Recipe by Olha
This is one of the most delicious pot roasts. The recipe is a variation of a dish called "hussar's roast. The meat is stuffed with a horseradish mixture that beautifully enhances the rich flavors of the meat and sauce. If you wish, instead you can add the horseradish mixture to the pan juices 1 hour before the beef is ready. It makes a dish that is simpler, but just as good. The beef tastes better the next day. Serve with Ukrainian Grated Potato Bake.
Top Review by Shari2
I thought the beef was very tender but it lacked some flavor even with the stuffing. The directions were very detailed which I liked but it just needed something else for our family.
- 4 slices bacon, diced
- 2 1⁄2 lbs beef bottom round steaks or 2 1⁄2 lbs beef chuck, in a thick piece
- salt & freshly ground black pepper, to taste
- 2 medium onions, chopped medium fine
- 1 large carrot, peeled and cut into julienne
- 2 parsnips, peeled and cut into julienned
- 1 celery rib, diced
- 2 tablespoons vodka
- 1 tablespoon white vinegar
- 3⁄4 cup dry red wine
- 1 cup beef stock or 1 cup canned beef broth
- 1 bouquet garni
- 3 tablespoons unsalted butter
- 1⁄2 cup prepared white horseradish, drained
- 2 tablespoons unflavored fine dry breadcrumbs
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 tablespoons all-purpose flour
- 4 sprigs parsley
- 4 sprigs dill
- 1 bay leaf
- 2 cloves
- 8 -10 black peppercorns, tied in a cheesecloth bag
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat.
- Remove and discard the bacon.
- Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat.
- Remove the meat to a plate.
- Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes.
- Return the beef to the casserole.
- Combine the vodka and vinegar and pour over the meat.
- To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.
- Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally.
- When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on.
- Transfer the meat to a carving board.
- Melt 1 tablespoon of the butter in a small saucepan, over low heat.
- Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot.
- Stir in the bread crumbs and sugar and simmer for about 1 minute.
- Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through.
- Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.
- Stir the remaining horseradish into the pan juices.
- Return the meat to the casserole and continue to bake, covered, for another 45 minutes.
- The meat is done when a knife inserted into its thickest part penetrates easily.
- Remove the meat to a cutting board, and cover with foil.
- Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.
- Melt the remaining 2 tablespoons butter in another small pan.
- Stir in the flour and cook for 1 minute.
- Add 1/2 cup of the pan juices and stir until blended.
- Whisk the mixture back into the remaining pan juices.
- Cut the meat into slices across its length so each piece gets some of the horseradish mixture.
- Arrange the slices on a serving platter and spoon some of the sauce over.
- Pass the remaining sauce separately in a sauce boat.
- Serves 6.
- Traditional Ukrainian Cookery.