Description
Definitely a festive dish! Veal, with bacon, ham, scrambled eggs and pickles - like really simple ingredients, but what it turns out colority roll!!! I agree that to mess with him will have. But if you tune in, don't rush and do everything carefully - it will work the first time. And your family and guests will just love it!
Ingredients
-
Veal
1 piece
-
Chicken egg
4 piece
-
Vegetable oil
4 Tbsp
-
Bacon
10 piece
-
Ham
150 g
-
Pickled cucumber
6 piece
-
Salt
2 pinch
-
Black pepper
-
Water
150 ml
Cooking
To prepare the roulade will use marinated crunchy pickles of TM "6 acres." They are medium-sized, and cutting them is not necessary, but the cut of the roll they look just great!
Prepare for the filling. Ham or cooked smoked ham cut into thin slices
Prepare two an omelet pancake. For this whisk with a fork 2 eggs
Good heat the pan, grease it with oil and pour the beaten eggs over here. Fry the pancake on both sides. Of the remaining two eggs fry another pancake
Meatloaf is traditionally made from beef or veal. Veal, in my opinion, preferable. It is softer and the loaf will be softer. Whole veal tenderloin has a nonuniform thickness: it is the so-called "head" and tail". That is, on the one hand it is a little thicker, the other thinner. To make it easier to work with tenderloin, cut approximately 5-8 cm on each side. That is, cut off part of the "head" part and the "tail". Use them in other dishes. And for rolls we need to be more or less the same thickness of the Central part
Clipping need to "disclose" to make from her roll. So to start, choose the long and thin knife that you have and sharpen it. Carefully, slowly make a longitudinal incision across the cut, not dorezaya to the end about 1-1,5 see Now expand the tenderloin like a book
The same now needs to be done with each half of the tenderloin. If you are right handed it is more convenient to work with the left half. Gently nudesite the left half of the tenderloin to also open it like a book. Be careful as the layer of meat became twice thinner, and then you need to be very careful not to cut right through. Do not go to the left edge approximately 1 cm, Expand the meat like a book.
Left to also penetrate the other half. But I warn you once, right-handed to cut the right half will be extremely uncomfortable. So expand the piece 180 degrees and again work from the left half. Do the same as in the previous paragraph.
That is what eventually should happen. A thin layer of meat that will serve as an excellent basis for the roll. Lightly whisk it with a hammer and sprinkle with salt and pepper. Keep in mind that the filling will be salty bacon, ham and pickles. Don't overdo the salt!
The entire surface of the meat, cover with slices of bacon
Next, place an omelet pancakes. I cut them into 2 parts, I thought the
On top of the pancakes - sliced ham (ham)
Step back from the edge of the tenderloin, approximately 7 cm and place in a single row of pickles. It is important to lay them along the grain of the meat, because cut then we will roll across. To minimize with region, where he had retreated. Gently lift the edge of the meat, cover them with the cucumbers and press down firmly. Then just gently roll the roulade
Tie it with thread to the cooking process it stays in place
In a pan heat oil and quickly fry the rolls on all sides
I was preparing meatloaf in the same pot in which it was roasted. It with a lid. If you don't have the proper cookware, use any baking dish. Place a fried roll, pour in water, cover with foil and place in preheated oven. Bake at a temperature of 160-170 degrees for about 1-1. 5 hours. Periodically look and see that at the bottom of the form there was a little water, otherwise the loaf will dry out the Finished roll remove from the mold, remove the thread and let it "rest" for 20 minutes. Meat juice obtained when cooked, drain in a saucepan and use as a gravy. You can thicken it with starch or flour
Garnish this roll is served with boiled potatoes, rice, mashed potatoes, vegetables. A glass or two of cold Czech beer will come in handy!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.