Recipe for Hussar's Roast(Polish)

Ingredients

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

Instructions

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.





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