Vőlegény leves/ Groom’s soup
1 lb. leg of lamb
1/2 lb. white beans
3-4 slices bacon
2 medium onions
1 celery stalk
2 cloves of garlic
3 medium potatoes
1-2 bay leaves
1 tsp vinegar
Pinch of sugar
1 bunch parsley
Soak beans overnight in cold water.
Cube meat. Cut up bacon, garlic and onions into small pieces. Cut carrots and celery into strips. Peel and cube potatoes. Chop parsley.
Fry bacon and add onion and garlic. Simmer for a few minutes. Add meat, fry for 5 minutes, stirring so it won’t burn. Add beans with liquid, carrots, celery, salt, and enough water to cover it. Cover and cook until meat and vegetables are almost done. Add potatoes and cook for 20 more minutes.
Before serving, flavor it with vinegar, sugar and parsley.
Pork tenderloin ala Eger
12 slices of pork tenderloin, about 1 ½ lb.
1 medium onion
1 stick butter
Bunch of parsley green
2 oz cognac
¼ cup egri bikavér (Bull’s Blood wine of Eger)
Cut up onions and parsley. Tenderize and salt pork. Melt half the butter, add and fry pork half way. Remove from heat, pour cognac over meat and light it. Set aside.
In another pan melt butter, add and simmer onions. Add wine and simmer another 2-3 minutes. Add ketchup and mustard, mix and add tenderloin. Simmer until pork is done. Sprinkle with black pepper and parsley.
Serve warm with rice or potato wedges fried in oil.