Beef stew a la mode gundel

6 Servings

Ingredients

Quantity Ingredient
800 grams Tenderloin of beef
150 grams Lard
25 grams Flour
180 grams Haricot beans
180 grams Asparagus tips
180 grams Garden peas
180 grams Goose liver
150 millilitres Red wine
25 grams Salt
1 dash Pepper
1 dash Marjoram
6 Eggs
50 grams Butter
150 millilitres Sweet cream
Parsley

Directions

SCRAMBLED EGG GARNISH

Braise the well hung tenderloin, cut into strips, in the lard. Season with salt, pepper and marjoram. When half tender add the goose liver, also cut in strips. When cooked, fill up with red wine, and thicken with a little sifted flour. Mix in the beans, peas and the asparagus tips, all of which have been cooked in salt water. Top stew with a nest-like arrangement of six scrambled eggs made with cream and butter. Serve with French fried potatoes.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4⅖

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