Дата добавления: 24 июня 2014

Hussar roast beef with fried potatoes, red and fried cabbage


Hussar roast beef:

  • 80 dag boneless beef
  • 10 dag lard
  • 1 tablespoon wheat flour


  • 1 carrot
  • 1 parsley
  • 1 onion
  • 1 small celery (1/4 root)
  • water
  • vinegar to taste
  • allspice
  • bay leaf


  • 3 onions
  • 2 tablespoons butter
  • 3 tablespoons breadcrumbs
  • pepper, salt to taste



Put meat in marinade of water, vinegar, peeled and grated vegetables and spices. Leave in a cold place for 12 hours. Then, heat up lard in a saucepan and use it for browning the meat taken out from the marinade. Stew the meat with the vegetables from the marinade, basting from time to time with water. When quite tender, take the meat out and slice slantwise, without cutting through. Put the stuffing of blanched grated onion, breadcrumbs, butter and spices in the cuts. The onion for the stuffing may also be fried in fat. Put the stuffed meat carefully in a roasting tin, add gravy and roast until tender, then take out and leave in a warm place. Thicken the sauce with a little mixture of flour and water. Cut every other slice of the hot meat so that there is stuffing between the slices. Serve hot with potatoes or dumplings, placing the meat on the sauce.



This meal was prepared by the Village Women's Club from Udórz during the 4th “Silesian Tastes Festival 2009” in Pszczyna.