Summary

Ingredients

• 3 egg (s)
• 0.5 ½ bunch parsley
• 250 g minced beef
• 3 tablespoon breadcrumbs
• 500 g veal (roulade meat), if possible as 1 piece
• 125 g salami (beef salami), finely chopped
• 200 g cheese, medium-aed
• 5 tablespoon olive oil
• 1 clove garlic
• 1 glass red wine
• 200 g tomato paste
• water
• Salt and pepper, black from the mill

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Instructions

1. Hard boil two of the eggs, finely chop the parsley. Dice 125 g cheese, grate 75 g.
2. Put the minced breadcrumbs, grated cheese and pepper in a bowl and mix with the remaining egg. Beat the veal with the palm of your hand, lightly season with salt and pepper.
3. Then distribute the meat mixture on the veal, add the sliced, hard-boiled eggs, the finely chopped salami and the diced cheese. Carefully roll up the meat like a roulade and wrap it with a thin thread.
4. If possible, use an oval pan with a lid, add oil and brown the clove of garlic in it. Remove the garlic and add the meat loaf to the pan. Brown evenly on all sides, then pour the wine over them and continue to fry until the alcohol has evaporated.
5. Dissolve the tomato paste in a little warm water, pour evenly over the meat, distribute it a little if necessary and press it down, and cover and simmer on a low flame for about 1 hour. Do not turn, do not lift the lid!
6. Then remove the roast, let it cool for a moment and then cut into slices that are not too thick. Thicken the gravy slightly, season with salt and pepper, stir until smooth and pour hot over the meat. Potato dumplings go well with it.