Ingredients for 5
1 kg beef eye of round, tenderloin or sirloin
0,5 kg champignon
1 large onion
1 spoon butter
beef stock
2 dl thickened cream
soy sauce or worcestershire sauce
olive oil
cracked pepper

Preparation
We cut the mushrooms than the beef into strips 2 cm x 4 cm. The onion was halved then cut into fine cubes. We heated the butter over medium fire and fried the mushrooms until it cooked through. We could check it easily, when it was ready it leaked juices. It took approximately 7 minutes. We put it into a pot, than aside.

In the same pan we melted the butter and browned the beef over medium fire for about 10 minutes. We added the cut onions, some salt and freshly cracked pepper. The meat started to leak juices, we cooked it for about 10 more minutes than we added 1 tablespoon of worcester. The original recipes use soy sauce, but it can be replaced with worchestershire, and we prefer that better. So we added only one spoon of sauce, and tasted it. Thanks to this sauce the gravy got wonderful brown color.

Over low-medium fire we cooked it for 1 hour. The evaporated water was replaced with beef stock. We used beef stock cubes to make it. When the meat was soft enough we added mushrooms (and its juices), the thickened cream and a lot of cracked pepper. We tasted it several times to make sure we won’t spice it too much. We added one more spoon of worcester sauce also to make the gravy darker.
In our opinion the best side dish is brown bread and pickles, but rice can also be a great choice.

Sabaton
As former (and prospective) members of the Eastern Block we had a very difficult time to offer the best music to this dish. Sabaton proved to be the best choice. They are from Sweden, formed in 1999. Them songs, lyrics themes are about World War, battles and more war. The last full length album, called Heroes was released last year.
There is much more to say about them. Metal lovers know them, and most of them like them, and if you know them probably you know this album. If not, let us show you our favourite track from this album: Soldier of 3 Armies.

[See image gallery at meatkult.com]

Ingredients for 6:
- 1,3 kg beef
– 25 dkg mushroom
– 25 dkg bacon
– bottle of dry red wine
– 2 onion
– 10 dkg mini red onions
– 1 leek
– 3 carrots
– 6 cloves garlic
– parsley
– thyme
– 2 bay leaves
– 1 kg potato for side dish

Preparation:

First thing had to be done was the preparation of the bowl. It has to be filled with cold water for at least half hour before usage. It is prevent the bowl from cracking and also provides a lot of steam to the food, makes it unique.

When it was done we cut one onion, half of the leek, in small pieces. Than we added the garlic, the bay leaf half of the parsley, the thyme and the bottle of red wine to it. We cooked it on low fire for 30 minutes, took care to not let it boil too heavily. When it was ready we had to filter it. Only the liquid (the wine substance) was used in the future.

Beef

In this meat ragu the beef needs to be fried before putting it into the oven. We cut the beef flank to mouthful cubes and we put it on medium fire for 10 minutes. Few rotations were necessary, and we tried to avoid to let the lovely meat cubes touch each other.

Putting everything together

when both the meat and the broth were ready we emptied the baking clay bowl. It was time to chop the bacon, mushrooms, carrots, the other half of the leek, and the garlic and the mini red onions. We put the previous ingredients in the bottom of the bowl, salted it and we grinded some pepper on it. The beef followed it up and than the filtered wine reduction. We covered it with baking paper, put the cover on it and it was ready to bake.

Baking

The baking took little more than 3 hours (we payed attention to put the bowl in a cold oven and gradually raised the heat otherwise it could crack). No other liquid adding was necessary during the baking, because the vegetables leak some juice and the clay pot provided some steam. The first check on it was at 2 hours after the start, it was a great opportunity to check the taste,  correct it with some more salt and the chewiness of the beef. When more than 3 hours left, we checked on it again, and it was ready to serve.

We served it with cooked potatoes (cooked with caraway seed). Some parsley left, we chopped it and put on a top of the ragu. The result was really impressive, tasty beef ragu. We get used to the taste of the pörkölt (we are going to show that too once), so it was a little unusual. The wine, the beef with the carrots and mushrooms, cooked all together provided a delectable taste.

Altough disbanding a great band usually a really sad thing, sometimes the fans get back something precious. Hungarian doom metal legend, Mood’s break-up was a great loss for the doom/stoner scene, but fortunately these talented guys didn’t disappear.

After the band split up in 2001, the members formed two bands, with similar music directions as Mood: Stereochrist (started as Supernatural) with a more direct stoner style, and Wall Of Sleep, which is somewhat closer to traditional doom metal. Stereochrist has three studio albums, Wall Of Sleep just released their fifth lp, called No Quarter Given. You can give them a chance, right here:

In 2009, three members of the original Mood line up started to play altogether again, as Magma Rise. After two albums, it seems this was a good idea. Here is an old Mood hit from Magma Rise’s first album, with Kyle Thomas (Trouble, Alabama Thunderpussy, etc) behind the mic:

It was one of our most ambitious experiment and although we had some doubts (apart from looking epic, will it also be edible?), we have to say that the end result turned out to be phenomenal in every aspects. So we can share the recipe with confidence. Here you go.

We will list the ingredients separately for each element of the tower. Feel free to build your layers in any order you want!

Pork layer

• 1 kg thin minced pork
• 2 eggs
• 3 spoon bread crumbs
• some soaked bread (~1 slice)
• 1 onion
• 1 clove garlic
• parsley
• salt
• black pepper

To top we wanted to put a little more tender layer so the pork with some bread sounded good. After chopping the onion and the garlic we mixed everything in a bowl and put it in one of the 3 same sized oiled baking dish.

Beef layer

• 1 kg minced beef
• 1 onion
• 1 egg
• 2 spoon bread crumbs
• 1 clove garlic
• salt
• black pepper

This was a meat cake, so a surfeit layer must had been there. A nice, hamburger-like beef patty proved to be a good idea. We mixed it together just like the pork patty and put it in the next oiled baking dish.

Turkey layer

• 0,5 kg minced turkey
• 0,25 kg mushroom
• 3 spoon bread crumbs
• some soaked bread (~2 slices)
• half onion
• 1 clove garlic
• salt
• black pepper

A poultry meat and mushroom mix was the bottom layer. We chopped the onion and the mushrooms, and put the onion on fire in a pan with some oil. After 5 minutes it was time to add the mushrooms, salt and some pepper. We covered it and cooked for 20 minutes. When it was ready we cooled it down and mixed it with the meat, bread, garlic some more salt and pepper, but we did not add more onion to it. It was ready to put it in the last oiled baking dish.

Baking the patties

Fortunately the oven was big enough to cram all the 3 dishes. We put them in on 200 degrees, mixing them order in every 20 minutes. The turkey layer need 1 hour 40 minutes to get ready, the beef and the pork needed 2 hours. The pork and beef patty were about 5 centimeters high, turkey patty was a little big lower because it has been made of less meat.

When all of the patties were ready we built the meat tower, tried the layers to each other. Some correction has to be done with knife to make it flat. Of course a meat cake needs some filling just like the sweet one, so here is what we used:

Fillings

• 10 dkg cheddar and 10 dkg smoked cheese
• 3 dl sour cream
• half onion
• 2 cloves garlic
• salt
• mustard
• gravy
• black pepper

To a cake like this we offer 2 fillings. To the first one we grated the onions and mixed it with sour cream and salt. To the second one we created a fast mustard and black pepper sauce. Both was delicious!

It was time to put together everything. We put the turkey layer in a large baking dish. On it, 4 or 5 spoons of sour cream souce and the grated cheddar has been layed. Next came the beef patty – we put it carefully on top of the cheddar and covered it with the mustard sauce and with the smoked cheese.

It took the cheddar 20 minutes on 200 degrees to slightly melt.

Covering the cake

• 1,5 kg potatoes
• ~1,5 dl milk
• margarine
• salt

This cake’s cover is made from mashed potatoes. It is easy to make, we just peeled to potatoes, cooked them for 15 minutes, mashed it and mixed it with milk and margarine. We mixed it a little bit with a hand blender, but we had to be careful with it because not only it became smooth and homogenous but also a little sticky which made it hard to cover the meat. However, it was not impossible and the result as you can see was more than satisfying.

Decoration

• 25 dkg smoked lard
• 15 quail eggs
• black pepper
• paprika powder
• ground cumin

For decoration we cut 25 dkg of smoked bacon to small cubes and fried them, then we cooked the quail eggs for 10 minutes. The smoked bacon cubes has been placed on the side of this gorgeous cake, and the eggs on the top. On the top we also placed the fucking awesome logo and as a salute to true Norwegian black metal: a burning church. It was a time-consuming job to cut out the shapes from paper, but as you can see on the result, it was worth it. We used black pepper for the logo, cumin for the church and paprika powder for the flames.

The result was a beautiful, 20 cm wide, 20 cm high meatloaf cake. It was enough to feed 10 of us, and a quarter of it still remained for the following day. As we mentioned, our expectations were rather reserved when it came to the taste, but it actually highly surpassed even our most optimistic expectations.

Despite the decoration of this meaty masterpiece, this time we skipped those recurring unholy scandinavian black metal bands and we choose an inland horde from the next town. Mörbid Carnage released two studio albums so far, and both of them are amongst our favourite Hungarian thrash metal acts ever.

Fun fact: apparently Google Music All Access categorised them as pop.