Beef rolls with various fillings. Beef roll recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beef rolls, being a popular meat snack, are usually served with balyk, ham, sausages and other delicacies. But in some cases they are used as a main dish and consumed hot with a side dish. The method of preparation and presentation largely depends on the ingredients used. Due to its excellent taste and attractive appearance, many housewives consider beef rolls to be a complex, time-consuming dish, and therefore prefer not to mess with it. However, in most cases, it is much easier to prepare than it seems.

With prunes and adjika

Rolls prepared according to this recipe are more often used as a hot appetizer. They can be made small (in portions) or formed into one large one and then cut. In the latter case, the dish looks spectacular. To make a large beef roulade withprunes, you will need the following products: 800 grams of pulp, s alt and ground pepper, any spices for meat, a tablespoon of adjika. And, of course, pitted prunes (about 200 g).

First you need to put the meat on a cutting board and beat it on both sides. In order not to damage it with a hammer, you can use cling film. Prunes are poured with hot water and left to swell for 15-20 minutes. Beef is s alted, peppered, sprinkled with spices, coated with adjika on the inside.

Prunes are laid out on one edge of the meat and wrapped in a roll. To prevent the beef from losing its shape during cooking, you can use toothpicks, fastening the edges, or sew them with a thread. The roll is baked in the oven at a temperature not exceeding 180 degrees for about an hour and a half, wrapped in foil. In the last 15-20 minutes, the foil is unrolled to obtain a golden crust. Serve exceptionally hot, remove toothpicks or string and cut into slices about 2 cm thick.

With dried apricots and soft cheese

Beef roll, the recipe of which is described above, can be varied with additional ingredients. Dried apricots and soft cheese (feta or feta cheese) go well with prunes. They are taken in approximately the same amount. When using cheese, you need to remember that it is s alty.

These beef rolls are prepared in the oven in the same way as described in the previous recipe, but they are usually served cold, cut into thin slices and carefully laid out on a large plate. You can decorate the dish with lettuce leaves andgreenery. When cut, beef rolls with dried apricots and prunes are bright and attractive, and the combination of sweet dried fruits with s alty cheese makes them the perfect snack for dry or semi-sweet wine.

With spinach

This is another option for a tasty, he althy and bright filling. About 100 g of hard cheese, a bunch of parsley, a large onion, a little green basil, garlic to taste, s alt and seasoning for meat, 2 egg yolks, 3 tablespoons of heavy cream, butter and olive oil are taken per kilogram of beef tenderloin. Spinach can be used fresh or frozen. It will need about 4 bunches or 400 g.

The tenderloin is cut across the fibers, trying to unfold it like a book, and then beat off on both sides. The meat is then s alted, seasoned and brushed with olive oil.

After that, prepare the filling. Onions and garlic are peeled, chopped as finely as possible and lightly fried in butter. Frozen spinach is also added there, s alted and stewed for several minutes, stirring. Separately, prepare the filling by mixing the yolks with cream and grated cheese. Then combine it with the cooled spinach mixture. Chopped parsley and basil are also added there. When using fresh spinach, you can not stew it, but simply cut it and combine it with other products.

Form a roll by putting the filling on the edge of the meat layer. It is wrapped tightly, fastening the edges with toothpicks, lightly fried in a pan, placed in a baking sleeve and sent to a not too hot oven for 1.5hours.

Instead of spinach, mushroom stuffing (mushrooms, oyster mushrooms, etc.) is made in the same way. They are washed, finely chopped and stewed together with onions, garlic and spices, and then combined with the same egg and cheese filling. About 300 g of mushrooms will be needed per kilogram of meat.

Serve beef roll stuffed with spinach or mushrooms mostly hot. But as a cold appetizer, it will fit perfectly. At the same time, do not forget to remove all the toothpicks and cut it with a sharp knife. As a side dish, mashed potatoes or vegetable salad are suitable. You can use boiled rice or other porridge.

With minced chicken and capers

A very unusual and spicy beef roll is obtained, the recipe of which contains a different type of meat. For example, minced pork or chicken. For 900 g of beef, you will need 2 large onions and carrots, a bunch of parsley and 3 tablespoons of capers. In addition, you need a pound of minced chicken, an egg, 50 g of rolls, 150 ml of dry white wine, a spoonful of tomato paste, 50 ml of olive oil and half a glass of milk. S alt, thyme, ground pepper and nutmeg are taken from spices.

First prepare the filling. To do this, minced chicken is mixed with bread previously soaked in milk. Chopped greens, capers, s alt, pepper, nutmeg, thyme and an egg are added to it. The beef is cut into portioned pieces, beaten off, stuffed with minced meat and rolled into rolls. The edges are fixed with toothpicks, and then fried in half a mixture of creamy andolive oils. Separately, finely chopped carrots and onions are sautéed on the rest of the fat, tomato and wine are added, stewed for 3 minutes.

The rolls are freed from toothpicks, laid out in a baking dish, poured with the resulting sauce and put in the oven for an hour. Served with puree or salad.

No stuffing

This option may seem banal to many, but it is in this form that the meatloaf will serve as an ideal cold appetizer. You will need a fairly large piece of beef tenderloin, s alt, thyme, ground pepper, mustard grains and any other spices. Everything is taken to taste. The meat is beaten and marinated, rubbed with s alt and spices. Leave for 40 minutes. Then it is smeared with mustard (inner side), rolled up and baked, wrapped in foil, for about 2 hours. The oven should not be very hot. The finished roll is sent for storage in the refrigerator, and served cooled, cut as thin as possible.

With egg

The previous recipe can be improved a little and made brighter. For these purposes, a few boiled eggs or carrots are suitable. They are placed inside whole, laid out one after the other, before forming beef rolls. On the cut it turns out quite original, and most importantly - delicious. Served cold, garnished with parsley sprigs.

Beef roll in a slow cooker

This rather popular household appliance can be used on a par with the oven. Rolls are baked in a slow cooker according to any of the above recipes. Because most of these devicessupports the function of slow stewing, the meat is more tender and juicy. For beef roll, this is very important.

The residence time of the dish in the slow cooker can vary from one to three hours, depending on the selected program. Peeled potatoes are sometimes added to the meat 40 minutes before the meat is ready. In this case, in addition to the main dish, at the same time you get a delicious side dish.

Design

A good dish on the festive table must be effectively served. If we are talking about a hot option, then it is best for each guest to arrange a separate plate. In the case of using meatloaf as a cold appetizer, it is laid out on a common dish. You can decorate the plate with herbs, vegetables or sauce. At the same time, it is better to lay out small rolls as a whole, and pre-cut large rolls.