Roulade of ground beef - III - Fillings Rectified

Roulade of ground beef - III - Fillings Rectified

Beef roulade.

ingredients:

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

spices

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

You can replace the Onion Soup Ingredients For Below:

1 tablespoon (soup) Worcestershire sauce,
1 tablespoon (soup) of mustard
1 tablespoon (soup) ketchup)
1 tablespoon (soup) of apple cider vinegar (optional)


Other Ingredients:

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

Filling: I

3 carrots cut into cubes cooked
100 g. frozen pre-cooked green peas
100 g. chopped ham into cubes or crushed
100 g. chopped mozzarella, diced or grated
1 cup grated onion, minced or
100 g. of canned mushrooms, drained washed sliced
1 yellow or red bell pepper chopped into cubes, or both together

Filling: II

150 grams. sliced ham
150 grams. mozzarella sliced
Tomato slices seeded (optional)

Filling: III

200 g. cooked pork sausage, sliced without skin
1 chopped red bell pepper
1 medium onion, sliced
2 tablespoons grated Parmesan cheese or catupiry
10 green olives, chopped or pickes
1 tablespoon capers (optional)

coverage:

150 grams. 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 moldy, wet and already squeezed bread, onion, onion soup olives oregano, nutmeg, ginger to, pepper, grated cheese, parsley and eggs Finally breadcrumbs gradually to give point to roll.

If you want you can use wheat flour and half the other half of breadcrumbs.

Spread half of the mass of meat jelly roll on an aluminum sheet of paper, check shaping so that the jelly roll becomes an inch in thickness.

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

* If you want you can put the first filling inside the dough *

Give 2 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 greased aluminum foil with butter or oil. or

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

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

Take the preheated moderate oven 180 ° C for about 20 'minutes, or until lightly browned.
Do not let bake long that dries.

Once baked, arrange on a platter, decorate around 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, potato and others.
You can serve the roulade with mashed potatoes and steamed cabbage 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 very different flavors.
If you put cassava flour the roulade is very hard.