Beef Lung Roast a La Kratky

Cut the beef lung roast into slices about 1 cm thin. Season with salt and pepper, soak in olive oil and let it sit for a little while. In a frying pan, brown meat on both sides. Add finely chopped onion and mushrooms and fry. Add a little cognac and flambé. Add cream, crème fraîche and juice of one lemon, briefly lightly bubble. Season to taste with salt, pepper and freshly grated muscatel.

For the side dish, lard the onion with cloves. Cook the long grain rice with the spiked onion. Arrange meat with sauce on plates.

Serve with long grain rice and hominy.

from : : Robert Kratky, Oe3 Moderator

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