613 Hussar’s bake

Govjadina, pod nazvaniem gusarskaja pechen’

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs beef
  • ¼ lb butter
  • 2 onions
  • salt and pepper
  • lb Swiss cheese
  • ½ white French roll
  • 2 egg yolks


    Pound thoroughly a lean piece of boneless chuck. Salt the meat and cook on a spit or in the oven, basting it first with butter and then with its own juice. Slice diagonally and interlay with the following stuffing: Chop 2 onions, squeeze out the moisture, and mince the onions again until they are very fine. Mix the onions with 1 spoon butter, lb grated Swiss cheese, a little pepper, salt, 2 egg yolks, and ½ lb grated white bread, or enough to form a rather thick mixture. Stir thoroughly, stuff the roast, and set the meat in a stewpan. Pour on the strained pan juices, cover the pot, and stew on the top of the stove or in the oven for ½ hour.