Borjú (“BORE-YOU”) is common in Hungary, perhaps because of the relative toughness of most other forms of Hungarian marha (beef). In addition to its widespread use as an ingredient for pörkölt (stew), borjú is probably most familiar as the “deluxe” variant of bécsiszelet (Wienerschnitzel).
The above plate of borjúszűz libamájjal töltve konyak mártással (tenderloin of veal stuffed with goose liver in cognac sauce) was the subject of this September, 2006 item on Budapest’s Kiskakukk Étterem restaurant.
