Hungarian food recipes – Budapest medallions
This truly Hungarian composition with choice ingredients was created for the restaurant in the Hungarian Pavilion at the 1958 World Exhibition in Brussels, Belgium.
Fillet of beef Budapest – Bélszín Budapest-módra
Ingredients:
- 1 large onion
- 1/4 cup/60 g butter
- 1/2 tsp sweet paprika
- 10 oz/300 g veal bones
- salt, pepper
- 7 oz/200 g goose liver
- 3 1/2 oz/l 00 g smoked ham, or bacon
- 2 large bell peppers (capsicum)
- 7 oz/200g button mushrooms
- I large tomato
- I cup/150 g peas
- 1 3/4 lbs/800 g fillet of beef
- 1/2 cup/80 ml oil
To make die stock: dice the onion finely. Melt the butter in a saucepan, and sweat the onion in it until translucent/lake the saucepan off the hear and sprinkle paprika over the onion. Add the veal bones, and enough cold water to cover them. Add a pinch of salt and bring to the boil, (‘over, and simmer for about 40 minutes. Strain the stock through a fine sieve, season to taste with salt and pepper, and reserve it, keeping warm.
To make the ragout, dice the goose liver and the smoked ham (or bacon) very finely (maximum % inch/5 mm dice). Seed and finely dice the bell peppers. Finely dice the mushrooms. Skin and finely dice the tomatoes. Saute the ham in a skillet until crisp. Deglaze the pan with stock, then add the peppers, tomatoes, mushroom, and goose liver. Cook over a high heat, stirring all the time, until the vegetables are browned.
Add the peas and continue cooking until all the vegetables are lender. Cut the filler of beef into slices X inch/2 cm thick, and flatten them out using the heel of your hand {or bear them very gently with a meat mallet). Heat the oil in a skillet and saute the beef on both sides until the center of the beef is medium rare. Arrange half of the ragout on a warmed serving dish, and place rhe fillets of beef on top. Place one tablespoon of ragour on each of the fillets. Serve the medallions with rice, French fries, or sauteed latticed potatoes.
