Kruchenyky — Beef Top Round Rolls with Mushroom Stuffing

Ingredients

• 1½ lb Beef Top Round, cut into 8 thin slices
• 8 oz mushrooms, finely chopped
• 1 onion, finely diced
• 3 tbsp butter
• 2 tbsp sunflower oil
• 1½ cups beef broth
• ½ cup sour cream
• 1 tbsp all-purpose flour
• 2 cloves garlic, minced
• Salt and black pepper

Method

1. Lay each slice of Beef Top Round between plastic and pound to ¼ inch — even thickness matters more than thinness. Season both sides.
2. Cook the onion in the butter over medium until translucent, add the mushrooms, and cook until they squeak, release liquid, and dry out again, 10 minutes. Stir in the garlic, season, and cool slightly.
3. Spread filling on each slice, roll tightly, and secure with a toothpick or a loop of kitchen twine.
4. Brown the rolls in the oil in a heavy pan over medium-high on all sides, 6 minutes total. Do it in two batches — a crowded pan is a gray pan.
5. Whisk the flour into the broth, pour it in, cover, and braise at a bare simmer for 45 minutes until fork-tender. Lift the rolls out, stir the sour cream into the sauce off the heat so it does not split, and pour it back over.
6. Pull the toothpicks, rest 5 minutes, and serve over buckwheat or mashed potatoes.