Meat rolls in the East
210 120 минут 4 порции
For a special family dinner, it was excellent. Soft meat and spicy potatoes.
Ingredients for Meat rolls in the East
- Dry red wine
- Black pepper
- Vegetable oil
Step by step instruction of cooking Meat rolls in the East
Cut the meat into pieces and repel to the maximum thin (4-5 mm).
To prepare the filling. To the mayonnaise add the grated cheese, herbs (parsley and dill, cilantro) and nuts. Season with black pepper and leave to infuse.
Then take a piece of meat repulsed, slightly pepper it on both sides and coat with a thin layer of mustard.
Put it on the tip of a piece and stuffing...
... carefully turn the piece into a roll. Holding the roll with one hand, staple it on top with a toothpick and then a toothpick with both ends of the roll does not fall "filling".
Similarly carry out all these operations with the rest of the pieces of the broken meat.
The finished rolls lay out on a cold pan, add 4-5 spoons of vegetable oil, turn stove on high heat and once the meat is Taskforce low down the heat to medium values.
Rolls do not turn up until they are slightly browned on the bottom.
Once, already reddened, rolls you turn, you start the heavy macovigilance.
Let the juice boil for a bit, about 10 minutes.
Then a little salt on top of rolls and add to the pan about a Cup of hot water and once the water has boiled, pour into the pan 100 grams of red wine.
Leave the rolls slowly braised with the resulting sauce.