Effortless Beef Roll Recipe

he best beef roll recipe is simple, easy and quick. The recipe is made from only four ingredients and it can be prepared in about 30 minutes. The secret to this recipe is the way in which you add the spices to the mixture before you roll it up. You need to make sure that you do not add too much water or flour to the mixture because this will result in a dry product.

The first step is to mix together all of the ingredients for your beef roll with your hands until they become well combined. Then, put some flour on a plate and form it into a ball shape with your hands by pressing them together tightly. Place this ball into a bowl and cover with plastic wrap so that no air can escape during cooking time. This will also help prevent any melting of your ingredients while they are cooking on top of hot oil or pan drippings from previous meals!

Beef Roll

This easy-to-prepare dish easily gives the dinner table an Asian flair. Although some preparation is necessary, it may be assembled in advance and cooked just before you're ready to eat.

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Course Main Course

Ingredients

  

• 1 pound Beef
• 1 tbsp salt
• 2-3 Eggs
• 2 tbsp Tomato pulp
• Chopped parsley, and a grated eschalot with pepper
• 3 tbsp Butter

Instructions

 

• Pound a piece of beef taken from the upper round, which should agin be pounded with a meat pounder( not with a knife ) , sprinkle sparingly with a mixture of fine salt, cloves and pepper , or else with a few ground juniper berries.
• Put on some thin pork slices and roll into small tight rolls tied with a thread.
• The rolls are much improved when spread with the following mixture: Pass a number of yolks of hard boiled eggs through a sieve, stir with the yolk of a raw egg.
• 2 spoonfuls of tomato pulp( or sour cream) , a little chopped parsley and a grated eschalot with pepper and salt, and spread this on the rolls before putting on the pork slices.
• Melt plenty of butter in a medium sized saucepan, turn the rolls in flour , put them into the pan closely side by side, cover tightly and let them fry slowly in their own juice as long as possible.
• After the elapse of 5 minutes turn them. Then pour in from the side enough boiling water to fully half cover the rolls .
• Let them simmer slowly on top of the stove with a low fire for not longer than 3/4 of an hour at the most , because frying the rolls for too long a tome with too hot a fire makes them dry.
• Then cut the threads and remove them and serve the rolls with a good thick brown gravy.