ReceptnaptárBraised Top Round Slices
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Ingredients
Method
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- Lightly pound the top round slices with a meat mallet to make them more tender.
- Heat the fat in a pot over medium-high heat, and fry half the onion in it until translucent, about 5 minutes.
- Push the onion to the side of the pot, and brown the meat pieces in the middle on both sides for 2-3 minutes, until nicely coloured.
- Season the meat with salt and pepper, and mix the reserved raw onion back in.
- Pour in the beef stock, cover, and braise over low heat, stirring occasionally, for 30-35 minutes, until the meat falls apart tender.
- If there's too much liquid left, braise uncovered for a few more minutes to reduce it.
- Serve with boiled or roast potatoes and plenty of the sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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