries, mashed potatoes, boiled vegetables, pickles. From the book K. Gundale "Little Hungarian cookbook". You can also saute the onions in the oven. Onion cut into 4 pieces, coat with olive oil and into a hot oven for 5-10 minutes on the strong fire. The onion is crunchy, with delicious corners.

To everyone I wish good appetite...:)..