Hungarian Chopped Tenderloin
|Lean beef||1 1⁄2 Pound|
|Tomatoes/10 ounce lecso||4|
|Garlic||1 Clove (5 gm)|
Put four eggs into boiling water and boil for 8 mins.
Then put into cold water.
Remove the shells and leave to cool.
Fry the chopped onion and garlic in lard, then mix with red paprika and put aside.
Chop the bacon (without the rind); mince the beef, together with the two rolls previously soaked in water and squeezed out; add a dessertspoonful of onions and paprika mixed, also the chopped bacon, and one egg; add salt and pepper, and a pinch of marjoram, and finally add the four chopped hard boiled eggs.
Mix it, put on a moistened board, and with moistened hands form it into the original shape.
Put into a baking tin or casserole, greased with lard and bake in the oven for 25 to 30 mins.
Wash the green paprika and tomatoes, remove the pith from the paprika, and cut into rounds, cut the tomatoes into cubes, first removing the seeds.
Heat lard in a pan, add green paprika, and stirring carefully, fry for a few minutes, and then add the tomato.
Put into a small pan, add the onions mixed with red paprika and some water, salt a little, and add a little sugar, and begin to cook slowly.
After leaving the minced tenderloin for a quarter of an hour, cut into slices, put on a warm dish and put the lecso on either side.
At the two ends of the dish put cubes of potatoes which have been cooked in salted water, prepared to be ready for the time of serving.