Beef rolls: a great dish. Video

This recipe has been known since the XIV century. Such meat rolls were served to the table of the Polish gentry. You will need: – 700 g of beef fillet; – 2 tablespoons of granular mustard; – 200 g smoked bacon; – 200 g of pickled cucumbers; – 200 g of onions; – 500 ml of beef broth; – vegetable oil.

Cut the beef fillet into 5-6 pieces across the grain. Cover each part with foil and beat well to a rectangular layer no thicker than ½ centimeter. Cut the smoked bacon into thin strips. Chop the onion in half rings. Cut the cucumbers into long pieces lengthwise. Lubricate the layers with mustard. For each piece of meat, place a long slice of bacon, a few half rings of onion and a slice of cucumber. First, tuck the meat slightly on the short sides of the layer, then roll it into a roll and fasten it with toothpicks or tie it with baking twine.

Heat vegetable oil in a deep skillet. Fry the zrazy until golden brown on all sides. Add ½ cup beef broth and simmer zrazy over low heat for an hour, adding broth as needed. Remember to remove the twine or toothpicks before serving.

You can make a rich sauce by adding chopped sautéed porcini mushrooms, chopped onions and garlic to the beef broth, a little chopped red pepper, and seasoning with salt and black pepper

For French-style beef, take: – 500 g of beef fillet; – 2 tablespoons of Dijon mustard; – 6 slices of bacon; – 1 carrot; – 14 pods of green beans; – ¼ teaspoon of ground black pepper; – 3 tablespoons of olive oil; – ½ cup wheat flour; – 350 ml of beef broth; – ½ cup of Burgundy wine.

Cut the meat into 4 pieces across the fibers and beat it off, covering with cling film. Peel the carrots and cut into thin sticks. Cut bacon into strips, fry in a skillet until crisp and place on paper towels to absorb excess fat. Dip the beans in boiling water for 2 minutes, and then immediately immerse them in ice water, dry them, remove the tips.

Grease each layer of meat with mustard, divide the filling into 4 equal parts and lay out in an even layer on the meat. Roll up the rolls, first bending along the short side, and then into a roll along the long side. Tie the rolls with baking twine.

Heat the oil in a skillet. Fry the rolls until golden brown, turning occasionally. Place the rolls in a roasting pan. Pour flour into the pan and whisk it with the juices and oil that have come out of the meat. Gradually pour in the broth and wine while continuing to beat. Simmer the sauce over low heat for 15 minutes, then pour over the rolls. Place the frypot in an oven preheated to 170 degrees. Bake for an hour.

If you don’t have wine, substitute extra beef broth or juice squeezed from red grapes

Prosciutto – tender Italian cured ham made from the leg of specially fed pigs

Beat off each chop, covering with foil, to a thickness of no more than ¼ centimeter. Season each chop with pepper, ¼ teaspoon thyme, ¼ teaspoon rosemary, top with 2 basil leaves, 2 mint leaves and 1 slice of prosciutto, sprinkle with 1/8 of the grated cheese. Roll each chop into a tight roll and secure with a toothpick or tie with twine. Dip each roll in flour.

Heat oil in a large skillet over high heat. Fry the rolls on all sides. Transfer to a plate and cover with foil. Add ½ teaspoon thyme, ½ teaspoon rosemary, sage leaves, laurel and a clove of garlic to the skillet. Fry until the garlic is brown. Remove from heat and pour in cognac. Return the skillet to the fire. Do not pour in alcohol when the dishes are on fire, as it can ignite.

Simmer over medium heat for about 2 minutes, reduce heat to low and pour in cream. Return the rolls to the skillet and heat for 2 minutes. Remove toothpicks or cut the twine before serving. Involtini is sometimes stewed in a sauce of dry red wine and tomatoes preserved in their own juice, and chopped basil is also put in this sauce.