ReceptnaptárTop Round, Transylvanian Style
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Ingredients
Method
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- Pound the top round slices.
- Grease the bottom of a pot with the lard.
- Lay a layer of onion rings in the bottom, then a layer of meat, season with salt, and sprinkle with a few peppercorns.
- Keep layering the meat and onion like this until both are used up, finishing with a layer of onion on top.
- Drizzle with the red wine.
- Cover tightly, and braise over very low heat for 1-1.5 hours, until the meat is completely tender - shake the pot rather than stir it, so the layers don't get mixed together.
- Lift it onto the platter in layers when serving, and drizzle generously with sour cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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