Description
Who says stuffing is only burgers? Nothing of the sort! Of minced meat can be cooked many delicious dishes. Not only for the usual family dinner, but for the holiday table. I want to offer the recipe is very tasty and juicy rolls of minced beef with cheese.
Ingredients
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Minced meat
1 kg
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Pepper
-
Cheese
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Onion
2 piece
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Bread
2 slice
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Chicken egg
1 piece
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Salt
-
Black pepper
-
Vegetable oil
Cooking
Soak bread in water or milk (as you like) until it swells. Then wring out the water.
Onion mince
The bread - also through a meat grinder.
To defrost mince. I had 2 tray of pig-ground beef weighing approximately 500 g each. The meat was chopped, in my opinion, too big and heavy, and I once again missed through a meat grinder
Mix everything. Add the egg.
Salt, pepper to taste. Add salad for meat stuffing. Once again mix everything.
Peppers of different colors (I had yellow and red) cut into small cubes.
Take cheese. I was like this.
Cheese mash with a fork, add the chopped pepper. Mix well, pouring a little water or milk to the consistency of "soft cheese". For mixing it is better to use a regular spoon, not a blender. Because cubes pepper with vigorous stirring can just razvlechsya and the cut of loaf then simply are not visible! Will not the effect!
On the Board, lay plastic wrap.
On film spread the stuffing with a layer of approximately 1.5-2cm Layer of minced meat moulded into the shape of a rectangle.
On top of the mince and gently spread our mix of cheese with pepper. Layer evenly spread with a spatula over the entire surface.
Next turn roll. Sipping at the front edge of the film and lifting it, gently tighten the stuffing in the roll. The edges of the roll suscipiam to the cheese on the edges were not visible. When the roll is minimized and will lie on the last few inches of film, spread next to a sheet of foil that is greased with vegetable oil.
And pulling the edge of the film perekidyvaem roll on the foil. Top close the second sheet of foil. It is a kind of "cap". As such, the roll put on a baking sheet.
Baking pan put in oven, heated to a temperature of 150-200 gr. Bake at this temperature for 40 minutes. Then open the oven, put forward a pan and remove from the roll of our "cap" foil to give the loaf to brown. At the same time neatly a knife doing in the bottom of the foil a few punctures. To release excess fluid, resulting from the roasting. We do not need one big meatball! :) Pushes back in the oven on a baking sheet and give, as I said, to brown top of loaf. It is approximately 20 minutes.
You can eat both hot and cold. And so, and so - very tasty! I recommend to everyone!
BON APPETIT!
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