RECIPES
BasiaI'm sitting in front of the TV right now, wondering which recipe to share with you today. I'm actually wondering whether anyone besides the people I can see on FB is reading me at all. And whether my cooking even tastes good. I hope it does.
I've come to the conclusion that so far I've shared few recipes that are good for dinner. So I'll give you something with meat. Of course, there will be dessert too.
Pieczeń huzarska (Hussar's roast)
This roast recipe was sent to me by my aunt Irena. What matters when making a roast is to sear the meat first, to keep the roast from losing its juices and getting tough while braising. It's also important not to pierce the roast or turn it over every minute while it braises. Let's just keep an eye on it and let it braise peacefully, and in the meantime we can prepare the side dishes. Making it can take an hour and a half, but also longer. It all depends on the size and quality of the meat. But don't be discouraged by the complicated description. It's really easy to make, and the taste makes up for everything.
Pieczeń huzarska
Directions:
Pound the nice, compact piece of meat lightly with a meat mallet. Then dust it with flour and brown it on all sides in 50 g butter or in olive oil, until nicely browned.
Once it's browned, pour in a little boiling water and braise, covered, for about 45 minutes. From time to time turn the meat over and add a little water. When the meat is almost tender, take it out onto a cutting board and let it cool.
Once it has cooled, cut deep, thin slices, but leave them attached at the bottom so the meat holds together. There should be an even number of slices.
Now you can make the stuffing:
Finely chop 3 medium onions and braise them in 30 g butter until soft, without letting them brown. For a diet version, instead of butter add a little water to the onions and braise them that way.
Add the grated whole-grain bread to the braised onions, and season with salt and pepper to taste.
Add the egg yolk to the slightly cooled stuffing and mix.
Put the stuffing into every other cut of the roast (like making sandwiches), pressing lightly to give the roast its original shape from before it was sliced. The meat should form one piece.
To the sauce that formed while the meat was braising, add 20 g flour and 1 onion cut into thin slices.
Braise until the onion is soft.
Once the onion is soft, add about 1/2 cup of boiling water, put in the stuffed roast and finish cooking it, covered, for about 35-40 minutes.
Take out the tender roast and season the sauce with salt and pepper.
You can add some "Maggi" to taste.
Arrange the roast whole on a platter. One serving is two slices of meat joined together by the stuffing (1 sandwich).
Serve the sauce separately.
It tastes very good with buckwheat groats or mashed potatoes, and with beets.
Enjoy!
I'm editing this post because I added photos.
