Updated: George Lang's Hungarian lemon beef

Updated Oct. 10: Rated 4/5 stars. The beef really improved after sitting in the sauce overnight. The combination of lemon, tarragon and bacon is unusual but tasty. We would eat it again, which means the recipe joins the repertoire.

On a challenge from my husband, I delved into the world that is Hungarian cooking tonight with a recipe from George's esteemed book, page 245.

Beef, tarragon, bacon, lemon and sour cream: What is there not to love?

Caveat: I followed the recipe except I browned the beef chunks slightly in butter before cooking them in the broth.

The finished product seems close to a stroganoff, albeit more tart with the lemon juice. Tarragon (from the herb garden!) with beef, though: nothing beats it! 

No onion, no garlic! George, seriously what were you thinking?! 

Hungarian foodies out there: Could Citromos marhahus include garlic or onion and be authentic? Or even shallots? Will white wine ruin it? 

And the recipe doesn't say what to serve with the dish. Noodles? Potatoes? Rice? All this sauce and chunks of beef just swimming. With bacon.