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Stuffed Beef Roll or Roulade Recipe - Hungarian Husos Tekercs


Hungarian Stuffed Beef Roulade with Boiled Potatoes and Pickle Sauce and Green Beans a la Polonaise

Hungarian Stuffed Beef Roulade with Boiled Potatoes and Pickle Sauce and Green Beans a la Polonaise

© 2009 Barbara Rolek licensed to About.com, Inc.
Hungarian Stuffed Beef Roll or Husos Tekercs (literally rolled meat) is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop.

This dish is stuffed with ground pork and hard-cooked eggs -- a favorite in Hungarian cooking -- and is another example of Eastern Europeans' love of tucking food surprises in other foods. Serve this roulade with boiled potatoes napped with pickle sauce or with rice and the pureed pan juices.

Here's a larger picture of Hungarian beef roulade.

Makes 4 to 6 servings of Hungarian Stuffed Beef Roll or Husos Tekercs

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours


  • 1 pound sirloin tip steak or bottom round, fat trimmed and reserved
  • 1/2 pound lean ground pork
  • 1 large and 1 small finely chopped onion
  • 1 crushed garlic clove
  • 6 hard-cooked eggs, left whole
  • 1 teaspoon paprika
  • 2 tablespoons tomato sauce (or ketchup in a pinch)
  • 1 sliced green or red pepper


  1. Pound the beef on a piece of plastic wrap or flexible mat until it is very thin. Season lightly with salt and pepper.

  2. In a medium bowl, mix together the ground pork, small chopped onion, garlic, 1/2 teaspoon salt and black pepper to taste. Spread it evenly on the flattened beef.

  3. Place the eggs horizontally, end to end, about 2 inches from the bottom of the meat. Using the plastic wrap or flexible mat as an aid, roll the meat so the eggs are completely enclosed. Tie with butcher's string if necessary.

  4. In a Dutch oven, place the reserved beef fat trimmings and melt. Add large chopped onion and saute until translucent. Move onion to the sides of the pan and add the meat roll to the center. Cook covered for 10 minutes.

  5. Mix together 1 cup water, paprika and tomato sauce. Pour over meat and place pepper slices around it. Cook, covered, for 1 1/2 hours on very low heat. Remove to a platter and keep warm.

  6. Puree the vegetables and pan drippings and season to taste. Slice beef roll and nap with sauce. Serve with rice or boiled potatoes.

Note: I like to make this a day ahead of time and refrigerate it so I can defat the pan juices before pureeing them. Also, the meat is easier to slice into neat rolls when cold. Just reheat in the pan juices when ready to serve.
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