Recipe for Hussar's Roast(Polish)


4 lb beef round or rump; boneless
1/2 cup vinegar; hot
1 salt and pepper; to taste
6 tablespoon butter or margarine
1/2 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


cald 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here