Ukrainian Braised Beef Stuffed with Horseradish
Experience the bold and comforting flavors of Ukrainian cuisine with this Ukrainian Braised Beef Stuffed with Horseradish. This hearty dish features a tender beef roulade filled with a zesty horseradish, garlic, and dill mixture, creating a perfect balance of spice and freshness. Slowly braised in a rich broth infused with caramelized onions, sweet carrots, and tangy tomato paste, this dish achieves a melt-in-your-mouth texture that will leave your guests impressed. Best served with the savory braising liquid as a sauce and garnished with fresh dill, this recipe is an exquisite comfort food ideal for family dinners or festive gatherings. Master the art of stuffing beef and enjoy a true Ukrainian classic that's bursting with robust flavor and tradition!
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Recipe Information
Ingredients
- 1 kg beef flank or roulade cut
- 100 g fresh horseradish root
- 100 ml sour cream
- 3 garlic cloves
- 15 g fresh dill
- 1 yellow onion
- 2 carrots
- 3 tbsp tomato paste
- 500 ml beef or vegetable broth
- 2 tbsp sunflower oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 bay leaves
Instructions
Lay the beef flank flat on a clean surface and use a meat mallet to pound it until it's uniformly thin, about 1 cm thick. Trim uneven edges, if needed.
Peel and grate the horseradish root. Mix it with sour cream, minced garlic, and finely chopped dill to create the filling.
Spread the horseradish mixture evenly over the surface of the beef. Roll the beef tightly into a log and secure it with kitchen twine at several intervals.
Season the rolled beef with salt and black pepper on all sides.
Heat the sunflower oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Sear the beef roll for 2-3 minutes on each side until browned. Remove the roll and set it aside.
Peel and finely chop the onion. Peel and dice the carrots. In the same pot, sauté the onion and carrots for 5-6 minutes until softened.
Stir in the tomato paste and cook it for 1-2 minutes to reduce its acidity.
Return the beef roll to the pot. Pour in the beef or vegetable broth, ensuring the roll is at least half-submerged. Add bay leaves.
Bring the liquid to a simmer, then lower the heat to low. Cover the pot with a lid and braise for 2-2.5 hours, turning the roll occasionally to ensure even cooking. Add more broth if needed to prevent drying out.
Once the beef is tender and easily slices with a knife, remove it from the pot and let it rest for 10 minutes before slicing into rounds.
Serve the slices of beef with the braising liquid as a sauce and garnish with additional fresh dill, if desired.
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.9 g | ||
| Protein | 283.3 g | 567% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5058 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
