ReceptnaptárStuffed Chuck Steak
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Ingredients
Method
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- Pound the chuck steak slices thin with a meat mallet, season with salt and pepper.
- Place a strip of bacon and a little parsley on each slice, then roll up tightly and secure with string or toothpicks.
- Heat the lard in a pot, add the onion, fry for a few minutes, then take off the heat and stir in the paprika.
- Put the pot back on the heat, add the meat rolls, and brown them all over.
- Pour in the beef stock, cover, and braise over low heat for about 1-1.5 hours, until the meat is tender.
- Take the rolls out, keep them warm.
- Stir the sour cream into the remaining liquid, heat for a few minutes, but don't let it boil hard.
- Remove the string or toothpicks, and serve the rolls drizzled with the paprika-sour cream sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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