How to pronounce Baron Trenck steak

Baron Trenck steak is written odrezak barun Trenk where it comes from. In the International Phonetic Alphabet it is /ǒdrɛzak bǎːrun trɛ̂ŋk/. In plain English letters that is OH-dreh-zahk BAH-roon TRENK, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Baron Trenck steak?

Baron Trenck steak is a main dish of Croatia. Where it comes from: Slavonia (Požega). People usually eat it at lunch or dinner. Its main ingredients are pork and egg. It tastes savory and rich.

Where Baron Trenck steak comes from

Baron Trenck steak is one of 24 signature dishes of Croatia on this map.

• Pašticada · Main dish · Dalmatia (Split)

  Pašticada is beef braised for hours in a dark, sweet and sour sauce, and it is the festive dish of Dalmatia, the Croatian coast around Split.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Soparnik · Bread & pastry · Poljica (near Omiš)

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Peka · Main dish · Dalmatia

  Peka, or food cooked ispod čripnje, "under the bell", is the Dalmatian way of slow-roasting meat and fish.

• Maraschino maraskino · Drink · Northern Dalmatia (Zadar)

  Maraschino is a clear liqueur distilled from marasca cherries, small, slightly sour cherries that grow wild along parts of the Dalmatian coast.

• Rožata · Dessert · Dubrovnik

  Rožata is a traditional Dalmatian custard pudding with a caramel topping, close to French crème caramel.

Food of Croatia

Dishes like Baron Trenck steak in other countries

Same type of dish and similar main ingredients as Baron Trenck steak:

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Tochitură · Main dish · Moldavia, Romania

  Tochitură is a traditional Romanian and Moldovan dish of small pieces of meat, usually pork, fried slowly in their own fat and juices, often in a cast-iron pot; the name comes from the verb a topi, "to melt".

• Quiche lorraine · Main dish · Lorraine, France

  Quiche lorraine is the best-known form of quiche: a pastry case filled with a savoury custard of beaten eggs and cream and pieces of bacon, baked until just set.

• Potato babka бабка · Main dish · Grodno and the west, Belarus

  Potato babka is a baked dish of grated potatoes, eggs and onions mixed with pieces of smoked or fried bacon, and sometimes sausage, cooked in a pot in the oven until crisp on the outside and soft inside.