Beef roulades

Classic beef roulades with an aromatic filling of ground meat, eggs, onion, and spices, braised in broth and wine, and finally finished with cream.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

1 kg beef schnitzel

150 g ground beef

1 onion

1 head of garlic

2 eggs

1 egg yolk

1/2 cup white wine

6-8 tbsp cream

2 slices white bread

1 cup beef broth

fat

nutmeg

cumin

black pepper

salt

Method

Boil 2 eggs until hard-boiled. Cool them under cold running water and peel them.
Finely chop the onion. Finely chop or crush the garlic.
In a bowl, mix the ground beef, finely chopped hard-boiled eggs, raw yolk, salt, black pepper, nutmeg, cumin, crushed garlic, and crumbled white bread.
Knead the meat mixture very well until all the ingredients are evenly combined. If the mixture is dry, add 1-2 tablespoons of beef broth.
Heat a little fat in a pan over medium heat. When the fat is hot, add the chopped onion.
Sauté the onion until it softens and becomes translucent, about 5-6 minutes. Stir occasionally to prevent burning.
Add the sautéed onion to the meat mixture and stir well.
Divide the beef schnitzels into two thinner steaks if they are very thick. Lightly pound them with a meat mallet to make them thinner and even.
Spread the meat mixture evenly over each schnitzel, leaving a small border on all sides.
Roll the schnitzels into tight rolls. Be careful not to let the filling come out.
Tie each roll with strong string in several places to prevent it from falling apart during cooking.
Heat a little fat in a deep pan or pot over medium-high heat. When the fat is hot, add the rolls.
Brown the rolls on all sides until golden brown, about 5-7 minutes. Do not stir too much to prevent the meat from falling apart.
Reduce the heat to medium. Add the white wine and 1/2 cup of beef broth. Cover the pan and let the rolls simmer for about 1 hour.
Add a little of the remaining broth if necessary to prevent the rolls from burning. Check the liquid level periodically.
Once the rolls are done, remove them from the pan and remove the strings.
Return the rolls to the sauce. Add the cream and stir gently.
Let the sauce simmer for another 2-3 minutes until it thickens slightly. Taste and add salt to taste if necessary.