Beef roll

Listen to the recipe:

Beef roll is a great meat dish that goes perfectly with mashed potatoes or other side dishes. It can be served either hot or cold, instead of sausage. To make the beef roll soft, it is better to use the flesh of a young calf for cooking. If there are tendons and films, they must be removed. Choose light meat. It is better suited for hammering. The roll recipe is so simple that even a novice cook can prepare it.

1. Calories
   305,33 kcal
2. Protein
   12,95 gram
3. Fat
   27,19 gram
4. Carbohydrates
   2,13 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Beef

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   300 g
2. Lard

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   100 g
3. Carrot

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   30 g
4. Garlic

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   3 cloves = 15 g
5. Paprika

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   1 tsp. = 3 g
6. Salt

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   5 g
7. Spices

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   5 g
8. Parsley

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   6 branches = 12 g

Steps:

1. 
   Turn on the oven at 180˚C. Rinse the beef pulp under running water. Dry with a paper towel. Cut the meat into 3 pieces, like chops. Wash and peel the carrots. Cut into thin long cubes. Cut the lard into thin slices. Peel the garlic and chop thinly. Prepare parchment and thread for rolling the roll. Wash and dry the parsley.
2. 
   Make the meat base. Beat the meat with a kitchen hammer. The chops should be approximately 0.5 cm thick.
3. 
   Make a roll. Place the chops side by side, overlapping each other, to form one layer. Sprinkle it with salt, spices, paprika. Place the garlic pieces. Place pieces of lard on top. Place 5 carrot sticks along one edge of the meat layer. Roll the roll tightly. Place it on baking parchment. Wrap the beef roll in parchment paper and tie the edges with string.
4. 
   Bake the roll. Place the roll on a baking sheet and place in the oven. Bake for 60 minutes.
5. 
   To make the presentation of the roll spectacular, place it on a beautiful dish. Top with parsley sprigs.