Hussar's roast

8 servings

Ingredients

Quantity Ingredient
4 pounds Beef round or rump; boneless
½ cup Vinegar; hot
Salt and pepper; to taste
6 tablespoons Butter or margarine
½ cup Beef bouillon or consomme; hot
1 large Onion; peeled and sliced
1 cup Bread cubes; fresh small
1 large Onion; grated or minced
1 Egg; beaten slightly

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Scald beef with hot vinegar and wipe dry. Dredge meat with flour seasoned with salt, pepper. Heat 4 Tbs butter in large kettle; brown meat on both sides in butter. add bouillon and sliced onion. Cook very slowly, tightly covered, about 2 hours. Turn occasionally while cooking. Meanwhile, combine bread cubes, grated onion, egg and remaining 2 Tbs of butter, melted. Season with salt and pepper. Take meat from kettle cut into crosswise slices, about ¼ inch thick. Cut from the top to about 1 inch from the bottom so that the slices are apart but not separate. Place stuffing between slices. Skewer meat at each end; bind the roast with heavy thread. Carefully return roast to kettle. Sprinkle with a little flour and baste with drippings. Cook, covered, over low heat, 30 mins. Remove to a warm platter. Remove thread and skewers. Thicken remaining liquid with flour to use as a gravy, if desired. Strain. Serve with boiled potatoes. Serves 8.

NOTES : An excellent Polish beef specialty is called pieczen huzarska.

Vodka may be used instead of vinegar to blanch the meat, if desired. This is a good company entree.

from my kitchen to------------------------------->yours..... Dan Klepach

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