With ground beef roulade IV covers

With ground beef roulade IV Covers

ingredients:
1 pound duckling, or topside or other ground meat of your choice
1 pack of onion soup or onion and spices to taste
 filling:
200 grs . sliced ​​ham or processed
200 grs . sliced ​​or processed musarela
Tomato slices seeded with oregano (optional )
coverage:
I - Option :
Tomato sauce , see recipe below

Option II :
100 grs . thin sliced ​​bacon
III - Option :
Barbecue Sauce
Option IV :
1 jar of mayonnaise and top with 1 teaspoon ( tsp) paprika spice

Barbecue Sauce :
How to Prepare the Meat Swiss roll :
Place in a bowl the ground beef and onion soup mix well .
Let rest in refrigerator for 30 ' minutes , or place the seasonings to taste.

Open the roulade on cellophane or aluminum foil . the thickness of one (1 ) inch.

Garnish with slices of ham and slices over musarela , and if you want you can put slices of tomatoes. , Seeded .
Bake for 20 ' to 30 ' minutes , covered with aluminum foil .
Remove the foil 10 ' minutes before removing from the oven to blush.
* Serve with the topping of your choice, see the IR options . *

I- Barbecue Sauce

ingredients:
3 tablespoons (soup ) of brown sugar
3 tablespoons (soup ) catchup
3 tablespoons (soup ) of vinegar
2 tbsp (tablespoons) mustard
4 tablespoons ( soup) of Worcestershire sauce
Put sugar in the pan , let it heat without melting
Add the remaining ingredients according to the list
above.
Leave on heat stirring constantly until a thick sauce.

If you want you can serve the roulade with tomato sauce accompanying short pasta with garlic and oil .

II - Homemade Italian Tomato Sauce :

Tomato paste :
ingredients:

5 pounds of ripe tomatoes, cut into 4 pieces
3 liters of cold water to beat the tomatoes
3 to 5 liters of hot water for cooking you finish
1 spoon ( soup) of sugar , or
2 whole medium carrots peeled

yield:
1 kg of tomato paste concentrated , diluted before use.

Ingredients Tomato sauce

½ cup oil
2 pounds of grated onions
1 or 2 minced garlic pores thinly sliced
3 stalks chopped celery , thinly sliced
2 teaspoons dried oregano , then put the sauce ready, ( rub the hand to release the aroma )
1 spoon (soup ) salt , or to taste without exaggeration
1 spoon (soup ) or ( tsp) grated ginger
½ teaspoon (coffee ) of ground bay or 2 bay leaves
1 cup ( tea) of chopped parsley before serving to put the pasta or any other dish where you put the tomato sauce.

Option II :
Could do with industrialized tomato sauce , see below .
ingredients:
1 can tomato sauce, 3 cans of cold water
1 pound of finely chopped or grated onion
1 leek white part only cut into rodelinhas
2-3 stalks of celery cut into large pieces , then remove or cut the stalks in rodelinhas , discard the leaves .
1 spoon (soup ) of oregano , then put the sauce ready
1 spoon (soup ) shallow salt
1 spoon ( soup) of grated ginger
½ teaspoon (coffee ) of ground laurel or bay leaf 1
1 cup ( tea) of chopped parsley with stems (optional )

How to Prepare the tomato paste :

Remove the stem and miolinho tomatoes , wash , cut into 4 equal pieces .
After hitting the tomatoes in a blender with a little cold water , beating slowly go putting a sieve founded, until you finish all the water .

Method of Cooking Tomato Pasta :
Put the tomato juice and sugar on a high cauldron , add any cold water .
Then go putting the hot water needed, until a dark red sauce .
Bring to high heat , when boiling down , let cook for five (5 ) hours , putting more hot water as needed , until it is very thick .

Once cooked , the tomato paste is very dark .
Allow to cool before placing in containers .

If you want you can pack with several pots of own plastic icing, or use Tuperware with lid .
Fill ¾ of the pots .

Do not forget to leave a small space between the cap and the sauce .

How to Prepare Homemade sauce :


In large pan fry the onion in the oil leek , celery
stir until wilted ( pasta homemade tomato ) and also the spices except the oregano and parsley , which is placed at the end of cooking .

Leave to cook for another hour until a thick sauce.
Guard can tomato paste or sauce prepared in small pots themselves for this purpose .
Store in the freezer , that is, without the oregano and without the chopped parsley.

Note :
" You can not let the tomato paste or tomato sauce in the fridge " ONLY THE FREEZER .

WARNING The above is also for industrialized .
Important Note :

NEVER cook the tomatoes with the skins and seeds , then strain .
This procedure gives acidity to many people .
Serve the meat roulade on a serving platter and around cortadinha lettuce leaves or other vegetables to taste and top with slices of lemon or tomato , black olives or pitted .