Hussar roast Warsaw style

Ingredients for 6 servings:

• 1 kg roast beef
• salt and pepper
• 2 tbsp flour
• 2 tbsp vegetable oil
• 1 onion(s)
• 1 carrot(s)
• 1 stalk celery
• 1 leek(s)
• 70 g butter
• 1 onion(s), finely chopped
• 3 mushrooms
• 3 tbsp breadcrumbs
• 2 tbsp horseradish
• possibly cornstarch to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Pieczen huzarska po warszawski

Season the beef roast with salt and pepper and dust with flour. Brown on all sides in hot vegetable oil. Remove from the roasting pan. Clean and dice the onion, carrot, celery, and leek, and brown them as well. Add a little more oil if needed. Place the roast on top of the vegetables and pour on half a liter of water. Braise covered in the oven for one hour at 180°C (top/bottom heat). Let the meat cool. Pour the sauce through a sieve and squeeze the vegetables dry. If necessary, thicken with a little starch dissolved in water. Season to taste with salt and pepper. Melt the butter and sauté the diced onion and chopped mushrooms in it. Add enough breadcrumbs to absorb all the butter. Mix in the horseradish and season with salt and pepper. Cut the roast into thick slices. Cut a pocket lengthwise into each piece and fill it with the breadcrumb mixture. Bake in the oven with the sauce for another quarter of an hour at 160°C. Serve with sauerkraut and mashed potatoes.