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Meat roulade

Meat roulade

Servings: -

Preparation time: less than 60 minutes


The meat slices are washed, wiped and beaten. Salt and pepper. Place the sausage on top. Roll the meat and tie with string. Sprinkle oregano and mint leaves on top, sprinkle a little oil and put the dish in the oven. Meanwhile, with a spoon, sprinkle the pieces of meat with the oil from the bowl. Towards the end if we want we can add a little red wine.

Method of preparation

Beef and lamb roll wrapped in puree

The meat, after being cleaned of fats and skins, is minced in the machine, together with the onion. After

Beef roll

The meat is mixed with the egg, onion and bagel soaked in milk and squeezed. Add dill, garlic

In the butter brought to room temperature add the egg whites, water, salt, flour and knead the dough until you get a smooth crust. Cover the dough with cling film and refrigerate for an hour.

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In the meantime, we are preparing the filling. Chop the meat if it is not already minced, pass the onion through a grater, add the yolk (or whole egg), rice, season and mix the ingredients well.

In an hour, knead the dough a little and spread it thinly. The sheet should be only about a millimeter thick. Use the rolling pin and the table pressed with flour. Then grease the sheet with oil or melted butter and spread the chop proportionally.

We roll the sheet tightly. Put the roll in the tray lined with baking paper. Before baking, grease it with egg and press it with sesame seeds or others.

The roll needs 45 & # 8211 55 minutes of baking at a temperature of 200 degrees C in the preheated oven.

Pork roll with mushrooms and cheese & # 8211 a super good dish that will stay in your memory for a long time!

We present you the recipe for a delicious pork roll with mushrooms and cheese. Although it seems very complicated to prepare, we come to prove you wrong. It is very easy to prepare, being only good if you are preparing a meat roll for the first time. You will get a special appetizer, which will be appreciated at the highest level by all guests. From the amount of ingredients presented below, you will get 10 servings of irresistible delight.


-1 kg pork (neck or muscle)


1. Wash the meat and line it with a paper towel. Cut the meat along the middle. Keep a distance of about 1 cm from the base.

2. Cut the meat on the sides so that you can unwrap it like the pages of a book.

3. Cover the meat with cling film and fry it. Rub it with salt and ground black pepper.

4. Prepare the filling: clean, wash and cut the mushrooms. If necessary, boil them first. Fry the mushrooms in a pan with hot oil, along with the chopped onion and garlic. Fry them until golden brown.

5. Put the cheese through the large grater. Mix it with the mushrooms. Match with ground black pepper. Arrange the filling on the meat.

6. Roll the meat so that the mushrooms are completely covered. Tie the roll with a thread or fasten it with toothpicks.

7. Fry the roll in a well-heated pan with butter, over high heat, until golden brown. Arrange the roll on a tray or in a baking tin, pre-greased with butter. Bake the roll in the preheated oven at 180 ° C for 80-90 minutes. If the roll is browned too much, cover it with aluminum foil.

8. Remove the roll from the oven and let it cool for 20 minutes. Remove the thread or toothpicks and cut the roll into slices, 1 cm thick. Arrange the slices on a plate.

Method of preparation

Beef and lamb roll wrapped in puree

The meat, after being cleaned of fats and skins, is minced in the machine, together with the onion. After

Beef roll

The meat is mixed with the egg, onion and bagel soaked in milk and squeezed. Add dill, garlic

Bacon meat roll

Bacon meat roll is a roll that is suitable for special occasions, especially for holidays, Christmas, New Year's Eve, Easter. It is very good in taste, but also in appearance. You will definitely impress your guests or family with this Bacon Meat Roll.

Ingredient Bacon meat roll:
16 slices of bacon cut lengthwise (the longer they are, the easier it is to make the braid),
400 g minced meat,
400 g cheese,
4 cloves of garlic,
2 eggs,
green parsley,
salt, pepper to taste,

Other Ingredients Bacon Meat Roll:
boia iute (chili),
2 tablespoons honey,
3 tablespoons soy sauce,
aluminum foil,

Preparation of bacon meat roll:
Mix the minced meat with the crushed garlic cloves, the 2 raw eggs, the chopped green parsley, and season with salt and pepper to taste.
We break two larger pieces of aluminum foil on which we will place vertically 4 slices of bacon as in image 1.
We start to move between the 4 slices horizontally a fifth bacon slice passing under slice 1, then we pass over slice 2, and under slice 3, and finally we pass over slice 4.
With the sixth slice of bacon we start to pass over slice 1, then under slice 2, over slice 3 and under slice 4.
With slice 7 proceed as at the fifth slice, and at slice 8 proceed as for slice 6.

We make another identical braid with the remaining 8 slices of bacon as we did in the first one.
Season in abundance the braids with salt and chili (hot paprika) and season the minced meat seasoned on time, divide the two braids equally, in fact we spread it over the seasoned braids as in image 2. Place the grated cheese on top of the layer of meat.

With the help of the aluminum foil we roll the mince until we reach the edge of the braid (image 3) then roll it in such a way as to close the filling in the bacon braid (iimage 4) taking care that the joint between the two edges of the braid reaches below. Close the ends of the foil to hold the roll (s) tightly, place them in the tray and pour enough water to reach the middle of the rolls.

Put the tray with the rolls in the preheated oven for about 40 minutes. Remove the tray from the oven, then unwrap the rolls from the foil carefully (I only opened the foil, still leaving it under the roll) and grease them with the next one. mixture :

Rolling mixture:
In a bowl mix 2 tablespoons honey, 3 tablespoons soy and season with 1/2 teaspoon paprika and 1 teaspoon salt.
With this mixture, grease the surface and the sides of the rolls well and put them back in the oven until they brown nicely.

Remove from the oven, slice and serve with mashed potatoes or other garnishes you prefer.

Pork roll

1. Wash the muscle and line it with a towel to dry. Cut into a thin slice of meat, 1-1.5 cm, which can be rolled. Beat the schnitzels a little with a hammer and season.

2. Cut the chicken breast into strips, which are fried in a pan with a little oil. Sprinkle with a pinch of salt and pepper and set aside.

3. Clean the mushrooms, wash and boil in salted water for 5-6 minutes. In a bowl, beat the eggs, add the green onions and chopped hot pepper, salt and diced mushrooms. Pour into a hot pan with a tablespoon of oil and fry over medium heat.

4. Place the omelet on the slice of meat, and place the strips of breast wrapped in bacon in the middle. Roll the meat, tie it with string, grease it with oil and place it in a baking tray. Add 100 ml of water and bake in a hot oven at the right heat for 30 minutes. 5 minutes before it is ready, untie the threads and sprinkle the steak with the sauce from the pan.

3 / 5 - 1 Review (s)


Specially prepared for the plate with festive appetizers, this one minced meat roll with urda and parmesan, is absolutely delicious and easy to make. Although it contains few ingredients, it has a great taste and a fine consistency.

I used minced pork but it comes out very good with chicken or turkey.

You can serve it with pan-fried vegetables, baked potatoes and a green salad, it's wonderful, I assure you.

In a bowl put the minced meat, urda, finely grated Parmesan cheese and salt. Mix the ingredients well until you get a homogeneous composition.

Turn it over on a silicone mat and give it the shape of a roll. Dress the roll in the ham strips and tie it with kitchen thread.

Heat the oil in a large pan and brown the roll well on all sides.

Then pour the white wine and boil for 3-4 minutes until the alcohol evaporates from it. Salt and pepper, then cover the bowl tightly and boil the roll on low heat for 30-40 minutes, during which time you turn it over on the other sides.

Check if it is ready by sticking a toothpick in the middle of the roll. If the juice comes out, continue cooking and if not, the roll is ready.

It is important to cover it tightly during cooking, so the liquid does not decrease and we also have a tasty sauce to serve with slices of roll.

Before serving, remove minced meat roll with urda and parmesan on a wooden board and cut the splints, then slice it.

I also recommend the recipe for baked pork tenderloin roll, very simple and tasty.

I assure you that it is worth trying, it is simple to make and very tasty, with a special taste. Enjoy!

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Meat roll with vegetables

Although I called this recipe rolled meat with vegetables, it would have been more correct to have called it polpetone, this being the original name of the recipe. In Italian, polpetine means meatballs, so polpetone would be & # 8220mega-meatball & # 8221 or a & # 8220super meatball & # 8221 if you want.

Traditionally, polpetone is called any roll based on a mixture of minced meat, egg, parsley, bread and just about anything that goes into the classic meatball recipe. I made the recipe for Pentecost, because it has a festive look and is even more elegant than any meatballs I would have made. In terms of preparation, I used first of all the multi-storey set, in which I steamed the vegetables, because for meatballs and not only, it is recommended that the vegetables keep their texture and color. The more we cook the vegetables, the more they lose their properties, both nutritional and texture, taste and color. Therefore, steaming vegetables is the most suitable way to cook. I took the set from KitchenShop and it is one of the best investments made lately.

Ingredients for 8-10 servings:

  • 1kg minced meat mixture pork / beef or beef only
  • 2 eggs husband
  • a bunch of parsley
  • 100g grated parmesan
  • 7-8 slices of 2 day old toast
  • 150ml milk
  • 150g sliced ​​bacon
  • 100g grated cheese
  • 70g pesmet
  • 5-6 cloves of garlic
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • a handful of green peas
  • 2 new carrots
  • a small broccoli caper (approx. 300-400g)

We fill up half of the pot from the multi-storey set with water, on top of it we place the pan with the holes specially designed for steaming and in it we place the bouquets of broccoli, carrots and peas. We steam them for about 10-15 minutes on high heat or until they are almost soft. Soak the slices of toast (with the crust) in the milk, then squeeze them well.

In a large bowl put the minced meat, crushed garlic, parsley, bread, eggs, grated Parmesan and season well with salt and pepper to taste. Knead the mixture well to combine all the ingredients well. Spread a large sheet of baking paper on a flat work surface and spread the minced meat mixture in a rectangle by pressing lightly with your fingers so that the surface is uniform. Place the strips of bacon on top of the rectangle of minced meat, side by side. Then sprinkle half the amount of grated cheese and put the steamed vegetables in the middle of the rectangle.

Over the vegetables comes another layer of grated cheese, then press the filling well with your fingers. Using the baking paper we start to roll the meat lengthwise, just like any other roll. Try to run as tight as you can. Now that we have finished the actual rolling, we wrap everything in baking paper and let the roll rest in the fridge for an hour. Then we open the baking paper, cut half of it and place it in the tray on the grill. The baking paper should be about the size of a roll, to allow the fat to drain away. Place the roll on the baking paper and cover it with breadcrumbs. Put the tray in the hot oven at 180 ° C and bake the meatballs for 45-50 minutes.

The secret of a perfect roll

Before I show you what a miracle came out, I have to tell you a secret for the recipe to come out great. The tray in which you bake the roll matters a lot. Great care, the meat roll should not exceed the size of the tray in which we bake it.

And if we keep talking about the tray in which we bake it, I used the tray with the grill. It is ideal for this recipe from several points of view. It allows the hot air from the oven to circulate under the roll, thus helping it to bake evenly. Due to the grill, the fat drains into the tray, thus preventing the roll from burning on the edges. In addition, the grill will leave equal marks on the roll and this helps us to cut perfect portions, equal for each guest at the table.

If we did not use such a grill tray, it would mean that halfway through the cooking time we have to turn the meat roll to make the crust evenly on both sides. But for a meatball made from a kg of meat, it's a bit difficult to do that without breaking it. Even if it seems a complicated recipe, know that it is not. In fact, everything goes very fast and it will take more time to prepare the ingredients than to actually cook. Have a good appetite!

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