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Drinks and Coctails Recipes

  Added: Jun 16, 2011  •  Visited (235)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stew A La Mode
(Porkolt A La Gundel)
What You Need:
  • 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

  • How To Cook:
    1. Trim fat from meat. Combine flour, salt, marjoram, pepper, monosodium glutamate.

    2. Pound this flour mixture into both sides of beef; use rest of flour mixture to coat liver.

    3. Then cut both pieces of meat into 2-inch by 1-inch strips.

    4. In hot butter in large pan, saute onions until golden; remove and reserve.

    5. In same butter, brown tenderloin and liver strips, turning them often.

    6. Add onions, water, and wine.

    7. Simmer, uncovered, over low heat, stirring occasionally, until mixture is slightly thickened and meat is tender-about 15 minutes.

    8. Meanwhile, cook beans and peas for 1 minute less than package labels direct; drain.

    9. Just before serving, gently stir them into stew.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Dish » Stew
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Peas

     





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