MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hussar Roast
Categories: Beef, Ukrainian
Yield: 1 Batch

2 1/2 lb Thick round steak;
- up to 3 lb
1/2 c Vinegar; boiling
Seasoned flour
1/4 c Butter
1 md Onion; quartered
1/2 c Soup stock or water
1 c Bread stuffing
1 tb Flour
Salt & pepper

Although this dish is popularly called a roast, it is really a stuffed
round steak.

Pound the meat well on both sides. Scald with the boiling vinegar and
let it stand a few minutes to tenderize. Drain the vinegar and
sprinkle the meat on both sides with the seasoned flour. Heat the
butter in a Dutch oven or a heavy pan with a close fitting cover, and
brown the meat in it on both sides. Add the onion and soup stock or
water. Cover and simmer slowly for 2 hours. Thirty minutes before
serving, remove the meat, cut it crosswise into thin slices, leaving
every other slice not completely cut through. Prepare any favorite
bread stuffing. Spread a small quantity of this stuffing between the
partly cut slices and skewer with wooden picks. Return the stuffed
meat to the pan. Sprinkle it with 1 tb flour. If necessary, add a
little more soup stock or water. Season with salt & pepper. Cover and
cook slowly for 30 minutes. To serve, arrange the meat carefully on a
hot platter, remove the wooden picks, and pour the pan drippings over
it. Serve with mashed potatoes and any favorite vegetable.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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