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gusars'ka pechenja




Source of Recipe


the web


Recipe Introduction


HUSSAR ROAST


List of Ingredients




2/3 cup vinegar or vodka
1 beef round rump roast, boneless, or round tip roast (3 pounds)
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 large onion, quartered
1 cup bouillon or meat stock
Stuffing:
1 tablespoon butter
2 medium onions, minced
1/4 cup fine dry bread crumbs
1 egg, beaten


Recipe



1. Heat vinegar just to boiling in large casserole or skillet. Add
meat, turning to scald all sides. Drain meat. Discard vinegar.
2. Mix flour, salt, and pepper. Coat meat with seasoned flour.
Reserve 2 tablespoons seasoned flour.
3. Brown meat in butter in a Dutch oven or heavy skillet. Add quartered
onion and bouillon. Cover; simmer 2 hours, or until meat is tender.
4. Slice meat about 1 inch thick. then slit each slice, making a pocket.
5. For stuffing, melt butter. Sauté minced onion until transparent.
Stir in bread crumbs and 1 tablespoon seasoned flour. Remove
from heat. Stir in egg.
6. Stuff crumb mixture into pockets in meat. Close and skewer
with wooden picks. Tie together with string in original roast shape.
Return to Dutch oven. Sprinkle with remaining tablespoon
seasoned flour. Cover; cook over medium-low heat 30 minutes.1. Heat vinegar just to boiling in large casserole or skillet. Add
meat, turning to scald all sides. Drain meat. Discard vinegar.
2. Mix flour, salt, and pepper. Coat meat with seasoned flour.
Reserve 2 tablespoons seasoned flour.
3. Brown meat in butter in a Dutch oven or heavy skillet. Add quartered
onion and bouillon. Cover; simmer 2 hours, or until meat is tender.
4. Slice meat about 1 inch thick. then slit each slice, making a pocket.
5. For stuffing, melt butter. Sauté minced onion until transparent.
Stir in bread crumbs and 1 tablespoon seasoned flour. Remove
from heat. Stir in egg.
6. Stuff crumb mixture into pockets in meat. Close and skewer
with wooden picks. Tie together with string in original roast shape.
Return to Dutch oven. Sprinkle with remaining tablespoon
seasoned flour. Cover; cook over medium-low heat 30 minutes.