Hungarian-Inspired Wine-Braised Beef Rolls with Paprika-Spiced Sauce

Braised Beef Roll “CSAKY” Style Recipe

Overview:

Braised Beef Roll “CSAKY” style is a delightful fusion of Hungarian and European flavors, marrying the richness of wine-braised pot roast with the vibrant taste of Hungarian scrambled eggs. This dish, characterized by its succulent beef rolls enveloped in a savory sauce, is perfect for any season and makes for a comforting weeknight meal. With very low carbs and easy preparation, it’s a versatile option that can be enjoyed year-round.

Ingredients:

Nutritional Information (Per Serving):

• Calories: 616.3
• Fat Content: 43g
• Saturated Fat Content: 15.7g
• Cholesterol Content: 271.5mg
• Sodium Content: 518.1mg
• Carbohydrate Content: 14.1g
• Fiber Content: 2.7g
• Sugar Content: 4.8g
• Protein Content: 40.1g

Instructions:

1. Preparation:

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   • Dice the bacon, chop the onions, and seed and dice the tomatoes.
   • Slice the Cubanelle peppers and beat the eggs.

2. Cooking:

   • In a pan, sauté the bacon in a little fat until lightly browned.
   • Add a third of the chopped onions and sauté until translucent.
   • Remove from heat and stir in 1 tablespoon of sweet Hungarian paprika, then add 2/3 of the sliced peppers and diced tomatoes.
   • Season with salt and pepper, then sauté until the liquid evaporates.
   • Add the beaten eggs to the pan and cook, stirring, until firm. Drain the mixture in a sieve.

3. Preparing the Beef Rolls:

   • Cut the beef into wide slices, about 1/2-inch thick or less.
   • Beat until flattened to about 1/4 inch thick, taking care not to create holes.
   • Spread the cooked egg and pepper mixture over the beef slices, then roll them up and tuck in the ends. Secure with kitchen twine.
   • Dredge the beef rolls in flour.

4. Braising the Beef Rolls:

   • In the same pan, sear the beef rolls in hot fat until browned on all sides. Remove from the pan.
   • Fry the remaining chopped onions in the fat, then add 2 tablespoons of sweet Hungarian paprika, the remaining peppers, and tomatoes.
   • Return the beef rolls to the pan and add enough beef stock to reach halfway up the rolls. Simmer gently.

5. Final Steps:

   • Once the vegetables have softened, add the dry red wine.
   • When the meat is nearly cooked, pour off some of the cooking juices and stir them into 2-3 tablespoons of flour blended with 1-1/2 cups of sour cream. Return the mixture to the pan and simmer gently for 20 minutes.
   • Strain the sauce and serve the beef rolls sliced diagonally, accompanied by the sauce and dollops of sour cream.
   • Enjoy your Braised Beef Roll “CSAKY” style with Butter Dumplings and Cucumber Salad for a complete and satisfying meal.

Keywords:

Hungarian, European, Very Low Carbs, Spring, Summer, Winter, Weeknight, < 4 Hours, Easy

Tips:

• For a richer flavor, use a good quality dry red wine in the sauce.
• Don’t skip the step of searing the beef rolls before braising, as it adds depth of flavor to the dish.
• Serve with Butter Dumplings and Cucumber Salad to complement the flavors of the beef rolls.
• This dish can be prepared in advance and reheated gently before serving, making it perfect for entertaining or busy weeknights.