Ukrainian Braised Beef Stuffed with Horseradish

Category : Beef

Author : Olga Drozd

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Date : 19/06/2003


This is one of the most delicious pot roasts. The recipe is a variation of a dish called "hussar's roast. The meat is stuffed with a horseradish mixture that beautifully enhances the rich flavors of the meat and sauce. If you wish, instead you can add the horseradish mixture to the pan juices 1 hour before the beef is ready. It makes a dish that is simpler, but just as good. The beef tastes better the next day. Serve with Grated Potato Bake. Recipe Below.

4 slices bacon, diced
2 1/2 pounds beef bottom round or chuck, in a thick piece
Salt and freshly ground black pepper, to taste
2 medium-size onions, chopped medium fine
1 large carrot, peeled and cut into julienne
2 parsnips, peeled and cut into julienned
1 rib celery, diced
2 tablespoons vodka
1 tablespoon white vinegar
3/4 cup dry red wine
1 cup Beef Stock or canned broth

Bouquet garni (4 sprigs parsley, 4 sprigs dill, 1 bay leaf, 2 cloves, and 8 to 10 black peppercorns tied in a cheesecloth bag)

3 tablespoons unsalted butter
1/2 cup prepared white horseradish, drained
2 tablespoons unflavored fine, dry bread crumbs
1 1/2 teaspoons sugar
1 1/2 tablespoons all-purpose flour


IPreheat the oven to 350 degrees F.

n a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat. Remove and discard the bacon.

Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat. Remove the meat to a plate. Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes. Return the beef to the casserole.

Combine the vodka and vinegar and pour over the meat. To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.

Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally. When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on. Transfer the meat to a carving board.

Melt 1 tablespoon of the butter in a small saucepan, over low heat. Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot. Stir in the bread crumbs and sugar and simmer for about 1 minute.

Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through. Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.

Stir the remaining horseradish into the pan juices. Return the meat to the casserole and continue to bake, covered, for another 45 minutes. The meat is done when a knife inserted into its thickest part penetrates easily. Remove the meat to a cutting board, and cover with foil.

Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.

Melt the remaining 2 tablespoons butter in another small pan. Stir in the flour and cook for 1 minute. Add 1/2 cup of the pan juices and stir until blended. Whisk the mixture back into the remaining pan juices.

Cut the meat into slices across its length so each piece gets some of the horseradish mixture. Arrange the slices on a serving platter and spoon some of the sauce over. Pass the remaining sauce separately in a sauce boat. Serves 6.


A potato pudding that is tender and airy inside and crispy on the outside. Serve with sour cream, sauteed onions, or lingonberry preserves.

1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter

Saute the bacon in a medium-size skillet over medium heat until it renders its fat. Remove from the skillet and drain on paper towels.

Pour off all but 2 tablespoons of the fat from the skillet. Add the onions and saute, stirring occasionally, over medium heat until deeply colored, about 15 minutes. Remove from the heat and set aside.

Grate the potatoes coarsely by hand or in a food processor using a coarse grating blade. Wash in several changes of water. Squeeze the potatoes well in a clean linen or cotton kitchen towel to remove as much liquid as possible. Rinse and squeeze again.

In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream, and egg yolks. Season generously with salt and freshly ground black pepper.

Preheat the oven to 375 degrees F.

Beat the egg whites until stiff. Gently fold into the potato mixture, using a rubber spatula. Carefully transfer the mixture to a well-buttered round 10-inch baking dish or heavy oven proof skillet. Dot the top with butter.

Bake until the top is browned and crispy and potatoes are tender, 45 minutes to 1 hour. Serves 6 to 8.

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