Braised Beef Roll "CSAKY" style

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.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 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

Directions

1. Dice bacon,chop onions,seed and dice tomatoes.
2. slice peppers,beat eggs.
3. Saute bacon in a little fat.
4. Add a third of the onions,saute until translucent.
5. Off heat stir 1 tbsp paprika,then add 2/3 of the peppers and tomatoes.
6. Season with salt and pepper.
7. Saute until the liquid is gone.
8. Add eggs and cook, stirring, until firm.
9. Put in a sieve to drain.
10. Cut beef in wide slices, 1/2-in.
11. thick or less.
12. Beat until 1/4 in.
13. thick,carefully so as not to make holes.
14. Spread with the egg& pepper mixture,roll up, tuck in ends and tie up.
15. Dredge with flour.
16. sear the rolls in hot fat, remove.
17. Fry the rest of the onion in the fat,then add 2 tbsp paprika,the rest of peppers and tomatoes.
18. Return the meat rolls, add stock up to the half height and continue to simmer.
19. When the vegetables are softened, add the wine.
20. 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.
21. Returne and simmer gently for 20 minutes.
22. Strain the sauce.
23. Serve the meat in diagonal slices with the sauce and dollops of sour cream.
24. Serve with Butter Dumplings And Cucumber salad.