ReceptnaptárStuffed Top Round
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Ingredients
Method
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- Pound the top round slices thin with a meat mallet, and season both sides with salt and pepper.
- Squeeze out the soaked bread roll, crumble it, and mix it with the minced pork, the egg, the finely chopped onion and the parsley, seasoning with salt and pepper.
- Place equal portions of the filling in the middle of each piece of meat, roll up, and tie with string or secure with toothpicks so it doesn't open during cooking.
- Preheat the oven to 180°C.
- Heat the fat in a pan, and brown the meat rolls all over to get a nice crust.
- Arrange them in a greased roasting tin, pour in half the beef stock, and put in the oven; roast for 45-50 minutes, basting occasionally with the pan juices.
- If the juices in the tin dry up, top up with the remaining beef stock.
- At the end of roasting, thicken the pan juices with a little flour mixed with water, and serve with the sliced meat.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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