Braised Top Round

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Method

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1. Pound the top round slices with a meat mallet, so they're thinner and more tender.
2. Heat the lard in a pot, add the finely chopped onion, and fry over medium heat until translucent.
3. Add the meat, and brown it on all sides for a few minutes.
4. Season with salt and pepper.
5. Pour in a little beef stock, cover, and braise over low heat for 1-1.5 hours, until the meat is completely tender - check occasionally and add more stock if needed. ⏱ Timer: 1 h
6. Once the meat is tender, if there's still a lot of liquid left, reduce uncovered to the desired thickness.
7. Top each portion with a spoonful of sour cream when serving.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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