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Receta Hussar Roast
by Global Cookbook

Hussar Roast
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  Raciónes: 8

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

  1. 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.
  2. 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.
  3. 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.
  4. Serves 8 1o 10
  5. (Stuffed meat slices, usually served with stewed cabbage and potatoes)