ReceptnaptárStuffed Top Round, Braised
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Pound the top round slices with a meat mallet to about 4-5 mm thick, season with salt and pepper.
- Place a strip of bacon, a few wedges of egg and a little parsley on each slice.
- Roll up tightly, and secure with kitchen string or toothpicks.
- Heat the lard in a pot, add the onion, and fry for a few minutes.
- Add the meat rolls, and brown them all over until they get a nice brown crust.
- Pour in the beef stock and the white wine, cover, and braise over low heat for about 1-1.5 hours, until the meat is tender.
- Take the rolls out, keep them warm.
- Thicken the remaining liquid with flour mixed into water and the sour cream, and simmer for a few minutes.
- Remove the string or toothpicks, and serve the rolls drizzled with the sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Stuffed Chuck Steak · Hungarian
- Stuffed Top Round · Hungarian
- Braised Top Round · Hungarian
- Braised Top Round Slices · Hungarian
- Cheese-Stuffed Beef Roast with Orange Cream Sauce (Lagarto assado) · Spanish & Portuguese
- Castilian Tripe Stew (Caldo de mondongo) · Spanish & Portuguese
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings