Polish Food: Recipe: Meat: Stuffed Roast Beef
Stuffed Roast Beef
Serves: 6
Beef Ingredients
2 lb beef joint
Flour
1 cup breed stock
1 bay leaf
1 blade mace
Stuffing Ingredients
4 tbsps butter or margarine
3 medium onions, peeled and finely chopped
3-4 slices of bread, made into crumbs
grated rind and juice of 1/2 lemon
2 tbsps chopped parsley
1 tbsp chopped thyme
1 egg
A pinch of paprika
Salt and pepper.
1. Melt half of butter in a large saucepan. Coat the meat with flour and brown the meat in the butter on all sides.
2. Pour the stock into the casserole and add the bay leaf, blade mace, and a pinch of pepper. Cover the pan and cook on top of the stove over low heat for about 45 minutes turning the joint from time to time and adding more water or stock if necessary.
3. Remove the joint from the casserole and place on a cutting board to stand for 10-15 minutes.
4. Melt the remaining butter in a saucepan and add the chopped onions. Cook until the onions are tender, but not brown. Add the bread crumbs and remaining stuffing ingredients, beating well to mix thoroughly.
5. Slice the joint thinly, and evenly, but without cutting all the way through the meat.
6. Spread an even amount of stuffing between each slice of meat and press the joint back into shape. Return the joint back to the casserole for 30-45 more minutes. When the meat is tender, remove it to a serving dish and boil the pan juices rapidly until the sauce has a consistency of syrup.
Pour some of the sauce over the joint and serve the rest separately as a dipping gravy.
to the Polish Food Meat Recipes Menu Page.