Beef is most often used in stews, soups and steaks, but there are countless exciting recipes and methods for preparing beef. It is one of the best red meats and has been highly regarded for centuries.
Little is said about beef béchamel, which already had a special chapter in Ágnes Zilahy's 19th century recipe book. It is served with vegetables, paprika, sour cream, wine, lots of spices and even better garnishes, something you rarely see on restaurant menus today. And the customers would love it.
Ágnes Zilahy on the beef bacon: „In simpler households, there is normally little variety in the preparation of baked patties, because the ingredients are harder to come by. I have therefore listed only those pancakes that can be made in any country. Those that are twisted taste I have never liked meat; and in my experience no one, including myself, considers it as good as fresh meat, kept as natural as possible. „
A nice beef tenderloin twist
So often at the table we hear „I had such a nice piece of meat”, „it was such a nice piece of meat that I couldn't leave”. In many cases, this is how Sunday lunches start, that the supply, that is, the raw material captivates the creator. Yes, it is a work of art when you start working with beef, because you don't just fry it and serve it, you give it a lot of care. Since beef cooks for a long time, it is usually accompanied by a variety of side dishes, as there is time to prepare it in between. These include bun dumplings, potato dumplings, or a pan-fried tofu. And a well-prepared beef stew is a meal to remember.
The best game sauce
It is considered an iconic dish that can be prepared in as many ways as a stuffed cabbage. The proportions and types of vegetables, meats, spices and seasonings will determine the final result. Our venison sauce is hundreds of years old and, with minimal tweaks, remains the same as it was made by my great-grandmother's ancestors in the past. The meat is browned, bacon is melted in its fat, then caramelized, and finally boiled with lots of vegetables, mustard and mashed with a little cream. The beautiful meat slices along with a slightly chunky, medium creamy sauce, so that you can feel the abundance of vegetables, with the occasional parsley. Serve with steamed dumplings, bread rolls, and the next day with home-cooked pasta. It is basically a Hungarian recipe, but neighbouring and near-neighbouring countries like Slovakia, the Czech Republic and Poland also like to make it. The Czechs, on the other hand, stick to the very old recipe, which is a bit surprising but heavenly. They also use beef béchamel for their raspberry sauce, with the same vegetable gravy, but when serving, they do serve whipped cream and a sour red fruit casserole between the dumplings and the sauce. If you haven't tried it before, don't miss it, because as strange as it may sound at first, it's a perfect and festive flavour combination.
