Spicy Beef Roulades


Preparation info

  • 2

    large servings
    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 pound beef flank steak, sliced crosswise
  • ¾ pound leg of veal
  • ¾ pound


  1. Have butcher cut each meat—beef, veal and pork—in a large thin slice, all the same size. Pound the meats, or have butcher do it, to make the slices thin, almost like butterfly steak. Salt and pepper the meats.
  2. Place the pork slice and the veal slice on the beef. Roll up the meat tightly and tie with string.
  3. Cook the onion in the lard for a few minutes