ReceptnaptárRabbit Hash (Ragout) with Fried Eggs
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Ingredients
Method
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- Fry the flour in the lard over medium heat until it's a loose roux - without browning it - remove from the heat, and stir in the paprika.
- Add the finely chopped onion, mushrooms and parsley, return to the heat, and braise over low heat for 8-10 minutes, until the mushrooms release their liquid and soften.
- Add the broth, and cook until it becomes thick and paste-like.
- Stir in the chopped or ground rabbit meat, the cream, the Worcestershire sauce and the hot paprika, and season with salt and pepper.
- Simmer together over low heat for another 5-8 minutes, until the meat is warmed through and the flavors meld.
- Meanwhile, in a separate pan, fry sunny-side-up eggs in a little lard, one per person.
- Serve the rabbit hash in a bowl or divided onto individual plates, with a fried egg on top of each serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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