Best Hussar Roast Pieczen Hurzarksa Recipes

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HUSZARCSOK (HUSSAR'S KISSES)



Huszarcsok (Hussar's Kisses) image

A so far an untried recipe; I found this in a old cookbook that's been on my shelf for years. I love this type of cookie and hope to make it soon. Don't use anything except real butter. Prep doesn't include chill time. Submitted for ZWT4

Provided by momaphet

Categories     Dessert

Time 40m

Yield 32 cookies

Number Of Ingredients 7

2/3 cup unsalted butter
1/3 cup sugar
1 egg yolk
2 eggs
1 1/3 cups flour
1/3 cup nuts, finely chopped
1/3 cup raspberry jam

Steps:

  • Pre heat oven to 350 degrees.
  • Cream butter and sugar, beat well then add yolk and 1 egg; mix just until flour is blende.
  • Cover dough with plastic wrap, chill for 45 minutes.
  • Pinch off walnut-size pieces of dought and shape into balls with floured hands. Put on ungreased cookie sheet, with a clean pencil or finger make a deep depression in the center of each ball. Beat remaining egga nd brush cookies with it, sprinkle with nuts.
  • Bake for 15 minutes or until golden, cool then fill depression with jam.

Nutrition Facts : Calories 84.8, Fat 5.1, SaturatedFat 2.7, Cholesterol 29.3, Sodium 15.8, Carbohydrate 8.8, Fiber 0.3, Sugar 3.8, Protein 1.3

PIECZEN HUZARSKA, (STUFFED HUSSAR'S POT ROAST)



Pieczen Huzarska, (stuffed Hussar's pot roast) image

This is the Sunday pot roast kicked up a notch. As you can tell by the title this dish is polish, and as far as I can tell next to my husband this is one of the best things to come from poland. the sweet onion stuffing is a treat for the taste buds and a nice change to the pot roast we all know and love.

Provided by joeyjoan K @chachi

Categories     Beef

Number Of Ingredients 13

2 1/2 pound(s) round of beef in 1 piece
1/2 cup(s) cider vinegar
1/4 cup(s) butter
1/2 cup(s) stock
1 large onion quartered
STUFFING
2 tablespoon(s) dry bread crumbs
1/2 tablespoon(s) butter melted
2 medium onions grated
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) flour to sprinkle over meat.
- stock as needed

Steps:

  • pound meat well and scald with hot vinegar.
  • brown in butter on all sides
  • add stock and onion
  • cover and simmer on low flame for 1 1/2 to 2 hrs.
  • 1/2 hr before serving take meat from pan and cut crosswise into thin slices leaving every second slice not completely cut through.
  • place dressing made by combining bread crumbs, butter, and onion and seasoning between the partially cut slices.
  • skewer meat with tooth picks and return to pan.Sprinkle with Tbsp flour
  • cook 1/2 hour more. If necessary add a little stock for the last cooking.

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