Beef Stew A La Mode Gundel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
800 gram: Tenderloin of beef,
150 gram: Lard,
25 gram: Flour,
180 gram: Haricot beans,
180 gram: Asparagus tips,
180 gram: Garden peas,
180 gram: Goose liver,
150 milliliter: Red wine,
25 gram: Salt,
1 dash: Pepper,
1 dash: Marjoram,
SCRAMBLED EGG GARNISH
6: Eggs,
50 gram: Butter,
150 milliliter: Sweet cream,
Parsley,
Directions:
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 2:323/4.4
Source from luhu.jp
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 2:323/4.4
Source from luhu.jp