Beef And Cheese Roll Recipe
Beef And Cheese Roll is one of the most well loved treats at home. My husband will have it any time, any where! Try this wonderful Beef And Cheese Roll and you will understand why we love it!
Ingredients
3 thick slices white bread, crusts removed
4 tablespoons milk
1 1/2 lb. minced beef
2 eggs, lightly beaten
2 teaspoons dry mustard
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried basil
1 onion, finely chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon flour
8 oz. Mozzarella cheese, thinly sliced
1 oz. butter, melted
SAUCE
1 1/2 oz. butter
2 medium sized onions, finely chopped
1 garlic clove, crushed
1 lb. ripe tomatoes, blanched, peeled and chopped
1 teaspoon dried thyme
1/8 teaspoon salt
2 fl. oz. red wine
1/8 teaspoon black pepper
Directions
Put the bread into a large bowl and pour the milk over it.
Gently squeeze the bread and pour off the excess milk.
Add the meat, eggs, mustard, salt, pepper, basil, onion and parsley.
With your hands, knead the ingredients together until they are thoroughly blended.
Lightly dust a piece of waxed paper or aluminium foil with the flour.
Put the meat mixture on it.
With floured hands, press the meat into a thin rectangle.
Cover lightly with aluminium foil and place the meat in the refrigerator for 1 hour or until it is thoroughly chilled.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
When the meat is cold, cover the top of it evenly with the sliced cheese.
Roll the meat, beginning at a narrow end, using the paper to lift it.
Place the beef roll carefully in a shallow baking tin, with the joined edges underneath.
Brush the meat with the melted butter.
Bake in the oven for 50 minutes.
Meanwhile, make the tomato sauce.
In a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the tomatoes, thyme, salt, red wine and pepper, and reduce the heat to low.
Simmer the sauce for 40 minutes, stirring occasionally.
Pour into a warmed sauceboat and serve with the beef roll.
Gently squeeze the bread and pour off the excess milk.
Add the meat, eggs, mustard, salt, pepper, basil, onion and parsley.
With your hands, knead the ingredients together until they are thoroughly blended.
Lightly dust a piece of waxed paper or aluminium foil with the flour.
Put the meat mixture on it.
With floured hands, press the meat into a thin rectangle.
Cover lightly with aluminium foil and place the meat in the refrigerator for 1 hour or until it is thoroughly chilled.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
When the meat is cold, cover the top of it evenly with the sliced cheese.
Roll the meat, beginning at a narrow end, using the paper to lift it.
Place the beef roll carefully in a shallow baking tin, with the joined edges underneath.
Brush the meat with the melted butter.
Bake in the oven for 50 minutes.
Meanwhile, make the tomato sauce.
In a medium sized saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the tomatoes, thyme, salt, red wine and pepper, and reduce the heat to low.
Simmer the sauce for 40 minutes, stirring occasionally.
Pour into a warmed sauceboat and serve with the beef roll.
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