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Gusars'ka Pechenja (Hussar Roast)
2/3 cup vinegar or vodka
1 beef round rump roast, boneless, or round tip roast (3 pounds)
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 large onion, quartered
1 cup bouillon or meat stock
Stuffing:
1 tablespoon butter
2 medium onions, minced
1/4 cup fine dry bread crumbs
1 egg, beaten

 

1. Heat vinegar just to boiling in large casserole or skillet. Add meat, turning to scald all sides. Drain meat. Discard vinegar.
2. Mix flour, salt, and pepper. Coat meat with seasoned flour. Reserve 2 tablespoons seasoned flour.
3. Brown meat in butter in a Dutch oven or heavy skillet. Add quartered onion and bouillon. Cover; simmer 2 hours, or until meat is tender.
4. Slice meat about 1 inch thick.  then slit each slice, making a pocket.
5. For stuffing, melt butter. SautÈ minced onion until transparent. Stir in bread crumbs and 1 tablespoon seasoned flour. Remove from heat. Stir in egg.
6. Stuff crumb mixture into pockets in meat. Close and skewer with wooden picks. Tie together with string in original roast shape. Return to Dutch oven. Sprinkle with remaining tablespoon seasoned flour. Cover; cook over medium-low heat 30 minutes.

Click on The Art of Ukrainian Cuisine for more great recipes from the Ukraine!

Preparation Time: Serves:
Recipe Origin: Ukraine
Submitted by:
Natalka Shpot

Ukraine
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