ReceptnaptárStrasbourg-Style Beefsteak
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Ingredients
Method
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- Trim the ragged edges off the steaks, and season with salt and pepper.
- Sear both sides quickly in a hot pan with a little fat, 1 minute per side, so they get a nice crust.
- Sear the goose liver in a hot pan with a little fat, 1 minute per side, then mash it with a fork.
- For the mushroom ragout, sauté the onion in butter until translucent, add the finely chopped mushrooms, fry for 5-6 minutes, season with the tomato paste, beef stock, salt, pepper and parsley, and reduce for a few minutes.
- Boil the peas in lightly salted water until tender (about 5-8 minutes), then drain.
- Grease a roasting tin generously with fat, place the seared steaks in it, pile a spoonful of mashed goose liver on each, then a spoonful of mushroom ragout, and finally the cooked peas on top.
- Put it in a hot, 200°C oven for 5 minutes before serving, so the layers heat through.
- Serve immediately, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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