Forester's Stuffed Sirloin
|Boneless beef lean sirloin||30 Ounce (Each 6 Ounce In Weight)|
|Green paprika/3 ounce lesco||2|
|Lard||2 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
|Red paprika||To Taste|
|Sour cream||2 Tablespoon|
|Chanterelle/Morel mushrooms||5 Ounce|
|Green parsley||1 Bunch (100 gm)|
Cut the bacon into strips, render and fry.
Chop the prepared calf's brain and fry 1 tsp. of chopped onion in the bacon fat.
Add green paprika sliced into thin rounds, and the calf's brain, salt, add pepper, some red paprika and chopped green parsley.
Fry and add two beaten eggs.
When it is stiffened, put it aside.
Beat the slices of sirloin, salt and sprinkle with pepper.
Divide the stuffing, smooth out with a spatula of flat knife, roll it up in the meat and tie with string.
Heat the lard in a pan, add the beef olives, quickly fry on all sides, then put into a suitable pot to cook the meat through.
Fry the chopped onion and garlic in lard, sprinkle with red paprika and the 1/2 oz. flour.
Stir and add bone stock or water and pour over the meat.
Cover and cook slowly either on the edge of the stove or in the oven.
Turn the meat in every 20 or 25 mins.
Chop the prepared mushrooms (if morels are used, then they are chopped into quarters), then fry rapidly in a pan with a small quantity of lard.
When the beef is tender, after nearly 2 hrs. cooking, add bacon, mix in sour cream and let it simmer for another quarter of an hour.
When serving, remove the string and slice the beef olives diagonally.
Put in a warm dish and pour the hot sauce over.
Use boiled rice mixed with green peas, potato or tarhonya to garnish.
The beef olives can be prepared from rounds of beef or tenderloin instead of sirloin.