Beef Roll with Cheese
by Editorial Staff
A juicy, aromatic, moderately spicy roll with an interesting filling may well be a family dinner or lunch, or festive table decoration! Cooking a roll does not take much time and does not require special skills or equipment.
Cook: 1 hour
Servings: 5-6
Ingredients
- Beef – 1 Kilogram (pulp)
- Pesto – 4-5 Art. spoons
- Cheese – 250 Grams
- Parsley – 1 Bunch
- Pickled hot pepper – 3 tbsp
- Dry red wine – 3 tbsp
- Black Pepper – To taste
Directions
- 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 again not cutting them 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 culinary 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 fo 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. Remove the roll from 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!
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