Roman roast

Category: Meat

Roman roast is a well-known dish in Polish homes. It is tasty both hot and cold. Hot is an integral part of Sunday lunches - we can serve it with new potatoes and salad. It works well as a component of sandwiches and sandwiches in the cold - just cut it and top it with mayonnaise sauce and iceberg lettuce.

Cook time: 55 min Prep Time: 25 min
420 calories
4 servings
Roman roast
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  • 0.65 pound beef on the bone
  • 0.65 pound of pork neck
  • 0.1 pound stale bread (wetted)
  • 0.1 pound breadcrumbs
  • 1 egg
  • 0.15 pound g oil
  • 0.1 pound g onions
  • salt
  • Pepper


  • Meat is rinsed, separated from the bones and cut into pieces. We add the sliced roll. We grind everything in a meat grinder.
  • Then add the egg and onion baked in fat. Season everything with pepper and salt.
  • Add the rest of the onion fat to the roasting pan and form the meat, sprinkling it with breadcrumbs. We bake for about 55 minutes at 180 degrees. Our Roman roast is ready.

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