Hungarian Rump Steak
|Rump steak||1 3⁄4 Pound|
|Garlic||1 Clove (5 gm)|
|White wine||3⁄4 Cup (12 tbs) (About 1.5 Gill)|
|Sour cream||3⁄4 Cup (12 tbs) (About 1.5 Gill)|
|Smoked ox tongue||3 Ounce|
|Champignon mushrooms||3 Ounce|
|Flour||1 1⁄2 Ounce|
Cut the prepared onions and vegetables into rounds.
Dry the washed beef with a cloth, salt and dust with pepper.
Cut the bacon into ribbons, render and fry until it is yellow.
Remove the bacon cracklings and put aside.
Add a small quantity of lard to the bacon fat, heat and put in the beef, the sliced vegetables, onions, garlic and fry over a good flame, stirring.
Then put the beef and vegetables into a saucepan.
Put a pan at edge of stove, add flour, fry it light brown and remove from stove, add half the red paprika and dilute with 2 gills warm water or with bone stock and wine.
Boil a little, then pour over beef and let it simmer either at the edge of the stove or in the oven.
After half an hour add green paprika and tomato cut into quarters.
Boil the macaroni in salted water, allow to cool and strain well.
In the meantime turn the beef a few times and dilute with bone stock or water if necessary.
Cut the prepared champignon mushrooms into strips, fry in a little lard and then sprinkle with paprika.
Also cut the ox tongue into slices.
Grease a small casserole with lard and sprinkle with breadcrumbs.
Beat the two eggs.
Line the casserole with the macaroni.
Chop up remainder, mix the beaten eggs with 1 1/2 oz. lard, add sour cream, macaroni, mushroom and ox tongue.
Put into the casserole and bake for 25 to 35 mins. in the oven.
In the meantime turn the beef occasionally and dilute with water or bone stock when necessary.
Put the tender beef into another pot.
Strain the gravy, and again pour over the beef.
When serving, put the macaroni in the middle of a warmed dish, arrange the sliced beef round it, pour on the hot gravy and put warmed bacon on the top.