ReceptnaptárMushroom Hash (Ragout)
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Ingredients
Method
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- Pour hot vinegar water over the mushrooms, let stand a few minutes, then drain and slice.
- Sauté the onion in butter in a pan until translucent, add the mushrooms, and sauté together for a few minutes.
- Separately make a light roux from a knob of butter and stir it into the mushroom-onion base.
- Add the cubed roasted veal and goose liver, pour in the wine, season with salt, and simmer together for a few minutes.
- Remove from the heat, stir in the sour cream, and keep warm until serving without boiling it.
- Make soft scrambled eggs from the eggs, and spread onto a platter or individual plates.
- Pile the mushroom-goose liver ragout on top of the scrambled eggs.
- Bake the puff pastry sheets until golden, and cover the plated ragout with them.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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