cut wild garlic
Wash and peel the carrots and shape them into a heart shape. Peel, cut and finely chop the onion. Wash the wild garlic, pat dry and cut finely. Beat the egg, mix with a spoonful of cream and the wild garlic.
Beef roll with carrot heart - egg - wild garlic filling
180g
beef escalopes
50g
cutted bacon
1
egg
20g
wild garlic
100g
carrots
1 pinch
salt
2 pinches
pepper
20g
flour
2 tablespoons of
sunflower oil
40g
onions
200ml
soup oder water
50ml
whipped cream
100g
1 serving
energy
659 kJ
4905 kJ
157 kcal
1171 kcal
fat
12 g
94 g
saturated_fat
4.9 g
36 g
carbs
4 g
30 g
sugars
1.8 g
13 g
protein
7 g
52 g
salt
0.2 g
1.5 g
Beef roll with carrot heart - egg - wild garlic filling
description & times
Beef rolls are very fine and a popular food. In this recipe, they are filled with a wild garlic, egg, bacon and a carrot heart. So it looks wonderful after cutting the roll. They are served with gravy and vegetables. A very good dish with a heart that is easy to prepare and easy to reheat.
prepar teh egg filling
Heat the oil in the pan, pour in the beaten egg and fry it.
plate the meat
Cover the meat with foil and plate it
fill the roll
Cover the meat with the bacon, egg and a piece of carrot and roll up tightly.
put it in flour
Fix the roulade with the kitchen twine and turn in flour on all sides. Heat the oil in the pan and fry slowly on all sides.
prepare the gravy
Heat the oil in a pan, fry the onions in it, add the tomato paste, fry for a minute, poor upon with the soup or water, season with salt and pepper.
cook the meat
Cut the vegetables into thick slices. Poor the roulade with the gravy, add the vegetables and cook until t in a saucepan or stew in the oven.
prepare the gravy
Remove the finished rolls from the gravy and keep warm. Refine it with the cream, let it steep for another five minutes over low heat.
Cut the meat
Remove the kitchen twine and cut the meat into finger-thick slices.
Beef roll with carrot heart - egg - wild garlic filling
Serve the beef roll with carrot heart - egg - wild garlic filling with pasta.
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