Beef rolls

Beef rolls

To make a beef roll, select a suitable piece of meat, cut it in the center, then make cuts to the sides, running the knife parallel to the table, and unfold the meat pulp like a book. The resulting piece of beef is beaten, the filling is placed on top and the meat is rolled up. The beef roll is baked or boiled.

Beef meatloaf with herbs and garlic in the oven

beef (beef cuts) – 500g; dried parsley - to taste; garlic – 2 cloves; basil (dried) - to taste; salt - to taste; olive oil; mixture of peppers - to taste; dill – 1 bunch (small).

Bresaola rolls with cottage cheese and herbs

bresaola (Italian cured beef ham) – 300g; cottage cheese – 250g; green onions (finely chopped) – 1/2 cup; green basil (chopped) – 1/2 cup; hard cheese (for example, grated Parmesan) – 1 tbsp; salt (with herbs) - to taste; black pepper

Liver rolls with cheese

beef liver – 300g; testicle – 2 pcs.; milk – 100 ml; flour – 70g; salt – 1/2 tsp; ground dark pepper - to taste; vegetable oil – 30 ml; for the inside: curd cheese – 200g; smoked cheese – 100g; mayonnaise - to taste; fresh dill - to taste; Sol

Liver rolls with vegetable entrails

beef liver – 300g; testicle – 2 pcs.; milk – 100 ml; flour – 70g; salt – 1/2 tsp; ground dark pepper - to taste; vegetable oil – 30 ml; for the inside: onions – 2-3 pcs.; carrots – 3 pcs.; fresh greens - to taste; garlic – 1-2 cloves; Mayo

Minced meat roll in tomato dough

minced meat (beef) – 350g; sweet pepper (Bulgarian) – 100g; carrots – 60g; loaf – 50g; spices (all-purpose seasoning, salt, garlic) - to taste; tomato paste – 20g; mayonnaise – 2g; water – 120 ml; flour – 150g.

Liver roll in egg dough

for the inside: beef liver – 400g; onions – 100g; carrots – 100g; vegetable oil for frying; salt - to taste; for dough: egg - 4 pcs.; salt – 1/2 tsp; sour cream – 1 tbsp. (with a slide); mayonnaise – 1 tbsp. (with a slide); flour – 50g.

Meatloaf "Stephanie"

minced meat (beef and pork) – 1.2 kg; testicle – 2 pcs.; snow-white bread – 2 slices (huge); milk (or water) - to taste; onions – 1 pc.; salt – 1 tsp; savory, cumin (ground), fenugreek - to taste; ground dark pepper - to taste; parsley - according to

Meatloaf with egg in dough

for dough: flour – 230g; butter (softened) – 100g; salt – 0.5 tsp; sour cream – 50g; for the inside: minced meat (mixed beef + pork) - about 500g; snow-white bread (without crusts) – 3-4 slices; milk – 250 ml; egg (raw, for minced meat) – 1 pc.;

Meatloaf with chanterelles

minced meat (mixed, beef and pork) – 600g; chanterelles – 500g; flour – 1 tsp; onions – 1 pc.; garlic – 2 cloves; testicle – 1 pc.; salt, black pepper, pink pepper, nutmeg - to taste; milk – 1 glass; vegetable oil for frying

Zucchini rolls with minced meat in milk sauce

minced meat (pork and beef) – 1 kg; onions – 3 pcs.; testicle – 1 pc.; zucchini – 2 pcs.; milk – 200 ml; sour cream – 400 ml; vegetable oil; dark ground pepper - to taste; salt - to taste.

Meatloaf with pumpkin and pine nuts

minced meat (mixed beef + pork) – 500g; snow-white bread (without crusts) – 3-4 slices; milk – 250 ml; testicle – 1 pc.; salt, ground dark pepper - to taste; for the inside: pumpkin (peeled) – 500g; onions – 1 pc.; pine nuts – 30g; garlic -

Czech beef rolls

beef (flesh, thick edge is better) – 8 slices about 5 mm wide; bacon (or salted lard with layers of meat) - 8 slices; egg (boiled) – 2 pcs.; pickled cucumbers – 4 pcs.; shallots – 1-2 pcs.; salt, ground dark pepper, grainy mustard

Meatloaf with eggs "Long Boy" (Pikkpoiss)

minced meat (mixed beef + pork) – 500g; snow-white bread (without crusts) – 3-4 slices; milk – 250 ml; egg (raw, for minced meat) – 1 pc.; salt, ground dark pepper - to taste; for the inside: soft-boiled egg – 5 pcs.

Meatloaf with eggs and mushrooms

for minced meat: minced meat (beef) – about 700g; loaf (snow-white, crumb) – about 100g; cream (or milk) – 200 ml; testicle – 1 pc.; onions – 1 pc.; salt – 1 tsp; dark ground pepper – 1/2 tsp; mushrooms (fresh champignons) – about 200g; vegetable m

section: Meat rolls

Gul-khanum in Ukrainian

for the dough: egg (yolk) – 1 pc.; water – 1/2 cup; flour – 1.5 – 2 cups; vegetable oil – 1 tbsp; salt – 1 pinch; for minced meat: beef + fatty pork (twisted in a meat grinder) – 30%; pumpkin (raw, grated) – 50%; onions

Beef rolls with cherries and almonds

beef cuts; cherry; almond; garlic – 3-4 cloves; carrot; greenery; salt, ground dark pepper - to taste.

section: Meat rolls

Finnish meat rolls

veal (fillet) – 700g; for the interior: Finnish salad (5 types of mushrooms, onions, cream, mayonnaise); oil for frying.

section: Meat rolls

Meat rolls with nut entrails

veal (boneless, one piece) – 400g; walnuts – 50g; egg (yolk) – 1 pc.; hops-suneli, salt - to taste; parsley – 1 bunch (30g); for the sauce: cream (20% fat) – 250ml; mushrooms (champignons) – 100g; butter for frying

section: Meat rolls

Liver pate with butter (roll)

liver (veal, beef, pork) – 1 kg; pork lard – 300g; bulb onions; eggs – 3-4 pcs.; salt, pepper, nutmeg; butter – 2 packs

section: Meat pates

Meat rolls with prunes

veal (fillet) – 400g; salted lard – 150g; prunes – 150g (3 berries for any piece of meat); salt, ground dark pepper - to taste; butter for frying; for the sauce: cream (10% fat) – 300 ml; dry snow-white wine – 1/2 cup; salt

section: Meat rolls

Rolls with mushrooms and rice

meat (pork or beef fillet) – 500g; fresh mushrooms – 300g; onion – 1/2 onion; rice – 1/2 cup; salt, ground dark pepper - to taste; vegetable oil; cream (10-20%) – 200ml; testicle – 1 pc.; cheese – 100g; salt - to taste.

section: Meat rolls

Meatloaf in dough

ready-made puff pastry – 1 layer (about 400g); fresh champignons – 500g; onion – 1 onion; butter – 1 tbsp; salt, ground pepper, sugar, lemon juice - to taste; prunes – 7 pcs.; dried apricots – 7 pcs.; pine nuts – 50g; raisins – 50g; G

section: Meat pies

Boiled beef roll with vegetables (Matambre)

beef (sirloin), garlic, reddish wine vinegar, dried thyme, carrots, water, salt, fresh spinach, boiled egg, onion, parsley, cayenne pepper, vegetable oil for frying, meat broth.

section: Meat rolls, Argentine cuisine

Meatloaf

beef, wheat loaf, egg, garlic, melted butter, wheat crackers, ground dark pepper, salt.

section: Jewish cuisine, Meat rolls

Veal roll in Greek style

veal, onions, breadcrumbs, butter, meat broth, ham, carrots, parsley, ground dark pepper, salt to taste.

section: Meat rolls, Greek cuisine

Homemade roll

pork peritoneum or beef curl (6 boneless brisket), dry white wine, garlic, salt, dark ground pepper.

Beef rolls

The most tender rolls that simply melt in your mouth will not leave you or your loved ones phlegmatic! If you are looking for an unusual dish, but at the same time ordinary in preparation, this recipe is for you!

Ingredients for Beef Rolls:

• Beef (cut without fat) - 1000 g
• Brisket – 250 g
• Pickled cucumber (it is better to take short ones) - 3 pcs.
• Leek - 1 bunch.
• Bell pepper - 1 piece
• Carrots - 1 pc.
• Garlic - 1 piece
• Mustard - 30 g
• Sunflower oil – 50 g

Production time: 90 minutes

Number of servings: 4

Nutritional and energy value:

Beef rolls recipe:

First, wash our slices and cut them into pieces 3-4 cm wide.
Next, having previously covered it with cling film or a double-folded plastic bag, beat the meat with a hammer to a thickness of approximately 3mm. These are the beautiful pieces we get.

Next, cut the brisket into thin slices.
You can replace it with bacon if you wish.

Cut the cucumbers into strips (not very thin, approximately 5-7 mm in diameter), and leeks into circles.
Let’s prepare salt, pepper and mustard so that they are, as they say, “on hand.” ALL!
Now the most creative process begins)) So, carefully take a piece of chopped beef, add salt and pepper.
Lubricate with mustard (A LITTLE!! especially if you have it spicy.) Now lay out a slice of brisket from the short edge of our chop, put a cucumber and onion on top

We wrap our roll, starting from the edge where the cucumber lies.
We carefully tuck the protruding and protruding parts of the chop inward. We wrap our system with a dense thread and fasten it with a knot like this

We come out with approximately these wonderful rolls, which, by the way, need to be placed on a plate, seam side down.

Now put the frying pan on high heat and heat the oil in it.
It’s better to immediately use one that is oven safe. Place our rolls (as you probably already guessed, seam side down) in a frying pan, fry on all sides until golden brown.
At this time, cut our vegetables quite coarsely, including garlic.
By the way, we will simply divide it into cloves and leave it just like that. If the cloves are very large, cut them in half, but not smaller.

We take the fried rolls out of the frying pan, and in their space, throw the chopped vegetables into this oil. Fry them for 5-7 minutes, add a little salt and your favorite seasonings.

Now we place our rolls directly on the vegetables, add a little vinegar (a tablespoon) and pour a glass of water so that the rolls are not completely hidden.
Then put it in a hot oven and let the water boil, after which we reduce the heat in the oven to 160 and leave it covered for an hour.
An amazing smell throughout the house is guaranteed.
))) We take out the finished rolls and serve with rice or boiled potatoes, and vegetables can be used as a sauce!
Bon appetit.

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March 20, 2015 0952577181 #

March 19, 2015 Grandfather Pikhto #

March 19, 2015 Wera13 #

March 18, 2015 dashullka # (recipe creator)

March 18, 2015 special # (moder)

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Beef rolls: recipes for a gala table

Beef is a healthy meat, but difficult to prepare. Do not simmer it, do not overcook it when frying it. It’s best, of course, to make innards from boiled beef - for pancakes, pies or pies, or to use it for aspic.

Are you planning a special menu and want to amaze your guests with an unusual presentation of meat? prepare a juicy roll of beef or minced beef - with prunes, spinach, eggs or cheese.

Beef meat rolls

For 1 serving you will need:

• 1 narrow slice of beef (180 g);
• 4 sprigs of basil;
• 3 pitted olives;
• 1 slice of ham;
• 1 tbsp. spoon of grated parmesan;
• 1 tbsp. spoon of ricotta cheese
• 2 stalks of green onions;
• 1 clove of garlic;
• 1 tbsp. spoon of olive oil;
• 50 g canned tomatoes;
• 75 ml stock cubes.

Wash and dry the meat, pepper and rub with salt. Wash the basil, tear off the leaves and chop finely. Chop the olives and place on the meat. Top with ham and sprinkle with half the chopped basil. Mix Parmesan with ricotta and also place on top. Roll the meat into a roll and tie it with thread.

Wash the green onions, peel and finely chop. Fry the roll in oil on all sides. Add green onions and sauté slightly. Peel the tomatoes, mash the pulp and add to the pan along with the juice and bouillon cube. Add the rest of the basil and crushed garlic using a press.

Simmer for one and a half hours on low heat. Place the roll on a plate and simmer the remaining sauce for 8 minutes. Season with salt and pepper, stir and pour over the finished dish.

Beef roll with prunes

• 500 g beef;
• 50 g lard;
• 16-20 pcs. pitted prunes;
• 1 bunch of basil;
• ground pink or dark pepper - to taste;
• 1 tbsp. spoon of teriyaki sauce;
• 2 pinches of salt.

Prepare minced beef with lard, salt and pink pepper. Spread the minced meat on baking paper in a layer about 1-1.5 cm wide. Place prunes and chopped basil in the center, and add a little more pepper to the filling. Roll the minced meat with entrails into a roll and secure with kitchen string. Place in a mold and bake at 200 degrees for about 30-35 minutes. Then unfold the paper and brush the surface with teriyaki sauce (or a mixture of tomato sauce and mayonnaise). Return the dish to the oven - the top should be browned.

Beef roll in the oven

• 1.5 kg beef slices;
• 2 tbsp. spoons of butter;
• 1 teaspoon salt;
• freshly ground dark pepper;
• 50 g hard cheese;

• 2 testicles;
• 2 tbsp. spoons of milk;
• a pinch of salt;
• 1 tbsp. spoon of butter;
• 1 pod each of reddish and greenish sweet pepper.

Cut the meat on the side and unfold it like a book. Beat, salt and pepper. Lightly beat the eggs with milk and a pinch of salt. Pour the mixture into a frying pan with 1 tablespoon of oil and prepare the omelette in the form of a thin pancake.

Place the cooled omelette on the meat, spread slices of reddish pepper on top, then slices of cheese and cover them with slices of greenish pepper. Screw the cut and fasten it with skewers to make a roll. Melt 2 tablespoons of butter in a frying pan and quickly fry the roll in it. Then place in the oven and bake for 40 minutes at 170 degrees.

Veal rolls with apples

• 400 g veal;
• 1 greenish apple;
• 1 clove of garlic;
• dark freshly ground pepper, salt to taste.

Cut the meat like chops, but no thicker than 1 cm, beat well on both sides. Salt and pepper. Grate the apple, squeeze in the garlic, stir. Place the apple-garlic filling on the meat, roll up the rolls, secure with thread and let stand for 20 minutes. Fry in vegetable oil, and then simmer in the resulting juice until soft for another 25-30 minutes.

Veal rolls with spinach

For 4 servings you will need:

• 8 thin veal schnitzels (weighing about 70 g each);
• 400 g leaf spinach;
• 3 tbsp. spoons of olive oil;
• ground dark pepper;
• 8 slices of ham;
• 2 cloves of garlic;
• 2 tbsp. spoons of flour;
• 2 tbsp. spoons of butter;
• 200 ml veal broth;
• 30 ml Marsala liqueur;
• 1 tbsp. spoon of light sauce thickener.

Wash the spinach, peel it and, without drying it, place it in boiling salted water. Let it fall slightly, then drain in a colander and rinse with cool water.

Wash the schnitzels, dry them on a cardboard towel, and brush with 2 tablespoons of olive oil with a pastry brush. Place the schnitzels between 2 layers of cling film and beat lightly. Then add salt, pepper and place a slice of ham on any schnitzel.

Peel and chop the garlic. Squeeze the spinach, distribute over the ham, sprinkle with garlic. Season with salt and pepper. Fold the veal slices in half, pin together with toothpicks and roll in flour.

Heat the remaining butter and vegetable oil in a frying pan, fry the meat, then pour in the broth and simmer the rolls for 25 minutes. Remove from the pan, wrap in foil and keep warm. Season the remaining juice from frying with liqueur and brew with a thickener. Salt and pepper to taste. Serve the rolls with the sauce on them.

Beef roll with egg

• 1 kg beef;
• 60 ml vinegar;
• parsley;
• dried thyme;
• salt pepper;

• 4 boiled eggs;
• 50 ml milk;
• 100 g bacon;
• 4 carrots;
• 100 g frozen green peas;
• 200 g spinach;
• 200 g bread crumbs.

Cut the bacon into cubes. Boil the carrots, peel and cut lengthwise into thin slices. Thaw the peas at room temperature and dry. Combine bread crumbs, bacon bits, peas, milk, salt and pepper.

Make a cut in the center of a piece of beef, not reaching the end of 1 cm. Open it like a book, cover it with cling film and beat it into a narrow layer. Rub both sides with salt, pepper and thyme, pour over vinegar.

Wash the spinach, dry it, cut it into wide strips and place it on the meat. Spread the prepared filling on top and arrange the carrot strips. In the center in one line

Place the peeled eggs. Roll the meat with entrails and wrap it in foil. Place in a mold and fill with 3 cups of water. Place in an oven preheated to 180 degrees and cook for 1.5 hours. After removing from the foil, transfer the roll to a plate and cut into slices.

Beef rolls with different entrails. Beef roll recipe

Beef rolls, being a popular meat snack, are usually served together with balyk, ham, sausages and other delicacies. But in a number of different cases they are used as a main dish and eaten fried with a side dish. The method of manufacture and design depends almost entirely on the ingredients used. Thanks to its beautiful taste and attractive appearance, almost all housewives consider beef rolls to be a complex, labor-intensive dish, and therefore prefer not to mess with it. But it is almost always much easier to prepare than it seems.

With prunes and adjika

Rolls prepared according to this recipe are often used as a hot snack. They can be created small (in portions) or formed into one large one and then cut. In extreme cases, the dish looks more beautiful. To prepare a large beef roll with prunes, the following products will be useful: 800 grams of pulp, salt and ground pepper, any spices for meat, a tablespoon of adjika. And, of course, pitted prunes (about 200 g).

First, you need to place the meat on a cutting board and beat it on both sides. To avoid destroying it with a hammer, you can use cling film. The prunes are poured with hot water and left to swell for 15-20 minutes. The beef is salted, peppered, sprinkled with seasonings, and coated with adjika on the inside.

Place prunes on one edge of the meat and wrap it in a roll. To prevent the beef from losing its shape during the manufacturing process, you can use toothpicks to secure the edges, or sew them with thread. Bake the roll in the oven at a temperature no higher than 180 degrees for about an hour and a half, wrapping it in foil. In the last 15-20 minutes, the foil is unrolled to obtain a golden brown crust. Serve only hot, remove toothpicks or thread and cut into pieces about 2 cm wide.

With dried apricots and soft cheese

The beef roll, the recipe for 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 equal quantities. When using feta cheese, you must remember that it is salty.

These beef rolls are prepared in the oven in the same way as described in the previous recipe, but they are usually served cool, cut into thin slices and carefully placed on a huge plate. You can decorate the dish with lettuce leaves and herbs. When cut, beef rolls with dried apricots and prunes turn out colorful and cute, and the combination of sweet dried fruits with salty cheese makes them an ideal snack for dry or semi-sweet wine.

With spinach

This is another version of a tasty, healthy and catchy interior. For a kilogram of beef slices, take about 100 g of hard cheese, a bunch of parsley, a large onion, a little greenish basil, garlic to taste, salt and seasoning for meat, 2 egg yolks, 3 tablespoons of heavy cream, butter and olive oil. Spinach can be used fresh or frozen. You will need approximately 4 bunches or 400 g.

The slice is cut across the grain, trying to unfold it like a book, and then beaten on both sides. Then the meat is salted, sprinkled with seasonings and brushed with olive oil.

After this, prepare the filling. Peel the onion and garlic, chop it as finely as possible and lightly fry it in butter. Frozen spinach is also added there, salted and simmered for a couple of minutes, stirring. Prepare the filling separately 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 the freshest spinach, you can not stew it, but simply cut it and combine it with other products.

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

Instead of spinach, the filling is made from mushrooms (champignons, oyster mushrooms, etc.) 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 are needed per kilogram of meat.

The beef roll with spinach or champignon entrails is served hot. And it’s perfect as a cool snack. At the same time, they do not forget to remove all the toothpicks and cut it with a sharp knife. Mashed potatoes or vegetable salad are suitable as a side dish. You can use boiled rice or other porridge.

With minced chicken and capers

A beef roll, the recipe for which contains a different type of meat, is very special and piquant. 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 half a kilo of minced chicken, an egg, 50 g of bread, 150 ml of dry white wine, a spoon of tomato paste, 50 ml of olive oil and half a glass of milk. Spices include salt, thyme, ground pepper and nutmeg.

The rolls are removed from the toothpicks, placed in a baking dish, poured with the purchased sauce and placed in the oven for an hour. Serve with mashed potatoes or salad.

Without inside

This option may seem obvious to almost everyone, but in this form, meatloaf will serve as an ideal cool snack. A fairly large piece of chopped beef, salt, thyme, ground pepper, mustard beans and any other spices will come in handy. Everything is taken to taste. The meat is beaten and marinated, rubbed with salt and seasonings. Leave for 40 minutes. Then it is coated with mustard (the inside), rolled up and baked, wrapped in foil, for about 2 hours. The oven doesn't have to be very hot. The finished roll is sent for storage in the refrigerator, and served cooled, cut as thin as possible.

With testicle

The previous recipe can be slightly improved and made brighter. For these purposes, several boiled eggs or carrots are suitable. They are placed completely inside, laid out one after another, before forming beef rolls. When cut, it comes out quite original, and the main thing is delicious. Serve cool, garnished with parsley sprigs.

Beef roll in a slow cooker

This fairly popular household device can be used flush with the oven. Rolls are baked in a slow cooker according to any of the above recipes. Since most of these devices support the function of leisurely stewing, the meat comes out most tender and juicy. This is very important for beef roll.

The residence time of the dish in the multicooker can vary from an hour to 3, depending on the selected program. 40 minutes before the meat is ready, peeled potatoes are added from time to time. In this case, in addition to the main dish, you immediately get the most delicious side dish.

Decor

This is not a bad dish that needs to be presented beautifully on a festive table. If we are talking about a hot option, then it is best for any guest to arrange a separate plate. If using meatloaf as a cold snack, place it on a common platter. You can decorate the plate with herbs, vegetables or sauce. With all this, it is better to lay out the small rolls completely, and cut the large ones in advance.