Lithuanian Hussar Roast

Name: Lithuanian Hussar Roast
Cuisine: Lithuanian
Ingredients: 30 ml/2 tbsp vegetable oil; 1 kg/2¼ lb sirloin of beef, in one piece; 115 g/4 oz smoked pork or gammon (smoked or cured ham), cubed; 115 g/4 oz smoked pork or gammon (smoked or cured ham), cubed; 115 g/4 oz smoked pork or gammon (smoked or cured ham), cubed; 115 g/4 oz smoked pork or gammon (smoked or cured ham), cubed; 1 large onion, diced; 1 carrot, diced; 2 celery sticks, diced; 2 rhubarb sticks, diced; 150 ml/¼ pint/⅔ cup white wine; 150 ml/¼ pint/⅔ cup beef stock; 1 bay leaf; 8 thyme sprigs; 6 dill sprigs; 8 peppercorns; 3 cloves; 15 ml/1 tbsp grated horseradish; 15 ml/1 tbsp made mustard; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This hussar’s roast is the best roast beef you will ever taste. With a myriad of contrasting flavours, such as thyme and dill, horseradish and mustard, vegetables and rhubarb, the roast has added richness from smoked pork cubes cooked in the pot. The dish is also popular in Poland. Serve with potatoes and steamed beans.

Ingredients

30 ml/2 tbsp vegetable oil
1 kg/2¼

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the vegetable oil in a large, flameproof casserole over a high heat. Season the beef with salt and pepper, then cook for 2-3 minutes on each side, or until lightly brown. Add the smoked pork cubes and cook, turning, fo

Per portion Energy 379kcal/1580kJ; Protein 41.7g; Carbohydrate 2.5g, of which sugars 2.2g; Fat 20.7g, of which saturates 7.2g; Cholesterol 101mg; Calcium 44mg; Fibre 1g; Sodium 285mg.