Roll of minced meat international dish: the name is French, the idea is German, and the popularity is worldwide. The usual cutlet with a stuffing, formed by a roll and baked in an oven, pleased not only the housewives, but also the famous restaurateurs. The secret of success is in an endless combination of ingredients, mouth-watering serve and simplicity of cooking.
Minced meat roll in the oven
A classic recipe involves thinly rolled meat with filling, rolled and baked. Change the traditions and prepare a roll of minced meat, mixing the elements of the dish with each other. "Meat bread", this is the name of this dish, is considered one of the variants of the roll and is very relevant for beginners.
Ingredients:
- chopped pork and veal - 850 g;
- yolk - 2 pieces;
- garlic - 5 g;
- onion - 25 g;
- stalks of celery - 2 pcs .;
- slices of bacon - 6 pcs .;
- ground breadcrumbs - 45 g;
- butter - 55 g;
- tomato sauce - 65 ml.
Preparation
- Combine the first pair of products and thoroughly knead, gradually adding ground bread and sauce.
- Finely chopped vegetables fry and send to the bulk.
- Form oval loaf, cover it with strips of bacon.
- Meatloaf from minced meat is baked for about an hour at a temperature of 180 degrees.
Roll of turkey stuffing
Roll from minced poultry is an ideal culinary find, able to satisfy the highest gastronomic requirements. Dietary meat, which has a number of useful properties, combined with juicy Italian cheese, will be a wonderful light snack at lunchtime and a hearty dinner in the evening.
Ingredients:
- twisted turkey - 560 g;
- egg - 1 piece;
- rolls soaked in milk - 75 g;
- mozzarella - 245 g;
- red bell pepper - 95 g.
Preparation
- Mix the first three components together and put in the cold for 25 minutes.
- Lubricate the foil and lay the mass of turkey with a layer, distributing the mixture of cheese and pepper.
- A wrapped stuffed meat roll with stuffing, place on a baking sheet with water and bake for 40 minutes at a temperature of 210 degrees.
Roll of chicken ground with mushrooms
A worthy substitute for high-calorie cuts is chicken mince roll with mushroom filling. The beauty of this recipe is its practicality, because such ingredients as fillets and mushrooms are always found on the shelf of the refrigerator. Simple and budgetary dish takes first place in the rating of appetizers and is very revered at the festive table.
Ingredients:
- chopped chicken fillet - 810 g;
- mushrooms - 330 g;
- onions - 45 g.
Preparation
- Fry the chopped onions and mushrooms until cooked.
- Fillets spread on foil, rolling with rolling pin.
- Lay out the mushroom mass, fold the mass with foil and bake the roll of minced meat for half an hour at 200 degrees.
Roll of minced pork
Roll stuffed with minced meat - a Soviet dish, borrowed from Polish cuisine, actively replicated in canteens and eateries in the old days. The main products - chopped pork and cooked eggs - turned the dish into a memorable masterpiece. Now the recipe is modernized and received a new gastronomic life.
Ingredients:
- crushed pork - 940 g;
- yolk - 1 piece;
- bread crumb - 135 g;
- mustard sharp - 5 g;
- dried parsley - pinch;
- Boiled egg - 4 pcs.
Preparation
- Combine the first five components and knead well.
- Distribute the pork on food film, put the stuffing and roll.
- Place the billet on a baking sheet, suture down and bake a meatloaf from mince in the oven for about an hour, gradually lowering the temperature from 200 to 160 degrees.
Roll of ground beef
Roll stuffed with beef is another culinary invention of mankind. Having cooked it yourself, you diversify your menu, using chilled meat in sandwiches, and warming up and garnishing with vegetables - as an independent hot.
Ingredients:
- chopped beef - 900 g;
- chicken egg - 1 piece;
- bread crumbs - 75 g;
- by a pinch of dried garlic and basil;
- dried tomatoes - 230 g;
- mayonnaise - 50 g.
Preparation
- The first five positions from the list mix and hold the mixture in the cold, then distribute a uniform layer on the food film.
- Finely chopped dried tomatoes are used as a filling.
- Form a mass of loaf, grease with mayonnaise and bake for half an hour at 200 degrees.
- Roll stuffed minced meat, baked in the oven, serve with a tender mashed potatoes.
Roll with minced meat stuffing
Snacks from fish were appreciated at all times. Among a huge variety of recipes, a minced meat roll takes an honorable place. Tender and light fish meat is non-caloric, combined with many products, does not require a long fuss at the stove and surprisingly approaches to lean and festive days.
Ingredients:
- fillets of sea perch - 1,3 kg;
- lemon juice - 25 ml;
- a pinch of dried oregano;
- cream cheese - 175 g;
- green beans - 235 g;
- canned peas - 90 g.
Preparation
- Scrolled fish in a blender spices, lemon juice, mix and leave for a couple of hours in the refrigerator, as the recipe for minced meat rolls involves pickling.
- Align the fish stock on a food film, layer with cheese, boiled beans and peas.
- Wrap and cook for about half an hour at 180 degrees.
Roll stuffed with minced meat
Again, a modern gadget in the form of a multivark comes to the chefs for help. Its technical capabilities are unlimited and allow you to experiment with different recipes. Minced meat roll with pickled vegetables in foil is one of the classic versions of a juicy meat dish with which the "home helper" will cope without difficulty.
Ingredients:
- crushed veal - 530 g;
- pickled cucumbers - 110 g;
- pickled sweet pepper - 85 g;
- olives - 55 g;
- hard cheese - 145 g.
Preparation
- Before you make a roll of minced meat, chop the cheese and pickled vegetables.
- Spread the meat mass on the foil, level it, place the components of the recipe in layers, roll it and send it to the bowl of the multivark.
- Cook in the "Baking" mode by the hour on each side.
Roulette with minced meat
Roulette steamed with minced meat and potatoes is a national dish of the Uzbek people, reminiscent of famous Tatar mantas . Finely chopped lamb, mixed with grated raw potatoes and onions, is used as a filler of a thin dough welded on a steamed. Sour or tomato sauces, complete the flow.
Ingredients:
- lamb - 700 g;
- onion - 300 g;
- potatoes - 250 g;
- zira - 1/4 teaspoons;
- flour - 450 g;
- vegetable oil - 70 ml;
- water - 150 ml.
Preparation
- Using flour, butter and water, knead the dough and leave for half an hour.
- Cut lamb into small cubes, mix with grated potatoes and chopped onion rings.
- Cut the dough into two parts, each roll, lay the lamb, roll it and transfer it to the multivark, "Steam" mode for 45 minutes.
- Serve hot, cut into portions.