Recipes | Uncategorized

Beef and Cheese Roll

Served with a green vegetable and buttered noodles, this is a tasty and easy-to-prepare main dish for a family lunch or supper. The tomato sauce is served separately and may be made a day or two in advance, stored in the refrigerator in a covered jar, reheated before serving. thick slices white bread, crusts removed

1 tablespoons milk

1 lb. minced beef

2 eggs, lightly beaten

2 teaspoons dry mustard

1 teaspoon salt

1 teaspoon black pepper

2 teaspoon dried basil onion, finely chopped

1 tablespoons finely chopped parsley

1 tablespoon flour

8 oz. mozzarella cheese, thinly sliced

2 tablespoons melted butter

1 lb. ripe tomatoes

1 ½ oz. butter

2 onions, finely chopped

1 garlic clove, crushed

1 teaspoon dried thyme

1 teaspoon salt

1 fl. oz. red wine (optional)

1 teaspoon black pepper

Put the bread into a large bowl and pour the milk over it. Gently squeeze the bread and pour off the excess milk. Add the meat, eggs, mustard, salt, pepper, basil, onion and parsley. With your hands knead the ingredients together until they are thoroughly blended.

Lightly dust a piece of waxed paper or aluminium foil with the flour. Put the meat mixture on it. With floured hands, press the meat into a thin rectangle. Cover lightly with aluminium foil and place the meat in the refrigerator for 1 hour, or until it is thoroughly chilled.

Preheat the oven to moderate 350F (Gas Mark 4, 180°C).

When the meat is cold, cover the top of it evenly with the sliced cheese.

Roll the meat, beginning at a narrow end, using the paper to lift it.

Place the beef roll carefully on to a shallow baking tin, with the joined edges underneath. Brush the meat with the melted butter. Bake in the oven for 50 minutes. Serve hot.

To make the tomato sauce, blanch the tomatoes by putting them into a large bowl and pouring boiling water over them.

Drain, peel and quarter them.

Melt the butter in a medium-sized saucepan over moderate heat. Add the onions and garlic and saute until the onions are soft but not brown.

Add the tomatoes, thyme, salt, red wine and pepper and reduce the heat to low. Cook the sauce for 45 minutes, stirring it occasionally. Serve the sauce hot in a warmed sauce boar.

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