ReceptnaptárTop Round Braised with Mushrooms
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Ingredients
Method
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- Pound the top round slices, and cut them into strips or bite-sized pieces.
- Fry the onion in lard until translucent.
- Add the meat, brown it on all sides, season with salt and pepper.
- Add the sliced mushrooms, and fry together for a few minutes until the mushrooms release their liquid.
- Pour in the beef stock, cover, and braise over low heat for 1-1.5 hours, until the meat is tender.
- Whisk the sour cream together with the flour until smooth, stir in a few spoonfuls of the hot braising liquid, then pour the whole mixture back into the pot.
- Heat for another 3-4 minutes, until the sauce thickens, stirring gently - don't let it boil hard.
- Serve with boiled potatoes or dumplings.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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