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Beef Stew

800 g Tenderloin of beef
150 g Lard
25 g Flour
180 g Haricot beans
180 g Asparagus tips
180 g Garden peas
180 g Goose liver
150 ml Red wine
25 g Salt
1 ds Pepper
1 ds Marjoram


Scrambled Egg Garnish
6 Eggs
50 g Butter
150 ml Sweet cream
Parsley


Braise the well hung tenderloin, cut into strips, in the lard. Season with salt, pepper and marjoram. When half tender add the goose liver, also cut in strips. When cooked, fill up with red wine, and thicken with a little sifted flour. Mix in the beans, peas and the asparagus tips, all of which have been cooked in salt water. Top stew with a nest-like arrangement of six scrambled eggs made with cream and butter. Serve with French fried potatoes.


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