I owe you the recipe for ground beef roulade that I mentioned the other day I made. So I’m paying my debt!
I already had the seasoned meat, just like the one I used for the meatballs in another post (see here the recipe), then just open it like a blanket, add the filling and roll it up.
For the filling, I used cooked ham, sliced raw carrots and provolone cubes. I rolled it up, pressed the ends tightly so the cheese wouldn’t leak out and baked it on a baking tray lined with aluminum foil and greased with olive oil (this is just to avoid dirtying the baking tray).
I served it with a rustic potato and pumpkin puree (cooked vegetables, mashed with a fork with olive oil and salt).
To make it even better, the ideal is to cover it with slices of bacon before putting it in the oven, but I’m in a light phase, so better not, right?
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