This recipe for Polish Hussar stuffed beef roast or pieczen huzarska (PEEYEH-chen hoo-ZAHR-skah) gets its name from the light cavalry of late-15th century Europe. My guess is, as with steak tartare, the cavalry rode with tough cuts of beef under their saddles to be tenderized by the day's riding. Traditional directions given below call for braising, but I prefer to cook in a slow cooker until tender. Then I sear the meat in a pan with hot oil to caramelize it before I stuff it and finish in the oven.

Here's a larger photo of Polish Hussar Stuffed Beef Roast or Pieczen Huzarska.

See Also

Hungarian Stuffed Beef Roll Recipe - Husos Tekercs

Polish Beef Roulade Recipe - Zrazy

Polish Hamburgers Recipe - Mielone Kotlety

Ingredients

• Meat:
• 1 (2-pound) boneless beef roast (rump, bottom round, top round)
• 2/3 cup vinegar or vodka
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons (1/2 stick) butter
• 1 large coarsely chopped onion
• 1 cup beef stock
• 1 bay leaf
• Stuffing:
• 2 tablespoons (1/4 stick) butter
• 3 medium finely chopped onions
• 4 slices fresh bread, made into crumbs
• 1 large beaten egg
• 1 tablespoon chopped fresh parsley
• Pinch sweet Hungarian paprika
• 2 or more tablespoons beef stock
• Salt and pepper
• Gravy:
• 1 tablespoon cornstarch

• Prep Time: 20 minutes
• Cook Time: 135 minutes

• Total Time: 155 minutes
• Yield: 4 servings Hussar Beef Roast

Preparation

1. Heat vinegar or vodka to boiling in a Dutch oven. Scald meat on all sides. Remove the meat and discard the vinegar.
   
   
2. Mix together flour, salt and pepper. Dredge meat in seasoned flour. Brown meat on all sides in 4 tablespoons butter in Dutch oven. Add 1 coarsely chopped onion, beef stock and bay leaf. Bring to a boil, reduce heat to low, cover and simmer 2 hours or until tender, turning meat occasionally and adding more stock if necessary.
   
   

1. Meanwhile, make the stuffing by sautéing finely chopped onions in 2 tablespoons butter (you might need more) until caramelized. Let cool and mix with bread crumbs, egg, parsley and paprika. If necessary, moisten with 2 or more tablespoons beef stock. Season to taste with salt and pepper.
   
   
2. Heat oven to 375 degrees. When meat is tender, remove from Dutch oven and place on a cutting board and let rest for 10 minutes. Pour the pan juices off into a small saucepan and let cool, discarding the bay leaf. Either slice the rested meat 1 inch thick (but not all the way to the bottom, the meat should be attached), and make a slit in each 1-inch slice to create a pocket for the stuffing, OR slice the meat into 1/2-inch slices, keeping it attached.
   
   
3. Stuff the pockets OR between each 1/2-inch slice. Place back in the Dutch oven and bake 10-15 minutes or until stuffing is cooked through. Meanwhile, make the gravy by adding cornstarch to the cooled pan juices. Bring to a boil, reduce heat and simmer 1-2 minutes or until thickened. Serve beef slices with gravy.