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Braised Beef Roll Csáky Style<br />
serves 6, takes 60 minutes<br />
1 kg beef steak<br />
(eg. Sirloin, Rump)<br />
1/2 cup mustard<br />
1/2 cup oil or lard<br />
300 g bacon<br />
4 medium onions<br />
1 tbsp Hungarian paprika<br />
4 yellow peppers<br />
2 plum tomatoes<br />
3 medium eggs<br />
1 cup sour cream<br />
1 cup dry red wine<br />
1/2 for the meat<br />
the other half a drink<br />
for the cook<br />
salt and pepper to taste<br />
Pickle the meat in mustard and oil for 2 days.<br />
Dice bacon, chop onions, peel, seed and dice tomatoes. Slice peppers,<br />
beat eggs. Sauté bacon in some lard. Add the onions, sauté until<br />
transparent. Take off the heat, stir in sweet Hungarian paprika, then<br />
add yellow pepper and tomatoes. Season with salt and pepper.<br />
Sauté until the liquid is gone. Add eggs and cook, stirring until firm.<br />
Cut beef in wide slices, 1,5 cm thick or less. Tenderise carefully until<br />
0,5 cm thick, without making holes.<br />
Spread with the egg and pepper mixture, roll up, tuck in ends and tie<br />
up. Brown the meat rolls in hot oil or lard, continuously adding wine.<br />
Remove.<br />
Serve the meat in diagonal slices with the sauce and small caps of sour<br />
cream. Serve with fried potatoes or rice and cucumber salad servieren.<br />
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