Transylvanian-Hungarian cuisine features tarragon more than Hungarian cuisine does. This recipe comes from A Főzőkanál Művészei and was contributed by András Kovács. It serves 10.
Ingredients:
600 grams lamb or veal, diced
2 small onions, chopped
100 grams fat or oil
500 grams mixed vegetables
150 grams celery root
1 liter stock
200 milliliters cream
100 grams flour
50 grams butter
2 egg yolks
Pinch crushed black pepper
Salt
1 bunch parsley, finely chopped
Tarragon, finely chopped
Method:
Sauté the onions in the fat. Add the meat, salt, pepper, stock and water. When the meat is half-cooked add the vegetables which have been cut into thin strips and keep cooking until all of the ingredients are done. Meanwhile, make a roux with the butter and flour, and then add a little of the cream to it. Add the roux to the soup. When it’s almost ready, add the tarragon and parsley, and slowly stir in the egg yolks and the remaining cream.
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