Rolls of beef with different fillings. Recipe for bouillon roll

Rolls of beef, as a popular meat snack, are usually served along with balyk, ham, sausages and other delicacies. But in a number of cases they are used as a main course and eaten hot with a side dish. The way of preparation and design depends largely on the ingredients used. Thanks to the excellent taste and attractive appearance, many housewives consider beef rolls as a complex, labor-intensive 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 adzhika

Rolls cooked on this recipe are more often used as a hot snack. They can be made small (portioned) or form one large, and then cut. In the latter case, the dish looks more spectacular. To make a large roll of beef with prunes, you will need such products: 800 grams of pulp, salt and ground pepper, any spices for meat, a tablespoon of Adzhika. And, of course, prunes without pits (about 200 g).

First you need to lay the meat on the cutting board and beat it off from both sides. In order not to damage it with a hammer, you can use food film. Prunes are poured hot water and leave to swell for 15-20 minutes. Beef is salted, peppered, sprinkled with seasonings, on the inside, smeared with Adzhika.

On one edge of the meat lay the prunes and wrap it with a roll. To ensure that the beef does not lose its shape in the process of cooking, you can use toothpicks, fixing the edges, or sew them with a thread. Bake a roll in an oven at a temperature of not more than 180 degrees for about an hour and a half, wrapping with foil. In the last 15-20 minutes, the foil is unfolded to produce a crispy crust. Serve extremely hot, taking out toothpicks or thread and cutting into pieces with a thickness of about 2 cm.

With dried apricots and soft cheese

Beef roll, the recipe of which is described above, can be varied with additional ingredients. With prunes perfectly combined dried apricots and soft cheese (feta or brynza). They are taken in approximately equal numbers. When using cheese, you need to remember that it is salted.

Prepare such rolls of beef in the oven in the same way as described in the previous recipe, but they are served, as a rule, cold, cut into thin slices and neatly laid out on a large plate. You can decorate the dish with salad leaves and greens. On the cut, beef rolls with dried apricots and prunes turn out to be bright and attractive, and the combination of sweet dried fruits with salted cheese makes them an ideal snack for dry or semisweet wine.

With spinach

This is another version of a delicious, healthy and bright filling. On a kilo of beef tenderloin take about 100 grams of hard cheese, a bunch of parsley, a large onion, a little green basil, garlic to taste, salt and meat seasoning, 2 egg yolks, 3 tablespoons of fat cream, cream and olive oil. Spinach can be used fresh or frozen. It will need about 4 beams or 400 grams.

The cutting is cut across the fibers, trying to unfold it according to the principle of the book, and then beat off from both sides. Then the meat is salted, sprinkled with seasonings and greased with olive oil.

After that, prepare the filling. Onions and garlic are cleaned, chopped as small as possible and lightly fried in butter. There, add frozen spinach, salt and stew for several minutes, stirring. Separately prepare the filling by mixing yolks with cream and grated cheese. Then combine it with a cooled spinach mixture. Add chopped parsley and basil. When using fresh spinach, you can not extinguish it, but simply cut it and mix it with other products.

Form a roll, having laid out a stuffing on edge of a meat layer. It tightly wrapped, fastening the edges with toothpicks, lightly fried in a frying pan, placed in a sleeve for baking and sent to a not too hot oven for 1.5 hours.

Instead of spinach similarly make a filling of mushrooms (champignons, cherries, etc.). They are washed, finely cut and stewed with onions, garlic and spices, and then combined with the same egg-cheese filling. A kilo of meat will need about 300 g of mushrooms.

A roll of beef with spinach or mushroom filling is preferably served hot. But as a cold snack, it is quite suitable. Do not forget to remove all toothpicks and cut it with a sharp knife. As a side dish, a mashed potatoes or vegetable salad is suitable. You can use boiled rice or other porridge.

With chicken and capers

Very unusual and piquant is a roll of beef, the recipe of which contains another kind of meat. For example, pork or chicken minced meat. 900 g of beef will need 2 large onions and carrots, a bunch of parsley and 3 tablespoons of capers. In addition, a pound of chicken mince, egg, 50 grams of bread, 150 ml of white dry wine, a spoonful of tomato paste, 50 ml of olive oil and half a glass of milk are needed. From spices take salt, thyme, ground pepper and nutmeg.

First prepare the filling. To do this, chicken minced meat is mixed with bread previously soaked in milk. Add chopped greens, capers, salt, pepper, nutmeg, thyme and egg to it. Beef is cut into small portions, beaten, stuffed with minced meat and rolled into rolls. The edges are fixed with toothpicks, and then fried in half a mixture of creamy and olive oil. Separately, the rest of the fat is chopped finely chopped carrots with onions, add tomato and wine, stew for 3 minutes.

Rolls are released from the toothpicks, put in a roasting dish, poured with the resulting sauce and put in the oven for an hour. Serve with mashed potatoes or salad.

Without filling

To many, this option may seem banal, but it is in this form that meatloaf serves as an ideal cold snack. It will take a fairly large piece of beef tenderloin, salt, thyme, ground pepper, mustard in grains and any other spices. Everything is taken to taste. Meat is discarded and marinated, nourishing with salt and seasonings. Leave for 40 minutes. Then it is coated with mustard (inside), folded with rolls and baked, wrapped in foil, for about 2 hours. The oven should not be very hot. The finished roll is sent to storage in a refrigerator, and served it cooled, cutting as thin as possible.

With egg

The previous recipe can be slightly improved and made brighter. For these purposes, a few boiled eggs or carrots. They are placed inside the whole, laying out one after another, before forming rolls of beef. On the cut it turns out quite original, and most importantly - delicious. Serve in a cold form, decorating with parsley sprigs.

Beef roll in multivark

This fairly popular household appliance can be used on a par with the oven. In a multivarka bake rolls according to any of the above recipes. Since most of these devices support the slow quenching function, the meat is more tender and juicy. For beef roulette this is very important.

The duration of the meal in the multivark can vary from an hour to three, depending on the chosen program. 40 minutes before the ready for meat, sometimes added peeled potatoes. In this case, in addition to the basic food, at the same time you get a delicious garnish.

Decor

A good dish on the festive table must be effectively served. If it is a hot option, then it is best for each guest to make a separate plate. In the case of using a meatloaf as a cold snack, it is laid out on a common dish. You can decorate a plate with greens, vegetables or sauce. In this case, small rolls are best laid out entirely, and a large pre-cut.