Veal fillet à la Budapest

Ingredients for 4 servings:

• 8 veal fillets, each 80 g
• 350g veal bones, have the butcher chop them up!
• 150 g fat
• 15 g salt
• 60 g smoked bacon
• 150 g liver(s) (goose liver)
• 150 g mushrooms
• 200 g onion(s)
• Paprika powder
• 20 g tomato paste
• 100 g bell pepper(s)
• 5 g garlic
• 100 g peas, young (possibly canned)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

In 50g of fat, cook finely chopped onions until golden brown. Add paprika, tomato paste, and finely chopped garlic, top up with 0.3l of water, and season lightly with salt. Once boiling, add the chopped bones and simmer for 35 minutes, stirring frequently. Remove the bones and strain the meat juices, which should be quite thick, through a sieve. Meanwhile, fry the finely diced smoked bacon. Add the cleaned and diced mushrooms and let them brown, then add the diced goose liver and bell peppers. Sauté for another 4 minutes, add the meat juices, and bring to a boil. Season the fillet slices with salt and sear briefly in hot fat until a pink center remains. Transfer to a platter, pour over the hot Budapest ragout, and top with the heated and drained peas. Serve with pasta, rice, potatoes, or salad.