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Stew A La Mode
(Porkolt A La Gundel)
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| What You Need: |
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1 pound beef tenderloin, ½ inch thick
¼ cup butter
3 medium onions, thinly sliced
3 tablespoons flour
2 teaspoons salt
¾ cup water
½ teaspoon dried marjoram
½ cup red burgundy
¼ teaspoon pepper
1 package frozen cut green beans
¼ teaspoon monosodium glutamate
1 package frozen green peas
½ pound calf liver, ½ inch thick
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| How To Cook: |
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1. Trim fat from meat. Combine flour, salt, marjoram, pepper, monosodium glutamate.
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2. Pound this flour mixture into both sides of beef; use rest of flour mixture to coat liver.
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3. Then cut both pieces of meat into 2-inch by 1-inch strips.
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4. In hot butter in large pan, saute onions until golden; remove and reserve.
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5. In same butter, brown tenderloin and liver strips, turning them often.
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6. Add onions, water, and wine.
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7. Simmer, uncovered, over low heat, stirring occasionally, until mixture is slightly thickened and meat is tender-about 15 minutes.
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8. Meanwhile, cook beans and peas for 1 minute less than package labels direct; drain.
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9. Just before serving, gently stir them into stew.
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