Hungarian roast - Ungersk stek

HUNGARIAN ROAST
Ungersk stek

A juicy roast beef with roasted onion and apple wedges, browned carrots and potato pierogi or croquettes.

6 servings

2 lbs trimmed roast beef

1½ tablespoons hot paprika
½ teaspoon coarsely ground black pepper
2 garlic cloves
1 tablespoon butter or margarine
1 onion
3 large green apples, e.g. Granny Smith
2 carrots
15 oz ready-made potato pierogi or croquettes

Sauce:

1½ to 2 tablespoons grated horseradish
1 ¼ cups soured cream or cooking yogurt

Heat the oven to 260F.

Mix 1 teaspoon of the paprika with the black pepper and rub the roast. Peel and finely chop the garlic. Melt the fat in a pot and quickly sautée the garlic for about 1 minute. Brown the meat on all sides in the pot for about 10 minutes. Transfer the meat to an oven-proof dish, insert a meat thermometer, cover and put in the oven for about 1½ hours or until the thermometer shows 60°C/140F (then the meat is light red inside).

Meanwhile, prepare onion, apples and carrots. Peel and cut onion and apples in wedges. Peel and cut the carrots in diagonal slices, about 1 inch thick. Put the vegetables and apples around the roast and let them fry with the meat until tender, about 20 minutes. The inner temperature must not surpass 70°C/160F. Take the meat out and leave it for 10 minutes.

Warm the pierogi or croquettes. Make the sauce – blend the horseradish in the soured cream and sprinkle with some paprika. Carve the roast and serve with the vegetables, potatoes and sauce.

Enjoy!

Bella