Beef rolls; A simple and tasty dish, thin slices of meat that contain a rich filling based on sausage, bread and parsley. The veal rolls bring the taste of tradition to the table: a second course with a tasty and easy to prepare sauce. Perfect for lunch in the family.
- 600 g of thinly sliced loin
- 200 g of sausage
- 1 stale sandwich
- 1 bunch of parsley
- 1/2 onion
- 1/2 carrot
- 1 glass of white wine
- 5 tablespoons of oil
- 2 tablespoons of tomato paste
- 1 pinch of nutmeg
- aromatic herbs (thyme, rosemary, bay leaf)
The beef rolls are always a very popular preparation because they generally contain a rich and delicious content. The veal rolls are stuffed with meat thin slices of sausage, stale bread and parsley finely chopped. With the scent of nutmeg. Traditional flavors that know how to conquer young and old at the table.
But whether they are meat, fish, vegetarian, enriched with cheeses or cereals, the rolls leave room for imagination and are fun to prepare. We have selected15 rolls recipes that seem particularly tasty to us and among which you will find ideas for family lunches as well as dinners with friends.
Even the meatballs are a preparation that provides countless variations and allows you to bring in a second table, or a starter, always very welcome.
HOW TO PREPARE BEEF ROLLS
To make the veal rolls, soften the bread in lukewarm water and, once ready, squeeze it well. Chop the aromatic herbs and mix them with the nutmeg in a tablespoon of oil. Also chop the parsley. With these ingredients and the crumbled sausage, knead the filling.
Spread the slices of meat on a cutting board and in the center of each place a knob of preparation. If the slices are very small, you can use two of them to form each roll, spreading them close to each other and overlapping them a little. Roll up the meat and tie the two ends with kitchen twine.
In a saucepan, fry the chopped onion and carrot in the oil; add the rolls and let them brown slowly. After ten minutes, raise the heat, pour the wine and let it evaporate.
Add the tomato paste, cover and cook over low heat for about forty minutes, adding a little hot water when cooking if necessary. At the end of cooking, adjust the salt, season with a few parsley leaves and serve hot or lukewarm veal rolls.