The meat for the roll, of course, is better to take young, tender and without a lot of veins. Veal is best. But it is also quite possible to roll a roll from small pieces.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Beef
Dish: Hot dishes / Rolls
Geography of cuisine: Russian cuisine
- Beef - 1 Kilogram (pulp)
- Pesto - 4-5 Art. spoons
- Cheese - 250 Grams
- Parsley - 1 Bunch
- Pickled hot pepper - 3 tbsp. spoons
- Dry red wine - 3 tbsp. spoons
- Black Pepper - To taste
How to cook "Beef roll with cheese"
Cut the meat according to the size of the piece. If the pieces are small, cut them with a book, turning them in the other direction after the cut and not cutting again completely. Unfold the resulting book and beat through the plastic to a thickness of 1 cm, paying particular attention to the thicker areas. Spread out in a single layer on a board, season with salt and pepper to taste.
Spread the pesto sauce over the meat. I have homemade pesto with lots of nuts - hazelnuts and walnuts.
Sprinkle the grated cheese on the meat generously, setting aside a third for the top of the roll. Sprinkle chopped parsley on top of the cheese and spread the hot pepper rings.
Roll the meat tightly and tie with cooking string.
Place the meat in a roasting sleeve, tie the edges and place with it in a baking dish. Bake in an oven preheated to 200 degrees for 30 minutes. Then cut the sleeve and brown the meat for another 5-7 minutes.
Pour the rest of the cheese with warmed up warm red wine and stir. Add some black pepper to the cheese. Take the roll out of the mold onto a fireproof dish, remove the threads and spread the wine cheese on top. Put in a hot oven for 5 minutes until the cheese melts.
Serve the roll hot while it is juicy and the cheese reaches for the knife appetizingly!
Cut already at the table, just before eating!
For the filling, you can use olives or pickled cucumbers - everything decides your desire!