Hungarian Braised Tenderloin With Tarhonya
|Tenderloin||1 3⁄4 Pound|
|Garlic||1 Clove (5 gm)|
|Flour||1 1⁄2 Ounce|
|Paprika||1⁄2 Ounce (Red Colored)|
|Paprika||4 (Green Colored)|
|White wine||7 1⁄2 Ounce (1.5 Gill)|
Dry the washed meat with a cloth.
Cut the bacon into strips.
Lard the steak with the bacon, salt it and rub with pepper.
Chop the vegetables and one and a half onions into rounds.
Chop the remaining onion finely.
Heat half the lard in a pan, add meat, vegetables, onions and garlic.
Fry, turning the meat carefully, then put into a casserole.
If there is any bacon left, render it in a pan, fry the flour in the bacon fat and, when yellow, put aside; mix in 1/2 oz. of red paprika, dilute with white wine, and, after mixing, add to the beef, and simmer either at the edge of the stove or in the oven.
In the meantime prepare the tarhonya.
Fry the tarhonya until it is yellow in 1 oz. lard, sprinkle the finely chopped onion on it, continue frying, and mix in a little red paprika.
Dilute with 1 1/2 pt. water, cover and cook until tender.
Cook the washed and chopped green paprika and tomato in some lard.
Put the steak into another pot when tender, and strain the gravy over it.
Add green paprika, tomato, cook for a while and then put on a warm dish, dicing first.