Surprisingly delicious and beautiful dishes can be obtained by folding small pieces from the meat mass, placing various fillings inside them. According to this principle, beef rolls are also prepared. As a shell, you can use whole plates of meat, previously lightly beaten and pickled. Also, an original embodiment may be wrapping a spicy filling in a mass of minced meat.
Beef rolls with mushrooms
An amazing product - enokitake - is used as a filling in this dish. These are Japanese white mushrooms with small hats and thin long legs. Before wrapping in meat, the filling is not further processed. But the gravy, in which beef rolls are stewed, is particularly piquant and rich. The meat plates (400 g) are pre-beaten slightly to obtain an even thin layer, then place them for 15 minutes. marinade from 1 tbsp. l soy sauce, 1 part tsp garlic dry powder, 2 tbsp. l any vegetable (preferably olive) oil. Mushrooms (200 g) prepare according to the size of future rolls. Wrap them tightly in meat pieces. It is allowed to protrude from both edges by 2-3 cm. Quickly fry until golden brown in hot oil. Finished half-finished rolls put in a saucepan and pour the sauce: 1 faceted glass of water or lean meat broth, 1 full tsp. corn starch, granulated sugar, black pepper and salt. Simmer by slightly closing the lid for about half an hour.
Is it possible and how to make a small roll of minced meat?
Of course, it is much more convenient to wrap the stuffing in pieces of meat cut in the form of thin plates. As a rule, they are slightly beaten through a plastic film or silicone before filling. Also, to give softness, you can marinate the workpiece a little. But it happens that a meat piece that is not always available can be cut into neat, identical thickness and size plates. In this case, you can try another cooking option. It turns out a very tasty and juicy dish when used as the outer layer of minced meat. And so that the beef rolls hold their shape well, they are additionally wrapped with long pieces of bacon on top of them. After frying, the upper layer becomes ruddy and strong enough. Due to this, the internal juiciness of both the filling and ground meat is preserved. A detailed recipe for this dish with the proportions of all the ingredients is given later in this article.
The composition of minced meat roll
The dish consists of three layers. Consider what you need to create each of them.
The composition of the motley and juicy fillings:
- 200 g of fresh mushrooms (it is best to take mushrooms);
- 2 tbsp. l refined (odorless) any vegetable oil;
- 3 large cloves of garlic;
- a large bunch of fresh spinach (about 150-180 g);
- 2 large fleshy fresh Bulgarian peppers (red);
- 3-4 medium soft sun-dried tomatoes;
- ½ or a little more tsp. coarse salt;
- 1 with the top of Art. l Italian spicy dry seasoning (can be replaced with Provencal herbs).
The composition of the minced "fur coat":
- 1 kg lean without films and streaks of beef;
- 1 fresh chicken egg;
- 1 large clove of garlic;
- a small bunch of herbs (parsley, basil);
- a pinch of dry oregano;
- ¼ tsp hot freshly ground pepper;
- a pinch of cayenne red pepper;
- ½ or a little more tsp. salt.
The composition of the fixing layer:
- From 7 to 10 long and narrow slices of bacon.
Cooking minced meat roll
From the proposed products you can cook one big roll. In the cooled state, it will look very beautiful in the form of cut transverse plates. If you want to serve beef rolls on the table in the heat of heat, make small portion preparations.
Cooking toppings
Peel and chop the mushrooms with small, thin plates. Chop the garlic with a sharp knife. In hot oil, quickly fry the mushrooms by evaporating the liquid. After 15-20 minutes add garlic, aromatic spices, chopped spinach and salt. Put out the mass for several minutes. After cooling, mix with peeled and diced sweet meaty peppers and sun-dried tomatoes.
Stuffing
Grind the meat finely (if necessary 2 times) through a meat grinder. Stir in the mass of crushed and chopped garlic, chopped with a sharp knife greens, spices and chicken egg. Having beaten well, salt the mixture. Spread parchment paper on a baking sheet and spread the minced meat on it with a layer of 1.5 cm. Top out the filling. Carefully lifting the parchment, gradually fold the mass.
Bacon Wrap
Wrap the product in meat slices, moving in a spiral.
Roasting
Place the roll in an oven preheated to medium temperature and fry for 50-60 minutes.
How to cook beef rolls with cheese?
Similarly to the first proposed option, you can get a slightly different dish in appearance and taste. This recipe for beef rolls suggests a different filling. Use cheese as a filler. It is best to take hard grades, which, when heated, melt and turn into a uniform, viscous mass. For the filling to be ready, a minimum of time is required, therefore, the meat shell for greater softness must be prepared accordingly. Firstly, it is advisable to use young beef or veal for cooking without veins and extraneous films. When cutting, try to move through the fibers and form workpieces of the same thickness. Then carefully beat off the pieces with a kitchen hammer through a cling film and place in a marinade made of wine, vinegar or lemon juice. Grate the cheese on a coarse grater or cut into cubes. Placing about 1 meat piece on top of each meat piece fillings, wrap products in rolls. Put on a baking sheet and bake until cooked.
Appetizing rolls can be successfully prepared with other fillings. Imagine and get unusually tasty dishes!