Recipe for Budapest Tenderloin Steaks


800 g/one and three tenderloin,
fat rendered from 100 g/4 oz smoked bacon,
200 g/8 oz goose liver,
200 g/8 oz field mushrooms,
2 sweet peppers,
2 small onions (chopped),
1 teaspoon tomato purée,
2 teaspoon paprika,
2 tablespoon oil,
ground white pepper,


Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place.

Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot.

Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.

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