George Lang

Beef Tenderloin Ragout

Vesepecsenye Becsinált

Preparation info

  • 4 or 5

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 pounds beef tenderloin
  • 1 medium-sized onion, minced
  • 2 tablespoons

Method

  1. Trim beef of membrane and cut into ½-inch pieces.
  2. Wilt the onion in the lard in a large braising pot.
  3. Add beef. Reduce heat to the lowest possible. Cover the pot and cook; add a little broth as needed. When meat is done, carefully let the liquid evaporate and