MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rolled Bytky
Categories: Pork, Ukrainian, Veal
Yield: 1 Batch

1/2 lb Veal steak; cut thin
4 lb Pork tenderloin; cut thin
Seasoned flour
1 Egg; slightly beaten
Butter
1 tb Flour
1 c Chicken broth or soup stock
3 tb Cream; or more
1 ts Onion; grated
Salt & pepper
1 c Mushrooms; sliced; cooked

Chicken broth gives these bytky a delicious chicken-like flavor. An
excellent dish for company.

Remove all excess fat and skin from the meat. Pound the meat with a
mallet or the edge of a heavy plate until well flattened and thin.
Cut it into pieces ranging in sizes from 1 to 2-1/2 x 3". Take the
largest piece and place on it 3 or 4 smaller ones, alternating veal
and pork. Sprinkle with salt & pepper. Roll or shape the layered
pieces into a roll. Secure it with a skewer or string. Dip the rolls
in the seasoned flour, and then in the beaten egg diluted with 2 tb
water, and again in the seasoned flour. Brown them in the hot butter
over a moderate heat. Remove to a baking dish. Blend the flour with
the fat in the pan, add the chicken broth or soup stock, stir, and
bring to a boil. Mix in the cream, onion, and seasoning. Pour the
sauce over the meat. Cover and cook in a moderate oven (325?F) for
1 hour. Remove the meat to a hot platter and take out the skewers or
string. Add the mushrooms to the sauce and bring to a boil. Pour the
sauce over the meat.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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