A flat cut of beef laid open, covered with a filling of fried onion, garlic and mushrooms with spinach, rolled up and tied with string, browned on all sides and baked covered with red wine and herbs.
Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Lay the meat out flat, spread the filling over it and roll into a roulade. Tie with string.
Kitchen twine
4
Brown the roulade in a skillet on all sides. Add.
StoveFrying pan
5
Cover and bake at 180°C (355°F) 50 minutes.
OvenLidFrying pan
6
Let cool 10 minutes before slicing.
KnifeCutting board
571calories
52 gprotein
2 gcarbs
37 gfat
● protein 38%● carbs 2%● fat 60%
Per serving (236 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
