(source: J. Liptáková)
Ingredients: 800g beef sirloin, 120g smoked bacon, 350g goose liver, 1 teaspoon ground red pepper, 1 onion, 200g green pepper, 1 garlic clove, 100g tomatoes, 2 tablespoons oil, 200g champignons, 250-350ml broth, 150g green peas.
Preparation: The ragout: sauté a finely chopped onion in oil. Add smoked bacon, green pepper and champignons sliced in cubes. Sprinkle with ground red pepper. Add tomatoes, sliced in cubes, and baste with broth. Sauté for several minutes and then add pieces of goose liver together with green peas. Let the ragout simmer for 2-3 minutes.
The goose liver: Cut the goose liver into slices 1-1.5 centimetres thick (the remains will be added to the ragout). Season with salt and pepper. Using a minimum of hot oil, sear the slices on both sides for 1 minute. Place the seared slices of goose liver in the oven and roast them at 180°C for 8 minutes.
The sirloin: Cut into slices about 3 centimetres thick and season with salt and pepper. Using a minimum of hot oil, sear the slices on both sides for 2-3 minutes and then place them for 5 minutes into an oven pre-heated to 180°C.
Serving: Place the slices of sirloin in the middle of a pre-heated plate. Put a slice of goose liver on top of each sirloin slice and surround with ragout.
Serve the sirloin á la Budapest with roasted potatoes, chips/French fries or rice sprinkled with parsley.
Hungarian recipes:
Cottage-cheese dumplings with strawberry icing
