ReceptnaptárRolled Meat Cooked in Broth
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Ingredients
Method
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- Pound the top round, the veal leg and the pork loin into equal, thin slices.
- Lay the top round slices out side by side, place the pork on top, then the veal on top of that.
- Season with salt, roll up tightly, and tie all round with strong kitchen string.
- Put it in a pot with the carrots, parsley root, onion and celery, cover with salted water and bring to the boil.
- Simmer over low heat for about 1.5-2 hours, until the meat is tender; a nice, clear broth will form in the meantime, which you can strain off (and use as a separate course).
- Take out the cooked meat roll and remove the string.
- In a pan, fry the finely chopped onion in fat, take off the heat, sprinkle with paprika, add the meat, and brown it briefly in the pan.
- Pour over the sour cream, simmer together for a few minutes, then slice and serve with rice.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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