Crushed Beef roulade - III - Fillings

Crushed Beef roulade - III - Fillings

Meat roulade.

ingredients:

1 pound of beef, raw ground,
duckling, rump or topside, can be up muscle

seasonings

1 package of onion soup
1 cup (tea) of chopped parsley with stems
2 large onions grated or 6 garlic cloves if chopped old tire crumb
1 spoon (soup) of oregano (optional)
1 pinch of nutmeg
1 teaspoon (tsp) grated ginger
1 spoon (soup) of pepper sauce or pepper ½ chopped finger girl without seeds.

Can Replace Onion Soup Ingredients For Below:

1 spoon (soup) of Worcestershire sauce,
1 spoon (soup) of mustard
1 spoon (soup) catchup)
1 spoon (soup) of apple cider vinegar (optional)


Other Ingredients:

200 grs. the moldy, wet and squeezed without peeling
1 cup chopped green olives and drizzling (optional)
2 large eggs raw
2 shallow tablespoons breadcrumbs, or necessary
2 tablespoons grated Parmesan cheese

Filling: I

3 carrots diced cooked
100 grs. frozen pre-cooked green peas
100 grs. diced ham, diced or shredded
100 grs. chopped into small cubes of mozzarella or grated
1 cup grated onion, or chopped
100 grs. of canned mushrooms, drained sliced ​​washed
1 chopped red or yellow pepper, diced, or both together

Filling: II

150 grs. of sliced ​​ham
150 grs. sliced ​​mozzarella
Sliced ​​tomatoes without seeds (optional)

Filling: III

200 grs. sausage cooked pork, cut into slices without skin
1 red pepper, chopped
1 medium onion, sliced
2 tablespoons grated parmesan cheese or cream cheese
10 green olives, chopped or pickes
1 tablespoon capers (optional)

coverage:

150 grs. sliced ​​bacon, or
1 tablespoon of butter spread on top, does not serve margarine.

How to Prepare:

Place in a bowl, ground beef, add the stale, wet and squeezed bread, onion, onion soup olives oregano, nutmeg, the ginger, pepper, grated cheese, eggs and parsley Finally breadcrumbs gradually.

If you want you can use half flour and half the breadcrumbs.

Roll out half the pastry roulade of beef on a sheet of aluminum foil, so go for modeling the roulade get an inch in thickness.

Spread the filling on top, leave 1 cm from the edges without filling, not to leave out the roulade.

* If you want you can put the stuffing inside the first mass *

Give two filled rolls of 45 x 25 cm, or four small.

Wrap the roulade for the longest part, to even it up, not too thick.

Place the roulade in a form, lined with parchment paper greased aluminum with butter or oil. or

Place the strips of bacon, in the horizontal direction, i.e., the strips of bacon are not only over and fallen in Swiss roll.

No need to cover the meat with foil.
If you put the bacon, no need to cover with foil.

Bring to medium preheated oven 180 º C for about 20 'minutes, or until lightly browned.
Do not let it bake too long dries.

Once baked, place on a serving dish, garnish round with lettuce leaves or thinly shredded lettuce and cherry tomatoes.

Serve with white rice and green salad:
Watercress, arugula, chicory, endive, lettuce or
Cooked vegetables:
Carrots, broccoli, cauliflower, potatoes and others.
Can Serve the roulade with mashed potatoes, steamed cabbage and see revenue in Blogs.

Note;

Breadcrumbs is made with roasted and ground moldy.
Not to be confused with cassava flour which is a root.
Are quite different flavors.
If you put the cassava flour jelly roll is very hard.