Roast Hungarian Style

Score the meat lengthwise several times.

Mix the spices and salt and sprinkle over the incisions. Spread the mustard into the incisions.

Spread bacon slices, cheese, de-barked bread (cut into sticks) evenly into the incisions. Tie the roast with string and rub with salt. Heat butter in roasting pan and brown meat all around.

Sauté carrot, onion and garlic, extinguish with red wine. Add the roast and let it simmer for 120 minutes at low temperature with the lid closed. Add the gravy gradually.

Remove the string, cut the meat into 15 mm thick slices, keep warm.

Stir sour cream into the sauce, bring to a boil and cover the meat with a little sauce.

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