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Budapest Tenderloin Steaks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)222.4058
Energy (kCal)2914.6698
Carbohydrates (g)46.0482
Total fats (g)201.6905
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the onion in the bacon fat until transparent. | 2. Add the tomato purée and stir a few minutes until brown. | 3. Season with paprika. | 4. Add the diced pepers and sliced mushrooms. | 5. Season with salt, cover the pan and braise for 10 minutes. | 6. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. | 7. Leave aside in a warm place. | 8. Cut the tenderloin into 4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. | 9. Arrange on a serving dish, cover with sauce and serve hot. | 10. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 2 2239.4717 0.0 177.7977 164.65099999999998
    bacon rendered smoked fat - - - -
    goose liver 8 ounces 301.6386 14.3335 37.1265 9.7069
    mushroom 8 ounces field 77.1106 15.3994 5.0802 1.1113
    pepper 2 sweet 1.2417 0.2881 0.0534 0.0106
    onion 2 chopped 56.0 13.075999999999999 1.54 0.14
    tomato puree 1 teaspoon 1.9792 0.4677 0.0859 0.0109
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    white pepper - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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