Text 31675, 82 rader
Skriven 2012-12-08 23:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: silliness 680
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 ML> This will thrill my traveling friend
 JW> That's the plan.

Hey, that's my job.

 ML> burgers have been her primary sustenance for most of her life
 JW> I hope she's not underwhelmed by what we have to offer here.

It's a short enough visit from my standpoint (though perhaps
long enough from yours), and hers is one day shorter still.

 ML> She will eat most kinds beef and pork
 JW> We shall have lots of both.

I am definitely looking forward.

 ML> if it lived in the water, it's off the list. Which I suppose
 ML> lets walrus out.
 JW> We shall see.

She will be gracious in her declinement. Though I think that
there has already been an exception to this rule: that rare
case being foie gras, of which she doesn't seem to care if
the donor poultry had swum around in a lake or pond a bit.

 JW> Title: PQM Pork Belly Sandwich Part 1
 JW> Servings: 4
 JW> 2 kg pork belly

All right! That's my kind of sandwich. Each 1+ lb serving
gives roughly 2400 Calories for the meat portion - of course
some will be given up in the multiple cookings, but it appears,
yes, that that's my kind of sandwich.

----- Now You're Cooking! v5.59 [Meal-Master Export Format]

      Title: Bacsai Lecsos Rostelyos (Beef Slices With Lecso)
 Categories: beef, casseroles, hungarian, main dish, pork
      Yield: 4 servings

      4 sl beef; weighing 200g each
    120 g  smoked pork belly; lardons
     60 g  lard
    160 g  onions
    200 g  lecso
     16 g  flour
      1    garlic clove; crushed
      1 tb paprika, noble sweet
    1/2 ts caraway seeds
      1 tb tomato puree
      1    salt

NB ** Lecso is a pepper & tomato stew, very widely used in hungarian
cooking.

Cut smoked pork belly into fine lardons abt 1/2 cm in cross section.
Melt the lard in a frying pan and cook the lardons until transparent
and the fat is running. Remove and place in a shallow casserole. Salt
(and flour, optional and not authentic) the slices of beef, which
have previously been beaten out lightly. Fry lightly on both sides
removing each as it's done and placing in the casserole too.

When all the beef is cooked, add the finely chopped onions in their
turn and sweat in the remaining fat until well softened but not
browned. Add paprika, tomato puree, crushed garlic and caraway seeds
and cook a further minute or so before adding a little water. Bring
to a boil and simmer 2 minutes before pouring over the beef slices.
Add enough water just to cover beef, bring to boil, cover and simmer,
turning beef from time to time, adding extra water if needed. Just
before beef is fully tender, pour the lecso over, and cook until beef
is done. Correct seasoning and serve.

Accompany with noodles and a green salad.

Original poster Ian Hoare

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