Meat roll.
Meat roll, ingredients:
For filling the rolls:
6 eggs - eggs are best beaten the day before. Beat the eggs, peel them, put them in a deep dish and
pour over 200 ml of beetroot juice. Add 2 tablespoons of aceto balsamic vinegar. A few grains of pepper, a pinch of salt, some parsley and leave in the fridge. During the night, the eggs will take on a lovely purple color from the beets.
For the roll:
- 1 kg of minced meat
- half a teaspoon of salt
- half a teaspoon of pepper
- spoon of dry herbal spice
- 2 tablespoons of oil
- 50 ml of sour water
- 1 bag of baking powder
For the filling:
- 6 scrambled eggs
Meat roll, preparation:
- Combine minced meat with spices.
- Add oil, sour water, baking powder and mix everything well.
- Wrap in foil and leave in the refrigerator for 60 minutes to cool the meat.
- Take baking paper and coat it with oil.
- Put the cooled meat, then separate it into a rectangle.
- Arrange the eggs along the very edge of the melted meat.
- With the help of parchment paper, roll it into a roll.
- Wrap the roll finely with baking paper.
- Put in a pan.
- Bake in the oven at 200 C for about 60 minutes. Remove the parchment paper, increase the oven temperature to 250 degrees and bake for another 10 minutes.
- Cut the cooled roll into pieces.
- Pleasant!
Diana Popovic
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