Hussars Roast Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef round or rump, boneless
-hot,
1/2 cup: Vinegar, hot
1 large: Onion, peeled and sliced
Salt and pepper, to taste
1 cup: Bread cubes, fresh small
6 tbsp: Butter or margarine,
1 large: Onion, grated or minced
1/2 cup: Beef bouillon or consomme,
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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp