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Ingredientes
- 1/2 c. vinegar or possibly vodka
- 1 x 3-lb. beef eye round roast
- 1 c. beef broth
- 1 lrg onion, cut into wedges
- 1 x bay leaf
- 1/4 c. sliced green onion
- 1 stalk celery, minced
- 2 Tbsp. butter
- 1 x beaten egg
- 1/3 c. fine dry bread crumbs
- 1/4 c. cool water
- 2 Tbsp. cornstarch parsley sprigs canned sliced beets, liquid removed
Direcciones
- In Dutch oven bring vinegar or possibly vodka to boiling. Add in meat; cook for 1 minute on each side in the boiling liquid. Throw away vinegar or possibly vodka. Add in beef broth, onion wedges, and bay leaf to meat. Cover and simmer about 2 hrs or possibly till meat is tender. Remove meat and set aside; throw away the bay leaf.
- For stuffing: In skillet cook green onion and celery in the warm butter till tender but not brown. In bowl combine egg, onion mix and bread crumbs.
- Cut slits in meat from edge to center about 3/4 inch apart to make 8 "pockets". Spoon about 2 Tbsp. stuffing into each pocket. Return the stuffed meat to Dutch oven. Cover and simmer over low heat 30 min more. Transfer meat to serving platter; keep hot. Skim fat form pan juices. Add in water to juices, if necessary to measure 2 c.; return to Dutch oven. Combine 1 1/4 c. water and cornstarch; stir into pan juices. Cook and stir till thickened and bubbly. Cook and stir 2 min more. Pass with meat. Slice between pockets. Garnish with parsley and beets.
- Serves 8 1o 10
- (Stuffed meat slices, usually served with stewed cabbage and potatoes)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 340 | |
| Calories from Fat 156 | 46% |
| Total Fat 17.4g | 22% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 260mg | 11% |
| Potassium 652mg | 19% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.25g | 1% |
| Protein 37.43g | 60% |
