Hunter-style pot roast (Vadas hús) from The Hungarian Cookbook: Pleasures of Hungarian Foods and Wines (page 118) by Susan Derecskey and Charles Derecskey

  • carrots
  • sour cream
  • Show all ingredients...

  • EYB Comments

    Can substitute wild boar haunch or venison legs for beef rump roast. Marinate beef for six hours to three days.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato dumplings (Krumplis gombóc)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wild boar haunch or venison legs for beef rump roast. Marinate beef for six hours to three days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.