ReceptnaptárRolled Top Round
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Ingredients
Method
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- Pound the top round and the veal escalope separately very thin, being careful not to tear them.
- Straighten out the top round slice, season with salt and pepper, and brush with the egg white.
- Lay the pounded veal on top, season that too with salt and pepper, and brush with beaten egg.
- Roll it up tightly, tie all round with strong string, then lard it with the finely chopped bacon.
- Heat the fat in a pot, fry the finely chopped onion in it, take off the heat, and sprinkle with paprika.
- Put it back on the heat, add the meat, cover, and braise gently for about 1 hour, turning occasionally and topping up with a little water if needed.
- Remove the string, and slice the meat.
- Drizzle with a few spoonfuls of sour cream when serving, and serve the remaining juices alongside.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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