ReceptnaptárRolled, Braised Meat
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Ingredients
Method
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- Pound the top round, pork and veal into thin sheets, seasoning each one separately with salt and pepper.
- Layer the sheets of meat on top of one another (e.g. top round, pork, veal, top round again), roll up tightly, and tie with string or secure with toothpicks so it doesn't open during cooking.
- Heat the fat in a pot, and brown the meat roll on all sides until it gets a nice crust.
- Fry the onion alongside the meat in the fat until translucent.
- Pour in the beef stock, cover, and braise over low heat for 60-70 minutes, turning the meat occasionally, until it's tender.
- Take out the cooked meat, remove the string, and slice it.
- Stir the sour cream into the remaining liquid, bring to the boil, and reduce a little if needed.
- Pour the sour cream sauce over the slices, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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