Falsomagro
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
As I mentioned, I don't have an oven or a stovetop, so I chose (or rather, came up with) a baking option. However, I think that frying and stewing would be much better — the juices will be sealed inside, and the roll will be very juicy. For stewing, you can use canned tomatoes. The photos show step-by-step actions — take a close look, because I transferred the beef three times. You need to take 2 packages of salami so that the pink layer is thicker and more beautiful.
Ingredients
- Veal Tenderloin - 28.2 oz
- Lean Beef - 28.2 oz
- Spicy salami - 7.1 oz
- Chocolate eggs - 6 pieces
- Dried Rosemary - to taste
- Ground Black Pepper - to taste
- Tomatoes - 4 pieces
- Sweet Red Onion - 1 piece
- Garlic - 3 cloves
- Breadcrumbs - 10.6 oz
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Thaw the ground beef in advance. If the tenderloin is frozen, take it out the night before cooking and thaw it in a deep bowl on the bottom shelf of the refrigerator. Boil 5 eggs hard, preferably in advance, so they have time to cool and peel easily. Wash the tomatoes.
Step 2
Place the ground beef in a bowl, add 1 raw egg, all the breadcrumbs, oregano, ground pepper, minced garlic (it's better to use a garlic press so that pieces don't get caught while eating), and if you like it spicier, add some red hot ground pepper. Mix well, adding warm water gradually until the mixture reaches a sticky consistency, then set aside.
Step 3
Cut the tenderloin in half lengthwise; you can freeze one half again, and clean the other well from membranes and silverskin (if you've grilled steaks or roasted a roast beef before, you know how to do this). Slice the tenderloin lengthwise into thin slices (you can also slice it crosswise, whichever is easier), lay them overlapping like a braid on plastic wrap, and pound them thinly between two layers of plastic wrap or a regular plastic bag. Don't have a meat mallet? Use a regular rolling pin.
Step 4
Place the plastic wrap with the beef slices on a flat working surface, remove the top layer of wrap, and spread the ground beef mixture on the beef — it should be thick enough to spread easily, leaving about a couple of centimeters from the edges. Next, layer the salami on top — it's necessary to buy pre-sliced salami because it's hard to slice it that thin at home. Lay it in 2 layers on top of the ground beef. The last layer, so to speak, is the boiled, peeled eggs; lay them in a line on top of the salami.
Step 5
Carefully roll the roll up, holding the filling and simultaneously removing the bottom plastic wrap. Secure the sides and seam well with your hands. Now you have two options for cooking:
Step 6
OPTION #1 Tie the roll with kitchen twine, string, or silicone loops, place it in a suitable-sized baking dish, put it in a preheated oven at 428°F (428 degrees Fahrenheit), and bake for 1 hour. If it starts to burn on top, cover it with foil.
Step 7
While the roll is baking, finely chop the onion and garlic, sauté them in olive oil until golden, add the chopped tomatoes, and stew for 15 minutes, adding water if necessary. At the end of cooking, add oregano and ground black pepper.
Step 8
Remove the roll from the oven, carefully remove or cut the 'ties,' and serve with the tomato sauce, sliced into portions.
Step 9
OPTION #2 Tie the roll with kitchen twine, string, or silicone loops, place it in a suitable-sized baking dish, put it on high heat on the stove, and sauté in olive oil on each side until golden brown. Then leave it in the same dish, adding the chopped onion, garlic, tomatoes, oregano, and ground black pepper, pour in 100 ml of water, and stew for about an hour, gently turning the roll occasionally and adding liquid if necessary.
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