Hungarian Roast

Maria KostoffMaria Kostoff
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Hungarian Roast
15/05/2013
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
5
"If you too love tender roasted meat, give a like for this Hungarian Roast because it deserves it."

Ingredients

  • meat - 2 lb (1 kg) of beef, veal or pork
  • onions - 2 - 3 heads
  • pickles - 3.5 oz (100 g)
  • ham - 3.5 oz (100 g)
  • garlic
  • allspice - 2 - 3 grains
  • bay leaf - 1.
  • yogurt
  • black pepper
  • salt
measures

How to cook

Tenderize the meat with a wooden mallet, sprinkle with salt and pepper and stick pieces of ham and pickle slices in it, as well as cloves of garlic here and there. Tie the meat and fry it in hot oil.

To the fried meat, add the finely chopped onion, 1 bay leaf, black pepper and 2-3 kernels allspice. Top off with a little water and put it in a preheated oven to bake. Once the meat is tender remove to cool.

Strain the sauce through a sieve and add a few tablespoons of yogurt and a piece of butter in.

Cut the meat into slices, arrange them in a plate, pour on the sauce and serve with mashed potatoes or fries.

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