Prep 25 mins
Cook 40 mins
This dish combines the favorite flavors of Hungarian scrambled eggs with bacon, onion and peppers (an Eastern Western omlette) with a wine-braised pot roast and the ubiquitous sour cream.
- 1⁄2 cup oil or 1⁄2 cup lard
- 5 ounces bacon
- 3 medium Spanish onions
- 2 -3 tablespoons sweet Hungarian paprika
- 6 -8 cubanelle peppers
- 6 -8 plum tomatoes
- 10 medium eggs
- 3 lbs flank steaks or 3 lbs sirloin steaks
- 4 tablespoons flour
- 3 -4 cups beef stock
- 1 lb sour cream
- 2⁄3 cup dry red wine
- Dice bacon,chop onions,seed and dice tomatoes.
- slice peppers,beat eggs.
- Saute bacon in a little fat.
- Add a third of the onions,saute until translucent.
- Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes.
- Season with salt and pepper.
- Saute until the liquid is gone.
- Add eggs and cook, stirring, until firm.
- Put in a sieve to drain.
- Cut beef in wide slices, 1/2-in.
- thick or less.
- Beat until 1/4 in.
- thick,carefully so as not to make holes.
- Spread with the egg& pepper mixture,roll up, tuck in ends and tie up.
- Dredge with flour.
- sear the rolls in hot fat, remove.
- Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes.
- Return the meat rolls, add stock up to the half height and continue to simmer.
- When the vegetables are softened, add the wine.
- When the meat is nearly done,pour off some of the juice and stir into 2-3 tbsp flour blended into 1-1/2 cup of sour cream.
- Returne and simmer gently for 20 minutes.
- Strain the sauce.
- Serve the meat in diagonal slices with the sauce and dollops of sour cream.
- Serve with Butter Dumplings And Cucumber salad.