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