Fried with wine sauce (Sautéed fudge)

Cut the fudge into 1-centimeter thick slices

Then cut them into 5-centimeter squares

Soak them in a marinade of lemon, salt, and black pepper for about 15 minutes

Fry them in butter until they are nicely browned

Make the sauce by heating a tablespoon of butter in a pan

When hot, sauté the onion, tomato, black pepper, and flour

Let it cook without stirring

Add the white wine, red wine, beef broth or water, and let it simmer

Just before serving, add the pickle relish to the sauce and serve it over the fudge

Serve with mashed potatoes