Top Round Braised in Red Wine

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Method

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1. Lard the top round with the finely chopped bacon.
2. Heat the fat in a pot, add the sliced carrots, parsley root, onion and mushrooms.
3. Put the larded meat on top, season with salt and pepper.
4. Add the lemon juice and red wine.
5. Cover and braise gently over low heat for about 1-1.5 hours, turning occasionally and making sure it doesn't catch - add a little water if needed. ⏱ Timer: 1 h
6. Once the meat is tender, take it out and slice it.
7. Pour the remaining vegetable juices over the meat, either puréed or left chunky, as you prefer, and serve.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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