Hussar Roast (Pieczen Hurzarksa)

• 12/3 cup vinegar or vodka
• 21 beef round rump roast, boneless
• 3or round tip roast (3 lbs)
• 41 cup of all purpouse flour
• 51 tsp salt
• 61/4 tsp pepper
• 71/4 cup melted butter
• 81 large onion, quartered
• 91 cup bouillon or meat stock (Minors)
• 10Stuffing:
• 111 Tbsp butter
• 122 medium onions minced
• 131/4 cup fine dried bread crumbs
• 141 egg, beaton

1. 11. Heat vinegar just to boiling in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat and discard vinegar.
2. 22. Mix flour, salt, pepper (reserve 2 tbsp of seasoned flour) Coat meat with seasoned flour
3. 33. Brown meat in butter in dutch oven or heavy skillet. Add quartered onion and boullion. Cover simmer for 2 hours or until tender.
4. 44. Slice meat about 1 inch thick, then slit each slice making a pocket.
5. 55. For stuffing melt butter, Saute minced onion or until transparent. Stir in bread crumbs and 1 tbsp seasoned flour. Remove from heat stir in egg.
6. 66. Stuff crumb mixture into pockets in meat. close and skewer with wooden picks. Tie together with string in original roast shape. Sprinkle with remaining tbsp seasoned flour cover: cook over meduim low heat for 30 mins

vinegar, beef round rump roast, flour, salt, pepper, butter, onion, bouillon, butter, onions, bread crumbs, egg

Taken from www.epicurious.com/recipes/member/views/hussar-roast-pieczen-hurzarksa-50120829 (may not work)